Classic Cabbage Rolls with Tomato Sauce Recipe

Introduction

Cabbage rolls are a comforting, classic dish featuring tender cabbage leaves wrapped around a savory meat and rice filling, then baked in a flavorful tomato sauce. This recipe offers a hearty meal perfect for family dinners or special occasions.

Ingredients

• 1 head cabbage
• 1 can (15 ounces) tomato sauce
• 1 can (10.25 ounces) condensed tomato soup
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon crushed red pepper
• 1 pound ground mild Italian sausage
• 1 pound ground beef
• 1 cup (186 g) cooked long-grain white rice
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1 large egg
• Parsley, chopped for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray. Set aside.
2. Step 2: Fill a large pot halfway with water and bring it to a boil. Carefully add the whole head of cabbage using tongs, cover, and reduce the heat to medium-low. Cook for 7 to 10 minutes until the cabbage softens.
3. Step 3: Drain the cabbage and let it cool slightly. Remove the outer leaves gently, cutting out the thick center vein from each leaf. You need about 12 large leaves for the recipe; smaller leaves can be combined if necessary. Set aside.
4. Step 4: In a large bowl, combine the ground Italian sausage, ground beef, cooked rice, diced onion, minced garlic, and egg. Mix well to incorporate all ingredients evenly.
5. Step 5: Lay each cabbage leaf flat and spoon a portion of the meat mixture onto the center of the leaf. Roll the leaf around the filling, tucking in the sides to create a neat roll. Place each roll seam-side down in the prepared baking dish.
6. Step 6: In a separate bowl, mix together the tomato sauce, condensed tomato soup, paprika, dried oregano, kosher salt, black pepper, and crushed red pepper. Pour this sauce evenly over the cabbage rolls in the baking dish.
7. Step 7: Cover the dish with foil and bake for 1 hour until the filling is cooked through and the cabbage is tender.
8. Step 8: Remove from the oven and let cool for a few minutes. Sprinkle chopped parsley on top before serving for a fresh finish.

Tips & Variations

• For a vegetarian version, substitute the meat with cooked lentils or a mix of chopped mushrooms and grains.
• Use freshly cooked rice instead of leftover rice for a fluffier filling.
• If you prefer a spicier dish, increase the crushed red pepper or add a dash of hot sauce to the tomato sauce.
• Make ahead by assembling the rolls and refrigerating them overnight before baking.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. They also freeze well; freeze in a covered container for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Yes, green cabbage is traditional, but you can also use savoy or napa cabbage. Just adjust cooking times as needed since some varieties are more delicate.

Is it necessary to precook the cabbage leaves?

Yes, boiling the cabbage softens the leaves, making them pliable enough to roll without tearing.

Classic Cabbage Rolls with Tomato Sauce Recipe

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Classic homemade cabbage rolls stuffed with a savory mixture of Italian sausage, ground beef, rice, and aromatic spices, all baked in a flavorful tomato sauce. This comforting dish features tender cabbage leaves filled with a hearty meat and rice filling, perfect for a family dinner or special occasion.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 cabbage rolls (serves 6) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

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Cabbage

• 1 head cabbage

Sauce

• 1 can (15 ounces) tomato sauce
• 1 can (10.25 ounces) condensed tomato soup
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon crushed red pepper

Filling

• 1 pound ground mild Italian sausage
• 1 pound ground beef
• 1 cup (186 g) cooked long-grain white rice
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1 large egg
• Parsley, chopped for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prepare for baking the cabbage rolls.
2. Prepare Cabbage: Fill a large pot halfway with water and bring it to a boil. Carefully add the whole head of cabbage using tongs. Cover the pot, reduce the heat to medium-low, and cook for 7-10 minutes until the cabbage is softened. Drain the water, then remove the cabbage from the pot and let it cool slightly.
3. Remove Leaves: Once cooled enough to handle, gently peel off the outer cabbage leaves. Cut out the tough center vein at the base of each leaf. You will need 12 large leaves total, combining smaller leaves if necessary.
4. Make Filling: In a large bowl, combine the ground Italian sausage, ground beef, cooked white rice, diced onion, minced garlic, and egg. Mix well until all ingredients are fully incorporated.
5. Prepare Sauce: In a separate bowl, stir together the tomato sauce, condensed tomato soup, paprika, dried oregano, kosher salt, ground black pepper, and crushed red pepper until well combined.
6. Assemble Rolls: Place a cabbage leaf on a flat surface and spoon a generous amount of the meat filling onto the leaf. Fold in the sides and roll up tightly to enclose the filling. Repeat with remaining leaves and filling.
7. Arrange in Baking Dish: Place each cabbage roll seam side down in the prepared baking dish. Pour the prepared sauce evenly over the top of the cabbage rolls to cover them.
8. Bake: Cover the dish loosely with aluminum foil and bake in the preheated oven for about 1 hour, until the cabbage is tender and the filling is cooked through.
9. Garnish and Serve: Remove the foil, sprinkle chopped parsley over the cabbage rolls, and serve warm as a satisfying main dish.

Notes

• Be careful when handling hot cabbage leaves to avoid tearing.
• If cabbage leaves are too small, overlap two leaves when wrapping the filling.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
• For a milder flavor, use only ground beef or substitute mild sausage with turkey sausage.
• Make sure to remove the thick vein from the cabbage leaves to make rolling easier and more pleasant to eat.

Keywords: cabbage rolls, stuffed cabbage, baked cabbage rolls, ground sausage recipe, comfort food, hearty dinner