Real Recipes From Real Home Cooks ®

stuffed cabbage rolls

Recipe by
Francine Lizotte
Surrey South, BC

This isn’t your Grandma’s recipe. Tender, moist and flavorful, these are a tasty comfort food to enjoy this season.

yield 14 rolls
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For stuffed cabbage rolls

  • 1 lg
    head green cabbage (substitute savoy), about 3 lbs. and cored removed
  • 2 Tbsp
    olive oil
  • 1 c
    yellow onions, chopped
  • 1 1/2 tsp
    ground himalayan sea salt, or to taste and divided
  • 3 lg
    cloves garlic, pressed
  • 1 Tbsp
    tomato paste
  • 1 can
    (28 oz.) san marzano tomatoes, crushed
  • 1 Tbsp
    balsamic vinegar
  • 1 can
    (14 oz.) tomato sauce
  • 1 Tbsp
    italian seasoning
  • 1 Tbsp
    brown sugar, or more to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 Tbsp
    fresh parsley, chopped
  • 1 1/2 lb
    lean ground beef
  • 1/2 lb
    hot italian sausage, casing removed
  • 1/2 c
    yellow onions, finely chopped
  • 1 lg
    clove garlic, pressed
  • 1/3 c
    seasoned panko breadcrumbs
  • 1/3 c
    uncooked long grain rice such as basmati
  • 2 Tbsp
    fresh chopped parsley, divided
  • 1 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 c
    parmesan cheese, grated

How To Make stuffed cabbage rolls

  • 1
    Add the head of cabbage to a pot of boiling water, cover, reduce the heat to medium and simmer for 10 minutes.
  • 2
    Meanwhile, in a large pot over medium heat, heat oil. Add onions and season with some ground sea salt; sauté for about 3 minutes. Add pressed garlic and sauté for 1 minute. Add tomato paste and stir to coat.
  • 3
    Add crushed tomatoes, balsamic vinegar, tomato sauce, Italian seasoning and brown sugar. Stir until the ingredients are well combined and then taste and adjust if necessary just to check on the acidity; add more brown sugar if needed. Season with freshly ground black pepper and add parsley; stir well.
  • 4
    Cover and turn the heat to medium-high. As soon as it starts bubbling, reduce to medium-low and let it simmer gently for 20 minutes; uncovered after a few minutes.
  • 5
    After 10 minutes, carefully remove cabbage from the water and transfer to a baking sheet. Peel off the leaves using tongs and transfer them to another baking sheet lined with paper towel to absorb any excess water.
  • 6
    To make the filling… In a large bowl, combine lean ground beef, hot Italian sausage, onions, garlic, breadcrumbs, uncooked rice, 1 ½ tablespoons chopped parsley, salt and black pepper.
  • 7
    With clean hands, mix until the meat mixture is evenly distributed.
  • 8
    Preheat oven to 350ºF.
  • 9
    In a large 5-quart baking dish lightly greased, spoon in about 1 ½ cups tomato sauce just enough to cover the bottom; set aside.
  • 10
    Using a paring knife, remove the thick center stem from each leaf and place a good amount of meat mixture at the base forming it into an oblong shape. Take one side and fold it over before doing the same with the other side. Tuck in the sides and roll it up to the end.
  • 11
    Place them in the prepared baking dish seam side down. Spoon the rest of the tomato sauce over the stuffed cabbage covering them. Sprinkle on some Parmesan cheese and cover the dish with foil.
  • 12
    Transfer to the preheated oven and bake for 1 hour or until the meat and rice are cooked.
  • 13
    We’ll remove from the heat and sprinkle on the remaining ½ tablespoon of chopped parsley before serving.
  • 14
    To view this recipe on YouTube, click on this link >>>