Stuffed Cabbage Plate Recipe
Recipe information
Make Stuffed Cabbage Plate in just 2h . * WEEKEND ONLY SPECIAL * Green cabbage leaves, stuffed with ground beef and rice with a blend of spices, baked in our homemade tomato sauce.
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Ingredients
Cabbage & Filling
Tomato Sauce & Assembly
Cabbage & Filling
1. Prepare cabbage leaves
Bring a large pot of water to a rapid simmer. Core the cabbage by cutting a cone out of the base. Carefully lower the whole cabbage into the simmering water and blanch for 6–8 minutes until outer leaves are pliable and can be peeled off without tearing. Remove cabbage to a tray. Use a paring knife to loosen and remove an additional 8–10 large leaves. Reserve remaining cabbage for later use (finely shred if desired) and return pot to a simmer if more leaves are needed.
2. Par-cook rice
Place 1/2 cup uncooked rice in a small saucepan with 1 1/4 cups hot water and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer, covered, for 8–10 minutes until rice is about 70% cooked (still slightly firm). Remove from heat and let stand covered for 5 minutes; fluff with a fork.
3. Prepare filling
Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium diced onion and sauté 4–5 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Add 1.25 lbs ground beef, breaking it up with a spoon; cook until no longer pink (about 6–8 minutes). Drain excess fat if necessary. Transfer beef mixture to a bowl and let cool slightly. Stir in the par-cooked rice, 1 large beaten egg, 2 tbsp chopped parsley, 1 1/2 tsp salt, 1 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp dried oregano until evenly combined.
4. Trim and assemble rolls
Lay a cabbage leaf flat and trim the thick central stem to create a flatter fold (make a shallow V or thin slice through the stem). Place 1/4 to 1/3 cup of filling centered near the stem end of each leaf. Fold the sides over the filling, then roll from the stem end up to enclose. Repeat with remaining leaves and filling—should make about 10–12 rolls depending on leaf size.
Tomato Sauce & Assembly
5. Make tomato sauce
Preheat oven to 350°F (175°C). In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1/2 medium chopped onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 3/4 cup beef or vegetable broth, 1 tsp dried basil, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1 tsp brown sugar, 1 tbsp red wine vinegar and 1 bay leaf. Bring to a gentle simmer and cook 8–10 minutes to meld flavors. If sauce is too thick, stir in up to 1/4 cup water. Remove bay leaf and taste-adjust seasoning.
6. Arrange rolls in baking dish
Spread about 1/3 of the tomato sauce in the bottom of a 9x13-inch (or similarly sized) baking dish to prevent sticking. Place cabbage rolls seam-side down in the dish in a single snug layer. Pour remaining sauce evenly over the rolls, coating them. Cover the dish tightly with foil.
7. Bake
Bake in preheated 350°F oven for 45 minutes covered. Remove foil and bake an additional 15–20 minutes uncovered to thicken sauce and allow edges of cabbage to caramelize slightly. Total bake time ~60–65 minutes.
8. Rest and serve
Let the dish rest 10 minutes before serving so filling sets. Spoon extra sauce over each roll on the plate, garnish with 1 tbsp chopped fresh parsley, and serve with optional sour cream or plain yogurt on the side.
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