Best 6 Stuffed Cabbage Rolls With Tomato Sauce Recipes

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**Discover the Delightful Symphony of Stuffed Cabbage Rolls with Tomato Sauce: A Culinary Journey into Comfort and Flavor**

Embark on a culinary adventure with stuffed cabbage rolls, a delectable dish that weaves together tender cabbage leaves, savory fillings, and a rich tomato sauce. Originating from various cultures across the globe, each with unique interpretations, stuffed cabbage rolls have stood the test of time as a heartwarming comfort food.

In this comprehensive guide, we present a collection of stuffed cabbage roll recipes that capture the essence of this classic dish. From traditional European variations to modern twists, our recipes offer a tantalizing array of flavors and textures to suit every palate.

Indulge in the classic Stuffed Cabbage Rolls with Tomato Sauce, where tender cabbage leaves are lovingly stuffed with a combination of ground beef, rice, and aromatic spices, then simmered in a flavorful tomato sauce until perfection. Experience the delightful harmony of tangy tomato, succulent cabbage, and savory filling in every bite.

For a vegetarian delight, try our Vegetable Stuffed Cabbage Rolls. A symphony of colorful vegetables, including carrots, bell peppers, and mushrooms, come together within tender cabbage leaves, creating a vibrant and nutritious meal. The rich tomato sauce adds a touch of tang and depth, making this dish a satisfying and wholesome choice.

If you seek a unique culinary experience, embark on a journey to the Mediterranean with our Mediterranean Stuffed Cabbage Rolls. Succulent grape leaves take center stage, stuffed with a blend of ground lamb, fragrant herbs, and pine nuts. Simmered in a zesty tomato sauce infused with the flavors of the Mediterranean, these stuffed cabbage rolls offer a tantalizing taste of the region's culinary traditions.

For those with a taste for adventure, our Spicy Stuffed Cabbage Rolls promise an exhilarating culinary experience. A fiery blend of chili peppers and spices ignites the taste buds, adding a thrilling layer of heat to the classic dish. Be prepared for a captivating interplay of flavors that will leave you craving more.

Finally, satisfy your sweet cravings with our Sweet and Sour Stuffed Cabbage Rolls, a delightful fusion of sweet and tangy flavors. A velvety sweet and sour sauce envelops tender cabbage rolls, creating a harmonious balance of flavors. This unique dish offers a refreshing twist on the classic stuffed cabbage roll, sure to leave a lasting impression.

No matter your taste preferences, our collection of stuffed cabbage roll recipes offers a culinary journey that will tantalize your taste buds and leave you craving more. Prepare to be captivated by the symphony of flavors and textures as you explore the diverse world of stuffed cabbage rolls.

Here are our top 6 tried and tested recipes!

STUFFED CABBAGE WITH TOMATO SAUCE



Stuffed Cabbage with Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield about 4 to 6 main course servings

Number Of Ingredients 17

8 large Savoy cabbage leaves
Kosher salt, as needed
1 3/4 pounds ground beef
1 cup cooked converted rice
1/4 cup sour cream
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
Freshly ground black pepper
2 cups whole, peeled canned tomatoes (with puree) roughly chopped
1 cup chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt
1 bay leaf
Freshly ground black pepper

Steps:

  • Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
  • In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
  • Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
  • Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
  • Preheat the oven to 375 degrees F.
  • Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
  • Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

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.

STUFFED CABBAGE



Stuffed Cabbage image

This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.

Categories     feed a crowd     winter     comfort food     dinner     main dish     meat

Time 2h

Yield 6-8 servings

Number Of Ingredients 19

15 oz. crushed tomatoes
8 oz. tomato sauce
3/4 tsp. salt
1/4 tsp. red chili flakes, optional
1 tbsp. brown sugar
1 tbsp. red wine vinegar
1 clove of garlic
1 whole head of green cabbage
1 lb. ground beef
1 lb. ground pork
1/2 c. chopped onions
1 egg
2 tbsp. milk or cream
1/4 c. breadcrumbs
1 c. cooked rice
1/4 c. chopped fresh parsley
1 tsp. salt
1/2 tsp. ground black pepper
Mashed potatoes, for serving

Steps:

  • For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
  • For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
  • Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
  • In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
  • Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
  • Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.

STUFFED CABBAGE



Stuffed Cabbage image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
  • Meanwhile, bring a large pot of water to a boil.
  • Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
  • For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  • Preheat the oven to 350 degrees F.
  • To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

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.

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 15

6 teaspoons kosher salt, divided
1 large head cabbage
2 teaspoons oil
½ cup minced onion
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, undrained
¾ cup water
1 tablespoon red wine vinegar
1 teaspoon ground black pepper, divided
1 pound ground sirloin
1 cup uncooked white rice
2 cloves garlic, minced
½ teaspoon ground allspice
1 medium lemon, cut into 6 wedges
2 teaspoons chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  • Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  • Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  • Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  • Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  • Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g

Tips:

  • Choose the right cabbage: Look for a firm, compact head of cabbage with tightly packed leaves. The outer leaves are often less tender, so remove them and save them for another use, such as making sauerkraut.
  • Prepare the cabbage leaves properly: Blanch the cabbage leaves in boiling water for 1-2 minutes, or until they are pliable. This will make them easier to roll and prevent them from cracking.
  • Don't overfill the cabbage rolls: The cabbage leaves should be filled, but not so tightly that they burst open during cooking.
  • Cook the cabbage rolls thoroughly: Cabbage rolls should be cooked until the filling is heated through and the cabbage leaves are tender. This usually takes about 30-40 minutes in a covered pot.
  • Serve the cabbage rolls with your favorite sauce: Cabbage rolls can be served with a variety of sauces, such as tomato sauce, cream sauce, or mushroom sauce. You can also top them with grated cheese or sour cream.

Conclusion:

Stuffed cabbage rolls are a delicious and hearty meal that can be enjoyed by people of all ages. They are relatively easy to make, and they can be tailored to your own personal taste. Whether you prefer a traditional recipe or something more creative, you are sure to find a stuffed cabbage roll recipe that you will love.

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