Stuffed Cabbage Rolls with Beef and Rice, Gratinéed with Tomato Sauce
Ingredients (for 6 people)
For the stuffed cabbage rolls:
1 large green cabbage (or 12 large whole leaves)
400 g ground beef
100 g cooked white rice
1 small onion, finely chopped
1 clove of garlic, minced
1 tbsp chopped fresh parsley
1 egg
Salt, pepper
A drizzle of olive oil
For the tomato sauce:
1 can (400 g) crushed tomatoes
1 tbsp tomato paste
1 small onion, chopped
1 clove of garlic
1 tsp sugar
A splash of red wine vinegar or lemon juice
1 bay leaf
2 tbsp olive oil
Salt, pepper
Preparation
1. Prepare the cabbage leaves
Carefully detach 12 large leaves from the cabbage.
Blanch them in a large pot of boiling salted water for 5 to 6 minutes.
Drain them on a clean tea towel or paper towels.
Cut off any overly thick central rib if needed (to make folding easier).
2. Prepare the filling
In a pan, sauté the onion in a drizzle of olive oil.
Off the heat, add the ground beef, cooked rice, garlic, parsley, egg, salt, and pepper.
Mix everything well.
(The meat will cook inside the leaves during baking.)
3. Shape the stuffed cabbage rolls
Take a cabbage leaf, place a large spoonful of filling in the center.
Fold in the sides, then roll to form a tightly closed bundle.
Repeat for the other leaves.
4. Prepare the tomato sauce
In a saucepan, sauté the onion and garlic in the olive oil. Add the crushed tomatoes, tomato paste, bay leaf, sugar, vinegar, salt, and pepper.
Simmer for 15 to 20 minutes over low heat, until you have a slightly thick and tangy sauce.
5. Assembling in the baking dish
Pour a little sauce into the bottom of a baking dish.
Arrange the stuffed cabbage rolls tightly together, with the folded side down.
Generously coat with the remaining tomato sauce.
Cover with parchment paper or aluminum foil.
6. Baking
Bake at 180°C (fan-assisted) for 40 to 45 minutes.
Remove the paper 10 minutes before the end so that the top browns slightly.
🍽️ To serve with:
A little toasted country bread
Mashed potatoes or carrots
A spoonful of crème fraîche to mellow the sauce if desired
Tips:
You can prepare this dish the day before: it's even better reheated!
For a more rustic version, add some small bacon pieces or ground veal to the filling.
If you have any leftover cabbage, sauté it with a little butter to serve alongside.