Classic Baked Cabbage Rolls with Tomato Sauce Recipe

Introduction

Cabbage rolls are a classic comfort food featuring tender cabbage leaves filled with a flavorful mixture of meats and rice, all baked in a rich tomato sauce. This recipe is perfect for a hearty family meal that brings warmth and satisfaction to any table.

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 oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and 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 heat to medium-low. Cook for 7-10 minutes until softened.
3. Step 3: Drain the cabbage and let it cool slightly. Remove the outer leaves gently and cut out the thick center vein near the base of each leaf. You will need about 12 large leaves. If leaves are small, combine smaller pieces to make larger ones.
4. Step 4: In a large bowl, combine tomato sauce, condensed tomato soup, paprika, oregano, salt, black pepper, and crushed red pepper. Mix well and set aside.
5. Step 5: In a separate bowl, mix Italian sausage, ground beef, cooked rice, diced onion, minced garlic, egg, and half a cup of the sauce mixture. Stir until thoroughly combined.
6. Step 6: Spread ½ cup of the sauce mixture evenly in the prepared baking dish.
7. Step 7: Lay one cabbage leaf on a clean surface. Place about ½ cup of the meat mixture near the stem end of the leaf. Fold the sides in and roll tightly to enclose the filling. Place seam-side down in the baking dish nestled into the sauce. Repeat with remaining leaves and filling.
8. Step 8: Pour the remaining sauce evenly over the cabbage rolls.
9. Step 9: Cover the dish with aluminum foil and bake for 1 hour, or until the internal temperature reaches 145°F.
10. Step 10: Remove the foil and baste the rolls with sauce. Bake uncovered for an additional 10-12 minutes to finish.
11. Step 11: Garnish with chopped parsley and serve warm.

Tips & Variations

• If your cabbage leaves are small, overlap and roll two together for a fuller roll.
• For a spicier kick, increase the crushed red pepper or add a dash of hot sauce to the filling.
• Use leftover cooked rice or substitute with cooked quinoa for a gluten-free option.
• Add grated Parmesan cheese to the meat mixture for extra flavor.

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 until warmed through, or microwave individual portions. You can freeze cooked rolls for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cabbage rolls ahead of time?

Yes, you can prepare the rolls and assemble them up to a day before baking. Keep them covered in the refrigerator and bake as directed when ready to serve.

What can I use instead of tomato soup?

You can substitute the condensed tomato soup with additional tomato sauce and a little cream or broth to maintain moisture and flavor in the sauce.

Classic Baked Cabbage Rolls with Tomato Sauce Recipe

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Classic cabbage rolls stuffed with a savory mixture of ground Italian sausage, beef, rice, and aromatic seasonings, baked in a rich tomato sauce until tender and flavorful. A comforting and hearty meal perfect for family dinners.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 1 hour 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 12 cabbage rolls (serves about 6) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cabbage

• 1 head cabbage

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

Filling

• 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

Garnish

• Parsley, chopped for garnish

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside for later.
2. Cook the Cabbage: Fill a large pot halfway with water and bring it to a boil. Carefully place the whole head of cabbage in the boiling water using tongs. Cover the pot and reduce the heat to medium-low. Let the cabbage cook for 7 to 10 minutes until softened.
3. Drain and Cool Cabbage: Drain the cabbage and carefully remove it from the pot with tongs. Allow it to cool slightly so it can be handled without burning.
4. Prepare Cabbage Leaves: Once cool enough, gently peel off the outer leaves from the cabbage. Remove the thick, rough center vein near the base of each leaf to make them easier to roll. You will need about 12 large leaves. If leaves are small, combine smaller ones to form larger pieces. Set aside the prepared leaves.
5. Make the Sauce: In a large bowl, combine the tomato sauce, condensed tomato soup, paprika, dried oregano, kosher salt, ground black pepper, and crushed red pepper. Mix thoroughly and set the sauce mixture aside.
6. Prepare the Filling: In a separate bowl, combine the mild Italian sausage, ground beef, cooked rice, diced onion, minced garlic, large egg, and half a cup of the prepared sauce. Mix everything together until fully combined. Set aside.
7. Spoon Sauce into Baking Dish: Spread half a cup of the sauce mixture evenly on the bottom of the prepared baking dish. This will prevent sticking and add flavor.
8. Assemble the Cabbage Rolls: Lay one softened cabbage leaf flat on a clean surface. Place about half a cup of the meat filling in the center of the leaf. Fold in the sides toward the center and roll tightly to enclose the filling securely. Place each roll seam side down in the baking dish, nestling it into the sauce. Repeat with the remaining leaves and filling.
9. Top Rolls with Sauce: Pour the remaining sauce mixture evenly over the arranged cabbage rolls in the baking dish.
10. Bake Covered: Cover the baking dish with aluminum foil. Bake in the preheated oven for 1 hour, or until the internal temperature of the cabbage rolls reaches 145°F (63°C) as measured with a meat thermometer.
11. Uncover, Baste, and Finish Baking: Remove the foil carefully. Baste the cabbage rolls with the sauce from the baking dish. Return to the oven and bake uncovered for an additional 10 to 12 minutes to develop a slight crust and deepen the flavors.
12. Garnish and Serve: Remove the cabbage rolls from the oven. Sprinkle chopped parsley over the top for a fresh garnish. Serve the cabbage rolls warm for a satisfying meal.

Notes

• Be sure to remove the thick veins from the cabbage leaves to make rolling easier and prevent tearing.
• If your cabbage leaves tear, you can overlap smaller leaves to form a larger wrap.
• Check the internal temperature of the meat filling with a thermometer to ensure it reaches at least 145°F for safety.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
• For added flavor, you can brown the meat mixture slightly before assembling the rolls, though it’s optional.

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