Description
These Baked Cabbage Rolls with Tomato Sauce are a traditional Eastern European comfort food featuring tender cabbage leaves stuffed with a flavorful mix of ground beef, pork, rice, and vegetables, all baked in a rich tomato and sour cream sauce. The recipe highlights the importance of freezing cabbage beforehand to soften the leaves, making rolling easier, and results in a hearty, satisfying dish perfect for family meals.
Ingredients
Scale
Cabbage Rolls
- 2 small heads of cabbage
- 110g (1/2 cup) rice, any type
- 2 tbsp olive oil
- 1 large onion, chopped
- 450g (1 lb) ground beef, 5% fat
- 450g (1 lb) ground pork, 5% fat
- 25g (1/4 cup) parsley, chopped
- 2 carrots, grated
- 2 tsp salt
- 0.5 tsp pepper
Tomato Sauce
- 2–3 bay leaves
- 250ml (1 cup) chicken stock
- 250ml (1 cup) sour cream or creme fraiche, full fat
- 500ml (2 cups) canned crushed tomatoes or passata
- Salt and pepper, to taste
Instructions
- Prepare Cabbage: Freeze the cabbages at least 3 days ahead of time to soften the leaves. The night before cooking, defrost them in the fridge to ensure they become tender and pliable for rolling.
- Cook Rice: Boil rice in plenty of water for about 5 minutes after boiling starts, until al dente. Drain well and set aside, making sure the rice is cooked but not mushy.
- Sauté Onions: Heat olive oil over low heat in a frying pan and cook chopped onions gently for 7-10 minutes until translucent and soft. Remove from heat and let cool.
- Make Filling: Grate carrots and in a large bowl combine ground beef, ground pork, chopped parsley, sautéed onions, grated carrots, cooked rice, salt, and pepper. Mix thoroughly to evenly distribute all ingredients.
- Prepare Sauce: In a medium bowl, whisk together chicken stock, crushed tomatoes, and sour cream or creme fraiche. Season with salt and pepper to taste and set aside.
- Prepare Cabbage Leaves: On a cutting board, cut off the bottom core of each cabbage head, then gently peel off the leaves. Trim the thick central rib of each leaf to ease rolling.
- Preheat Oven: Set your oven to 350°F (180°C).
- Roll Cabbage Leaves: Lay out cabbage leaves on a clean surface. Place about 2 tablespoons of filling at the wider end of each leaf, fold the sides in and roll tightly like a burrito. You will make approximately 30-32 rolls.
- Layer Rolls and Sauce: Pour a cup of the prepared sauce into the bottom of a heavy casserole dish (cast iron preferred). Arrange half the cabbage rolls snugly in the dish, add bay leaves, and pour another third of the sauce over them. Continue layering the remaining rolls.
- Bake: Pour the remaining sauce over the rolls. Cover the casserole with a lid and bake for 1 hour. Then remove the lid and bake for an additional 30 minutes to thicken the sauce and brown edges slightly.
- Serve: Serve the baked cabbage rolls hot, topped with extra sour cream or creme fraiche and garnished with freshly chopped herbs like dill and parsley.
Notes
- Freezing cabbage beforehand makes the leaves pliable and easier to roll without tearing.
- You can substitute ground turkey or chicken for a leaner, healthier version.
- For a vegetarian variation, replace the meat with cooked lentils and mushrooms.
- Leftovers keep well in the fridge for up to 3 days and freeze well for up to 1 month.
- A heavy-bottomed casserole dish ensures even cooking and prevents burning.
- Adjust salt and pepper in sauce and filling according to personal taste preferences.
Keywords: baked cabbage rolls, stuffed cabbage, tomato sauce, ground beef, ground pork, comfort food, Eastern European recipe