Stuffed Cabbage Rolls with Tomato Sauce and Herbs Recipe

When it comes to comfort food that hugs you back, this Stuffed Cabbage Rolls with Tomato Sauce and Herbs Recipe is an absolute treasure. Imagine tender cabbage leaves enveloping a rich, savory filling of Italian sausage, ground chuck, rice, and aromatic herbs, all simmered slowly in a luscious tomato sauce that’s perfectly balanced with a touch of sweetness and tang. It’s a dish that takes time and love, but rewards you with layers of flavor and a cozy, hearty meal that freezes beautifully and feeds a crowd. Whether you’re making it for a family gathering or a special Sunday dinner, these stuffed cabbage rolls will quickly become one of your go-to recipes for their incredible taste and satisfying texture.

Ingredients You’ll Need

Simple ingredients often make the most unforgettable meals, and this recipe is no exception. Each component plays a crucial role, from the softness of the cabbage leaves to the robust mix of meats and herbs, creating a beautiful balance of flavors and textures.

• 1 large head of cabbage, cored but left whole: Essential for wrapping the filling, softens perfectly when cooked.
• 3 tablespoons (42g) unsalted butter: Adds richness when sautéing onions and finishing the sauce.
• 1 large onion, finely diced: Carefully caramelized to bring natural sweetness to the filling.
• 1 pound (454g) bulk Italian sausage: Provides savory, spiced depth to the meat mixture.
• 1 pound (454g) ground chuck: Adds hearty, beefy flavor and moisture.
• 1 large egg: Binds the filling ingredients together for easy rolling.
• 1/4 cup minced flat-leaf Italian parsley: Fresh herbaceous burst that brightens the filling.
• 2 teaspoons dried oregano: Classic Mediterranean spice that complements the tomato sauce beautifully.
• 1 1/2 teaspoons paprika: Adds a smoky warmth and vibrant color.
• 1 cup (227g) cooked long grain rice: Light filler that absorbs the meat’s juices without overpowering.
• 1/2 teaspoon black pepper: Balanced heat that perks up the overall flavor.
• 2 teaspoons fine sea salt: Enhances each ingredient’s natural taste.
• 1 6-ounce can tomato paste: The base for the rich, tangy sauce that ties everything together.
• 4 cups (~1L) water: Used to simmer the cabbage rolls and create a luscious sauce.
• 1 tablespoon (13g) brown sugar: Softens acidity in the tomato paste, bringing depth and balance.
• 2 tablespoons (30ml) cider vinegar: Adds a gentle tang that brightens the sauce.
• Salt and pepper, to taste: Final seasoning for the sauce to suit your preference.

How to Make Stuffed Cabbage Rolls with Tomato Sauce and Herbs Recipe

Step 1: Prepare the Cabbage

Begin by preheating your oven to 350°F and positioning the rack in the middle. Bring a large pot of salted water to a rolling boil, then carefully submerge the whole cabbage. Turn it every few minutes until the leaves become pliable and soft, roughly 10 minutes. Drain the cabbage and, once cool enough to handle, carefully separate about 16 leaves. If any leaves feel tough, pop the cabbage back into the water for a bit longer to ensure every leaf will roll easily.

Step 2: Cook the Onions

In a frying pan over medium heat, melt the butter and add the finely diced onion with a pinch of salt. Let the onions cook slowly for 12 to 15 minutes until they are golden, soft, and lightly caramelized. This slow cooking brings out a natural sweetness that is the heart of the filling flavor.

Step 3: Prepare the Filling

In a large mixing bowl, combine the cooked onions, cooked rice, Italian sausage, ground chuck, minced parsley, oregano, paprika, black pepper, sea salt, and the egg. Mix everything thoroughly until you get a consistent filling that will be delicious and easy to roll up inside the cabbage leaves.

Step 4: Prepare the Cabbage Leaves

Lay each cabbage leaf flat on a clean surface and slide a paring knife gently underneath the thick central rib, cutting a shallow V about 1 to 2 inches from the bottom. Removing this tougher part makes it easier to fold and roll the leaves without tearing them.

Step 5: Fill and Roll the Cabbage

Spoon about 1/3 cup (65g) of filling onto the center of each cabbage leaf. Fold the cut ends over the filling, tuck in the sides, and roll up tightly, almost like a neat little burrito. Repeat this until all the filling is wrapped up, keeping the rolls a uniform size for even cooking.

Step 6: Arrange in Baking Dish

Place your cabbage rolls seam side down in a 9×13-inch baking dish. You may need two dishes if they don’t all fit comfortably, ensuring they are snug but not crowded.

