Print

Classic Stuffed Cabbage Rolls with Ground Beef and Rice

Four perfectly rolled cabbage rolls simmering in a bright red tomato sauce in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flavorful stuffed cabbage rolls using this classic recipe. This hearty family dinner features ground beef and rice wrapped in soft cabbage leaves and baked in a rich tomato sauce.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) can tomato sauce
  • 1 cup water
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage head. Submerge the head in boiling water for 5 to 10 minutes until the outer leaves are pliable. Remove the head and let it cool slightly. Gently peel off 12 to 14 large outer leaves, trimming the thick center vein from each leaf if necessary.
  2. Cook the filling base: In a skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Remove from heat.
  3. Mix the filling: In a large bowl, combine the cooked onion and garlic mixture, ground beef, uncooked rice, beaten egg, salt, and pepper. Mix thoroughly with your hands until all ingredients are evenly distributed.
  4. Roll the cabbage: Place about 1/3 cup of the meat mixture near the base of each cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly, like a small burrito. Secure with a toothpick if needed.
  5. Prepare the sauce: In a 9×13 inch baking dish, whisk together the tomato sauce, water, brown sugar, and Worcestershire sauce.
  6. Arrange and bake: Place the rolled cabbage rolls seam-side down in the baking dish over the sauce. Pour any remaining sauce over the top of the rolls. Cover the dish tightly with foil.
  7. Bake the rolls: Bake in a preheated 350 degree F oven for 1 hour and 15 minutes. Remove the foil for the last 15 minutes of baking if you prefer a slightly firmer top. Let the cabbage rolls rest for 10 minutes before serving.

Notes

  • If you prefer an unstuffed cabbage roll casserole, simply chop the blanched cabbage leaves and mix them directly into the meat filling, then layer the entire mixture in the baking dish with the sauce.
  • For richer flavor, substitute half of the ground beef with ground pork or Italian sausage.
  • You can prepare these cabbage rolls ahead of time and refrigerate them overnight before baking. Add about 15 minutes to the covered baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://devourdish.com/easy-cabbage-rolls-classic-comfort-dinner/