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Classic Homemade Stuffed Cabbage Rolls with Tangy Tomato Sauce

Five freshly baked cabbage rolls topped with rich tomato sauce in a white casserole dish.
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Make traditional stuffed cabbage rolls featuring savory ground beef and rice wrapped in tender cabbage leaves, baked in a rich, tangy tomato sauce. This recipe delivers deep comfort food flavor perfect for family dinners.

Ingredients

Scale
  • 1 large head of green cabbage (about 3 lbs)
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water (for filling)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the entire head in a large pot of boiling water. Cook for 10 to 15 minutes until outer leaves are pliable. Remove the head and carefully peel off 12 to 14 large outer leaves. Trim the thick center rib from each leaf so it rolls easily. Set aside.
  2. Prepare the filling: In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, salt, pepper, and 1/4 cup water. Mix the ingredients thoroughly with your hands until just combined. Do not overmix.
  3. Roll the cabbage: Place about 1/3 cup of the meat mixture near the base of a trimmed cabbage leaf. Fold the sides of the leaf inward over the filling, then roll tightly from the base to the tip, creating a compact roll. Repeat with remaining filling and leaves.
  4. Prepare the sauce: In a separate bowl, whisk together the crushed tomatoes, tomato sauce, beef broth, brown sugar, white vinegar, and Worcestershire sauce.
  5. Assemble and bake: Preheat your oven to 350 degrees Fahrenheit. Arrange the cabbage rolls snugly in a 9×13 inch baking dish, seam-side down. Pour the prepared tomato sauce evenly over the rolls. The sauce should mostly cover them.
  6. Cover the dish tightly with aluminum foil. Bake for 1 hour and 30 minutes.
  7. Remove the foil and continue baking for another 15 minutes to allow the sauce to thicken slightly. Let the cabbage rolls rest for 10 minutes before serving.

Notes

  • For easier leaf removal, you can microwave the whole cabbage head for 5-7 minutes instead of boiling.
  • This recipe freezes well; assemble the rolls and sauce in a freezer-safe dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.
  • If you prefer a tangier sauce, increase the white vinegar to 1 1/2 tablespoons.

Nutrition

Find it online: https://gourmetgaze.com/cabbage-rolls-classic-homemade-stuffed-recipe/