Description
Classic stuffed cabbage rolls made with a savory blend of Italian sausage, ground beef, rice, and aromatic spices, baked in a tangy tomato sauce until tender and flavorful.
Ingredients
Scale
Cabbage and Sauce
- 1 large head of cabbage, cored but left whole
- 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
Filling
- 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
Instructions
- Prepare the Cabbage: Preheat the oven to 350°F and position the oven rack to the middle level. Bring a large pot of salted water to a boil. Add the whole cabbage and turn occasionally, cooking until the leaves are soft and pliable, about 10 minutes. Carefully transfer the cabbage to a colander to drain. Once cooled enough to handle, gently separate 16 leaves. If some leaves are still firm, return the cabbage to the water for a few more minutes of cooking.
- Cook the Onions: Heat a frying pan over medium heat. Add the 3 tablespoons of butter and the finely diced onion. Sprinkle with a pinch of salt and cook the onions, stirring occasionally, until they are very soft and slightly caramelized, about 12 to 15 minutes.
- Prepare the Filling: In a large mixing bowl, combine the cooked onions, cooked rice, bulk Italian sausage, ground chuck, minced parsley, dried oregano, paprika, black pepper, sea salt, and the large egg. Mix everything thoroughly until the mixture is homogeneous and well combined.
- Prepare the Cabbage Leaves: Lay each cabbage leaf flat on a cutting board. Use a paring knife to carefully cut out the tough thick rib by making a shallow V-shaped cut about 1 to 2 inches down from the base of the leaf. Repeat this for all separated leaves.
- Fill and Roll the Cabbage: Place about 1/3 cup (approximately 65g) of the filling in the center of each cabbage leaf. Fold the cut edges over the filling first, then tuck in the sides, and roll tightly burrito-style to seal the filling inside. Repeat until all leaves are filled and rolled.
- Arrange in Baking Dish: Arrange the cabbage rolls seam side down in one or two 9×13-inch baking dishes to fit all the rolls comfortably.
- Make the Sauce: Heat the 4 cups of water until hot using a kettle or microwave. Stir in the tomato paste, brown sugar, and cider vinegar until fully combined. Taste the sauce and season with salt and pepper as needed.
- Assemble and Bake: Pour the prepared sauce over the arranged cabbage rolls until mostly covered. If necessary, add extra hot water to cover. Cover the baking dish tightly with foil. Bake in the preheated oven for 2 to 3 hours, or until the rolls are extremely tender. During baking, if the sauce reduces too much, add an additional 1/2 to 1 cup of water as needed.
- Finish and Serve: Remove the baking dish from the oven and allow the rolls to rest for 15 minutes. If the sauce is too thin, transfer the rolls to a serving platter. Pour the sauce into a pot and simmer over medium-high heat until the sauce thickens to your liking. Remove from heat, and if desired, 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
- For softer cabbage leaves, be sure to boil the whole head until you can easily separate the leaves without tearing.
- Removing the thick cabbage rib makes rolling easier and the final rolls less bulky.
- Baking the rolls low and slow at 350°F ensures the meat filling cooks completely and the cabbage becomes tender.
- If you prefer a thicker sauce, finish it on the stovetop as directed; adding butter adds richness and gloss.
- These rolls can be made a day ahead and reheated gently, allowing flavors to meld further.
