Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slow-baked in a rich, tangy tomato sauce. This classic comfort food is a hearty, satisfying meal perfect for a family dinner, reminding many of grandma's kitchen.
A rich, flavorful, and incredibly versatile homemade tomato sauce. Perfect for tossing with pasta, spreading on pizza, or as a base for countless Italian-American dishes. Ready in under an hour and so much better than the jarred stuff.
Crisp, hearty rye toast slathered with rich, creamy butter. A simple, satisfying classic perfect for breakfast or as a side with soup, ready in just a few minutes.
About Stuffed Cabbage Rolls, Tomato Sauce and Buttered Rye Toast
Mom's recipe style stuffed cabbage rolls with tangy tomato sauce. Pure comfort in every bite!
This jewish_american dish is perfect for dinner. With 923.8699999999999 calories and 48.8g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Brown Sugar (packed)
2 tbsp Apple Cider Vinegar
1 tbsp Worcestershire Sauce
1.5 tsp Salt (divided)
0.75 tsp Black Pepper (freshly ground, divided)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil. Using a sharp knife, carefully remove the core from the head of cabbage.
Place the whole cabbage, core-side down, into the boiling water. Boil for 8-10 minutes, or until the outer leaves are tender and flexible.
Carefully remove the cabbage from the pot and let it cool enough to handle. Gently peel off 8-10 large outer leaves. If inner leaves are still stiff, return the cabbage to the pot for a few more minutes.
With a paring knife, shave down the thick, tough rib on the back of each leaf. This makes them easier to roll.
Finely chop the remaining cabbage and spread it evenly on the bottom of a 9x13 inch baking dish.
2
Create the Filling
In a large mixing bowl, combine the ground beef, uncooked rice, half of the chopped onion, the large egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Use your hands to gently mix the ingredients until they are just combined. Avoid overmixing to keep the filling tender.
3
Assemble the Rolls
Lay a prepared cabbage leaf flat. Place approximately 1/3 cup of the meat filling near the core end of the leaf.
Fold the bottom edge up over the filling, then fold in both sides, and roll it up snugly, similar to a burrito.
Place the finished roll seam-side down in the baking dish, on top of the chopped cabbage. Repeat with the remaining leaves and filling, arranging them snugly in the dish.
4
Prepare the Tomato Sauce
Preheat your oven to 350°F (175°C).
In a medium saucepan, heat the olive oil over medium heat. Add the remaining chopped onion and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Bring the sauce to a simmer and let it cook for 5 minutes to meld the flavors.
5
Bake the Cabbage Rolls
Pour the prepared tomato sauce evenly over the cabbage rolls in the baking dish.
Cover the dish tightly with aluminum foil.
Bake for 75-90 minutes. The cabbage should be very tender, and the filling cooked through (internal temperature of 160°F or 71°C).
6
Rest and Serve
Remove the dish from the oven and let it rest, still covered, for at least 10 minutes before serving. This allows the juices to redistribute.
Garnish with fresh parsley and serve hot, spooning extra sauce from the pan over each roll. A dollop of sour cream is a classic addition.
107cal
3gprotein
15gcarbs
5gfat
Ingredients
2 tbsp Extra Virgin Olive Oil
1 medium Yellow Onion (finely chopped)
4 cloves Garlic (minced)
0.25 tsp Red Pepper Flakes (optional, for mild heat)
2 tbsp Tomato Paste (double-concentrated if possible)
28 oz Crushed Tomatoes (one large can, preferably San Marzano)
0.25 cup Water (for rinsing the tomato can)
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Granulated Sugar (helps balance acidity)
1 tsp Kosher Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
1 whole Bay Leaf (optional, for depth)
0.25 cup Fresh Basil (loosely packed and chopped)
Instructions
1
Sauté Aromatics
Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until the onion is soft and translucent, but not browned.
Stir in the minced garlic and optional red pepper flakes. Cook for about 1 minute more until fragrant, being careful not to let the garlic burn.
2
Develop Tomato Flavor
Add the tomato paste to the pot. Use a wooden spoon to stir it constantly into the aromatics.
Cook for 2-3 minutes until the paste darkens to a brick-red color and smells fragrant. This step caramelizes the paste and removes any raw, metallic taste.
3
Build and Simmer the Sauce
Pour in the can of crushed tomatoes. Swirl the 1/4 cup of water in the empty can to rinse out any remaining tomato and add it to the pot.
Add the dried oregano, dried basil, sugar, kosher salt, black pepper, and the optional bay leaf. Stir everything together until well combined.
Bring the sauce to a gentle bubble over medium heat.
2 tbsp Salted Butter (Softened to room temperature)
Instructions
1
Toast the Rye Bread
Choose your preferred toasting method. For a standard toaster, simply place one slice in each slot.
For a broiler, arrange slices on a baking sheet and place under the preheated broiler, about 4-6 inches from the heat source.
For a skillet, place a dry, non-stick skillet over medium heat.
2
Achieve Golden-Brown Perfection
Toast for 2-3 minutes total. In a toaster, this is usually one cycle on a medium setting.
Under the broiler, toast for 60-90 seconds per side, watching closely as it can burn quickly.
In a skillet, toast for 1-2 minutes per side, until each side is golden brown and crisp.
3
Butter and Serve Immediately
As soon as the bread is toasted, transfer it to a plate.
Immediately spread 1/2 tablespoon of softened butter evenly over the hot surface of each slice. The heat will melt the butter slightly, allowing it to seep in.
Serve warm for the best crispy texture and flavor.
Once simmering, reduce the heat to low. Partially cover the pot with a lid, leaving a gap for steam to escape. This prevents splattering while allowing the sauce to thicken.
Let the sauce simmer for at least 30 minutes, stirring every 10 minutes to prevent it from sticking to the bottom. For a deeper, richer flavor, you can simmer it for up to 60 minutes.
5
Finish and Serve
Remove the pot from the heat. Carefully take out and discard the bay leaf.
Stir in the chopped fresh basil. The residual heat will wilt it perfectly without losing its fresh aroma.
Taste the sauce and adjust the seasoning if necessary, adding more salt or pepper as needed. Your sauce is now ready to serve.
