Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1 head green cabbage; 2 tbsp olive oil; 1.5 cups yellow onion, diced; 3 garlic cloves, minced; 15 oz tomato sauce; 15 oz crushed tomatoes; 1 tbsp Worcestershire sauce; 1 tbsp sugar; 2 tsp salt; 3/4 tsp black pepper; 1 lb 85/15 ground beef; 1 cup cooked white rice; 1 egg; 3 tbsp fresh parsley, chopped; 1/4 tsp paprika; 1/8 tsp cayenne pepper

Tender cabbage leaves wrapped around a savory beef and rice filling, baked in a rich tomato sauce.

90 minMediumServes 6471 cal/serving

PolishDinnerStovetop and OvenStandardGluten-FreeDairy-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 head green cabbage
2 tbsp olive oil
1.5 cups yellow onion, diced
3 garlic cloves, minced
15 oz tomato sauce
15 oz crushed tomatoes
1 tbsp Worcestershire sauce
1 tbsp sugar
2 tsp salt
3/4 tsp black pepper
1 lb 85/15 ground beef
1 cup cooked white rice
1 egg
3 tbsp fresh parsley, chopped
1/4 tsp paprika
1/8 tsp cayenne pepper

Instructions

1

Preheat oven to 350°F and spray a large 9x13 inch baking dish with non-stick spray.
2

Boil a large pot of water. Cut off bottom inch of 1 head green cabbage, submerge head in boiling water for 4-5 minutes, drain, cool, and peel off 12 leaves.
3

Heat 2 tbsp olive oil in a skillet over medium heat. Cook two-thirds of 1.5 cups diced yellow onion for 2-3 minutes until soft, then stir in two-thirds of 3 minced garlic cloves for 1 minute.
4

Add 15 oz tomato sauce, 15 oz crushed tomatoes, 1 tbsp Worcestershire sauce, 1 tbsp sugar, half of 2 tsp salt, and two-thirds of 3/4 tsp black pepper. Bring to a boil, then simmer uncovered for 10-15 minutes.
5

Combine 1 lb 85/15 ground beef, 1 cup cooked white rice, remaining 1.5 cups diced yellow onion, remaining 3 minced garlic cloves, 1 egg, remaining 2 tsp salt, remaining 3/4 tsp black pepper, 3 tbsp chopped fresh parsley, 1/4 tsp paprika, and 1/8 tsp cayenne pepper in a bowl and mix well.
6

Cut a V-shaped notch to remove the tough stem rib from each leaf. Place 3-4 tablespoons of filling per leaf, fold sides in, and roll up tight.
7

Spread tomato sauce in the baking dish, arrange rolls seam-side down, cover with foil, and bake 60-75 minutes until internal temperature reaches 165°F.

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Questions

How long does Stuffed Cabbage Rolls take?

As written, 90 minutes: 30 of prep and 60 of cooking. The longest single stretch is step 7 (1 hour 15 minutes): "Spread tomato sauce in the baking dish, arrange rolls seam-side down, cover with foil, and bake 60-75 minutes until internal temperature reaches 165°F."

Is there a substitute for Worcestershire sauce in Stuffed Cabbage Rolls?

The entry for Stuffed Cabbage Rolls calls for 1 tbsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

How hot is Stuffed Cabbage Rolls?

Moderately. The heat in Stuffed Cabbage Rolls comes from 1/8 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Stuffed Cabbage Rolls gluten-free?

Yes. As written, nothing in the ingredient list for Stuffed Cabbage Rolls is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Worcestershire sauce.

Does Stuffed Cabbage Rolls contain fish?

Yes: 1 tbsp Worcestershire sauce. The full allergen list for this entry is eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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