Savory Baked Cabbage Rolls in Tomato Sauce Recipe

 These “Savory Baked Cabbage Rolls in Tomato Sauce” are a comforting and hearty dish, deeply rooted in culinary traditions across many cultures, particularly Eastern European and Middle Eastern. The image presents a tantalizing view of a metal baking pan filled to the brim with numerous plump, golden-brown cabbage rolls nestled in a rich, red tomato-based sauce. Each roll is visibly wrapped with tender cabbage leaves, encasing a savory filling that promises a burst of flavor with every bite. The tops of some rolls show a slightly browned, almost caramelized appearance, suggesting a wonderful texture contrast to the soft interior. The sauce itself is robust and thick, clinging to the rolls, and appears to have simmered long enough to meld all the flavors into a cohesive and deeply satisfying experience. This dish is the epitome of home-cooked comfort, perfect for a family meal or a larger gathering. The “YAY OR NAY” overlay on the image playfully invites a decision, but for those who appreciate savory, well-balanced flavors and tender, slow-cooked ingredients, this dish is an absolute “YAY!”.

The cabbage rolls are uniformly sized and tightly wrapped, indicating careful preparation. Their golden-brown tops suggest they have been baked to perfection, possibly allowing for a slight crispness on the outer cabbage leaves, while the rest remain tender. The tomato sauce is visibly rich and thick, suggesting it’s well-seasoned and has reduced, concentrating its flavors. The quantity of rolls in the pan indicates this recipe is designed to serve a good number of people, making it ideal for meal prep or feeding a crowd. This dish typically involves a filling of seasoned ground meat and rice, which, when combined with the tender cabbage and tangy tomato sauce, creates a harmonious and fulfilling meal.

Ingredients:

• For the Cabbage Rolls:
  • 1 large head green cabbage (about 3-4 pounds / 1.4-1.8 kg)
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 ½ pounds (680g) lean ground beef (or a mix of beef and pork)
  • ½ cup (100g) uncooked long-grain rice (e.g., Basmati or Jasmine)
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried dill (optional, but classic for Eastern European style)
  • ¼ cup (60ml) water or beef broth
• For the Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce / 794g) can crushed tomatoes
  • 1 (15-ounce / 425g) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup (240ml) beef broth or water
  • 2 tablespoons light brown sugar (or granulated sugar, to balance acidity)
  • 1 tablespoon white vinegar or lemon juice (to brighten flavor)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 teaspoon dried oregano or dried parsley (optional, for flavor)
  • Additional fresh dill or parsley for garnish (optional)
• Equipment:
  • Large pot (for boiling cabbage)
  • Large mixing bowl
  • Large skillet (for sautéing aromatics for filling)
  • 9×13 inch (or larger) baking pan
  • Large spoon or ladle
  • Cutting board and knife

Instructions:

Part 1: Prepare the Cabbage Leaves

1. Core the Cabbage: Carefully remove the core from the base of the cabbage head using a sharp knife. Be gentle to keep the leaves as intact as possible.
2. Boil Cabbage: Bring a very large pot of salted water to a rolling boil. Carefully place the whole cored cabbage head into the boiling water.
3. Soften Leaves: As the outer leaves soften (after about 3-5 minutes), carefully peel them off one by one using tongs. Return the cabbage head to the boiling water if more leaves need to soften. Continue this process until you have about 12-16 pliable, large leaves suitable for rolling. You may not use the very inner, small leaves.
4. Trim Thick Veins: Lay each softened cabbage leaf flat. Using a paring knife, carefully shave down the thick central vein at the base of each leaf without cutting all the way through. This makes the leaves easier to roll.

Part 2: Prepare the Filling

1. Sauté Onion: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Let cool slightly.
2. Combine Filling Ingredients: In a large mixing bowl, combine the ground beef (or beef/pork mix), uncooked long-grain rice, egg, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried dill (if using). Add the sautéed onion. Mix everything thoroughly with your hands until well combined.

Part 3: Assemble the Cabbage Rolls

1. Set up Workstation: Lay a prepared cabbage leaf flat on a clean surface. Place about ¼ to ⅓ cup of the meat filling near the stem end of the leaf.
2. Fold and Roll:
   • Fold the bottom of the cabbage leaf up over the filling.
   • Fold in the sides of the leaf over the filling.
   • Starting from the bottom, tightly roll the cabbage leaf upwards to create a compact roll. Ensure it’s snug so the filling doesn’t fall out during cooking.
3. Repeat: Repeat with the remaining cabbage leaves and filling until all filling is used and rolls are formed.
4. Prepare Baking Dish: If you have any leftover small cabbage leaves or trimmed pieces, you can chop them and scatter them on the bottom of your 9×13 inch baking pan. This adds flavor and prevents the rolls from sticking. Arrange the prepared cabbage rolls snugly in the baking pan, seam-side down. The image shows many rolls neatly arranged in a pan.

Part 4: Prepare and Add the Tomato Sauce

1. Sauté Aromatics for Sauce: In the same skillet used for the onion (or a clean one), heat 1 tablespoon olive oil over medium heat. Add the medium chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. 2. Combine Sauce Ingredients: Stir in the crushed tomatoes, tomato sauce, tomato paste, beef broth or water, light brown sugar, white vinegar or lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, and dried oregano or parsley (if using).
2. Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed (you might want more sugar for sweetness, or more vinegar for tang).
3. Pour Sauce Over Rolls: Carefully pour the hot tomato sauce evenly over the arranged cabbage rolls in the baking pan. Ensure the rolls are mostly submerged in the sauce. The image shows the rolls covered in a rich red sauce.

Part 5: Bake and Serve

1. Cover and Bake: Cover the baking pan tightly with aluminum foil.
2. Initial Bake: Bake in the preheated 375∘F (190∘C) oven for 1 hour.
3. Uncover and Continue Baking: Remove the foil and continue baking for another 30-45 minutes, or until the cabbage is very tender, the rice is cooked through, and the tops of the rolls are lightly browned. The image displays the rolls with a golden-brown top.
4. Rest: Remove from the oven and let the lasagna rest for 10-15 minutes before serving. This allows the sauce to settle and makes for easier serving.
5. Garnish and Serve: Garnish with fresh chopped dill or parsley, if desired. Serve hot, spooning plenty of the delicious sauce over each roll.

Tips for Success:

• Cabbage Type: Green cabbage is typically used for rolls due to its pliable leaves. Savoy cabbage can also work.
• Ripening Cabbage: If your cabbage leaves are difficult to peel, you can freeze the whole cabbage head overnight and then thaw it. This process tenderizes the leaves, making them much easier to work with.
• Don’t Overfill: Overfilling the rolls can cause them to burst during cooking. About ¼ to ⅓ cup of filling per medium-sized leaf is usually sufficient.
• Tuck in Ends: Tightly rolling and tucking in the ends helps ensure the filling stays inside the cabbage leaf during baking.
• Arrange Snugly: Arranging the rolls snugly in the baking dish helps them keep their shape and ensures even cooking.
• Balance of Sweet and Tangy in Sauce: The sugar helps balance the acidity of the tomatoes, while the vinegar or lemon juice brightens the overall flavor. Adjust to your preference.
• Patience with Baking: Cabbage rolls benefit from slow cooking to ensure the cabbage is tender and the rice is fully cooked.
• Make Ahead: Cabbage rolls are excellent for meal prep. You can assemble them a day in advance and store them in the refrigerator before baking, or even bake them and reheat portions later. They also freeze well after baking.

Enjoy your deeply satisfying and flavorful “Savory Baked Cabbage Rolls in Tomato Sauce”!