Description
Classic stuffed cabbage rolls filled with a savory mixture of Italian sausage, ground beef, rice, and aromatic herbs, baked in a flavorful tomato-based sauce until tender and delicious. This comforting dish is perfect for family dinners or special occasions, offering hearty, rich flavors wrapped in soft cabbage leaves.
Ingredients
Scale
Cabbage and Filling
- 1 large head of cabbage, cored but left whole
- 3 tablespoons (42g) unsalted butter
- 1 large onion, finely diced
- 1 pound (454g) bulk Italian sausage
- 1 pound (454g) ground chuck
- 1 large egg
- 1/4 cup minced flat-leaf Italian parsley
- 2 teaspoons dried oregano
- 1 1/2 teaspoons paprika
- 1 cup (227g) cooked long grain rice
- 1/2 teaspoon black pepper
- 2 teaspoons fine sea salt
Sauce
- 1 6-ounce can tomato paste
- 4 cups (~1L) water
- 1 tablespoon (13g) brown sugar
- 2 tablespoons (30ml) cider vinegar
- Salt and pepper, to taste
- 3 tablespoons (42g) unsalted butter, optional (for finishing sauce)
Instructions
- Prepare the Cabbage: Preheat the oven to 350°F and position the rack in the middle. Bring a large pot of salted water to a boil. Submerge the whole cabbage and cook, turning it every few minutes, until the leaves soften, about 10 minutes. Transfer the cabbage to a colander to drain, and once cool enough to handle, gently separate 16 leaves. If some leaves feel too firm, return the cabbage to boiling water for a few more minutes until pliable.
- Cook the Onions: Heat a frying pan over medium heat. Add 3 tablespoons of unsalted butter and the finely diced onion. Sprinkle lightly with salt and cook the onions, stirring occasionally, until they become very soft and slightly caramelized, about 12 to 15 minutes.
- Prepare the Filling: In a large bowl, combine the cooked onions, cooked rice, bulk Italian sausage, ground chuck, minced parsley, dried oregano, paprika, black pepper, sea salt, and the egg. Mix thoroughly until all ingredients are evenly incorporated to form a homogeneous filling.
- Prepare the Cabbage Leaves: Lay one cabbage leaf flat on a cutting board. Using a paring knife, carefully cut out the thick central rib by making a shallow v-shaped cut about 1 to 2 inches down the leaf. Repeat this for all 16 leaves to make them easier to roll and fold.
- Fill and Roll the Cabbage: Place about 1/3 cup (65g) of the filling mixture into the center of each cabbage leaf. Fold the cut ends over the filling first, then tuck in the side edges and roll tightly like a burrito to seal the filling inside. Repeat with all leaves and filling.
- Arrange in Baking Dish: Place the rolled cabbage seam side down in one or two 9×13-inch baking dishes, arranging them snugly but without overcrowding.
- Make the Sauce: Heat the water until hot (using a kettle or microwave). In a bowl, combine the hot water with the tomato paste, brown sugar, and cider vinegar. Stir well until smooth. Season with salt and pepper to taste.
- Assemble and Bake: Pour the prepared sauce over the cabbage rolls until they are mostly submerged. If needed, add extra hot water to cover. Cover the baking dish tightly with foil and bake in the oven for 2 to 3 hours until the cabbage rolls are very tender. If the sauce reduces too much during baking, add an extra 1/2 to 1 cup of water as needed.
- Finish and Serve: Remove the baking dish from the oven and let the rolls rest, covered, for 15 minutes. If the sauce is too thin, transfer the rolls to a serving platter and pour the sauce into a saucepan. Heat over medium-high heat until it thickens, stirring occasionally. Remove from heat and optionally whisk in 3 tablespoons of cold unsalted butter one piece at a time to enrich the sauce. Pour the thickened sauce over the cabbage rolls before serving.
Notes
- Cutting out the cabbage leaf ribs makes rolling easier and prevents tearing.
- If you prefer a milder sauce, reduce the paprika or omit it.
- Make sure the rolls are tightly sealed to prevent filling from spilling during baking.
- You can prepare the rolls a day ahead and bake them when ready; just cover and refrigerate overnight.
- Adding butter to the sauce at the end enriches the flavor and creates a silky texture.
- Use day-old cooked rice for best texture in the filling.
