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Cabbage Rolls: A Delicious and Hearty Recipe for Comfort Food Lovers

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These stuffed cabbage rolls are a comforting dish filled with a savory mix of ground beef or turkey, rice, and spices, all wrapped in tender cabbage leaves and baked in a rich tomato sauce. Perfect for family dinners!

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground beef (or ground turkey)
  • 1 cup cooked rice (white or brown)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of water to a boil, ensuring enough water to fully submerge the cabbage head.
  2. Carefully remove the core from the cabbage with a sharp knife.
  3. Once boiling, gently place the whole cabbage into the pot and boil for 5-7 minutes until the outer leaves soften.
  4. Using tongs, remove the cabbage and let it cool slightly. Peel off 12-15 outer leaves. If inner leaves are firm, return to boiling water for a few more minutes.
  5. Set the cabbage leaves aside on a clean kitchen towel to drain and cool completely.
  6. In a large skillet, heat olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until translucent.
  7. Add minced garlic and cook for an additional minute, stirring frequently.
  8. In a large mixing bowl, combine ground beef (or turkey), cooked rice, sautéed onion and garlic, Worcestershire sauce, oregano, thyme, salt, and pepper. Mix until well combined.
  9. Preheat your oven to 350°F (175°C).
  10. Take a cabbage leaf and place 2-3 tablespoons of filling at the base. Fold the sides over and roll from the base to the tip.
  11. Repeat with remaining leaves and filling.
  12. Spread a thin layer of tomato sauce on the bottom of a large baking dish.
  13. Place the cabbage rolls seam-side down in the dish, packing them tightly.
  14. Pour the remaining tomato sauce over the rolls and add the diced tomatoes for extra flavor.
  15. Cover the dish tightly with aluminum foil.
  16. Bake for 1 hour. Check after 30 minutes; add a splash of water or broth if the sauce looks dry.
  17. Remove the foil and bake for an additional 15-20 minutes to brown the tops.
  18. Let the rolls sit for 10 minutes before serving.
  19. Carefully lift the rolls from the baking dish and place them on a serving platter, drizzling with remaining sauce.
  20. Optionally, sprinkle with fresh chopped parsley for garnish.
  21. If you have leftovers, let the cabbage rolls cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days.

Notes

  • For a vegetarian option, substitute the meat with lentils or a plant-based meat alternative.
  • Feel free to customize the filling with your favorite herbs and spices.

Find it online: https://anasrecipes.com/cabbage-rolls/