This stuffed cabbage rolls recipe is cabbage leaves filled with ground chuck and eggs, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.
I’ve been eating stuffed cabbage since I was a child, and I’ve been working on this recipe for a long time to create the ultimate rendition of cabbage rolls. Serve your stuffed cabbage rolls with a side of mashed potatoes and broccoli.
- 2 heads of cabbage
- 2 lbs ground beef
- 3 cups cooked rice
- 1 egg
- 1 tsp garlic
- 1 tbsp parsley
- 2 slices diced onion
- 1 -15 oz. can tomato sauce
- 1-28 oz. can crushed tomatoes
- 1/4 cup tomato sauce (in meat)
- Salt & Pepper to taste
1 ) In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
2 ) In a large bowl, combine rice, onion, egg, milk, salt, and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf.
3 ) Pull together cut edges of the leaf to overlap; fold overfilling. Fold in sides and roll-up.
Place six rolls in a 4- or 5-qt. slow cooker, seam side down.
3 ) In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermo
- meter inserted in beef reads 160° and cabbage is tender.