Ingredients
For the Tomato Sauce
2 tablespoons butter: Adds richness to the sauce.
1/2 cup onion, finely chopped: Provides a base of flavor.
1 teaspoon garlic, minced: Adds a savory aroma.
1 (28-ounce) can crushed tomatoes (do not drain): Forms the bulk of the sauce.
1 (15-ounce) can tomato sauce: Enhances the tomato flavor.
Salt and pepper to taste: Balances and enhances the flavors.
2 tablespoons brown sugar: Adds a touch of sweetness to balance the acidity of the tomatoes.
1 tablespoon red wine vinegar: Adds a slight tanginess to the sauce.
For the Cabbage Rolls
1 pound ground beef (90% lean): Provides the protein base for the rolls.
1 cup cooked rice: Adds texture and helps to bind the filling.
1/2 cup onion, finely chopped: Adds flavor and moisture to the filling.
1 teaspoon garlic, minced: Enhances the savory taste.
1 teaspoon salt: Essential for seasoning the filling.
1/2 teaspoon pepper: Adds a slight heat and depth of flavor.
1/4 cup fresh parsley leaves, chopped (divided use): Adds freshness and color.
1 egg: Helps to bind the filling ingredients together.
1 head cabbage: The leaves will be used to wrap the filling.
Cooking spray: Prevents the rolls from sticking to the baking dish.
Instructions
Step 1: Prepare the Tomato Sauce
Melt Butter: In a large saucepan, melt the butter over medium heat.
This step ensures the onions and garlic will cook evenly without burning.
Cook Onion and Garlic: Add the finely chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Cooking the onions and garlic first releases their flavors and forms the base of the sauce.
Add Tomatoes: Stir in the crushed tomatoes (with their juice) and the tomato sauce.
Using both crushed tomatoes and tomato sauce provides a rich, layered tomato flavor.
Season and Simmer: Add salt and pepper to taste, brown sugar, and red wine vinegar. Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally. Adjust seasoning if necessary.
Simmering the sauce allows the flavors to meld and the sauce to thicken slightly.
Step 2: Prepare the Cabbage
Boil Cabbage: Bring a large pot of water to a boil. Remove the core from the cabbage head and carefully place the whole cabbage in the boiling water. Boil for about 3-5 minutes until the outer leaves start to loosen. Remove the cabbage from the pot and gently peel off the softened leaves. Return the cabbage to the water if needed to soften more leaves.
This process softens the cabbage leaves, making them pliable and easy to roll.
Prepare Leaves: Pat the cabbage leaves dry with paper towels and set them aside.
Drying the leaves helps them adhere better when rolling and prevents excess water from diluting the filling.
Step 3: Make the Filling
Mix Ingredients: In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, salt, pepper, half of the chopped parsley, and the egg. Mix until well combined.
Mixing these ingredients ensures each bite of the cabbage roll is flavorful and well-seasoned.
Step 4: Assemble the Cabbage Rolls
Fill and Roll: Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll it up tightly, tucking in the sides as you go.
Rolling the cabbage rolls tightly ensures they hold their shape during cooking.
Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spray a large baking dish with cooking spray.
Preheating the oven ensures even cooking from the start.
Layer Rolls and Sauce: Pour a small amount of the tomato sauce into the bottom of the baking dish. Place the cabbage rolls seam-side down in the dish, packing them closely together. Pour the remaining tomato sauce over the cabbage rolls.
Pouring sauce on the bottom and top of the rolls helps them cook evenly and prevents them from drying out.
Step 5: Bake
Cover and Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 75-90 minutes until the cabbage is tender and the filling is cooked through.
Covering the dish ensures the rolls stay moist and cook evenly.
Step 6: Serve
Garnish: Garnish the cabbage rolls with the remaining chopped parsley before serving.
The parsley adds a fresh, vibrant touch to the finished dish.
Enjoy: Serve hot, with additional sauce spooned over the top if desired.
Serving extra sauce enhances the flavor and keeps the rolls moist.