Stuffed Cabbage with Tomato Sauce

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
2 hr 0 min
Level:
--
Yield:
about 4 to 6 main course servi

Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 15 min

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Ingredients

Cabbage Rolls:

8 large Savoy cabbage leaves
Kosher salt, as needed
1 3/4 pounds ground beef
1 cup cooked converted rice
1/4 cup sour cream
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
Freshly ground black pepper

Tomato Sauce:

2 cups whole, peeled canned tomatoes (with puree) roughly chopped
1 cup chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt
1 bay leaf
Freshly ground black pepper

Directions

Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.

In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.

Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.

Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.

Preheat the oven to 375 degrees F.

Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.

Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

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Comments & Reviews

recipe Stuffed Cabbage with Tomato Sauce
Lori Niantic , CT 02-08-2010
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The Entire Family Loved These Babies
Rated: 5 stars out of 5

Tired of using ground beef the same old way? Try this recipe. I imagined these cabbage rolls were tasty because of the... reviews but I had no idea. The texture of the meat is superb. Adding the all spice and sour cream really makes these stand out. They certainly didn't taste like meatloaf like some other cabbage roll recipes I have tried. I made two pans of them, one I baked that night and the other the next morning to take to pot luck at church. The leftovers were great with just a quick reheat in the oven. *****Loved Them!***** Thanks Food Network because of your web sight I have received rave reviews.......AGAIN!Read more
recipe Stuffed Cabbage with Tomato Sauce
Heather Richmond, VA 01-30-2010
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Serious comfort food!
Rated: 5 stars out of 5

With a few changes to the recipe (to better fit our tastes) this is becoming a favorite dish! We chop the inner cabbage... leaves and add them to the meat mixture. We have never used beef, but either chicken or turkey instead. We precook the meat, which cuts the cooking time significantly. We use lots of Adobo to season the meat and sauce, plus add 1 beef bullion cube to the sauce. The leftovers are just as good (if not better) than the first night. We got 9+ inches of snow here today (and it's still falling) and I can't wait for this to come out of the oven! Read more
recipe Stuffed Cabbage with Tomato Sauce
Rod Miramar Beach, FL 11-15-2009
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Yummy
Rated: 5 stars out of 5

I made this the other night, increaseing the ground beef to about 2 lbs. Glad I bought a large head of Savoy cabbage,... because it takes the large leaves and I didn't want to use the outer leaves. I ended up with 10 rolls. The recipe is very good and simple to make. I did spice it up a bit, however. We kept the leftovers in the refrigerator and ate on them for 3 days!Read more
recipe Stuffed Cabbage with Tomato Sauce
Marilyn Charlevoix, MI 10-28-2009
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Delicious
Rated: 5 stars out of 5

Made these last weekend and they turned out great!
recipe Stuffed Cabbage with Tomato Sauce
Lynn Goshen, NY 10-09-2009
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Great Recipe
Rated: 5 stars out of 5

I made this last night and we thought it was terrific. It was a little time consuming (15 minutes prep time...PU-LEASE!) ... but well worth it. Had some trouble getting "nice" Savoy leaves, but managed to piece things together to make the rolls. I used a meatloaf mix...half beef, with pork and veal....and this turned out incredibly good. Also added a little brown sugar to the sauce. Lastly, from another recipe, I sprinkled with Parmesan cheese before serving. Real comfort food!Read more
recipe Stuffed Cabbage with Tomato Sauce
Neal South Orange, NJ 10-04-2009
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Very nice
Rated: 5 stars out of 5

Fairly easy to make and super tasty.