Cabbage Rolls
Classic cabbage rolls filled with savory meat and rice, then baked in a rich tomato sauce for a cozy dinner.
Ingredients
Main Ingredients
- 0.5 cup uncooked long-grain brown rice rinsed and drained
- 2 cups water
- 2 tablespoons extra-virgin olive oil or canola oil
- 1 medium yellow onion finely chopped (about 1 ½ cups)
- 6 cloves garlic minced (about 2 tablespoons)
- 1 head green cabbage
Filling Ingredients
- 1 pound lean ground beef (I used 90% lean)
- 1 large egg
- 1.5 teaspoons dried oregano divided
- 1 teaspoon ground nutmeg divided
- 0.5 teaspoon ground black pepper divided
- 2 teaspoons kosher salt divided
- 0.25 cup chopped parsley divided
Sauce Ingredients
- 1.5 teaspoons garlic powder
- 1 28-ounce can tomato sauce
- 1 14-ounce can crushed tomatoes
- 2 dried bay leaves
- 1 tablespoon red wine vinegar
- 2 tablespoons honey
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- Combine rice and water in a saucepan, bring to a boil, and simmer for 25 minutes.
- Core the cabbage, remove any dirty leaves, and simmer the whole head in boiling water for 15 minutes.
- Sauté onion in oil until softened, then add garlic. Combine this mixture with rice and other filling ingredients.
- Peel off 12 larger cabbage leaves for rolling, trimming them as necessary.
- Fill each cabbage leaf with a portion of the meat mixture, roll tightly, and place seam-side down in the baking dish.
- Mix the sauce ingredients together and pour over the rolls. Cover with foil and bake for about 1 ½ hours.
Notes
These classic cabbage rolls are a comforting, hearty dish everyone will love. They store well in the fridge for up to 4 days, allowing the flavors to meld beautifully. For best results, enjoy them warm, but they also make a great cold snack!