Stuffed Cabbage Rolls in Marinara Sauce Stuffed Cabbage Rolls in Marinara Sauce

Stuffed Cabbage Rolls in Marinara Sauce

For many, the phrase "comfort food" has become synonymous with dishes on the heavy side: big on carbs, fatty or rich. However, comfort foods can be rich in flavor, hot and filling, while being light. It's very rare to find a dish that blends those characteristics. But this meal does just that. These stuffed cabbage rolls pull together just a few basic ingredients to create an absolutely delicious flavor profile that keeps it fresh with every bite, big or small!



  1. 1 tablespoon olive oil

  2. 1/2 medium onion finely chopped

  3. 2 cloves garlic minced

  4. 1 Jar  (24 ounces) Classic Mariana Sauce 

  5. 1 can (14.5 ounce) petite diced tomatoes

  6. 1 tablespoon cider vinegar

  7. 1 1/2 tablespoons brown sugar

Cabbage Rolls

  1. 1 large head green cabbage

  2. 1/2 lb ground pork sausage

  3. 1/2 lb ground beef

  4. 1/2 medium onion finely chopped

  5. 2 cloves garlic minced

  6. 1 egg

  7. 3/4 cup Minute Rice (or parboiled rice)

  8. 1 tablespoon dried parsley

  9. 1/2 teaspoon paprika


How To Make:

Step 1: Bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5 minutes.  Remove to colander to drain and cool.  Once cooled cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.

Step 2: In a large skillet heat olive oil over medium heat.  Add the onion and cook for 2-3 minutes; stirring several times.  Reduce heat to low and add garlic. Cook for 1 minute stirring constantly.  Add the tomato sauce, diced tomatoes, cider vinegar and brown sugar.  Simmer for 10 minutes.

Step 3: Spoon a thin layer of the tomato sauce in a 9 x 13 inch casserole dish.  In a large bowl mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley and paprika.  Place about 1/3 cup of the meat mixture in the center of the cabbage roll.  Bring in the sides and roll tight.  Place on tomato sauce in casserole dish.  Repeat until all the cabbage rolls are made and in the casserole dish.  Top with remaining tomato sauce.

Step 4: Cover with aluminum foil. Bake in a preheated 350 degree oven for 80-90 minutes


Cooks Notes:

  1. You’ll need to cut thick part of the cabbage leaves away before you start rolling them up. I’ve found it’s easiest to take a paring knife and cut a V-shape out of the bottom of each leaf to remove the tough rib.

  2. Place the cabbage rolls seam side down in the baking dish.

  3. The homemade tomato sauce does contain brown sugar and vinegar, as cabbage rolls are traditionally baked in sweet and sour style sauce. If you don’t want to use brown sugar, you can omit it, but the flavor won’t be as authentic.

  4. Cabbage rolls can be assembled and stored covered in the fridge for up to 8 hours before you plan to bake them.


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