Stuffed Cabbage Rolls with Tomato Sauce

4.8
(6)
5 Reviews
2 Photos

These stuffed cabbage rolls with tomato sauce feature a savory filling of ground beef, pork, and veal.

Submitted by Bren
Updated on February 5, 2024
Prep Time:
40 mins
Cook Time:
1 hr 10 mins
Additional Time:
10 mins
Total Time:
2 hrs
Servings:
6
Yield:
12 cabbage rolls
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 medium head cabbage

  • 1 pound ground beef

  • ½ pound ground pork

  • ½ pound ground veal

  • 1 cup cooked rice

  • ½ cup chopped onion

  • ¼ cup minced fresh parsley

  • 1 large egg

  • 2 large cloves garlic, minced

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 ½ teaspoons dried thyme, divided

  • 1 ½ teaspoons dried basil, divided

  • 1 ½ teaspoons dried oregano, divided

  • 1 (28 ounce) can crushed tomatoes with tomato purée

Directions

  1. Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.

  2. While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).

  3. Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.

  4. Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.

  5. Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.

  6. Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.

  7. Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

Recipe Tips

You can use 2 pounds of ground meat in any combination.

To soften the leaves, the cabbage can also be boiled. If boiled, don't discard the water — it's great for split pea soup.

Editor's Note:

Nutrition data for this recipe includes the full amount of cabbage. The actual amount consumed will vary.

Nutrition Facts (per serving)

419 Calories
21g Fat
28g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 419
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 39%
Cholesterol 129mg 43%
Sodium 686mg 30%
Total Carbohydrate 28g 10%
Dietary Fiber 7g 25%
Total Sugars 6g
Protein 32g 64%
Vitamin C 73mg 81%
Calcium 156mg 12%
Iron 6mg 32%
Potassium 1057mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.