Description
This classic stuffed cabbage rolls recipe features tender cabbage leaves wrapped around a hearty filling of Italian sausage, ground beef, rice, and aromatic herbs. The rolls are baked in a savory tomato sauce until luscious and tender, making for a comforting, crowd-pleasing meal perfect for family gatherings.
Ingredients
Scale
Cabbage
- 1 large head of cabbage, cored but left whole
- 3 tablespoons (42g) unsalted butter
Filling
- 1 large onion, finely diced
- 1 pound (454g) bulk Italian sausage
- 1 pound (454g) ground chuck
- 1 large egg
- 1/4 cup minced flat-leaf Italian parsley
- 2 teaspoons dried oregano
- 1 1/2 teaspoons paprika
- 1 cup (227g) cooked long grain rice
- 1/2 teaspoon black pepper
- 2 teaspoons fine sea salt
Sauce
- 1 6-ounce can tomato paste
- 4 cups (~1L) water
- 1 tablespoon (13g) brown sugar
- 2 tablespoons (30ml) cider vinegar
- Salt and pepper, to taste
- 3 tablespoons (42g) unsalted butter, optional (for finishing sauce)
Instructions
- Prepare the Cabbage: Preheat the oven to 350°F and position the rack in the middle. Bring a large pot of salted water to a boil. Add the whole cabbage and turn it every few minutes, cooking until the leaves are soft, about 10 minutes. Carefully transfer the cabbage to a colander to drain and cool. Separate 16 leaves gently. If some leaves are still too firm, return the cabbage to the boiling water for a few more minutes.
- Cook the Onions: Heat a frying pan over medium heat. Add butter and diced onions along with a pinch of salt. Cook for 12–15 minutes until the onions are very soft and slightly caramelized.
- Prepare the Filling: In a large bowl, combine the cooked onions, cooked rice, bulk Italian sausage, ground chuck, parsley, oregano, paprika, black pepper, salt, and the egg. Mix thoroughly until well combined.
- Prepare the Cabbage Leaves: Place each cabbage leaf flat on a cutting board. Use a paring knife to cut out the thick rib by making a shallow V-shaped cut about 1–2 inches down the leaf to make rolling easier. Repeat for all leaves.
- Fill and Roll the Cabbage: Spoon about 1/3 cup (65g) of the filling onto the center of each cabbage leaf. Fold the cut ends over the filling, tuck in the sides, and roll tightly like a burrito to encase the filling. Continue with all leaves and filling.
- Arrange in Baking Dish: Place the cabbage rolls seam side down in one or two 9×13-inch baking dishes to fit all rolls comfortably.
- Make the Sauce: Warm the water in a kettle or microwave. In a bowl, whisk together the tomato paste, brown sugar, cider vinegar, and warm water. Season to taste with salt and pepper.
- Assemble and Bake: Pour the sauce over the cabbage rolls until mostly covered. If needed, add extra hot water to cover them adequately. Cover the dish tightly with foil and bake for 2–3 hours until the rolls are very tender. If the sauce thickens too much or dries out, add an additional 1/2 to 1 cup of water during baking.
- Finish and Serve: Remove from oven and let rest for 15 minutes. If the sauce is thin, transfer the sauce to a pot and simmer over medium-high heat until thickened. Remove from heat and optionally whisk in 3 tablespoons of cold butter one piece at a time to enrich the sauce. Pour the thickened sauce over the cabbage rolls before serving.
Notes
- Make sure to cook the cabbage leaves until they are pliable for easier rolling to prevent tearing.
- The filling can be prepared ahead and refrigerated for convenience.
- If you prefer a spicier filling, add chili flakes or cayenne pepper.
- For a gluten-free version, ensure the sausage and rice used are gluten-free.
- Leftover cabbage rolls reheat well and often taste better the next day.
