Savory Stuffed Cabbage Rolls with Tomato Sauce
Experience the heartwarming flavors of our Savory Stuffed Cabbage Rolls, filled with a delightful blend of seasoned ground beef, tender rice, and crunchy vegetables. This dish captures the essence of comfort food, perfect for family gatherings or a cozy dinner. Baked to perfection and generously coated with a rich tomato sauce, these rolls are hearty, satisfying, and sure to impress your guests. Pair them with a fresh salad and crusty bread for a complete meal that will leave everyone asking for seconds!
4
Servings
N/A
Calories
11
Ingredients
Ingredients
Cabbage leaves
12 (Blanched)
Ground beef
1 lb (Raw)
Cooked rice
1 cup (Cooked and cooled)
Tomato sauce
15 ounces (Divided)
Garlic salt
1 teaspoon (To taste)
Pepper
1/4 teaspoon (To taste)
Chopped onion
1/2 cup (Fresh)
Chopped green pepper
1/4 cup (Fresh)
Sugar
1 teaspoon (To balance acidity)
Cornstarch
1 tablespoon (For sauce thickening)
Water
1 tablespoon (For cornstarch mix)
Instructions
1
Begin by bringing a large pot of water to a boil. Carefully immerse the cabbage leaves in the boiling water and allow them to soften, approximately 5-7 minutes. Once limp, drain and set aside to cool.
2
In a large mixing bowl, combine the raw ground beef, cooked rice, 1/2 cup of the tomato sauce, garlic salt, pepper, chopped onion, and green pepper. Mix thoroughly until well-combined.
3
Take one cabbage leaf at a time, placing approximately 1/3 cup of the beef mixture at the base of the leaf. Tightly roll the leaf from the base, tucking in the sides as you go to create a secure roll. Repeat this process with the remaining leaves and filling.
4
Preheat your oven to 350°F (175°C). Place the stuffed cabbage rolls seam side down in a baking dish, ensuring they are closely packed.
5
In a small bowl, mix the remaining tomato sauce with the sugar; then pour this mixture evenly over the cabbage rolls.
6
Cover the baking dish with foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld beautifully.
7
Once baked, carefully remove the rolls from the pan and retain any juices in a saucepan.
8
In a separate bowl, combine the cornstarch and water, stirring until smooth. Gradually stir this mixture into the reserved juices in the saucepan.
9
Cook this mixture over medium heat, stirring consistently until it reaches a boil. Allow it to cook for an additional minute to thicken.
10
Serve the stuffed cabbage rolls hot, drizzled with the rich sauce for a delightful meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Savory Stuffed Cabbage Rolls with Tomato Sauce.
How many cabbage leaves are required?
The recipe requires 12 blanched cabbage leaves.
What type of meat is used in the filling?
The filling uses 1 lb of raw ground beef.
How long should the cabbage leaves be boiled?
Cabbage leaves should be immersed in boiling water for approximately 5-7 minutes until soft.
Should the rice be cooked before mixing it with the beef?
Yes, the recipe calls for 1 cup of cooked and cooled rice.
What seasonings are added to the beef mixture?
The mixture is seasoned with 1 teaspoon of garlic salt and 1/4 teaspoon of pepper.
Which vegetables are included in the stuffing?
The stuffing includes 1/2 cup of chopped onion and 1/4 cup of chopped green pepper.
What is the total amount of tomato sauce used?
A total of 15 ounces of tomato sauce is used, divided between the filling and the topping.
How much tomato sauce is mixed into the filling?
You should mix 1/2 cup of the tomato sauce into the beef and rice mixture.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long do the cabbage rolls bake?
The cabbage rolls should bake for 45 minutes.
Should the baking dish be covered while in the oven?
Yes, cover the baking dish with foil before baking.
How do you prepare the sauce for the top of the rolls?
Mix the remaining tomato sauce with 1 teaspoon of sugar and pour it evenly over the rolls.
How much beef mixture goes into each cabbage leaf?
Place approximately 1/3 cup of the beef mixture at the base of each leaf.
How should the rolls be placed in the baking dish?
The rolls should be placed seam side down and packed closely together.
How do you thicken the final sauce?
Combine 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the reserved pan juices.
How long do you cook the thickened sauce?
Bring the juice and cornstarch mixture to a boil and cook for an additional minute.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the purpose of adding sugar to the tomato sauce?
The sugar is added to help balance the acidity of the tomato sauce.
What is the category of this recipe?
The recipe is categorized under Vegetable.
How do you secure the cabbage rolls?
Tightly roll the leaf from the base and tuck in the sides to ensure they are secure.
What ingredients are used for the thickening slurry?
The slurry is made using 1 tablespoon of cornstarch and 1 tablespoon of water.
Are the onions cooked before being added to the meat?
No, the recipe uses 1/2 cup of fresh chopped onion mixed directly into the raw beef.
Is the green pepper cooked before stuffing?
No, 1/4 cup of fresh chopped green pepper is added raw to the mixture.
What is recommended to serve with the cabbage rolls?
It is suggested to serve them with a fresh salad and crusty bread.
How many ingredients are in this recipe?
There are 11 ingredients listed in total.
What should you do with the pan juices after baking?
Carefully remove the rolls and retain the juices in a saucepan to create the drizzling sauce.
Is the ground beef cooked before it goes into the oven?
No, the ground beef is mixed while raw and cooks inside the cabbage rolls while baking.
How do you handle the cabbage leaves after boiling?
Drain the leaves and set them aside to cool before starting the stuffing process.
Should the rolls be served hot or cold?
The recipe specifies to serve the stuffed cabbage rolls hot, drizzled with the rich sauce.