Hearty Baked Cabbage Rolls with Meat and Tomato Sauce Recipe

Introduction

Cabbage rolls are a comforting classic, combining tender cabbage leaves with a savory meat and rice filling. This hearty dish is baked in a flavorful tomato sauce, making it perfect for cozy family dinners.

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 and spray a 9×13-inch baking dish with cooking spray. Set aside.
2. Step 2: Fill a large pot halfway with water and bring to a boil. Carefully add the whole head of cabbage using tongs. Cover and reduce the heat to medium-low. Cook for 7-10 minutes until the cabbage softens.
3. Step 3: Drain the cabbage and let it cool slightly. Remove the outer leaves gently, cutting out the tough center vein near the base of each leaf. You will need about 12 large leaves. Set them aside.
4. Step 4: In a large bowl, combine tomato sauce, tomato soup, paprika, oregano, kosher salt, black pepper, and crushed red pepper. Mix well and set aside.
5. Step 5: In another bowl, mix together the Italian sausage, ground beef, cooked rice, diced onion, minced garlic, egg, and half a cup of the sauce mixture until well combined.
6. Step 6: Spread half a cup of the sauce mixture over the bottom of the prepared baking dish.
7. Step 7: To assemble each cabbage roll, place one cabbage leaf on a clean surface. Add about half a cup of the meat mixture on top. Fold the sides of the leaf inward, then roll it tightly to seal the filling.
8. Step 8: Place each roll seam side down in the baking dish, nestling them close together in the sauce. Repeat with all leaves and filling.
9. Step 9: Pour the remaining sauce evenly over the cabbage rolls.
10. Step 10: Cover the dish with aluminum foil and bake for 1 hour, or until the internal temperature reaches 145°F.
11. Step 11: Remove the foil, baste the rolls with sauce, and bake uncovered for an additional 10-12 minutes to brown the tops slightly.
12. Step 12: Garnish with chopped parsley and serve the cabbage rolls warm.

Tips & Variations

• For a milder flavor, substitute the crushed red pepper with paprika or omit it entirely.
• You can use ground turkey or chicken instead of beef and sausage for a leaner option.
• If your cabbage leaves are small, overlap two to make a larger leaf for rolling.
• Try adding some shredded carrots or finely chopped mushrooms to the filling for extra texture and nutrition.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F covered with foil to prevent drying, or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare cabbage rolls ahead of time?

Yes, you can assemble the rolls and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

How do I soften the cabbage leaves without boiling the whole head?

You can core the cabbage and separate the leaves, then blanch them in boiling water for 1-2 minutes until pliable. Drain and cool before using.

Hearty Baked Cabbage Rolls with Meat and Tomato Sauce Recipe

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★★★★★

4.6 from 143 reviews

This classic cabbage rolls recipe features tender cabbage leaves wrapped around a flavorful mixture of Italian sausage, ground beef, rice, and aromatic spices, all baked in a rich tomato sauce. Perfect for a comforting family dinner, these rolls are hearty, satisfying, and packed with flavor.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 cabbage rolls (serves 6-8) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 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

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

Garnish

• Parsley, chopped for garnish

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside to prepare for the cabbage rolls.
2. Cook Cabbage: Fill a large pot halfway with water and bring it to a boil. Carefully submerge the whole head of cabbage using tongs, cover the pot, and reduce heat to medium-low. Cook for 7-10 minutes, or until the cabbage softens enough to peel leaves easily.
3. Drain and Cool Cabbage: Remove the cabbage carefully from the pot using tongs and drain. Allow it to cool slightly so you can handle it comfortably.
4. Remove Outer Leaves: Gently peel off the outer cabbage leaves, cutting out the thick center vein at the base of each leaf. You need 12 large leaves; if any are small, combine to form larger pieces. Set aside the prepared leaves.
5. Prepare Sauce: In a large bowl, combine the tomato sauce, condensed tomato soup, paprika, dried oregano, kosher salt, black pepper, and crushed red pepper. Mix thoroughly and set aside.
6. Make Filling: In a separate bowl, mix together the Italian sausage, ground beef, cooked rice, diced onion, minced garlic, egg, and half a cup of the prepared sauce. Stir until all ingredients are well combined.
7. Spread Sauce in Baking Dish: Pour ½ cup of the tomato sauce mixture evenly into the bottom of the prepared baking dish to prevent sticking and add flavor.
8. Assemble Cabbage Rolls: Lay a cabbage leaf flat on a work surface and place about ½ cup of the meat mixture in the center. Fold the sides of the leaf inward and roll tightly to enclose the filling, ensuring no gaps. Place each roll seam-side down in the baking dish nestled into the sauce. Repeat this process with all leaves and filling.
9. Add Remaining Sauce: Pour the remaining tomato sauce mixture evenly over the assembled cabbage rolls to keep them moist and flavorful while baking.
10. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until the internal temperature of the rolls reaches 145°F, indicating they are fully cooked.
11. Finish Baking Uncovered: Remove the foil and baste the cabbage rolls with the sauce from the baking dish. Return uncovered to the oven and bake for an additional 10-12 minutes to allow the tops to brown slightly and the sauce to thicken.
12. Garnish and Serve: Remove from oven, sprinkle chopped parsley over the rolls for a fresh touch, and serve warm for a comforting meal.

Notes

• When removing the cabbage leaves, be gentle to avoid tearing, as you want intact leaves for wrapping.
• If the cabbage leaves are small, overlap and roll two leaves together to ensure the filling is well enclosed.
• Use a meat thermometer to check the internal temperature for food safety; the rolls should reach 145°F.
• Leftover cabbage rolls store well and can be reheated in the microwave or oven.
• For a milder flavor, reduce or omit the crushed red pepper.

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