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Classic Homestyle Stuffed Cabbage Rolls with Rich Tomato Sauce

Three Stuffed Cabbage Rolls covered in rich tomato sauce, one cut open to show the ground meat and rice filling.
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Make this classic comfort food dinner easily. You will wrap a savory ground beef and rice filling in tender cabbage leaves and simmer them in a rich tomato sauce for a hearty family meal.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon salt for boiling water
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Remove the core from the cabbage head. Place the whole head in a large pot of boiling water with 1 tablespoon of salt. Boil for 5 to 10 minutes until the outer leaves are pliable. Remove the head and carefully peel off 12 to 14 large outer leaves. Set the leaves aside to cool. If needed, return the cabbage to the water to soften more leaves. Trim any thick central ribs from the leaves.
  2. Make the filling: In a large bowl, combine the ground beef, uncooked rice, chopped onion, 1 teaspoon salt, pepper, and thyme. Mix gently with your hands until just combined. Do not overmix.
  3. Roll the cabbage: Place about 1/3 cup of the meat mixture near the base of a cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly toward the tip. Repeat with the remaining leaves and filling.
  4. Prepare the sauce: In a separate bowl, mix the crushed tomatoes, tomato sauce, beef broth, brown sugar, apple cider vinegar, and Worcestershire sauce.
  5. Assemble and cook: Lightly grease a large Dutch oven or deep oven-safe pot. Arrange the stuffed cabbage rolls snugly in the pot, seam-side down, in a single layer if possible. Pour the tomato sauce mixture evenly over the rolls. The liquid should mostly cover the rolls.
  6. Simmer: Bring the sauce to a gentle simmer on the stovetop over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 1.5 to 2 hours, or until the rice is cooked through and the cabbage is very tender.
  7. Serve: Carefully remove the rolls from the sauce. Serve hot with plenty of the rich tomato sauce spooned over the top.

Notes

  • For an oven-baked method, assemble the rolls in a baking dish, cover tightly with foil, and bake at 350 degrees Fahrenheit (175 Celsius) for 2 hours.
  • This hearty family meal tastes even better the next day after the flavors have fully developed.
  • If you prefer a tangier flavor, substitute 1/2 cup of sauerkraut for 1/2 cup of the tomato sauce in the liquid mixture.

Nutrition

Find it online: https://devourdish.com/stuffed-cabbage-rolls-classic-comfort-dinner/