Ground Beef and Rice Stuffed Cabbage Rolls
2 h 15 min
|
intermediate
|
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 1 h 30 min | 2 h 15 min |
Introduction
These ground beef and rice stuffed cabbage rolls are cozy, saucy, and packed with savory flavor in every tender bite.
They are perfect for a comforting family dinner or Sunday meal prep, with a rich tomato sauce that tastes even better the next day.
Ingredients (6 servings)
Ingredients for the Cabbage Rolls
Ingredients for the Tomato Sauce
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Ground Beef and Rice Stuffed Cabbage Rolls
-
Prep the cabbage
Remove any damaged outer leaves from the cabbage and slice a deep cone around the core with a sharp knife.
Place the whole head in a large pot of boiling salted water and simmer until leaves loosen, about 8 minutes.
Lift the cabbage to a tray, peel off tender leaves, and stack them, stopping when the inner leaves feel tight.
Trim the thick rib on each leaf with a small V cut so the leaf folds easily without tearing.
-
Make the tomato sauce and preheat the oven
Heat 1 tablespoon olive oil in a medium pot over medium heat and add the red onion with a pinch of salt.
Cook, stirring often, until the onion softens and turns translucent, about 5 minutes, then stir in the garlic.
Stir in the tomato paste, oregano, basil, smoked paprika, salt, and pepper, and cook until fragrant, about 1 minute.
Pour in the crushed tomatoes and beef broth, bring to a gentle simmer, and cook uncovered for 10 to 15 minutes.
Taste and adjust the salt if needed, then turn off the heat and set the sauce aside to cool slightly.
While the sauce simmers, heat your oven to 350 degrees F so it is ready for baking later.
-
Mix the beef and rice filling
In a skillet, warm olive oil over medium heat and add the yellow onion with a good pinch of salt.
Cook until the onion softens and turns golden at the edges, about 5 minutes, then stir in the minced garlic.
Add the tomato paste, paprika, dried parsley, dried thyme, salt, pepper, and beef bouillon powder, and cook 1 minute.
Scrape the mixture into a large bowl and let it cool a few minutes so it will not cook the beef.
Add the ground beef and uncooked white rice to the bowl and gently mix with clean hands until evenly combined.
-
Fill and roll the cabbage leaves
Lightly oil a large baking dish, then spread a thin layer of tomato sauce over the bottom to coat.
Lay one cabbage leaf flat on a board, rib side up, and place 2 tablespoons filling near the stem end.
Fold the sides of the leaf over the filling, then roll up tightly from the stem end to the top.
Tuck the seam under and place each roll seam side down in the prepared baking dish, leaving them snug.
Continue with remaining leaves and filling, stacking a second layer of rolls if needed, still keeping seams facing down.
-
Cover with sauce and bake
Pour about one cup of tomato sauce over and between the rolls, then spoon the rest evenly over the top.
Cover the dish tightly with foil so steam stays trapped inside and helps cook the rice and cabbage.
Bake for 75 to 90 minutes, until the cabbage is very tender and the rice and beef are fully cooked.
-
Rest, garnish, and serve
Remove the foil for the last 10 minutes if you like a slightly thicker sauce and lightly caramelized tops.
Let the cabbage rolls rest 10 to 15 minutes out of the oven so the juices settle before serving.
Serve hot with extra sauce spooned over each roll, and garnish with more dried parsley or fresh herbs if you like.
Substitutions
- Ground turkey instead of ground beef
- Use 93 percent lean ground turkey in place of the beef for a lighter flavor and slightly softer texture. The spices and beef bouillon still give a rich, savory taste, so the rolls stay very satisfying.
- Brown rice instead of white rice
- Swap in brown rice for a slightly nutty flavor and chewier texture in the filling. Parboil the brown rice for 10 minutes first so it can finish cooking fully in the oven.
- Vegetable broth and vegetarian crumbles for a meatless version
- Use plant based ground crumbles and vegetable bouillon in place of the beef and beef bouillon for a meatless twist. The texture stays hearty and the sauce still tastes robust, especially if you keep all the same spices.
Tips
- Choose the right cabbage
- Look for a cabbage with loose, flexible outer leaves, which are easier to roll without tearing. Avoid very small, dense heads, since they have fewer usable leaves and can be harder to blanch evenly.
- Rinse the rice well
- Rinse the uncooked rice under cold water until it runs mostly clear to remove extra starch. This helps each grain stay more separate inside the filling instead of turning gummy.
- Pack the rolls firmly, not tightly
- Snug rolls keep each other from unrolling, but they still need a little space for the rice to expand. Leave tiny gaps between rows so the sauce can bubble up around everything while baking.
- Check doneness without cutting every roll
- To test doneness, use a thin knife or skewer and slide it into the center of a roll. It should go in easily with little resistance, and you should not feel hard rice kernels.
- Chill for cleaner leftovers
- Cabbage rolls slice more neatly after chilling, so they make great make ahead meals. Reheat gently in the oven with a splash of extra broth or water so the sauce loosens again.
Nutrition Facts *
| Energy | 357 | kcal |
|---|---|---|
| Protein | 20 | g |
| Total Fat | 13 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the cabbage leaves from tearing while I roll them?
- Make sure the cabbage is well blanched so the leaves feel flexible and bend without cracking. If a leaf still tears, just overlap the torn edges and roll it anyway, placing that side downward in the dish.
- My rice was undercooked after baking; what went wrong?
- Most often, the oven runs a little cool or the dish was not fully covered, so steam escaped. Next time, check your oven temperature with an oven thermometer and seal the foil very tightly. You can also add a splash more broth to the sauce for extra moisture if your oven runs dry.
- Can I assemble the cabbage rolls ahead of time?
- Yes, you can assemble the rolls and sauce up to one day ahead and keep them covered in the fridge. Bake straight from the refrigerator, adding 10 to 15 extra minutes, until they are heated through and tender. If the sauce seems too thick, stir in a few spoonfuls of water or broth before baking.
- Can I freeze cooked cabbage rolls?
- Cooked cabbage rolls freeze very well and are perfect for stocking your freezer with easy dinners. Cool them completely, then pack in airtight containers with some sauce spooned over the top. Thaw overnight in the fridge and reheat, covered, in a 325 degree F oven until hot and bubbly.
Serving Suggestions
These stuffed cabbage rolls are lovely with creamy mashed potatoes or buttered egg noodles to soak up that tomatoey sauce.
For a fresh contrast, add a crisp green salad with a tangy vinaigrette and plenty of crunchy cucumbers.
If you like a little heat, finish each serving with a spoonful of chili crisp or a drizzle of hot sauce.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
