Stuffed Cabbage Rolls with Ground Beef and Rice

Introduction

These comforting stuffed cabbage rolls are filled with savory ground beef, tender rice, onion, and garlic, then baked in a rich tomato sauce until the cabbage is soft and the filling is perfectly cooked. They make a hearty family dinner and are even better the next day.

Ingredients

For the cabbage rolls:

• 1 large green cabbage
• 1 lb (450 g) ground beef
• 1/2 cup uncooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried Italian seasoning
• 2 tablespoons chopped fresh parsley

For the sauce:

• 1 can (15 oz/425 g) tomato sauce
• 1 can (14.5 oz/410 g) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/2 cup water or beef broth

For topping:

• Chopped fresh parsley
• Optional shredded cheese

Instructions

1. Prepare the cabbage

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage.

Place the cabbage into the boiling water and cook for about 5–8 minutes, gently peeling off the softened outer leaves with tongs. Continue until you have about 12–14 good-sized leaves.

Set the leaves aside to cool. Trim the thickest part of the center rib so the leaves are easier to roll.

2. Prepare the filling

In a large bowl, combine the ground beef, uncooked rice, chopped onion, garlic, egg, salt, pepper, paprika, Italian seasoning, and parsley.

Mix just until everything is evenly combined. Avoid overmixing so the filling stays tender.

3. Make the sauce

In a bowl, stir together the tomato sauce, diced tomatoes, tomato paste, sugar if using, garlic powder, paprika, salt, pepper, and water or beef broth.

Spread a thin layer of the sauce over the bottom of a large baking dish.

4. Fill and roll the cabbage

Place one cabbage leaf flat on a work surface. Put about 2–3 tablespoons of the beef mixture near the bottom of the leaf.

Fold the sides toward the center, then roll the cabbage up tightly like a small parcel.

Repeat with the remaining cabbage leaves and filling.

5. Arrange the rolls

Place the cabbage rolls seam-side down in the baking dish. Pour the remaining tomato sauce over the top, making sure the rolls are well covered.

Cover the dish tightly with aluminum foil.

6. Bake

Preheat the oven to 350°F (175°C).

Bake covered for about 60 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cabbage is very tender and the filling is fully cooked.

Let the rolls rest for 10 minutes before serving.

7. Serve

Sprinkle with fresh parsley and spoon some of the tomato sauce over each cabbage roll. Serve warm with mashed potatoes, crusty bread, or a simple green salad.

Tips

• If you prefer softer cabbage, boil the leaves for a little longer before rolling.
• Rinse the rice before using if you want a lighter texture.
• Do not overfill the cabbage leaves because the rice expands during cooking.
• For extra flavor, use a mixture of ground beef and ground pork.
• The rolls can be assembled ahead of time and refrigerated before baking.
• Leftovers keep well in the refrigerator for about 3 days and reheat beautifully.

Yield

About 12–14 cabbage rolls

Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: About 1 hour 45 minutes

Conclusion

These homemade stuffed cabbage rolls are warm, hearty, and packed with classic comfort-food flavor. Tender cabbage, seasoned beef and rice, and rich tomato sauce come together in one satisfying dish that’s perfect for a cozy family meal.