Soften it. Boiling an entire head of cabbage ensures you get the most number of leaves that are fully intact with no tears.
Get the right size. Make sure you choose a medium to large head of cabbage. This makes stuffing them with the filling MUCH easier.
Cut it out. Removing the rib from the base of each leaf helps the cabbage to become even more pliable and easier to roll.
Use the right tools. Mix the filling ingredients together first with a potato masher to ensure all of the meat is thoroughly mixed with the other ingredients.
Check for doneness. Use a meat thermometer to make sure the ground beef is cooked all of the way.
Shhhhhh! Worcestershire sauce is a secret ingredient that replaces the traditional vinegar found in other recipes.
Stuffed Cabbage Rolls Recipe
Classic Stuffed Cabbage Rolls make a delicious and healthy dinner for a cozy night in. This easy traditional Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 471 kcal
Ingredients
1 large head of cabbage green*
Tomato Sauce:
2 Tbsp. oil olive or avocado
1 cup sweet onion finely chopped, divided
2 cloves garlic crushed
15 oz. tomato sauce canned
15 oz. crushed tomatoes canned
1 Tbsp. Worcestershire sauce
1 Tbsp. sugar optional
1 tsp. salt to taste
½ tsp. black pepper to taste
Filling:
1 lb. ground beef or turkey*
1 cup rice cooked, white or brown*
½ cup sweet onion finely chopped, divided
1 clove garlic crushed
1 egg
1 tsp. salt
¼ tsp. black pepper
3 Tbsp. fresh parsley finely chopped
¼ tsp. paprika
⅛ tsp. cayenne pepper
Instructions
Preheat oven to 350°F.
Bring a large pot of water to a boil.
Cut and remove about 1 inch from the bottom of the head of cabbage.
Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.
Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
Tomato Sauce:
Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.
Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.
Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.
Cabbage Rolls:
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
Add in about 3-4 tablespoons of the filling mixture into each leaf.
Fold the right side of the leaf over the filling and then fold the left side over.
Starting at the base, begin rolling the cabbage leaf up.
Repeat the above steps with the remaining filling and cabbage leafs.
Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.
Place cabbage rolls, seam-side-down, in two rows of six rolls.
Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.
Recipe Notes
A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.
Substitute with uncooked cauliflower rice if on a low-carb diet.
Can use 90/10 or 93/7 ground meat.
To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days
