Cabbage Roll with Tomato Sauce
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
421 kcal
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Course
Main Course
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Cuisine
Polish
Cabbage Roll with Tomato Sauce
Description
This recipe uses large cabbage leaves softened by boiling to make them flexible enough for rolling. The filling mixes ground beef with beaten egg, cooked rice, chopped onion, salt, pepper, and garlic powder to create a moist, flavorful center for each roll. After trimming tough stems from the leaves, spooning the filling and careful rolling secures the mixture inside each leaf.
The accompanying tomato sauce, composed of diced tomatoes, tomato sauce, brown sugar, white vinegar, Worcestershire sauce, and seasonings, provides a balanced sweet and tangy topping that moistens the rolls and infuses flavor during baking at 350°F. Covered with foil initially, the dish cooks through evenly.
This dish works well for a comforting main meal and makes use of cabbage in a way that is both satisfying and hardy. The texture contrasts the tender cooked leaves with the savory, moist filling and the bright tomato sauce.
Reheating or additional cooking time can be adjusted if cabbage leaves appear brittle when rolling. Returning leaves briefly to boiling water softens them further for easier handling.
Ingredients
- 1 cabbage large head
- 1 pound ground beef
- 1 egg , beaten
- ½ cup rice , cooked
- ¼ cup onion , chopped
- 1 teaspoon sea salt coarse
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Sauce
- 14.5 ounces diced tomatoes drained, plain
- 16 ounces tomato sauce plain
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon sea salt coarse
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F and coat a large baking dish with cooking spray.
- Remove the core from the head of cabbage. Place cabbage into a large saucepan and cover with water.
- Bring to a boil and after about 3 minutes the outer leaves should be tender enough to remove. Remove and then return remainder to a boil; reduce heat to simmer for about 10-15 minutes, or until leaves are tender.
- Remove the tough center stalk part of each leaf using a sharp knife.
- In a large bowl combine the ground beef, egg, rice, onion, salt, pepper and garlic powder. Once well combined place about 2-3 tablespoons of mixture on each cabbage leaf, depending on the size of each leaf.
- Roll towards the stalk, tucking in the sides as you go and placing the rolls seam side down in the prepared baking dish. Set aside/.
- In medium bowl combine the diced tomatoes, tomato sauce, brown sugar, vinegar, Worcestershire sauce, salt and pepper.
- Pour the sauce over rolls, cover baking dish with aluminum foil and bake for 90 minutes.
- Remove and allow to rest for at least 10 minutes before serving hot.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- Boil cabbage leaves until tender but still flexible for rolling; if brittle, boil an additional 1-2 minutes.
- Remove the thick center stalk from each leaf for easier rolling and a neater final presentation.
- Cover the baking dish with aluminum foil during initial cooking to retain moisture and achieve even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 121mg | 40% |
| Sodium | 988mg | 41% |
| Potassium | 562mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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