Description
These Italian Stuffed Cabbage Rolls are a comforting and flavorful dish featuring tender cabbage leaves filled with a savory mixture of ground beef, rice, herbs, and spices. Baked in a rich tomato and beef broth sauce, this recipe yields hearty rolls perfect for a family meal or entertaining guests.
Ingredients
Scale
For the Filling:
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper, to taste
Additional Ingredients:
- 12 large cabbage leaves
- 1 cup tomato sauce
- ½ cup beef broth
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully blanch the cabbage leaves for 2–3 minutes until soft and pliable. Remove the leaves and pat them dry with a clean towel or paper towels to remove excess moisture.
- Make the Filling: In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, lightly beaten egg, dried oregano, dried basil, salt, and pepper. Mix all ingredients thoroughly until well combined, ensuring even distribution of herbs and seasoning.
- Assemble the Rolls: Lay each cabbage leaf flat and place a generous spoonful of the beef and rice mixture near the base. Fold the sides of the leaf over the filling and roll it up tightly to enclose the mixture. Secure with a toothpick if necessary to hold the rolls together during baking.
- Prepare the Sauce and Arrange Rolls: In a baking dish, spread a layer of tomato sauce and drizzle with olive oil to coat the bottom. Place the assembled cabbage rolls seam-side down in the dish. Pour the beef broth evenly over the rolls, then top with the remaining tomato sauce.
- Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and continue baking for an additional 15 minutes to allow the sauce to thicken slightly and the rolls to brown lightly on top.
- Garnish and Serve: Remove the baking dish from the oven and sprinkle the stuffed cabbage rolls with freshly chopped parsley. Serve warm, optionally accompanied by crusty bread or a simple green salad for a complete meal.
Notes
- Blanching the cabbage leaves softens them, making them easier to roll without tearing.
- Using cooked rice helps bind the filling and adds texture.
- Securing the rolls with toothpicks prevents them from unraveling during baking.
- The tomato sauce can be homemade or store-bought depending on preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
