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 haven’t thought of this recipe for years!! I had a friend whose mom used to make it!
I’ve only had cabbage with corned beef. This actually sounds extra delicious to me. I need to try it, or you can invite me over. :)
This recipe looks amazing! I love cabbage! I made some stuffed cabbage rolls with minced beef in tomato sauce a few months ago and my family loved it.
This looks so delicious and easy to make. I will have to try this recipe on the weekend. My kids love cabbage rolls.
Oh my kids and husband would flip for this. It looks so good, I’m not sure my pregnant appetite would really be able to stomach it, but man does this look great!
I love cabbage but I’ve never seen this before and it looks also sounds delicious :D Will have to give it a try soon.
I love cabbage so I really want to try this recipe. I am a vegetarian so I will just substitute tofu for the meat. Thank you for sharing.
I’ve been watching for a stuffed cabbage recipe – thanks!
I LOVE cabbage! I don’t think I’ve ever had it stuffed, so this looks like a recipe I need to try soon!
Oh my gosh these look soo good! I have not had cabbage with tomato sauce, I need to try these out.