Stuffed Cabbage with Tomato Sauce

Rated 5 stars out of 5
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  • Read 47 Reviews
Total Time:
2 hr 15 min
Prep
15 min
Cook
2 hr 0 min
Yield:
about 4 to 6 main course servi
Level:
--
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Ingredients

Cabbage Rolls:

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.

  • Copyright 2001 Television Food Network, G.P. All rights reserved

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Newest Ratings and Reviews

Read all 47 reviews

  • on March 30, 2013

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    I made this recipe and only made a small change. My Polish son-in-law's Grandmother used sauerkraut in the filling and the sauce both.. This gives the dish a very flavorful deep taste. I dearly love her recipe, too, otherwise I liked your recipe, Rachel.

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  • on March 21, 2013

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    Made this dish for the first time and everybody just loved it. Best I have ever eaten. I didn't have allspice so I used a tsp of each: cumin, rosemary, thyme, and parsley. Will definely make this dish again.

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  • on February 26, 2013

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    This is not my first stuffed cabbage dish but this one was delish. I look foward to eating it all week. I did spruce my meat up by using left over slow roasted pork shoulder instead of ground beef which I try to stay away from in general. I also added some cheddar cheese on top because it looked like cheese would make it better. My lasy changes were t the tomato sauce, I used roasted canned tomatoes and added 1/4 cup milk and only 3/4 cup home made chicken stock/broth.

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© 2013 Television Food Network G.P. All rights reserved.