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stuffed cabbage rolls w/ creamy tomato sauce

(3 ratings)
Lauren_Perkins-Boyd avatar
Recipe by
Lauren Perkins-Boyd
@Lauren_Perkins-Boyd
Portland, OR

The sauce is so silky smooth and slightly sweet, it pairs perfectly with savory spicy flavor of the meat. Heaven on a plate smothered with joy! AKA creamy tomato sauce!

(3 ratings)
yield 6 -8
prep time 15 Min
cook time 2 Hr

Ingredients For stuffed cabbage rolls w/ creamy tomato sauce

  • 10-12 lg
    savoy cabbage leaves
  • kosher salt, as needed
  • 1 lb
    ground beef
  • 1 lb
    ground pork
  • 1 1/2 c
    cooked rice
  • 1/3 c
    sour cream
  • 2 tsp
    kosher salt
  • 1 tsp
    paprika
  • 1/4 tsp
    allspice, ground
  • 1
    onion, finely chopped
  • 3 clove
    garlic, minced
  • 2 Tbsp
    butter
  • freshly ground black pepper, to taste
  • TOMATO SAUCE
  • 1
    15-oz can tomato sauce
  • 1
    15-oz can chicken broth
  • 1
    small can condensed tomato soup
  • 1/2
    onion, finely chopped
  • 1 clove
    garlic, minced
  • 1
    bay leaf
  • 1 Tbsp
    butter
  • 1/4 c
    cream
  • 1-2 tsp
    brown sugar
  • salt and pepper, to taste

How To Make stuffed cabbage rolls w/ creamy tomato sauce

  • 1
    Preheat oven to 375.
  • 2
    For cabbage rolls: Bring a large pot of salted water to a boil, add cabbage leaves, cook until tender about 4 minutes. Drain and rinse with cold water, set aside.
  • 3
    In a large bowl combine beef, pork, sour cream, rice and 2 tspn. salt.
  • 4
    Heat 2 tbsp. butter in a medium size skillet over medium heat. Add onion, garlic, paprika and allspice. Cook until onions are soft about 7 minutes. Let cool.
  • 5
    Add cooled onion mixture to beef mixture and combine well. Season with pepper to taste.
  • 6
    Lay cabbage leaves on a work surface and blot dry with a paper towel. Slice off the ridged part of the thick rib at the bottom of each cabbage leaf. Place about 1/2 cup of the mixture in the bottom center of each leaf. Roll the bottom of the leaf over the mixture, fold in the sides, and continue rolling forward until completely closed (like your rolling up a burrito). Repeat with the remaining leaves. Arrange rolls seam side down in a 9-x 13-x 2-inch baking dish.
  • 7
    For tomato sauce: Heat 1 tbsp butter in a medium skillet over medium heat. Add onions and garlic, cook until soft about 7 minutes. Add tomato sauce, chicken broth, tomato soup, bay leaf, brown sugar, salt and pepper. Bring to a boil and reduce to a simmer. Add the cream. Pour sauce over the cabbage rolls and cover tightly with foil. Bake for 1 hour.
  • 8
    Remove the foil and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more.
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