Ultimate Cabbage Rolls Recipe with Savory Meat and Rice Delight
Explore this comforting cabbage rolls recipe, featuring tender cabbage wrapped around ground beef, pork sausage, and rice in a tangy tomato sauce.
Equipment
- - Large pot
- - Skillet
- - Casserole dish
Ingredients
For the Sauce
- 2 tablespoons Olive Oil can be swapped with any neutral oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 cup Tomato Sauce jarred marinara can speed up prep time
- 14.5 ounces Diced Tomatoes canned or fresh
- 2 tablespoons Cider Vinegar white vinegar is a substitute
- 2 tablespoons Brown Sugar can use maple syrup
For the Filling
- 1 head Green Cabbage savoy cabbage works too
- 1 pound Ground Pork Sausage or lean ground turkey
- 1 pound Ground Beef or any ground meat
- 1 large Egg can be replaced with ground flaxseed
- 1 cup Rice Minute or Long-Grain
- 2 tablespoons Dried Parsley substituting with fresh can brighten the dish
- 1 teaspoon Paprika smoked paprika for a twist
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Preparation
- Boil a large pot of water and carefully submerge the whole head of cabbage for about 5 minutes.
- Peel off 12 leaves from the cabbage, cutting off the tough stem end.
- Heat olive oil in a skillet, add chopped onion, and cook until translucent; add minced garlic.
- Mix the sauce by stirring in tomato sauce, diced tomatoes, cider vinegar, and brown sugar.
- Spread a thin layer of sauce on the bottom of a casserole dish.
- In a large bowl, mix ground meats, sautéed onion and garlic, egg, rice, parsley, and paprika.
- Fill cabbage leaves with about ⅓ cup of filling and roll tightly.
- Arrange rolls seam-side down in the casserole dish.
- Pour remaining sauce over the rolls, cover with foil, and bake at 350°F (175°C) for 80-90 minutes.
Notes
Optional: Serve with a dollop of sour cream on top for an extra creamy touch! The flavors improve after a day in the fridge, making it a perfect make-ahead meal.