Stuffed Cabbage

Everyone loves a good casserole, and this stuffed cabbage recipe is a classic favorite. And it's easy to make: You just quickly boil fresh cabbage leaves, stuff them with a hearty meat and rice mixture and top them with a sweet and sour tomato sauce before baking. Consider this a comfort food recipe your whole family will love. 

How do you make stuffed cabbage rolls from scratch?

Start by making the tomato sauce. You can use a jar of marinara, but if you make your own you can control the seasonings in the sauce. This version is a simple, no-cook sauce: Just stir together crushed tomatoes, tomato sauce, garlic and seasoning (such as brown sugar and red wine vinegar). This casserole spends plenty of time in the oven, so the sauce has a chance to develop its flavor while baking. 

Next, blanch (or briefly boil) the cabbage. This helps loosen and tenderize the outer leaves so they are easy to remove from the cabbage. It also makes the leaves more flexible so you can easily fold and roll the leaf around the meat.

Then, make the filling. A mix of beef and pork is great for flavor, though you can use all beef or pork, or even sub ground Italian sausage for the pork. Add egg and breadcrumbs help add moisture, and this recipe includes rice, which helps bind the filling (plus it soaks up all of the great flavors of the pork and beef). 

Finally, roll the cabbage. Start by removing the thickest part of the cabbage, the hard rib in the center, at the base of each leaf. It’s easiest to use a paring knife to cut a small V-shape around it. Once this is removed, place some of the filling in the center of each leaf, in an oval shape, then fold the sides over and roll up the leaf.

Place the rolls in a large baking dish, top with the sauce, cover and cook, then serve with a side of mashed potatoes.