Ingredients
Method
Tomato Sauce:
- Heat a large pot over medium heat and add olive oil. Once the oil is hot, add the onion and cook for 2-3 minutes until translucent.
- Stir in the garlic and cook for 30 seconds.
- Combine the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt, pepper, brown sugar, Worcestershire sauce, and red wine vinegar. Stir the mixture and bring it to a simmer.
- Cook for 10 to 15 minutes, stirring occasionally.
Cabbage Rolls:
- Bring a large pot of water to a boil.
- Preheat the oven to 350 degrees Fahrenheit.
- Submerge the cabbage head in boiling water and cook for 4 to 5 minutes, until the leaves become pliable.
- Remove and peel twelve large leaves from the water.
- In a large bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, two tablespoons of fresh parsley, and the egg.
- Stir in half a cup of the prepared tomato sauce.
- Place each cabbage leaf flat and cut a V-shaped notch with a small knife to remove the thick part of the rib.
- Take one-third cup of the meat mixture and form it into a log. Place the log in the center of a cabbage leaf and roll the leaf around it. Repeat with the remaining meat mixture and cabbage leaves.
Bake:
- Spray a 9x13-inch pan with cooking spray. Spread half the tomato sauce in the bottom, then place the cabbage rolls seam-side down. Cover with the remaining sauce.
- Cover with foil and bake for 70 to 90 minutes, until the cabbage is tender and the meat is fully cooked.
- Sprinkle the remaining parsley over the dish and serve.
Nutrition
Notes
Ingredient Swap: I often use ground turkey or a beef-pork blend when I want to switch up the flavor, and it works just as well.
Storage Tip: These keep beautifully.
I store leftovers in an airtight container in the fridge for up to 4 days, and they taste even better the next day.
Make-
Ahead Secret: I always prepare the sauce and the filling a day ahead.
It saves so much time and lets the flavors really come together.
Common Mistake: Don't skip blanching the cabbage leaves.
I learned the hard way that trying to roll a raw leaf just leads to tearing and frustration.
Serving Suggestion: A dollop of sour cream and a sprinkle of fresh dill on top is my favorite way to finish these.
It cuts the richness perfectly.
Equipment Note: If you don't have a pot big enough for the whole cabbage, I've successfully steamed the leaves in batches in a large colander over simmering water.