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Easy Cabbage Rolls Recipe

Course Main Course
Cuisine American, Polish-inspired, Southern
Keyword best-cabbage-rolls-recipe, cabbage-rolls-recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Stand time 5 minutes
Total Time 2 hours 5 minutes
Servings 12 servings
Calories 271kcal

Ingredients

  • Filling:
  • 1 8 oz can tomato sauce divided use
  • 1 large head of green cabbage
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 medium onion finely diced
  • olive oil
  • 2 Tbsp worcestershire sauce divided use
  • 2 tsp seasoned salt
  • 1 1/2 tsp granulated garlic
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 cup cooked white long grain rice
  • 1 large egg lightly beaten
  • Sauce:
  • 1 15 oz can Italian seasoned petite diced tomatoes
  • 1 16 oz tomato sauce
  • 1/4 cup packed light brown sugar
  • 2-3 Tbsp chopped Italian parsley

Instructions

  • Preheat oven to 350°F. Spray a 13x9 inch baking dish with cooking spray. Spread 1/2 (of the 8 oz) can of tomato sauce sauce on bottom of dish. Set aside.
  • Cabbage: Bring a large pot of water to a boil. Drop the whole head of cabbage into the pot and boil for 5 minutes. Remove from the pot and drain. Allow to cool just enough until it's easy to handle. Use a sharp knife to cut 1/2-1 inch off the stem end. Remove 12 whole outer leaves.
  • Filling: In a large skillet over medium high heat cook ground beef, ground pork and onion in a drizzle of olive oil. Cook until no pink remains then drain any excess fat from the pan. Remove from the heat.
  • To the meat add remaining 1/2 (of the 8 oz) can of tomato sauce, 1 Tbsp worcestershire sauce, seasoned salt, granulated garlic, black pepper and smoked paprika. Mix to combine. Add rice and egg, mixing until evenly distributed.
  • Use a sharp knife to remove the stem from the cabbage leaves. Cut in a V-shape at the root end of each leaf to make it easier to roll. The leaf should be intact.
  • Assemble: Lay a single cabbage leaf on a cutting board. Place around 1/3 cup meat mixture in center. Bring the sides to the middle then roll ending seam side down. Place side by side in baking dish. Repeat process with remaining leaves.
  • Sauce: Use the skillet as a mixing bowl. Whisk together the remaining 16 oz tomato sauce, diced tomatoes, 1 Tbsp worcestershire sauce and brown sugar until fully combined. Pour over cabbage rolls.
  • Cover the pan with foil. Bake for 80-90 minutes until cabbage is tender.
  • Uncover and let stand 5 minutes then garnish with parsley and serve.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 499mg | Potassium: 456mg | Fiber: 3g | Sugar: 9g | Vitamin A: 270IU | Vitamin C: 40mg | Calcium: 70mg | Iron: 2mg