There were barrels of cabbage in our market this week. People go crazy for the traditional corned beef and cabbage on St. Patrick’s Day, and while I enjoy that my husband does not. Neither do the kids, but that goes without saying. Stuffed cabbage is close enough and at least the two out of four of us will eat it.
If you want a delicious hearty meal that is also healthy and filling, this is a great option. If you’re following a special low carb diet, you can omit the rice but this filling is mostly meat anyway.
There are a few steps but this is one of those meals I don’t mind spending the time to make because the process is not difficult. I love recipes that don’t have too many ingredients or complex steps so this definitely hits the mark and this would be the perfect recipe to make and freeze to enjoy on a weeknight.
Stuffed Cabbage in Tomato Sauce
- 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
- Preheat oven to 350 degrees.
- Add cabbage to a pot boiling water and continue to boil until the leaves loosen.
- Use tongs to gently peel the cabbage while it's still boiling, and set aside.
- Start the sauce by sautéing onions in olive oil until translucent.
- Add the tomatoes, vinegar, sugar and salt and pepper, bring to a boil and then simmer for 10-15 minutes.
- Combine the ingredients for the filling until mixed thoroughly.
- Add some of sauce to the bottom of a dutch oven or a pot with a tight lid.
- Begin rolling each cabbage leaf with about ½ cup of filling inside.
- I like to remove the triangular rib in each cabbage leaf to make it easier to roll.
- Continue rolling stuffed leaves, fitting and stacking them into the pot until the filling mixture is gone. (You will have leftover cabbage)
- Pour the sauce over the stuffed cabbage leaves, cover the pot and bake for 60 minutes.
You might want to try this variation:
Originally published Mar 17, 2016
I’ve always wanted to try this! I used to get this as a Lean Cuisine meal like 10+ years ago and it was my favorite. Definitely worth trying the real thing!
This looks yummy, I love cabbage. Yet I’ve never had it stuffed before. I’m so trying this.
These looks so good! I love stuffed cabbage and will have to try this recipe. I’ve tried several and am still looking for THE ONE.
That looks delicious. And clean and healthy too. I would do with ground turkey but this looks delish.
omg this looks so delicious!!!! i’ve never had cabbage rolls before but these looks so good!
That looks really good. I would definitely like to try this at home.
I’m not a huge cabbage fan but these roll ups look really good!! I may need to try them sometime!!
Wow this does look and sound amazing. I have to include it in my Easter menu!
My goodness, this looks absolutely delicious & mouth watering. I love anything with cabbage & a stuffed one with beef & my favorite tomato sauce topping over it would be a great diner option that my husband too would love right away.