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Stuffed Cabbage Rolls
5 from 12 votes

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls feature large cabbage leaves wrapped around a savory mixture of ground beef, cooked rice, herbs, and spices, baked in a robust tomato sauce enhanced with garlic, brown sugar, and Worcestershire sauce. The rolls are tender and flavorful with a balanced sweet-tangy sauce.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6 people
Calories: 266 kcal
Course: Dinner
Cuisine: American

Ingredients

Sauce:
  • 2 tablespoons olive oil
  • 1/2 onion diced, medium
  • 4 cloves garlic peeled and minced
  • 28- ounce crushed tomatoes do not drain, canned
  • 15- ounce tomato sauce canned
  • 2 tablespoons tomato paste
  • black pepper to taste
  • salt to taste
  • ¼ cup brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon italian herb blend dried
Cabbage Rolls:
  • 1 pound ground beef extra lean
  • 1 cup rice white or brown, cooked
  • 1 tablespoon onion powder
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon italian herbs dried blend
  • 1/4 cup parsley chopped, fresh
  • 1 egg
  • 1 cabbage head

Instructions

To Make the Sauce:
    Cup of Yum
  1. In a large pot over medium heat, heat the olive oil then add the onion and cook for 3-5 minutes or until translucent.
  2. Add the garlic and cook for 30 seconds.
  3. Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, red wine vinegar, and Worcestershire sauce. Stir well and bring to a simmer.
  4. Simmer the sauce for 10-15 minutes, stirring often. Taste the sauce and adjust seasonings if needed.
  5. Coat a 9x13 inche baking dish with non-stick cooking spray. Ladle half of the tomato sauce into the bottom of the dish; set aside.
To Make the Cabbage Rolls:
  1. Preheat the oven to 350F degrees.
  2. Bring a large pot of water to a boil. Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable. Remove from water and peel off 12 large leaves. When the leaves are cooled, cut a v-shaped notch at the base of each to remove the thick rib of the cabbage. Set the cabbage aside.
  3. In a large mixing bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of the fresh parsley, and the egg.
  4. Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
  5. Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat then place in the prepared baking dish. Repeat with remaining meat and cabbage leaves.
  6. Top the cabbage rolls in the pan with the remaining sauce. Cover the pan with foil and bake at 350F for 70-90 minutes, or until the cabbage is fork-tender and the meat is cooked through.
  7. Sprinkle the cabbage rolls with the remaining parsley and serve hot with mashed potatoes.

Nutrition Information

Calories 266kcal (13%) Carbohydrates 26g (9%) Protein 20g (40%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 0.3g (15%) Cholesterol 74mg (25%) Sodium 689mg (29%) Potassium 669mg (14%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 809IU (16%) Vitamin C 12mg (13%) Calcium 58mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 266

% Daily Value*

Calories 266kcal 13%
Carbohydrates 26g 9%
Protein 20g 40%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 74mg 25%
Sodium 689mg 29%
Potassium 669mg 14%
Fiber 2g 8%
Sugar 13g 26%
Vitamin A 809IU 16%
Vitamin C 12mg 13%
Calcium 58mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.