Baked Stuffed Cabbage Rolls
A hearty cabbage roll casserole features ground beef and rice, enveloped in tender cabbage leaves and baked in a savory tomato sauce.
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Instructions
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Preheat the oven to 350°F.
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Core and peel leaves from 12 to 14 large cabbages. Blanch the leaves in boiling salted water for 7 to 12 minutes until pliable, then drain thoroughly and set aside.
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Combine 1 pound lean ground beef, 3/4 cup cooked rice, 1/2 cup finely chopped onions, 1 large egg, 1 1/2 teaspoons sweet paprika, 1 teaspoon pepper, 1 1/2 teaspoons salt, and 1/4 cup milk; mix well and divide into 12 equal portions.
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Place one beef portion onto each blanched cabbage leaf, roll it tightly, and secure with a toothpick. Arrange the formed rolls in a baking dish or Dutch oven.
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In a medium bowl, combine 1 (8-ounce) can tomato sauce, 1 (14.5 ounce) can diced tomatoes, 3 tablespoons granulated sugar, 2 tablespoons apple cider vinegar, and 1/2 cup water; pour this sauce evenly over the cabbage rolls.
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Cover the baking dish tightly and bake for 1 hour to 1 hour and 15 minutes, until the rolls are cooked through and the cabbage is tender.
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Carefully remove the cooked cabbage rolls to a bowl with a slotted spoon, then remove and discard all toothpicks.
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Pour the pan juices into a separate pan and heat over medium heat. In a small bowl, whisk 2 tablespoons cornstarch with 3 tablespoons cold water until smooth, then stir this slurry into the pan juices. Bring to a boil and cook until the sauce thickens.
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Pour the thickened sauce over the prepared rolls and serve hot.