Beef Stuffed Cabbage Rolls in Red Wine Tomato Sauce
Give this beef stuffed cabbage a try and I guarantee you'll never think of stuffed cabbage the same way again. This easy recipe just takes it to another level.
Equipment
Large non-stick skillet or sauté pan (12-inch / 30cm)
Large stockpot for blanching cabbage
Paring knife (for trimming cabbage ribs)
Large sauté pan with lid (for simmering rolls)
Instant-read thermometer
Mixing bowl (large)
Ingredients
1 head cabbage
1 large eggplant - peeled and sliced lengthwise into 1/4-inch (6mm) thick slices, about 1 lb / 450g
4 ounces button mushrooms - or cremini mushrooms ; sliced, 115g
1 ½ pounds ground beef (minced beef) - minced beef, 680g
2 small yellow onion - chopped, about 1 1/2 cups / 200g
1 tablespoon garlic - minced, about 3 medium cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon dried thyme
½ teaspoon dried rosemary - crushed
1 ½ teaspoons dried parsley - or 1 tablespoon fresh, finely chopped
8 ounces ketchup - tomato sauce in Australia and UK, 225g / about 1 cup
½ cup red wine - 120ml
1 medium egg
2 tablespoons olive oil - divided
½ teaspoon salt - or to taste
¼ teaspoon ground black pepper - or to taste
Instructions
- Heat 1 tablespoon of olive oil in a large 12-inch (30cm) skillet or sauté pan over high heat. Add the sliced eggplant and sauté, stirring frequently, for 5-7 minutes until the eggplant is very soft and almost mushy. Halfway through, add the sliced mushrooms and continue stirring frequently until the mushrooms are browned.2 tablespoons olive oil, 1 large eggplant, 4 ounces button mushrooms
- Once the mushrooms are browned and the eggplant has collapsed, push the vegetables to one side. Add the remaining 1 tablespoon of olive oil to the pan, then add the ground beef, salt, pepper, chopped onion, and minced garlic. Cook over medium-high heat, breaking the beef apart with a spoon, for 6-8 minutes until no pink remains.2 tablespoons olive oil, 1 1/2 pounds ground beef (minced beef), 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 2 small yellow onion, 1 tablespoon garlic
- Sprinkle in the cinnamon, nutmeg, thyme, rosemary, and parsley. Stir to combine. Pour in the ketchup (tomato sauce) and red wine, and mix well. In a small bowl, beat the egg, then pour it into the pan while stirring constantly — the egg will cook immediately and bind the filling. Reduce heat to low and simmer for 15 minutes, stirring occasionally. The filling should reach 160°F / 71°C (check with an instant-read thermometer).1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 1/2 teaspoons dried parsley, 8 ounces ketchup, 1/2 cup red wine, 1 medium egg
- While the filling simmers, bring a large stockpot of water to a rolling boil. Carefully peel 12-15 large outer leaves from the cabbage head. Using a paring knife, cut a shallow V-shape to remove the thick rib at the base of each leaf — this tough section stays rigid even after blanching and makes rolling difficult.1 head cabbage
- Working in batches if needed, blanch the cabbage leaves in the boiling water for 3-4 minutes until pliable and wilted. Remove with tongs and drain on a clean tea towel.1 head cabbage
- Place about 1/3 cup (80ml) of the beef filling in the centre of each cabbage leaf. Fold the sides of the leaf inward over the filling, then roll tightly from the bottom (stem end) to the top. Place each roll seam-side down in a large 12-inch (30cm) sauté pan with a lid.
- Repeat for your remaining cabbage leaves. You should have leftover sauce and filling remaining in the original pan — this is intentional and becomes your cooking sauce. Once all of your stuffed cabbage is placed in the sauté pan compactly, pour the remaining sauce mixture on top of the stuffed cabbage.
- Cover the pan and cook on low heat for 15 minutes, until the cabbage is fully tender and the sauce is bubbling gently. Serve immediately, or cool and refrigerate — these rolls taste even better reheated the next day.
Notes
Storage: Refrigerate leftover rolls in a sealed container for up to 4 days. The flavour improves overnight as the sauce soaks into the cabbage.
Freezing: Freeze rolls in a single layer on a baking sheet, then transfer to a freezer bag once solid. Keeps for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a covered pan over low heat with a splash of water or stock for 8-10 minutes. Avoid the microwave if possible — it makes the cabbage rubbery.
Make-Ahead: Assemble rolls up to 24 hours in advance, cover tightly, and refrigerate. Let them come to room temperature for 15 minutes before cooking.
Pro Tip: Cook the eggplant until it's completely collapsed and almost mushy before adding the beef — this is the key to a smooth, cohesive filling with no chewy chunks.
Nutrition
Serving: 1servingCalories: 469kcalCarbohydrates: 28gProtein: 24gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 108mgSodium: 655mgPotassium: 983mgFiber: 7gSugar: 17gVitamin A: 405IUVitamin C: 61mgCalcium: 111mgIron: 4mg
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