Step 7: Make the Sauce

Warm the water and whisk it together with the tomato paste, brown sugar, and cider vinegar. Taste and adjust with salt and pepper until you find the perfect balance between sweet and tangy.

Step 8: Assemble and Bake

Pour the sauce over the cabbage rolls, covering them as much as possible. Cover the dish tightly with foil and bake in the preheated oven for 2 to 3 hours until the rolls are incredibly tender. If the sauce starts to dry out, add an extra 1/2 to 1 cup of water to keep everything moist and saucy.

Step 9: Finish and Serve Stuffed Cabbage Rolls with Tomato Sauce and Herbs Recipe

Take the cabbage rolls out of the oven and let them rest, still covered, for 15 minutes. If the sauce is too runny, transfer it to a saucepan and simmer until it thickens. For a glossy, rich sauce, whisk in three tablespoons of cold butter a little at a time just before serving. Pour this luscious sauce over the rolls and enjoy every comforting bite.

How to Serve Stuffed Cabbage Rolls with Tomato Sauce and Herbs Recipe

Garnishes

Freshly chopped parsley or a sprinkle of grated Parmesan cheese make fantastic garnishes, adding a pop of green or a salty finish that complements the savory rolls. A dollop of sour cream or Greek yogurt is another delightful option that adds creaminess and a slight tang, balancing the tomato sauce superbly.

Side Dishes

Serve these stuffed cabbage rolls alongside buttery mashed potatoes, creamy polenta, or even a bright, crisp green salad. Roasted root vegetables or garlic bread also complement them beautifully, offering contrasting textures and flavors that round out the meal perfectly.

Creative Ways to Present

For a casual gathering, serve the rolls family-style straight from the baking dish, allowing guests to scoop out hearty portions. For a fancier presentation, plate individual rolls with a generous spoonful of sauce, garnished with fresh herbs. Another fun idea is to make mini rolls or square bites and skewer them as elegant appetizers at your next party.

Make Ahead and Storage

Storing Leftovers

Stuffed cabbage rolls keep wonderfully in the fridge for up to 4 days. Store them in an airtight container with plenty of sauce to preserve moisture and flavor. They reheat beautifully, making them perfect for quick lunches or cozy dinners later in the week.

Freezing

This Stuffed Cabbage Rolls with Tomato Sauce and Herbs Recipe freezes exceptionally well. You can freeze the rolls raw or after baking—just be sure to cover them tightly with foil and transfer to a freezer-safe container or bag. Frozen rolls can last up to 3 months and thaw overnight in the fridge before reheating.

Reheating

To reheat, cover the rolls with foil and warm them gently in the oven at 350°F until heated through, about 20 to 25 minutes. Alternatively, heat portions in the microwave for a few minutes for a faster option, though the oven method keeps the texture and flavor best.

FAQs

Can I use a different type of meat for the filling?

Absolutely! While Italian sausage and ground chuck give a wonderful flavor and texture, ground turkey or chicken can be lighter alternatives. Combining ground meats can also add variety and balance.

Is it possible to make this recipe gluten-free?

Yes, since the recipe only uses rice and meat with herbs, it’s naturally gluten-free. Just double-check that your sausage and any seasoning do not contain hidden gluten ingredients.

Can I prepare the rolls ahead of time and bake later?

Definitely. You can assemble the rolls and refrigerate them covered for up to 24 hours before baking. This makes it a great recipe to prep in advance for a dinner party or busy weeknight.

Why do the cabbage leaves sometimes tear while rolling?

If the leaves are too firm or thick in the rib, they can tear. Make sure to simmer the cabbage long enough to soften it and carefully cut out the thick vein to make folding easier and prevent splitting.

How can I thicken the tomato sauce if it’s too watery?

After baking, transfer the sauce to a saucepan and simmer over medium-high heat until it reduces and thickens. Whisking in cold butter at the end will give it a beautiful sheen and richer texture.

Final Thoughts

This Stuffed Cabbage Rolls with Tomato Sauce and Herbs Recipe is one of those timeless dishes that feels like a warm embrace on a plate. It takes some time to prepare, but every minute is worth it once you taste those tender leaves wrapped around a savory, aromatic filling, bathed in a luscious tomato sauce. Whether you’re new to stuffed cabbage or a seasoned fan, this recipe is sure to delight your taste buds and become a cherished part of your cooking repertoire. Go ahead and try it—you’ll be glad you did!

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