Best 7 Red Sauce For Cabbage Rolls Recipes

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Cabbage rolls are a hearty and comforting dish that can be enjoyed by people of all ages. The traditional recipe involves stuffing cooked cabbage leaves with a mixture of ground beef, rice, and vegetables, then simmering them in a flavorful tomato sauce. However, there are many variations on this classic dish, including vegetarian and vegan options. This article provides three delicious recipes for red sauce for cabbage rolls, each with its own unique flavor profile. The first recipe is a classic tomato sauce made with fresh tomatoes, onions, garlic, and herbs. The second recipe is a spicy tomato sauce made with chili peppers and cayenne pepper. The third recipe is a creamy tomato sauce made with heavy cream and Parmesan cheese. No matter which recipe you choose, you're sure to enjoy these delicious cabbage rolls.

Check out the recipes below so you can choose the best recipe for yourself!

CABBAGE ROLLS WITH TOMATO SAUCE



Cabbage Rolls with Tomato Sauce image

This delicious recipe was given to me by a special friend-she included it in a collection of her family's favorites that she gave us as a unique wedding present.-Mary Lea Schmidt, Anahim Lake, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 15

1 medium head cabbage
1-1/2 pounds lean ground beef
1/2 cup uncooked instant rice
1/2 cup finely chopped onion
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
SAUCE:
1 can (8 ounces) tomato sauce
1/3 cup ketchup
2 tablespoons brown sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.

Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.

RED CABBAGE CABERNET SAUVIGNON SAUCE



Red Cabbage Cabernet Sauvignon Sauce image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 teaspoons chopped garlic
4 tablespoons chopped shallots, divided
8 ounces red cabbage sliced
1 1/2 cups of duck stock (liquid from the bones)
2 teaspoons corn starch
1 teaspoon salt
3 teaspoons sugar
2 tablespoons fresh lemon juice
1/4 cup cabernet sauvignon
Real gold leaf
carrots, string beans, broccoli, zucchini (steamed)
2 potatoes

Steps:

  • In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce.
  • Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.)

STUFFED CABBAGE ROLLS WITH TOMATO SAUCE



Stuffed Cabbage Rolls With Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 23

2 slices white sandwich bread, torn into small pieces
1/2 cup milk
3/4 pound ground pork
3/4 pound ground beef
1/4 cup grated parmesan cheese
2 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 tablespoon cognac or brandy
1 teaspoon chopped fresh oregano
1 clove garlic, finely grated
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 head Savoy cabbage
4 tablespoons unsalted butter
1 medium onion, chopped
1 clove garlic, chopped
Pinch of red pepper flakes
3 tablespoons cognac or brandy, plus more for finishing
1 28-ounce can crushed San Marzano tomatoes
1/2 teaspoon chopped fresh oregano
Kosher salt
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

  • Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes. Squeeze the excess milk from the bread and transfer to a large bowl. Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day.
  • Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one). Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water. Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture. Trim the tough center stem from the bottom of each leaf.
  • Shape the meat mixture into twelve 4-inch-long sausages. Lay out a cabbage leaf, then put a sausage on top lengthwise. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with the remaining cabbage leaves and sausages. Transfer the rolls to a plate and refrigerate until ready to cook.
  • Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil. Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes.
  • Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cognac and simmer until almost evaporated, about 2 minutes. Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes. Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired. Season with salt. Bring just to a simmer and stir in a splash of cognac.
  • Serve the cabbage rolls topped with the sauce, parmesan and parsley.

CABBAGE ROLLS II



Cabbage Rolls II image

Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.

Provided by BJ

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 9h30m

Yield 6

Number Of Ingredients 12

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
¼ cup milk
¼ cup minced onion
1 pound extra-lean ground beef
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Steps:

  • Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  • In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
  • In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  • Cover, and cook on Low 8 to 9 hours.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 18.3 g, Cholesterol 83.5 mg, Fat 10.8 g, Fiber 2 g, Protein 19 g, SaturatedFat 4.2 g, Sodium 748 mg, Sugar 6.5 g

BEEF STUFFED CABBAGE ROLLS IN A RED WINE TOMATO SAUCE RECIPE - (4/5)



Beef Stuffed Cabbage Rolls in a red wine tomato sauce Recipe - (4/5) image

Provided by á-3213

Number Of Ingredients 18

Sauce:
1 small head green cabbage
1 T. olive oil
1 green bell pepper, cored and diced
1 onion, diced
14 oz. diced tomatoes
1/4 c. red wine
1 T. brown sugar
1 t. dried basil
1 t. salt
1/4 t. black pepper
Filling:
1/2 of the sauteed vegetables from the sauce
1/2 lb. ground beef
1 c. cooked rice
2 T. cabbage roll sauce
1 T. hot sauce
1/2 t. salt

Steps:

