Baked Cabbage Rolls with Savory Tomato Sauce Recipe

Introduction

Cabbage rolls are a comforting classic that combines tender cabbage leaves wrapped around a flavorful meat and rice filling, all baked in a rich tomato sauce. This hearty dish is perfect for family dinners and leftovers reheat wonderfully.

Ingredients

• 1 head cabbage
• 1 can (15 ounces) tomato sauce
• 1 can (10.25 ounces) condensed tomato soup
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon crushed red pepper
• 1 pound ground mild Italian sausage
• 1 pound ground beef
• 1 cup (186 g) cooked long-grain white rice
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1 large egg
• Parsley, chopped for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray. Set it aside.
2. Step 2: Fill a large pot halfway with water and bring to a boil. Carefully add the whole head of cabbage. Cover, reduce heat to medium-low, and cook for 7-10 minutes or until the cabbage softens.
3. Step 3: Drain the cabbage, then use tongs to remove it from the pot and let it cool slightly. Gently peel off 12 large outer leaves, trimming out the thick center vein near the base of each leaf. Set the leaves aside.
4. Step 4: In a large bowl, mix together the tomato sauce, condensed tomato soup, paprika, oregano, salt, black pepper, and crushed red pepper. Set this sauce mixture aside.
5. Step 5: In another bowl, combine the Italian sausage, ground beef, cooked rice, diced onion, minced garlic, egg, and half a cup of the sauce mixture. Mix thoroughly to combine.
6. Step 6: Spread ½ cup of the sauce mixture evenly over the bottom of the prepared baking dish.
7. Step 7: Place one cabbage leaf on a clean surface. Add about ½ cup of the meat mixture near the stem end. Fold in the sides and roll tightly to enclose the filling. Place each roll seam side down in the baking dish, nestling them close together.
8. Step 8: Repeat the rolling process with the remaining leaves and filling, arranging the rolls in the dish as you go.
9. Step 9: Pour the remaining sauce mixture evenly over the cabbage rolls.
10. Step 10: Cover the dish with aluminum foil and bake for 1 hour, or until the internal temperature of the rolls reaches 145°F (63°C).
11. Step 11: Remove the foil, baste the rolls with sauce from the pan, and bake uncovered for an additional 10-12 minutes to brown the tops slightly.
12. Step 12: Garnish with chopped parsley and serve warm.

Tips & Variations

• If you have a smaller cabbage, you can overlap smaller leaves to make larger ones for rolling.
• For a vegetarian version, swap the meat filling with a mix of cooked lentils, mushrooms, and rice.
• Adding a pinch of smoked paprika or a dash of Worcestershire sauce to the filling can enhance the flavor complexity.
• Leftover cabbage rolls can be reheated covered with foil in the oven to retain moisture.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 15-20 minutes. You can also freeze cooked rolls for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute ground turkey or chicken for a leaner option. Mixing different meats can also add flavor and texture.

How do I prevent the cabbage leaves from tearing?

Blanching the cabbage whole in boiling water softens the leaves and makes them more pliable, reducing the chance of tearing when rolling.

Baked Cabbage Rolls with Savory Tomato Sauce Recipe

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5 from 51 reviews

These classic Cabbage Rolls combine tender cabbage leaves stuffed with a savory mixture of Italian sausage, ground beef, and rice, baked in a rich tomato sauce infused with paprika and oregano. Perfect for a hearty and comforting meal that showcases a traditional Eastern European favorite with a delicious homemade touch.

• Author: Mila
• Prep Time: 25 minutes
• Cook Time: 1 hour 22 minutes
• Total Time: 1 hour 47 minutes
• Yield: 12 cabbage rolls (serves about 6-8) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Eastern European

Ingredients

Scale 1x2x3x

For the Cabbage Rolls

• 1 head cabbage
• 1 pound ground mild Italian sausage
• 1 pound ground beef
• 1 cup (186 g) cooked long-grain white rice
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1 large egg

For the Sauce

• 1 can (15 ounces) tomato sauce
• 1 can (10.25 ounces) condensed tomato soup
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon crushed red pepper

For Garnish

• Parsley, chopped

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set aside for later use.
2. Cook Cabbage: Fill a large pot halfway with water and bring it to a boil. Carefully add the whole head of cabbage into the boiling water using tongs. Cover, reduce heat to medium-low, and cook for 7-10 minutes until the cabbage softens.
3. Drain and Cool Cabbage: Drain the cabbage and remove it carefully with tongs. Let it cool enough to handle, then gently peel off the outer leaves.
4. Prepare Cabbage Leaves: Trim out the tough center vein near the base of each leaf. You will need 12 large leaves; if the leaves are small, combine two to make one large leaf. Set aside.
5. Mix Sauce Ingredients: In a large bowl, combine tomato sauce, condensed tomato soup, paprika, dried oregano, kosher salt, ground black pepper, and crushed red pepper. Stir well and set aside.
6. Prepare the Filling: In a separate large bowl, mix ground mild Italian sausage, ground beef, cooked rice, diced onion, minced garlic, egg, and ½ cup of the prepared sauce. Combine thoroughly to blend all ingredients.
7. Spread Sauce into Baking Dish: Pour and evenly spread ½ cup of the sauce mixture over the bottom of the prepared baking dish.
8. Assemble Cabbage Rolls: Place one softened cabbage leaf on a clean surface. Spoon about ½ cup of the meat mixture onto the leaf, then fold the sides inward and roll tightly to enclose the filling. Place each roll seam-side down into the baking dish nestled in the sauce. Repeat until all filling and leaves are used.
9. Top Rolls with Remaining Sauce: Pour the remaining sauce evenly over the assembled cabbage rolls in the baking dish.
10. Cover and Bake: Cover the dish with aluminum foil and bake for 1 hour, or until the internal temperature of the rolls reaches 145°F (63°C) when checked with a meat thermometer.
11. Uncover and Baste: Remove the foil, baste the cabbage rolls with the sauce from the baking dish, and bake uncovered for an additional 10-12 minutes to allow the tops to brown slightly and the sauce to thicken.
12. Garnish and Serve: Sprinkle chopped parsley on top for a fresh finish and serve the cabbage rolls warm.

Notes

• Be careful when handling hot cabbage leaves; let them cool enough to prevent burns.
• If cabbage leaves are too small, overlap two leaves when rolling to ensure the filling is fully enclosed.
• Using a meat thermometer ensures the meat is fully cooked and safe to eat.
• Leftover cabbage rolls can be refrigerated and reheated in the oven for best texture.
• This recipe can be adapted with ground turkey or chicken for a leaner option.

Keywords: cabbage rolls, stuffed cabbage, Italian sausage, ground beef, tomato sauce, comfort food, baked cabbage rolls, traditional recipe