Easy Stuffed Cabbage Rolls

Cook the rice according to the packaging instructions, then allow it to cool completely.

Make the sauce. In a medium saucepan, add 3 tablespoons of butter, 3 tablespoons of olive oil, 1 cup of chicken broth, 2 cups of tomato sauce, 1/2 teaspoon of red pepper flakes, and 1 teaspoon of oregano. Bring the mixture to a simmer over medium‑low heat and cook for about 15 minutes, just until the sauce reduces slightly and thickens enough to coat the back of a spoon.

To make filling, combine in a large mixing bowl 1 1/2 pounds of ground beef, 1 small finely diced yellow onion, 4 minced garlic cloves, 2 eggs, 1 1/2 cups of cooked and cooled rice, 1 1/2 teaspoons of salt, 1/8 cup of freshly chopped basil, 1/2 cup of Italian breadcrumbs, 2/3 cup Pecorino Romano cheese grated, 1/2 cup of the prepared tomato sauce, 1/4 cup of freshly chopped parsley, and pepper to taste. Mix the filling with your hands just until combined. Don't overmix.

Bring a large pot of salted water to a boil. Cut the stem end off the cabbage. Carefully place the head of the cabbage in the boiling water, cut side up. The cabbage will float; this is perfectly fine. After 6-7 minutes, remove the cabbage to a plate and carefully remove the leaves in one piece without tearing them. Once the cabbage leaves are removed and cool enough to handle, lay each leaf flat on a cutting board. Use a paring knife to trim down any thick, fibrous ribs, shaving it so it’s level with the rest of the leaf—without cutting all the way through. This keeps the leaf flexible and makes it much easier to roll tightly.

Stuff and roll your cabbage rolls with 1/4 to 1/2 cup of filling in each leaf.

Add a couple of tablespoons of the sauce to the bottom of a 1½‑quart baking dish, then arrange your cabbage rolls snugly in the dish on top of the sauce.

Pour the sauce over the cabbage rolls and bake at 350°F for 45–55 minutes, until the rolls are tender and the flavors have come together.

Once the cabbage rolls are baked, allow them to cool for 10-15 minutes. Garnish with a sprinkle of parsley and cracked pepper and serve.

Enjoy!

Mashed potatoes in the photo are our Fluffy Mashed Potatoes recipe. Check out some of our other Italian-Inspired dishes like our Italian Drunken Noodles, Easy Chicken Fettuccine Alfredo, Tomato Pine Nut Pasta Alfredo, and Broccoli Shrimp Alfredo.