Baked Stuffed Cabbage
Savor the hearty comfort of Baked Stuffed Cabbage—a classic dish that combines tender cabbage leaves stuffed with a savory blend of ground beef, fragrant spices, and fluffy rice. Each roll is nestled in a rich, homemade tomato sauce infused with garlic, oregano, and a touch of sweetness, then baked to perfection for a cozy, flavor-packed meal. This recipe features simple, wholesome ingredients like green cabbage, crushed tomatoes, and fresh parsley, creating a harmonious balance of textures and tastes. Perfect for family dinners or meal prepping, these stuffed cabbage rolls are a delicious way to elevate your dinner table with traditional, oven-baked goodness. Garnish with fresh parsley for a final burst of flavor and serve warm for a truly satisfying culinary experience.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 1 cup Cooked white rice
- 1 small, finely diced Onion
- 2 minced Garlic cloves
- 1 large Egg
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken or vegetable broth
- 1 tablespoon Olive oil
- 1 teaspoon Sugar
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Carefully peel off 12 large cabbage leaves and blanch them in the boiling water for 2-3 minutes until softened and pliable. Remove and let them cool on a clean kitchen towel.
In a large bowl, mix together the ground beef, cooked rice, diced onion, minced garlic, egg, paprika, oregano, 1 teaspoon of salt, and black pepper until well combined.
Lay a blanched cabbage leaf on a flat surface. Place about 3 tablespoons of the meat and rice filling in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom. Repeat with the remaining leaves and filling.
In a large skillet or saucepan, heat olive oil over medium heat. Add the tomato paste and cook for 1 minute, stirring constantly. Stir in the crushed tomatoes, broth, sugar, 1/2 teaspoon of salt, and additional black pepper to taste. Let it simmer for 5 minutes.
Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Arrange the stuffed cabbage rolls seam-side down in a single layer. Pour the remaining tomato sauce over the rolls, ensuring they are completely covered.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 75 minutes. Remove the foil and bake for an additional 15 minutes to thicken the sauce.
Remove from the oven and let the stuffed cabbage rest for 10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 6293 mg | 274% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 58.5 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 506 mg | 39% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5159 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
