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
Heather says
I’m not sure If I’d like it, but I can tell you it looks amazing. I totally forgot about St. patty’s day since we were traveling. I may have to try this recipe.
Sarah Bailey says
Ok I have to admit I have never tried stuffed cabbage but after reading this I totally need to try it! x
Jenn says
This is a family favorite of ours. Our daughter actually makes it the best so far. very good!
Liz Mays says
Oh that looks great. My boyfriend and I love cabbage. We just boiled some a few days ago too!
Pam says
My son loves stuffed cabbage! I haven’t made it in a while and I don’t know why. I should plan to make some next time he is home on break.
Catherine S says
This looks so yummy. I have never had stuffed cabbage, but I would love to try it. Thanks for the recipe.
Jenn @ EngineerMommy says
My mom used to make something like this for me when I was a child. It was sooo delicious. I’ve never made it myself, but now I definitely want to try!
Kita says
I love stuffed cabbage. I usually make it with a savory sauce. I will try a tomato sauce next time.
Annemarie LeBlanc says
Thanks for the reminder! We haven’t had stuffed cabbage in a long time. I’m making these for dinner tomorrow. My family loves it!
Angelic Sinova says
I’ve had stuffed peppers before (which I LOVE) but I’ve never tired Stuffed Cabbage?! That’s definitely going to change soon! That Stuffed Cabbage in Tomato Sauce looks so yummy. I can’t wait to try it out for myself.