Add the sauce to the pan. Ladle half of the tomato sauce into a baking dish lined with non-stick cooking spray.
Cook the cabbage. Immerse the cabbage head in boiling water for 4 to 5 minutes. Remove from the water and peel off 12 large leaves. Cut a v-shaped notch at the base of each one to remove the thick rib. Set aside.
Make the filling. Combine the ground beef, seasonings, Worcestershire sauce, fresh parsley, and eggs, then pour in 1/2 cup of the prepared tomato sauce.
Stuff the cabbage leaves. Place 1/3 cup of the mixture in the shape of a log in the center of a cabbage leaf. Roll the leaf around the mixture then place seam-side down into the baking dish. Repeat with all of the cabbage leaves.
Bake. Top with the remaining tomato sauce then cover the pan with foil and bake for 70 to 90 minutes.
Serve. Sprinkle the cooked cabbage rolls with the remaining parsley. Serve with mashed potatoes or other sides.
Why Are My Cabbage Rolls Tough?
If your cabbage rolls are tough, they likely did not bake long enough. The bigger and thicker the cabbage leaves, the longer they’ll need to cook. If you try to cut through a wrapped cabbage and it feels tough, try returning the pan to the oven for 20 to 30 minutes more.
Tips for Success
Here are a few tips for making wrapped cabbage.
