Rolling cabbage leaves may take a little patience, but each stage is straightforward when you work step by step. Once the dishes are assembled and covered, the oven handles the rest, giving the filling time to cook while the cabbage becomes tender and the tomato sauce settles around every roll.
These Cabbage Rolls bring together a savory meat-and-rice filling with a rich tomato covering that becomes deeply comforting as it bakes. The gentle dill and garlic seasoning adds warmth without overpowering the familiar flavors.
The softened Savoy cabbage leaves turn tender around a hearty mixture of ground beef, pork sausage, onions, and rice. Tomato soup and whole peeled tomatoes create a smooth sauce that keeps every roll moist throughout the long bake.
This generous recipe works especially well for a relaxed weekend dinner, a family gathering, or any occasion when you want a filling main course that can feed several people from two casserole dishes.
Tomato-Baked Savoy Cabbage Rolls
COURSE: Main CourseDIFFICULTY: Easy
PREP TIME45 mins
COOK TIME4hr 5 mins
TOTAL TIME5hr 30 mins
SERVINGS4 people
Ingredients
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Directions
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Chef's Note
Let the microwaved cabbage cool enough to handle comfortably so the softened leaves can be separated without tearing.
Cook only half of the onions in butter and keep them translucent; the remaining onions are intentionally added to the filling uncooked.
Do not overfill the cabbage leaves. About 2 tablespoons of filling allows enough room to fold and tuck each roll securely.
Arrange the rolls snugly in one layer and keep the foil tightly sealed so the cabbage and filling cook evenly in the tomato sauce.
Wait the full 15 minutes before removing the foil, as the dishes and trapped steam will be very hot.
Nutrition Facts
Serving: 4 serving
Calories: 2040kcal
Protein: 68g
Carbs: 255g
Fat: 85g
Sugar: 34g
Fiber: 17g
Sodium: 1700mg
Cholesterol: 170mg
Potassium: 850mg
Vitamin A: 85%
Vitamin C: 34%
Calcium: 68%
Iron: 51%
Popular Asked Questions
Q:
Why are both cooked and uncooked rice used in the filling?
A:
The cooked rice provides body immediately, while the smaller amount of uncooked rice cooks further as the rolls bake in the tomato sauce.
Q:
How can I stop the cabbage rolls from opening while they bake?
A:
Avoid adding more than about 2 tablespoons of filling, tuck both sides inward firmly, and arrange the finished rolls tightly against one another in the casserole dish.
Q:
Why should the onions remain translucent instead of browning?
A:
The recipe calls for gently softening half of the onions so they blend into the filling without adding the stronger flavor produced by browning.
Q:
Do I need to remove the tough ribs from the cabbage leaves?
A:
Yes. Trimming the firm ribs makes the softened leaves easier to fold and helps the finished rolls hold their shape without tearing.
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REVIEWS
5.0
2 community reviews
good
Takes a while but totally worth it, the tomato sauce soaks in beautifully.
