Cabbage rolls offer a warm and satisfying experience, making them an excellent choice for family meals or special celebrations. In this delightful rendition, you’ll find succulent cabbage leaves enveloping a savory mix of seasoned ground beef, fluffy rice, and aromatic onions, all swimming in a luscious tomato sauce. This dish undergoes a gentle slow-cooking process, allowing the ingredients to blend harmoniously, resulting in a mouthwatering flavor profile. Not only is it a visually striking dish, but it also packs a nutritious punch. Whether it graces your table on a casual weeknight or a festive gathering, cabbage rolls are bound to leave a lasting impression.
Ingredients:
For the Sauce:
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 1 garlic clove, minced
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar
- ½ teaspoon salt
For the Filling:
- 1 large head cabbage (about 4 pounds), such as savoy
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 1 pound ground beef
- ¾ cup cooked rice
- 1 large egg, beaten
- 1 teaspoon salt
- ½ teaspoon pepper
For Cooking:
- 1 ¼ cups water, divided
- 3 tablespoons cornstarch
- 2 tablespoons shredded Parmesan cheese
- Optional: Fresh thyme and oregano leaves for garnish
Instructions:
- Prepare the Cabbage:
- Carefully remove the core of the cabbage while keeping the leaves intact.
- Submerge the cabbage in boiling water and cook for 5-7 minutes until the outer leaves soften.
- Remove the cabbage, drain, and allow it to cool slightly.
- Gently peel away the outer layers, setting aside around 10-12 large leaves for stuffing.
- Make the Sauce:
- In a large saucepan, combine diced tomatoes, tomato paste, minced garlic, oregano, thyme, brown sugar, and salt.
- Cook for about 15-20 minutes, allowing the sauce to thicken slightly. Set aside.
- Prepare the Filling:
- In a skillet, heat vegetable oil over medium heat.
- Begin by adding the diced onion to the pan and cook over medium heat until it becomes soft and translucent, which should take around 4 to 5 minutes.
- Next, incorporate the ground beef, using a wooden spoon to crumble it as it cooks.
- Continue cooking until the meat is browned and thoroughly cooked through.
- Once done, take the pan off the heat and carefully drain off any excess fat.
- In a large bowl, combine the cooked ground beef, sautéed onions, cooked rice, beaten egg, salt, and pepper. Mix well to create the filling.
- Stuff the Cabbage:
- Take each cabbage leaf and place a generous spoonful of the filling in the center.
- Fold the sides of the leaf over the filling, then roll tightly to form a neat package.
- Assemble the Dish:
- Preheat your oven to 350°F (175°C).
- In a deep baking dish, spread a thin layer of the prepared tomato sauce.
- Arrange the cabbage rolls in the dish with the seam side facing downward. Drizzle the leftover sauce generously over them, ensuring they are well-coated.
- In a small bowl, mix 1 cup of water with the cornstarch until smooth. Pour this over the cabbage rolls.
- Cook:
- Cover the dish with foil and bake for 1 hour.
- After an hour, remove the foil, sprinkle the shredded Parmesan cheese on top, and bake uncovered for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Garnish and Serve:
- Once the stuffed cabbage is done, garnish with fresh thyme and oregano leaves if desired.
- Serve hot, alongside crusty bread or a side salad.
Conclusion:
This stuffed whole cabbage dish brings a touch of nostalgia and comfort to your table. The delicate cabbage leaves envelop the savory filling, which is complemented by the rich, herbed tomato sauce. It’s a perfect balance of flavors and textures, ideal for a hearty family dinner or a special occasion. With a little time and care, you’ll create a dish that is both satisfying and memorable.
Savory Stuffed Whole Cabbage with Herbed Tomato Sauce
A comforting, savory dish of stuffed cabbage rollsfilled with seasoned ground beef and rice, slow-cooked in a flavorful tomatosauce, and finished with a touch of Parmesan cheese.
Ingredients
For the Sauce:
- 1 can 28 oz diced tomatoes, undrained
- 1 can 6 oz tomato paste
- 1 garlic clove minced
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar
- ½ teaspoon salt
For the Filling:
- 1 large head cabbage about 4 pounds, such as savoy
- 2 teaspoons vegetable oil
- 1 medium onion chopped
- 1 pound ground beef
- ¾ cup cooked rice
- 1 large egg beaten
- 1 teaspoon salt
- ½ teaspoon pepper
For Cooking:
- 1 ¼ cups water divided
- 3 tablespoons cornstarch
- 2 tablespoons shredded Parmesan cheese
- Optional: Fresh thyme and oregano leaves for garnish
Instructions
Prepare the Cabbage:
- Carefully remove the core of the cabbage while keeping the leaves intact.
- Submerge the cabbage in boiling water and cook for 5-7 minutes until the outer leaves soften.
- Remove the cabbage, drain, and allow it to cool slightly.
- Gently peel away the outer layers, setting aside around 10-12 large leaves for stuffing.
Make the Sauce:
- In a large saucepan, combine diced tomatoes, tomato paste, minced garlic, oregano, thyme, brown sugar, and salt.
- Cook for about 15-20 minutes, allowing the sauce to thicken slightly. Set aside.
Prepare the Filling:
- In a skillet, heat vegetable oil over medium heat.
- Begin by adding the diced onion to the pan and cook over medium heat until it becomes soft and translucent, which should take around 4 to 5 minutes.
- Next, incorporate the ground beef, using a wooden spoon to crumble it as it cooks.
- Continue cooking until the meat is browned and thoroughly cooked through.
- Once done, take the pan off the heat and carefully drain off any excess fat.
- In a large bowl, combine the cooked ground beef, sautéed onions, cooked rice, beaten egg, salt, and pepper. Mix well to create the filling.
Stuff the Cabbage:
- Take each cabbage leaf and place a generous spoonful of the filling in the center.
- Fold the sides of the leaf over the filling, then roll tightly to form a neat package.
Assemble the Dish:
- Preheat your oven to 350°F (175°C).
- In a deep baking dish, spread a thin layer of the prepared tomato sauce.
- Arrange the cabbage rolls in the dish with the seam side facing downward. Drizzle the leftover sauce generously over them, ensuring they are well-coated.
- In a small bowl, mix 1 cup of water with the cornstarch until smooth. Pour this over the cabbage rolls.
Cook:
- Cover the dish with foil and bake for 1 hour.
- After an hour, remove the foil, sprinkle the shredded Parmesan cheese on top, and bake uncovered for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Garnish and Serve:
- Once the stuffed cabbage is done, garnish with fresh thyme and oregano leaves if desired.
- Serve hot, alongside crusty bread or a side salad.