Go Back
A platter of tender stuffed cabbage rolls covered in a vibrant tomato sauce
Print Recipe

Stuffed Cabbage Rolls

Prep Time45 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 15 minutes
Servings: 6 servings
Calories: 450kcal

Ingredients

  • 1 large head green cabbage
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 1 cup cooked long-grain white rice
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic , minced
  • 1 large egg , lightly beaten
  • 1 tsp sal t
  • 0.5 tsp ground black pepper
  • 1 tsp dried marjoram
  • 15 oz tomato sauce
  • 14.5 oz crushed tomatoes
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 cup beef broth

Instructions

  • Remove the core from the cabbage head and submerge the entire head in a large pot of boiling water. Boil for 3-5 minutes until outer leaves soften; peel them off and repeat until approximately 12-14 large leaves are removed.
  • Using a paring knife, shave down the thick central vein on the back of each cabbage leaf to make it flexible for rolling.
  • In a large mixing bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, and marjoram until evenly distributed.
  • Place approximately 1/4 cup of the meat mixture at the base of a cabbage leaf. Fold the sides inward and roll the leaf tightly towards the top.
  • Line the bottom of a large Dutch oven with any remaining or torn cabbage leaves to create a non-stick barrier.
  • Arrange the cabbage rolls seam-side down in the Dutch oven, fitting them tightly together in layers.
  • In a separate bowl, whisk together the tomato sauce, crushed tomatoes, brown sugar, lemon juice, and beef broth.
  • Pour the sauce mixture evenly over the cabbage rolls.
  • Cover the pot and simmer over low heat for 90 minutes, or until the cabbage is tender and the internal temperature of the filling reaches 160°F (71°C).
  • Remove from heat and let rest for 10 minutes before serving to allow the sauce to thicken slightly.