Stuffed Cabbage Rolls Recipe
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
- 1 largehead of cabbage, cored but left whole
- 3 tablespoonsunsalted butter
- 1 largeonion, finely diced
- 1 poundbulk italian sausage
- 1 poundground chuck
- 1 largeegg
- ¼ cupminced flat-leaf italian parsley
- 2 teaspoonsdried oregano
- 1 ½ teaspoonspaprika
- 1 cupcooked long grain rice
- ½ teaspoonblack pepper
- 2 teaspoonsfine sea salt
- 16-ounce can tomato paste
- 4 cups(~1l) water
- 1 tablespoonbrown sugar
- 2 tablespoonscider vinegar
- salt and pepper, to taste
- 3 tablespoonsunsalted butter, optional
Directions
- 1
– 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.
- 2
– 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.
- 3
– 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.
- 4
– 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.
- 5
– 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.
- 6
– Place the cabbage rolls seam side down in a 9×13-inch baking dish (you may need two dishes to fit all rolls).
- 7
– 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.
- 8
– 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.
- 9
– 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.