Classic Stuffed Cabbage Roll-Ups
A cozy and comforting dinner option featuring cabbage leaves stuffed with a savory mixture of ground meat, rice, and topped with tomato sauce.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the stuffed cabbage roll-ups
- 1 large head green cabbage
- 1 pound ground beef or turkey You can use either beef or turkey.
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (10.5 oz) cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- to taste Salt and pepper
- for garnish Fresh parsley, chopped Optional
Instructions
Preparation
- Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head.
- Place the cabbage in the pot and boil for about 5-7 minutes until the leaves are pliable. Remove the cabbage and let it cool slightly.
- In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix well until all ingredients are evenly combined.
- When the cabbage is cool enough to handle, gently peel off the leaves.
- Place 2-3 tablespoons of the meat mixture onto each leaf, fold in the sides, and roll up tightly to secure the filling.
Baking
- In a 9x13-inch baking dish, pour a layer of tomato sauce to cover the bottom. Place the stuffed cabbage rolls seam-side down in the dish.
- Once all are arranged, pour the remaining tomato sauce and cream of mushroom soup evenly over the top.
- Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until bubbly and slightly golden on top.
Serving
- Once out of the oven, let the rolls rest for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
For an added kick, consider incorporating a teaspoon of paprika or a dash of hot sauce into the filling. If you want a lighter version, use ground chicken or turkey instead of beef. Make sure not to overcook the cabbage leaves; they should be tender yet still hold their shape for easy rolling.