These comforting cabbage rolls are a timeless family favorite. Tender cabbage leaves are stuffed with a hearty, savory filling of beef and rice, then slow-baked in a rich, tangy tomato sauce until perfectly tender. Topped with a generous layer of melted cheese, this dish is the definition of homestyle comfort food.
Yields: 4-6 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
For the Cabbage Rolls:
1 large head of cabbage
1 lb lean ground beef
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 large egg, lightly beaten
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
For the Tomato Sauce:
1 (8 oz) can tomato sauce
2 tbsp ketchup
1 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp lemon juice
For Topping:
1 cup shredded cheese (such as mozzarella, cheddar, or Monterey Jack)
Instructions:
1. Prepare the Cabbage Leaves:
Bring a large pot of salted water to a boil.
Carefully cut around the core of the cabbage and remove it. Gently place the whole head of cabbage into the boiling water.
Boil for about 5-7 minutes, or until the outer leaves are soft and pliable. Using tongs, carefully peel off 8-10 large leaves. Place them on a tray to cool completely.
Once cool, use a paring knife to shave down the thick center stem of each leaf so it’s easier to roll.
2. Make the Filling:
In a large bowl, combine the ground beef, chopped onion, minced garlic, uncooked rice, beaten egg, and milk. Season with the salt and pepper.
Mix everything together with your hands or a spoon until just combined. Be careful not to overmix.
3. Prepare the Sauce:
In a separate bowl, whisk together the tomato sauce, ketchup, brown sugar, Worcestershire sauce, and lemon juice until smooth.
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