Stuffed Cabbage Rolls are the perfect comfort food, made with cabbage leaves stuffed with ground beef, pork, rice, and spices, baked in a savory tangy tomato sauce!
Preheat the oven to 350°F. Bring a large pot of water to a boil. Using a pairing knife, remove the core from the bottom of the cabbage. Using tongs, slowly lower the cabbage into the boiling water, being very careful not to splash the water.
As each leaf begins to pull away from the cabbage, remove it with the tongs and place it into a strainer. Try to grab the leaf from the bottom stem area to avoid breaking it. Once done, discard the center of the cabbage and any remaining water in the pot.
In a separate medium bowl, combine the beef, pork, rice, onion, egg, Worcestershire sauce, parsley, and spices. Work the meat together until well-combined.
In the pot we just drained, stir together the tomatoes, parsley, sugar, Worcestershire sauce, and sauce spices. Grease a 9x13-inch baking dish, and ladle some of the sauce into the baking dish, covering the bottom.
Place a cabbage leaf on a cutting board. Cut the bottom of the stem off (using a V shape, about 1-inch), so the leaf lays flat. Spoon about 3-4 tablespoons of the meat mixture onto the center of the leaf.
Fold both sides inwards, then roll the leaf over the meat mixture. Place seam-side down into the baking dish. Repeat until you have a full layer of rolls in the baking dish.
Pour the remaining sauce on top of the cabbage rolls, and cover the baking dish in tinfoil. Bake for 60-90 minutes, or until the rolls are cooked through.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 3-4 days in an airtight container. Freeze for 2-3 months in an airtight container. Cooking Tips
Make sure the Worcestershire sauce you're using is gluten free, as this can vary by brand.
When you're boiling the cabbage, remove the leaves using tongs and grab the cabbage leaf closer to the base, where it is thicker. This will help prevent them from breaking. It will only take a couple of minutes for the cabbage to soften.
I am using a casserole dish to make these because you want a deep dish that will hold the sauce without spilling in the oven.