Stuffed Cabbage in Tomato Sauce
Prep time
Cook time
Total time
Delicious, hearty and healthy traditional stuffed cabbage.
Recipe type: Main
Cuisine: Irish
Serves: 6 servings
  • Large green cabbage, cored
  • Olive oil
  • 2 onions, chopped
  • 2 28-ounce cans crushed tomatoes
  • ¼ cup red wine vinegar
  • ¼ cup light brown sugar
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 pounds ground beef
  • 3 large eggs
  • ½ cup dry breadcrumbs
  • ½ cup onions, chopped finely
  • ½ cup white rice, uncooked
  • 1 teaspoon dried basil
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  1. Preheat oven to 350 degrees.
  2. Add cabbage to a pot boiling water and continue to boil until the leaves loosen.
  3. Use tongs to gently peel the cabbage while it's still boiling, and set aside.
  4. Start the sauce by sautéing onions in olive oil until translucent.
  5. Add the tomatoes, vinegar, sugar and salt and pepper, bring to a boil and then simmer for 10-15 minutes.
  6. Combine the ingredients for the filling until mixed thoroughly.
  7. Add some of sauce to the bottom of a dutch oven or a pot with a tight lid.
  8. Begin rolling each cabbage leaf with about ½ cup of filling inside.
  9. I like to remove the triangular rib in each cabbage leaf to make it easier to roll.
  10. Continue rolling stuffed leaves, fitting and stacking them into the pot until the filling mixture is gone. (You will have leftover cabbage)
  11. Pour the sauce over the stuffed cabbage leaves, cover the pot and bake for 60 minutes.
Recipe by Girl Gone Mom at