Tender cabbage leaves wrapped around a savory beef-and-rice filling, simmered in a bright, slightly sweet tomato sauce and served warm with sauce spooned over each roll.
Bright Braised Cabbage Rolls for Cozy Nights
Tender cabbage leaves cradle a savory beef-and-rice filling, then slow-braised in a bright, slightly sweet tomato sauce until everything is melt-in-your-mouth delicious.
This is the kind of cooking that feels both old-fashioned and endlessly practical: hands-on enough to be satisfying, forgiving enough for weeknights. Blanching the outer cabbage leaves makes them pliable and glossy, and trimming the thick center rib is the little trick that lets each roll lie flat and tuck neatly around the filling. The recipe yields about a dozen generous rolls—perfect for a family dinner or to split into meals for the week.
Flavor and texture are what sell these rolls. Par-cooking the long-grain rice keeps the filling fluffy rather than gummy, while sautéed onion and garlic bring savory lift. A beaten egg helps the ground beef and rice bind into neat rolls that hold together during the braise. The contrast between the soft, meaty interior and the slightly sweet, bright tomato sauce is the point: every spoonful should be saucy and balanced, not heavy.
The sauce is simple but thoughtful—crushed tomatoes and a touch of tomato paste for body, low-sodium beef broth for depth, and a hint of brown sugar to cut the acidity and add warmth. Once the rolls are snug in the pan, a long, gentle oven simmer at 350°F lets flavors knit together and the cabbage become tender without falling apart, so you end up with neat, fork-tender packages rather than a soggy casserole.
Practical perks: these keep beautifully in the fridge and reheat without losing texture, and they also freeze well for make-ahead meals. Serve with extra sauce spooned liberally over each roll and a simple starch—mashed potatoes, rice, or crusty bread—to soak up every last drop.
Ingredients
How to Make Stuffed Cabbage Tomato Sauce Tray
- Preheat the oven to 350°F (175°C). Remove the core from the cabbage and carefully peel off 12–14 large outer leaves; reserve the head for shredding or extra leaves.
- Bring a large pot of salted water to a boil and blanch the cabbage leaves in batches for 2–3 minutes until pliable, then transfer to a bowl of cold water and pat dry; trim the thick center rib from each leaf so they roll easily.
- Rinse rice, then cook it in 1 1/4 cups boiling salted water for about 8–10 minutes until just tender but not fully soft; drain and set aside to cool slightly.
- While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat and sauté the finely chopped onion and minced garlic until softened and fragrant, about 4–5 minutes; let cool slightly.
- In a large bowl combine the ground beef, par-cooked rice, sautéed onion and garlic, beaten egg, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1 tbsp chopped parsley; mix gently but thoroughly to combine.
- Place about 2–3 tablespoons of the meat mixture near the base of each cabbage leaf, fold in the sides and roll up tightly seam-side down to form neat packages.
- Make the sauce by stirring the crushed tomatoes, tomato paste, beef broth, brown sugar, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper and 1/2 tsp paprika in a bowl until smooth; spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish.
- Arrange the cabbage rolls seam-side down in the tray, snugly in a single layer, pour the remaining sauce evenly over the rolls, cover the dish tightly with foil and bake for 60 minutes.
- Remove the foil and bake uncovered for 10–15 minutes to thicken the sauce and lightly brown the tops, then let the tray rest 10 minutes before serving; garnish with the remaining chopped parsley.
Recipe Card
Stuffed Cabbage Tomato Sauce Tray
Tender cabbage leaves wrapped around a savory beef-and-rice filling, simmered in a bright, slightly sweet tomato sauce and served warm with sauce spooned over each roll.
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Remove the core from the cabbage and carefully peel off 12–14 large outer leaves; reserve the head for shredding or extra leaves.
- Bring a large pot of salted water to a boil and blanch the cabbage leaves in batches for 2–3 minutes until pliable, then transfer to a bowl of cold water and pat dry; trim the thick center rib from each leaf so they roll easily.
- Rinse rice, then cook it in 1 1/4 cups boiling salted water for about 8–10 minutes until just tender but not fully soft; drain and set aside to cool slightly.
- While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat and sauté the finely chopped onion and minced garlic until softened and fragrant, about 4–5 minutes; let cool slightly.
- In a large bowl combine the ground beef, par-cooked rice, sautéed onion and garlic, beaten egg, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1 tbsp chopped parsley; mix gently but thoroughly to combine.
- Place about 2–3 tablespoons of the meat mixture near the base of each cabbage leaf, fold in the sides and roll up tightly seam-side down to form neat packages.
- Make the sauce by stirring the crushed tomatoes, tomato paste, beef broth, brown sugar, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper and 1/2 tsp paprika in a bowl until smooth; spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish.
- Arrange the cabbage rolls seam-side down in the tray, snugly in a single layer, pour the remaining sauce evenly over the rolls, cover the dish tightly with foil and bake for 60 minutes.
- Remove the foil and bake uncovered for 10–15 minutes to thicken the sauce and lightly brown the tops, then let the tray rest 10 minutes before serving; garnish with the remaining chopped parsley.
Nutrition
- Carbohydrates
- 52
- Saturated Fat
- 9
- Sodium
- 800
- Fiber
- 5
- Unsaturated Fat
- 18
- Protein
- 37
- Fat
- 28
- Cholesterol
- 137
- Trans Fat
- 0.2
- Calories
- 630
- Sugar
- 14