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Baked Cabbage Rolls with Tomato Sauce Recipe

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4.6 from 59 reviews

This recipe for Baked Cabbage Rolls with Tomato Sauce offers a hearty and comforting dish featuring tender cabbage leaves filled with a savory mixture of ground beef, pork, rice, and vegetables. The rolls are baked in a rich tomato and sour cream sauce until perfectly cooked and flavorful, making it a traditional Eastern European favorite that’s both satisfying and family-friendly.

Ingredients

Scale

Cabbage Rolls

  • 2 small heads of cabbage
  • 110g (1/2 cup) rice, any type
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 450g (1 lb) ground beef, 5% fat
  • 450g (1 lb) ground pork, 5% fat
  • 25g (1/4 cup) parsley, chopped
  • 2 carrots, grated
  • 2 tsp salt
  • 0.5 tsp pepper
  • 2–3 bay leaves

Tomato Sauce

  • 250ml (1 cup) chicken stock
  • 250ml (1 cup) sour cream or creme fraiche, full fat
  • 500ml (2 cups) canned crushed tomatoes or passata
  • Salt and pepper, to taste

Instructions

  1. Prepare the Cabbage: Freeze the cabbages at least 3 days ahead of time. The night before cooking, defrost them in the fridge to make the leaves tender and pliable for easier rolling.
  2. Cook the Rice: Boil rice in plenty of water until al dente, approximately 5 minutes after water starts boiling. Drain the rice and set it aside ensuring it remains firm but cooked through.
  3. Sauté Onions: Heat olive oil in a frying pan over low heat. Cook the chopped onions gently for 7-10 minutes until translucent and soft. Remove from heat and allow to cool slightly.
  4. Prepare the Filling: Grate the carrots. In a large bowl, combine ground beef, ground pork, chopped parsley, sautéed onions, grated carrots, cooked rice, salt, and pepper. Mix thoroughly to evenly distribute ingredients.
  5. Make the Sauce: In a medium bowl, whisk together chicken stock, crushed tomatoes, and sour cream or creme fraiche. Season with salt and pepper to taste. Set the sauce mixture aside.
  6. Prepare Cabbage Leaves: Place a head of cabbage on a cutting board, cut off the tough core at the bottom, then gently peel off the leaves. Repeat the process with the second head of cabbage.
  7. Preheat the Oven: Set your oven to 350°F (180°C) to prepare for baking.
  8. Assemble the Rolls: On a clean surface, lay out your cabbage leaves. Trim the thick central rib to make rolling easier. Place about 2 tablespoons of filling at the wider end of each leaf, fold the sides in, and roll tightly like a burrito. This should yield about 30-32 rolls.
  9. Layer the Rolls: Pour one cup of the sauce into the bottom of a heavy casserole dish (cast iron preferred). Arrange cabbage rolls snugly in a layer. Halfway through adding the rolls, add bay leaves and pour another third of the sauce over them, then continue stacking all the rolls on top.
  10. Bake the Rolls: Pour the remaining sauce over the top of the rolls. Cover the casserole with a lid and bake in the preheated oven for 1 hour. Then remove the lid and bake for an additional 30 minutes to thicken the sauce and brown the edges.
  11. Serve: Serve the cabbage rolls hot, topped with extra sour cream or creme fraiche and freshly chopped herbs like dill and parsley as garnish for enhanced flavor and presentation.

Notes

  • Freezing cabbage beforehand makes the leaves pliable and easier to roll without tearing.
  • You can substitute ground turkey or chicken for a leaner version.
  • For a vegetarian variation, replace the meat with cooked lentils and mushrooms.
  • Leftovers keep well in the fridge for up to 3 days and freeze well for up to 1 month.
  • Use a heavy-bottomed casserole dish for even cooking and to prevent burning.
  • Adjust salt and pepper in the sauce and filling according to personal preference.

Keywords: cabbage rolls, baked cabbage rolls, tomato sauce, ground beef, ground pork, traditional Eastern European recipe, Golubtsi, stuffed cabbage, comfort food

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