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Classic Baked Cabbage Rolls

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A comforting and nostalgic dish featuring tender cabbage leaves filled with a hearty meat and rice mixture, baked in tomato sauce.

Ingredients

Scale
  • 1 large head of cabbage
  • 1 pound ground beef or pork
  • 1 cup cooked rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Grated cheese (optional, for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable.
  3. Sauté the chopped onion and minced garlic until soft and fragrant.
  4. Combine ground meat, rice, sautéed onion and garlic, Worcestershire sauce, oregano, paprika, salt, and pepper in a bowl.
  5. Roll the cabbage leaves with about 2 tablespoons of the filling at the base, tucking in the sides.
  6. Assemble the rolls in a baking dish with a layer of tomato sauce underneath.
  7. Bake covered for 45 minutes, uncover and add cheese if desired, then bake for an additional 10 minutes.
  8. Serve warm with crusty bread and a side salad.

Notes

Leftovers keep well refrigerated for up to 3 days. Can also be frozen for up to 3 months.

Nutrition

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