This Stuffed Cabbage Recipe with Tomato is rich and warmly spiced. Wilted cabbage leaves wrap around deeply flavored beef and rice, making for the most delicious comfort foods this winter!
In a large mixing bowl, add the beef, grated onion, tomato purée, rice, salt, paprika and Worcestershire sauce. Use your hands to blend everything together, and do not continue to mix once everything is evenly incorporated. Cover with plastic and set aside.
Preheat the oven to 325°F, and adjust a rack to the center.
Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions and garlic and sauté, stirring every couple of minutes, until the onions are soft and golden, about 15 minutes.
Add the tomato purée, tomatoes, wine, broth, vinegar, lemon juice and sugar and stir to blend. Use a wooden spatula to break the tomatoes into smaller pieces and bring to a boil. Then turn the heat to low and simmer for about 10 minutes.
Lay the cabbage leaves, round side down, on a clean, dry surface, and use a paper towel to dry them if they're still damp. Use a paring knife to cut out the lower portion of the root if it's tough.
Once you've made all of the rolls, pour all of the remaining sauce over them, cover the dish with foil, and place in the preheated 325°F oven for 1 hour and 20 minutes. Uncover and cook for another 10 minutes.