Stuffed Cabbage Rolls
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3.84 from 6 votes

Stuffed Cabbage Rolls Recipe

Cabbage leaves stuffed with ground beef and rice and cooked in the oven with a sweet and tangy tomato sauce. 
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 5
Calories 349kcal
Author Christin Mahrlig

Ingredients

  • 10 large cabbage leaves from a green cabbage
  • 1 tablespoon vegetable oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 (8-ounce) can tomato sauce
  • 1 heaping tablespoon tomato paste
  • 1/2 cup water
  • 6 crushed gingersnap cookies
  • 1/4 cup packed light brown sugar
  • 2 1/2 tablespoons apple cider vinegar
  • 1 pound lean ground beef
  • 1/3 cup long-grain rice, uncooked
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Bring a large pot of water to a boil. Remove from heat and submerge cabbage leaves in water. Cover and let sit for 10 minutes. Drain.
  • In a medium saucepan heat oil over medium heat. Add onion and cook until softened. Add garlic and cook 1 more minute. Remove from heat. Place half of onion mixture in a medium bowl and leave the rest in the saucepan.
  • To the saucepan, add tomato sauce, tomato paste, water, gingersnap crumbs, brown sugar, and vinegar. Bring to a boil and simmer 5 minutes.
  • To the bowl with the onion mixture, add ground beef, rice, egg, milk and salt and pepper. Mix together with a wooden spoon or your hands.
  • Place about 3 tablespoons of meat mixture at the stem end of each cabbage leaf. Fold left and right sides over and roll up. Place seam side down in a 9x13-inch baking dish.
  • Pour tomato sauce over cabbage rolls.
  • Cover pan with aluminum foil and bake for 45 minutes in a 375 degree oven. Uncover and bake 15 more minutes. At the point you uncover the baking dish, scoop some tomato sauce on top of the cabbage rolls with a spoon so that they do not dry out.

Nutrition

Calories: 349kcal