Easy Stuffed Cabbage Roll with Tomato Sauce

half a cabbage roll stacked on two cabbage rolls

Easy Stuffed Cabbage Roll with Tomato Sauce

Course: Main Course, Main Dish

Cuisine: Polish

Keyword: cabbage rolls, stuffed cabbage

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings:

Calories: 421kcal

This EASY Stuffed Cabbage Rolls recipe is a family favorite! Made with ground beef, rice, onion and seasoning, these baked cabbage rolls are delicious!

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Equipment

Ingredients

1 large head of cabbage
1 pound ground beef
1 egg , beaten
½ cup rice , cooked
¼ cup onion , chopped
1 teaspoon coarse sea salt
½ teaspoon pepper
½ teaspoon garlic powder

Sauce

14.5 ounces plain diced tomatoes , drained
16 ounces plain tomato sauce
2 tablespoons brown sugar
2 tablespoons white vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 350°F and coat a large baking dish with cooking spray.
Remove the core from the 1 large head of cabbage. Place the cabbage into a large saucepan and cover with water.
Bring to a boil and after about 3 minutes the outer leaves should be tender enough to remove. Remove and then return remainder to a boil; reduce heat to simmer for about 10-15 minutes, or until leaves are tender. The leaves need to be soft and malleable to roll, but not overcooked and prone to tear.
Tear off each leaf and remove the tough center stalk part of each leaf using a sharp knife.
In a large bowl combine the 1 pound ground beef, e1 egg, cooked ½ cup rice, chopped ¼ cup onion, 1 teaspoon coarse sea salt, ½ teaspoon pepper and ½ teaspoon garlic powder. Once well combined place about 2-3 tablespoons of mixture on each cabbage leaf, depending on the size of each leaf.
Roll towards the stalk, tucking in the sides as you go and placing the rolls seam side down in the prepared baking dish. Set aside. If leaves for rolling are still too brittle for rolling return to boiling water for an additional 1-2 minutes.
In a medium bowl combine the drained 14.5 ounces plain diced tomatoes, 16 ounces plain tomato sauce, 2 tablespoons brown sugar, 2 tablespoons white vinegar, 2 teaspoons Worcestershire sauce, 1/2 teaspoon coarse sea salt and 1/4 teaspoon black pepper.
Pour the sauce over the rolls, cover the baking dish with aluminum foil and bake for 90 minutes.
Remove and allow to rest for at least 10 minutes before serving hot.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Video

Notes

Freezing: Let’s be honest, you can freeze them raw all you want, but they will most likely fall apart when they are thawed because of all of the moisture.

If you do freeze them, cook them and allow to cool fully. Wrap them well in aluminum foil and then place into a freezer bag, releasing as much air as possible. Freeze for up to 3 months and reheat in the 350°F oven, uncovered for 30-35 minutes (from frozen).

Storage & Reheating: Leftovers can be stored in an airtight container or freezer bags for up to 5 days. For best results, reheat in the oven. The microwave is second best.

Add some vegetable or chicken broth, chop up the rolls and make cabbage roll tomato soup!

Nutrition