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Classic Stuffed Cabbage Rolls with Beef and Rice

Stuffed Cabbage Rolls - Tasty
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Make traditional stuffed cabbage rolls featuring tender cabbage leaves wrapped around a savory ground beef and rice filling, simmered in a rich tomato sauce. This recipe delivers comforting, hearty family meal solutions.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup uncooked white rice, rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water (for simmering)

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Cook for 10 to 15 minutes until outer leaves are pliable. Remove the head and let it cool. Carefully peel off 12 to 15 large outer leaves. Trim the thick center vein from each leaf so it rolls easily.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, rinsed rice, salt, and pepper. Mix until just combined; do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture near the base of the leaf. Fold the sides inward over the filling, then roll tightly from the base to the tip. Repeat with remaining leaves and filling.
  5. Prepare the sauce: In a large Dutch oven or oven-safe pot, combine the crushed tomatoes, tomato sauce, beef broth, brown sugar, salt, and pepper. Stir well.
  6. Arrange the rolls: Place the stuffed cabbage rolls seam-side down snugly in the pot over the tomato sauce. If you have extra small leaves, you can layer them on top.
  7. Bake: Pour 1/4 cup of water around the edges of the pot. Cover the pot tightly with a lid. Bake in a preheated oven at 350 degrees Fahrenheit for 1.5 to 2 hours, or until the cabbage is very tender and the meat is cooked through.
  8. Rest and serve: Let the cabbage rolls rest in the sauce for 10 minutes before serving. Serve hot with extra tomato sauce spooned over the top.

Notes

  • For easier leaf removal, you can microwave the whole cabbage head for 5-7 minutes instead of boiling.
  • You can substitute half the ground beef with ground pork for a richer flavor profile.
  • These cabbage rolls taste better the next day, making them excellent for make ahead meals.

Nutrition

Find it online: https://juliameal.com/stuffed-cabbage-rolls-classic-beef-rice-tomato-sauce/