Stuffed Cabbage Rolls with Savory Ground Beef and Tomato Sauce
Description
These classic Stuffed Cabbage Rolls are a comforting homemade meal filled with seasoned ground beef, tender rice, onions, and herbs, all wrapped in soft cabbage leaves and baked in a rich tomato sauce. Every roll is packed with hearty flavor, making this traditional family favorite perfect for Sunday dinners, cozy evenings, or make-ahead meals. As the cabbage rolls slowly bake, the filling becomes tender and juicy while the tomato sauce develops a delicious savory taste. Serve them warm with crusty bread, mashed potatoes, or a fresh green salad for a satisfying dinner everyone will love.
Ingredients
For the Cabbage Rolls
– 1 large green cabbage
– 1½ pounds ground beef
– 1 cup cooked white rice
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 large egg
– 2 tablespoons chopped fresh parsley
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– ½ teaspoon dried thyme
For the Tomato Sauce
– 1 can (28 ounces) crushed tomatoes
– 1 can (15 ounces) tomato sauce
– 1 tablespoon tomato paste
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 tablespoon brown sugar, optional
– 1 teaspoon dried oregano
– ½ teaspoon paprika
– ½ teaspoon garlic powder
– Salt and black pepper, to taste
– 1 tablespoon olive oil
Optional Garnish
– Fresh chopped parsley
– Grated Parmesan cheese
Instructions
Step 1: Prepare the Cabbage
Bring a large pot of water to a boil. Remove any damaged outer cabbage leaves and carefully cut out the hard core.
Place the whole cabbage in the boiling water for 3–5 minutes. As the outer leaves soften, carefully remove them with tongs and place them on a plate. Return the cabbage to the water as needed to soften additional leaves.
You will need approximately 12–14 large leaves. Trim the thick center rib of each leaf with a knife so the leaves are easier to roll. Allow them to cool slightly.
Step 2: Prepare the Rice and Beef Filling
In a large mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, egg, parsley, salt, black pepper, paprika, oregano, and thyme.
Mix gently with clean hands or a spoon until the ingredients are evenly combined. Avoid overmixing, which can make the filling dense.
Step 3: Make the Tomato Sauce
Heat the olive oil in a saucepan over medium heat. Add the tomato paste and cook for about 1 minute, stirring frequently.
Stir in the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, oregano, paprika, and garlic powder. Add the optional brown sugar if you prefer a slightly sweeter sauce.
Bring the sauce to a gentle simmer and cook for 5 minutes. Taste and adjust the salt and pepper.
Step 4: Fill the Cabbage Leaves
Preheat your oven to 350°F (175°C).
Spread a thin layer of tomato sauce over the bottom of a large baking dish.
Place one cabbage leaf on a clean surface with the stem end facing you. Add approximately 2–3 tablespoons of filling near the base of the leaf, depending on its size.
Fold the sides inward, then roll the leaf firmly from the bottom upward to enclose the filling. Repeat with the remaining leaves and filling.
Step 5: Arrange the Rolls
Place each cabbage roll seam-side down in the prepared baking dish. Arrange the rolls snugly in a single layer, or use a second layer if necessary.
Pour the remaining tomato sauce evenly over the rolls, ensuring they are well coated. If the sauce is very thick, add a little extra broth or water.
Step 6: Bake Until Tender
Cover the baking dish tightly with aluminum foil or a lid.
Bake for 1 hour 30 minutes to 2 hours, or until the cabbage is tender and the filling is cooked through. Cooking time depends on the size of the rolls and the depth of the baking dish.
For food safety, the center of the ground beef filling should reach 160°F (71°C). If desired, uncover the dish during the final 10–15 minutes to allow the sauce to thicken slightly.
Step 7: Rest and Serve
Remove the baking dish from the oven and let the cabbage rolls rest for 10 minutes before serving.
Spoon the rich tomato sauce over each roll and garnish with fresh parsley. Serve warm with bread, potatoes, or your favorite vegetable side dish.
Recipe Details
– Prep Time: 35 minutes
– Cook Time: 1 hour 30 minutes to 2 hours
– Resting Time: 10 minutes
– Total Time: Approximately 2 hours 15 minutes to 2 hours 45 minutes
– Servings: 6
– Yield: Approximately 12–14 cabbage rolls
– Course: Main Course, Dinner
– Cuisine: Eastern European-inspired
– Cooking Method: Oven-baked
– Difficulty: Moderate
Tips for the Best Stuffed Cabbage Rolls
– Choose a large cabbage: Larger leaves are easier to fill and roll.
– Soften the leaves properly: If a leaf tears, overlap two smaller pieces to make a sturdy wrapper.
– Use cooked rice: Cooked rice blends easily with the filling and finishes cooking without absorbing too much moisture.
– Do not overfill: A smaller amount of filling makes the rolls easier to seal and prevents them from bursting.
– Keep the rolls snug: Arranging them seam-side down helps them hold their shape during baking.
– Adjust the sauce: Add broth if it becomes too thick or tastes too concentrated.
– Make ahead: Assemble the rolls and refrigerate them covered before baking, or bake them a day ahead and reheat gently.
Frequently Asked Questions (Q&A)
Q1: Can I make stuffed cabbage rolls without rice?
Yes. You can replace the rice with cooked cauliflower rice or finely chopped vegetables. The texture and amount of filling will be slightly different.
Q2: Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey or ground chicken works well. Because these meats can be leaner, avoid overcooking and consider adding a little olive oil to the filling.
Q3: How do I stop cabbage leaves from tearing?
Boil the cabbage briefly and remove the leaves as they soften. Trim the thick center rib without cutting through the leaf.
Q4: Can I cook these cabbage rolls in a slow cooker?
Yes. Arrange the rolls seam-side down in the slow cooker, cover with sauce, and cook on LOW for approximately 6–8 hours or HIGH for 3–4 hours, checking that the filling reaches a safe internal temperature.
Q5: Can I freeze stuffed cabbage rolls?
Yes. Cool the cooked rolls, place them with sauce in freezer-safe containers, and freeze for about 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q6: How long do leftovers last?
Refrigerate leftovers in airtight containers within two hours of cooking and consume within 3–4 days.
Q7: What can I serve with cabbage rolls?
Mashed potatoes, crusty bread, steamed vegetables, roasted potatoes, or a simple green salad all make excellent sides.
Q8: Can I prepare the rolls the night before?
Yes. Assemble the rolls, cover them with sauce, and refrigerate overnight. Bake the next day, allowing additional time if the dish is still cold when placed in the oven.
Short Description
These classic Stuffed Cabbage Rolls feature seasoned ground beef and rice wrapped in tender cabbage leaves, smothered in savory homemade tomato sauce, and baked until deliciously tender. A hearty, comforting family dinner perfect for make-ahead meals.