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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/baked-cabbage-rolls-with-savory-tomato-sauce-recipe/