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Creamy Homemade Cabbage Rolls Recipe with Easy Tomato Cream Sauce

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These creamy homemade cabbage rolls feature a savory ground beef and rice filling wrapped in tender cabbage leaves, baked in a luscious tomato cream sauce. Perfect for cozy dinners, this recipe is simple, comforting, and a crowd-pleaser.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1 cup cooked white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika (optional)
  • 1 large green cabbage
  • 1 tbsp olive oil
  • 1 small onion, finely chopped (for sauce)
  • 2 cloves garlic, minced (for sauce)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream (or half-and-half)
  • 1 tsp dried basil
  • Salt and pepper to taste

Instructions

  1. Prepare the Cabbage Leaves (15 minutes): Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off about 12 large leaves. Blanch the leaves by dunking them in boiling water for 2-3 minutes until pliable. Use tongs or a slotted spoon to transfer them to a bowl of ice water to stop cooking. Pat dry gently with paper towels to remove excess water.
  2. Make the Filling (10 minutes): In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, egg, salt, pepper, and smoked paprika. Mix well with your hands or a spoon until evenly incorporated. The filling should be moist but firm enough to hold shape.
  3. Roll the Cabbage Rolls (20 minutes): Lay one cabbage leaf flat, trim the thick vein at the base if needed for easier rolling. Place about 2-3 tablespoons (30-45 g) of filling near the stem end. Fold the sides over the filling and roll tightly towards the leaf tip, like a burrito. Repeat with remaining leaves and filling.
  4. Prepare the Tomato Cream Sauce (15 minutes): Heat olive oil in a saucepan over medium heat. Sauté chopped onion until translucent (about 5 minutes), then add garlic and cook for 1 more minute. Pour in crushed tomatoes, stir in dried basil, salt, and pepper. Let simmer gently for 5-7 minutes. Reduce heat to low and stir in heavy cream, warming through but not boiling. Taste and adjust seasoning.
  5. Assemble and Bake (30-35 minutes): Preheat oven to 350°F (175°C). Spread a thin layer of tomato cream sauce on the bottom of your baking dish. Arrange cabbage rolls seam side down, snugly but without crowding. Pour remaining sauce evenly over the rolls. Cover tightly with foil and bake for 30 minutes. Remove foil and bake an additional 5-10 minutes to slightly brown the tops if desired.
  6. Serve Warm: Let the rolls rest for 5 minutes after baking. Serve with extra sauce spooned over each portion for that creamy finish.

Notes

If the sauce is too thick before baking, add a splash of broth or water to loosen it. Patch torn cabbage leaves with extra sauce or roll smaller portions. Blanch cabbage leaves until tender but still sturdy to avoid tearing. The sauce should simmer gently to prevent cream separation. Leftovers reheat well with a splash of sauce to keep moist.

Nutrition

Keywords: cabbage rolls, creamy tomato sauce, ground beef, comfort food, easy dinner, homemade cabbage rolls, tomato cream sauce

Find it online: https://flurpchef.com/creamy-homemade-cabbage-rolls-recipe-with-easy-tomato-cream-sauce/