Ingredients
Scale
- 1 large head of green cabbage (approx. 2 lbs)
- 1 lb ground beef (80/20 blend for best flavor)
- 1 cup cooked white rice (day-old rice works perfectly)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 can (15 oz) tomato sauce
- 1 cup beef or vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Soften the Cabbage Leaves
Bring a large pot of salted water to a boil. Remove the core from the cabbage with a sharp knife. Carefully place the whole head of cabbage into the boiling water. As the outer leaves soften and become translucent (about 2-3 minutes), peel them off with tongs and set them aside on a plate. Repeat this until you have about 12 large leaves. Trim the thick woody vein from the back of each leaf so they roll easily. - Step 2: Mix the Filling
In a large mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, beaten egg, salt, and pepper. Use your hands to mix everything thoroughly until the ingredients are evenly distributed. Do not overwork the meat, or the rolls will become tough. The rice acts as a binder and helps stretch the meat to feed more people on a budget. - Step 3: Roll the Cabbage
Lay a prepared cabbage leaf flat on your work surface. Place about 3 tablespoons of the meat mixture near the stem end of the leaf. Fold the sides in toward the center and roll the leaf tightly from the bottom up, just like a burrito. Place the roll seam-side down in a greased 9×13 inch baking dish. Repeat this process until all the filling is used. - Step 4: Sauce and Bake
Preheat your oven to 350°F (175°C). In a small bowl, whisk together the tomato sauce, broth, brown sugar, and apple cider vinegar. This creates a sweet and tangy glaze. Pour the sauce evenly over the cabbage rolls. Cover the dish tightly with aluminum foil and bake for 60 to 75 minutes. The cabbage should be tender and the meat fully cooked through. - Step 5: Plating
Remove the dish from the oven and let it sit for 5 minutes before serving. This allows the juices to settle. Use a large spoon to lift the rolls onto plates and drizzle extra sauce from the pan over the top. Serve with a side of mashed potatoes or a simple crusty bread to soak up every drop of the delicious tomato gravy.
- Cook Time: 1 hour 45 minutes