Description
Stuffed Cabbage Rolls are a hearty and satisfying main-course dish, featuring tender cabbage leaves filled with a savory blend of Italian sausage, ground beef, rice, and aromatic herbs, all baked in a sweet and tangy tomato sauce until perfectly tender. This classic comfort food is perfect for family dinners and special gatherings, delivering flavorful, melt-in-your-mouth rolls with every bite.
Ingredients
Units
Scale
For the Cabbage Rolls
- 1 large head of cabbage, cored but left whole
- 3 tablespoons (42g) unsalted butter
- 1 large onion, finely diced
- 1 pound (454g) bulk Italian sausage
- 1 pound (454g) ground chuck
- 1 large egg
- 1/4 cup minced flat-leaf Italian parsley
- 2 teaspoons dried oregano
- 1 1/2 teaspoons paprika
- 1 cup (227g) cooked long grain rice
- 1/2 teaspoon black pepper
- 2 teaspoons fine sea salt
For the Sauce
- 1 6–ounce can tomato paste
- 4 cups (~1L) water
- 1 tablespoon (13g) brown sugar
- 2 tablespoons (30ml) cider vinegar
- Salt and pepper, to taste
- 3 tablespoons (42g) unsalted butter, optional
Instructions
- Prepare the Cabbage – Preheat the oven to 350°F and set the rack to the middle level. Bring a large pot of salted water to boil. Add the cabbage and turn it every few minutes, cooking until soft (about 10 minutes). Gently transfer the cabbage to a colander to drain, and once cool enough to handle, separate 16 leaves. If any leaves are too firm, return the cabbage to the pot and cook a few minutes more.
- Cook the Onions – Heat a frying pan over medium heat, then add the butter and diced onions. Sprinkle with a pinch of salt and cook until the onions are very soft and slightly caramelized, about 12–15 minutes.
- Prepare the Filling – In a large mixing bowl, combine the cooked onions, cooked rice, bulk Italian sausage, ground chuck, parsley, oregano, paprika, black pepper, sea salt, and egg. Mix thoroughly to create a homogenous filling.
- Prepare the Cabbage Leaves – Place a cabbage leaf on a cutting board and flatten it out. Using a paring knife, cut out the thick rib by making a shallow v-cut approximately 1–2 inches down the leaf. Repeat with the remaining leaves.
- Fill and Roll the Cabbage – Add about 1/3 cup (65g) of the filling to the center of each cabbage leaf. Fold the cut ends over the filling, then tuck in the sides and roll up, burrito-style, to enclose the filling. Repeat with the remaining leaves and filling.
- Arrange in Baking Dish – Place the cabbage rolls seam side down in a 9×13-inch baking dish (you may need two dishes to fit all rolls).
- Make the Sauce – Heat the water in a kettle or microwave and mix with the tomato paste, brown sugar, and cider vinegar. Taste and season with salt and pepper as needed.
- Assemble and Bake – Pour the sauce over the cabbage rolls until they are mostly covered, adding extra hot water if necessary. Cover the dish tightly with foil and bake for 2–3 hours, or until the rolls are super tender. If the sauce dries out during baking, add an additional 1/2–1 cup water.
- Finish and Serve – Remove the dish from the oven and let the rolls rest for 15 minutes. If the sauce is too thin, transfer the rolls to a platter, pour the sauce into a pot, and cook over medium-high heat until it thickens. Remove from heat and, if desired, whisk in 3 tablespoons of cold butter, one piece at a time. Pour thickened sauce over the cabbage rolls before serving.
Notes
- If some cabbage leaves tear, patch them with smaller pieces.
- Make ahead: Prepare rolls a day in advance and bake before serving for deeper flavor.
- For a lighter version, use all ground beef or substitute with ground turkey.
- The sauce can be thickened on the stovetop for preferred texture.
- Leftovers store well in the fridge for up to 3 days or in the freezer for months.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 220
- Sugar: 3g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
