Description
Delicious and hearty stuffed cabbage rolls filled with a savory mixture of Italian sausage, ground chuck, rice, and herbs, baked in a flavorful tomato-based sauce until tender and comforting. Perfect for a family meal or gathering, this recipe yields 18 satisfying portions with a rich, well-balanced taste.
Ingredients
Scale
Cabbage and Vegetables
- 1 large head of cabbage, cored but left whole
- 1 large onion, finely diced
Meat and Filling
- 3 tablespoons (42g) unsalted butter
- 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
Instructions
- Prepare the Cabbage: Preheat the oven to 350°F and set the rack to the middle level. Bring a large pot of salted water to boil. Add the whole cabbage and turn it every few minutes, cooking for about 10 minutes until soft. Carefully transfer the cabbage to a colander to drain and cool enough to handle. Separate 16 leaves; if any leaves are too firm, return cabbage to pot and cook a few minutes more.
- Cook the Onions: Heat a frying pan over medium heat, add the butter and diced onions. Sprinkle with a pinch of salt and cook slowly until onions are very soft and slightly caramelized, about 12–15 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 egg. Mix all ingredients thoroughly until homogenous to create the filling.
- Prepare the Cabbage Leaves: Lay each cabbage leaf on a cutting board and flatten it out. Use a paring knife to cut out the thick rib by making a shallow V-cut approximately 1–2 inches down the leaf. Repeat with all the leaves.
- Fill and Roll the Cabbage: Place about 1/3 cup (65g) of the filling in the center of each cabbage leaf. Fold the cut rib ends over the filling, tuck in the sides, and roll up tightly like a burrito to enclose the filling. Repeat for all leaves and filling.
- Arrange in Baking Dish: Place the rolled cabbage leaves seam side down in a 9×13-inch baking dish (use two dishes if needed to fit all rolls).
- Make the Sauce: Heat the water in a kettle or microwave. In a bowl, mix the hot water with tomato paste, brown sugar, and cider vinegar. Taste and adjust seasoning with salt and pepper to your preference.
- Assemble and Bake: Pour the sauce over the cabbage rolls so they are mostly covered. Add extra hot water if needed. Cover the dish tightly with foil and bake in the preheated oven for 2–3 hours until the cabbage rolls are super tender. Add 1/2 to 1 cup more water if the sauce dries out during baking.
- Finish and Serve: Remove the baking dish from the oven and let the cabbage rolls rest for 15 minutes. If the sauce is too thin, transfer the rolls to a serving platter. Pour the sauce into a pot and cook over medium-high heat until it thickens. Remove from heat and optionally whisk in 3 tablespoons of cold butter one piece at a time for a glossy finish. Pour the thickened sauce over the rolls before serving.
Notes
- Cooking the cabbage whole first makes the leaves pliable for rolling without tearing.
- Slow cooking the onions until caramelized adds deep sweetness to the filling.
- Cutting out the thick rib from the cabbage leaves ensures easier rolling and eating.
- Cover your baking dish tightly to prevent the rolls from drying out during the long bake.
- Adding butter to the sauce at the end enriches the flavor and creates a smooth texture.
- This recipe can be prepared a day ahead; rolls often taste better after resting overnight.
- For a gluten-free option, ensure the rice and sausages contain no added gluten ingredients.