  • Preheat oven to 375. Cabbage: Fill a large soup pot with water. Add 12-15 large cabbage leaves. Cook for 2-3 minutes. Remove and let dry. Reserve 1 to 2 cups of the cabbage cooking water. Sauce: heat the olive oil over med-high. Add the onion, garlic and bell pepper. Cook for about 3 minutes, or until the vegetables begin to brown and soften. Remove half of the vegetables from the pan and place in a glass mixing bowl. (This is for the filling.) Back to the skillet, add the tomatoes and wine. Cook, stirring often, for 2 to 3 minutes. Add the sugar, salt, and basil. Transfer the sauce to a blender and puree until smooth. Add more cabbage water if you want a thinner sauce. (I used only 1 cup.) Pour the sauce back in the skillet to keep warm. Filling: Add the ground beef and rice to the bowl with the reserved vegetables. Add 2 T. of the finished cabbage roll sauce, hot sauce, salt and pepper. Use a fork or your clean hands to mix the filling well. Assembly: First spoon about 1/4 c. of the tomato sauce into a 5 qt dutch oven and spread it over the bottom of the pan. Place a cabbage leaf on the counter top with the inside facing up and put about 1/4 c. of the filling towards the stem end of the leaf. You will have to judge how much filling to use. Just ensure that it isn't so much that it squeezes out the side. Fold in both sides and starting with the stem end, roll the leaf around the filling. Place side-seam down in the dutch oven. repeat the process with the remaining leaves. Pour the sauce over the cabbage rolls, and cover the pot with the lid. Bake for 50-60 minutes, or until the cabbage has softened and the meat is cooked through and no longer pink.

STUFFED RED CABBAGE ROLLS



Stuffed Red Cabbage Rolls image

One of the many variations of stuffed cabbage, this is my own take on a "gourmet-style" red cabbage roll. Al dente rice adds texture to the overall meal, and cream of mushroom soup prevents the rice from drying out during the cooking process. Top with lemon sauce.

Provided by tinkerman75

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h20m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, diced
1 pound ground beef
2 tablespoons minced garlic, divided
1 teaspoon salt
1 teaspoon ground black pepper
5 cups water
2 ½ cups uncooked brown and wild rice blend
12 leaves red cabbage, or as needed
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sauerkraut, drained

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.
  • At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Add condensed soup to cooked rice. Mix in hamburger mixture.
  • Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.
  • Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 493.5 calories, Carbohydrate 61.1 g, Cholesterol 46.4 mg, Fat 17.8 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 5.8 g, Sodium 1023.2 mg, Sugar 5.6 g

"PURPLE STUFF" RED CABBAGE ROLLS



For our Jursidictional Rainbow Feast this year my church got my two favorite colors: purple and gold. I was asked to make a purple dish. I found a recipe for stuffed cabbage and put my own twist on it. Well they were a hit! The platter was empty before I could put it down on the table! This dish does have some additional prep...

Provided by Sharonne Jacobs

Categories     Other Main Dishes

Time 14h

Number Of Ingredients 16

1 large red cabbage
2 lb lean ground beef
2 large onions, chopped
2 medium green bell peppers, chopped
2 medium red bell peppers, chopped
2 medium yellow bell pepper, chopped
1 Tbsp garlic, minced
1 c brown rice, cooked
1/2 c stove top stuffing
2 can(s) tomato soup
1 can(s) chicken broth
1 c tomato juice (v8 or clamato)
1 can(s) mushroom pieces
garlic pepper season to taste
salt season to taste
2-3 dash(es) worcestershire sauce

Steps:

  • 1. Prep day before you plan to cook these: Leave your red cabbage in the plastic bag and place in the freezer. Leave in for 12 hours or overnight. Remove and leave to thaw at room temperature. The leaves will be soft and easy to use without having to boil them.
  • 2. Cook the rice and set aside to cool.
  • 3. In light olive oil, saute onions, mushrooms, and peppers until the onions are golden brown and set aside to cool.
  • 4. In a large bowl, add the ground beef, add the salt, garlic pepper, Stove Top stuffing, Worcestershire sauce, sauteed onions and the rice. Mix together until combined.
  • 5. Remove the leaves from the cabbage, cutting away the tough part closest to the core in the shape of a V. Spray your large casserole or two small casserole dishes with cooking spray.
  • 6. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf, tuck in your corners at the "V" and roll up tightly. The meat amount will vary depending on the size of the leaf. Repeat until all the meat is used up or all leaves are gone. If you have any meat mixture leftover, freeze it for later.
  • 7. In a large mixing bowl combine the tomato soup, juice, and broth. Pour evenly over the cabbage rolls. Cover with foil.
  • 8. Bake the cabbage rolls at 325 for two hours.

Tips:

  • To save time, use a food processor to chop the vegetables.
  • If you don't have tomato sauce, you can substitute a can of crushed tomatoes or tomato puree.
  • Add a bay leaf or two to the sauce for extra flavor.
  • Season the sauce to taste with salt and pepper.
  • Serve the sauce over cabbage rolls, pasta, or rice.

Conclusion:

This red sauce is a delicious and versatile recipe that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are serving it over cabbage rolls, pasta, or rice, this red sauce is sure to be a hit.

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