Hearty Baked Cabbage Rolls with Meat and Tomato Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Remaining Sauce: Pour the remaining tomato sauce mixture evenly over the assembled cabbage rolls to keep them moist and flavorful while baking.
- 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.
- 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.
- 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
