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Classic Stuffed Cabbage Rolls with Tomato Sauce

Four savory cabbage rolls smothered in bright red tomato sauce served in a white bowl.
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Make tender cabbage leaves wrapped around a savory beef and rice filling, baked in a tangy-sweet tomato sauce. This is a comforting, make-ahead friendly recipe perfect for family dinners.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 28 ounces crushed tomatoes
  • 1/2 cup beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar

Instructions

  1. Remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Boil until outer leaves are pliable, about 5 to 10 minutes. Remove leaves as they soften, letting them cool. Trim the thick center vein from each leaf.
  2. In a bowl, combine the ground beef, uncooked rice, chopped onion, salt, and pepper. Mix well with your hands.
  3. Place about 2 to 3 tablespoons of the meat mixture near the base of each cabbage leaf. Fold the sides in, then roll the leaf tightly away from you to form a compact roll.
  4. In a large baking dish, mix the crushed tomatoes, beef broth, brown sugar, and vinegar to create the sauce.
  5. Arrange the stuffed cabbage rolls seam-side down in the baking dish over the sauce. Pour any remaining sauce over the rolls.
  6. Cover the baking dish tightly with foil. Bake at 350 degrees Fahrenheit for 1 hour and 30 minutes, or until the meat is fully cooked and the cabbage is very tender.
  7. Let the cabbage rolls rest for 10 minutes before serving with the pan sauce.

Notes

  • You can prepare these stuffed cabbage rolls completely ahead of time. Assemble them in the dish, cover, and refrigerate for up to 24 hours before baking. Add 15 minutes to the covered baking time if baking directly from the refrigerator.
  • For an authentic Polish golumpki flavor, substitute half the ground beef with ground pork.
  • This recipe freezes well. Cool leftovers completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://miameal.com/classic-cabbage-rolls-recipe/