Stuffed Cabbage Rolls

These substantial Stuffed Cabbage Rolls contain savory ground beef, tender rice, onion, and some flavorful herbs, all wrapped up in soft cabbage leaves. They are baked in a thick tomato sauce until they are tender, juicy, and delicious. This warm, home-made dinner is ideal for family meals and for cozy nights.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Course: Dinner
Cuisine: American / Eastern European Inspired

Ingredients:
For the Cabbage Rolls
1 large green cabbage
1 lb (450 g) ground beef
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped
For the Tomato Sauce
2 cups tomato sauce
1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
½ teaspoon sugar, optional, to balance acidity
For Garnishing
Fresh parsley, chopped
Grated Parmesan cheese, optional

Instructions:

1. Prepare the Cabbage

Heat a large quantity of water until it reaches a boil, then take off the outer leaves from the cabbage and put the cabbage into the boiling water.

When the leaves have softened, take them off one by one. Keep doing this until you have about 12 to 14 large, flexible leaves.

Put the leaves onto a plate or a clean surface and let them cool down. If the thick central stems are hard to roll, then cut them slightly with a knife.

2. Make the Filling

Put the ground beef, the cooked rice, the chopped onion, the minced garlic, the egg, the paprika, the Italian seasoning, the salt, the black pepper, and the fresh parsley into a big bowl and mix them together.

Gently mix the ingredients until they are thoroughly combined. Do not mix them too much or the filling will become tough.

3. Make the tomato sauce.

Put some olive oil into a saucepan and heat it over medium heat. Then add the garlic and cook it for a short time until it becomes fragrant.

Put in the tomato sauce, the crushed tomatoes, the Italian seasoning, the paprika, the salt, the pepper, and if desired the sugar. Stir thoroughly and then simmer for about 5 to 7 minutes.

4. Roll the Cabbage

Put a cabbage leaf flat down on a clean surface.

Place approximately 2 to 3 tablespoons of the beef and rice filling in the central lower part of the leaf. Then fold in the sides and roll the cabbage up tightly, just as you would when making a small burrito.

Do this using the other cabbage leaves and the filling.

5. Assemble

Put a thin layer of tomato sauce on the bottom of the baking dish.

Put the cabbage rolls, with the seams down, into the dish and pour the left-over tomato sauce evenly over them to ensure that the rolls are well covered.

6. Bake

Tighten the aluminum foil over the baking dish.

Bake it in an oven which has first been heated to 375°F (190°C) for about 45 to 50 minutes, or until the cabbage is tender and the filling is completely cooked.

If you want the top to become slightly more caramelized then take the foil away during the last 5 to 10 minutes.

7. Garnish and Serve

Take the cabbage rolls out of the oven carefully and let them stand for about 5 minutes.

Add some fresh parsley and, if desired, Parmesan cheese. The dish should be served warm, accompanied by a good amount of the tasty tomato sauce.

Helpful Tips:
Look for a big cabbage with outer leaves that are flexible so that it is easier to roll.
Do not put too much filling into the cabbage leaves since the filling increases a bit when cooking.
Make sure the rolls remain with their seams down so that they stay joined together while baking.
It is possible to make the cabbage rolls in advance and then place them in the refrigerator before baking.
To give the beef mixture extra flavour, add a little Worcestershire sauce.
Serving Suggestions

Serve these Stuffed Cabbage Rolls with:

Mashed potatoes
Crusty garlic bread
Steamed vegetables
Simple green salad
Sour cream
Extra tomato sauce
Storage:

You can keep cabbage rolls that have been left over in an airtight container in the refrigerator for up to 3 to 4 days.

They can also be stored in a freezer-safe container for a period of up to 2–3 months and thawed in the refrigerator before being reheated.

Recipe Notes:

Instead of using ground beef you can use ground turkey or ground chicken, and if you want a more substantial filling you can use brown rice rather than white rice.

Cabbage rolls are particularly delicious the day after they have been made since the flavours have had more time to blend.

Stuffed Cabbage Rolls

These substantial Stuffed Cabbage Rolls contain savory ground beef, tender rice, onion, and some flavorful herbs, all wrapped up in soft cabbage leaves. They are baked in a thick tomato sauce until they are tender, juicy, and delicious. This warm, home-made dinner is ideal for family meals and for cozy nights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• For the Cabbage Rolls
• 1 large green cabbage
• 1 lb 450 g ground beef
• 1 cup cooked white rice
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 egg
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley chopped
• For the Tomato Sauce
• 2 cups tomato sauce
• 1 can 14 oz crushed tomatoes
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper to taste
• ½ teaspoon sugar optional, to balance acidity
• For Garnishing
• Fresh parsley chopped
• Grated Parmesan cheese optional

Method

 

1. Prepare the Cabbage
2. Heat a large quantity of water until it reaches a boil, then take off the outer leaves from the cabbage and put the cabbage into the boiling water.
3. When the leaves have softened, take them off one by one. Keep doing this until you have about 12 to 14 large, flexible leaves.
4. Put the leaves onto a plate or a clean surface and let them cool down. If the thick central stems are hard to roll, then cut them slightly with a knife.
5. Make the Filling
6. Put the ground beef, the cooked rice, the chopped onion, the minced garlic, the egg, the paprika, the Italian seasoning, the salt, the black pepper, and the fresh parsley into a big bowl and mix them together.
7. Gently mix the ingredients until they are thoroughly combined. Do not mix them too much or the filling will become tough.
8. Make the tomato sauce.
9. Put some olive oil into a saucepan and heat it over medium heat. Then add the garlic and cook it for a short time until it becomes fragrant.
10. Put in the tomato sauce, the crushed tomatoes, the Italian seasoning, the paprika, the salt, the pepper, and if desired the sugar. Stir thoroughly and then simmer for about 5 to 7 minutes.
11. Roll the Cabbage
12. Put a cabbage leaf flat down on a clean surface.
13. Place approximately 2 to 3 tablespoons of the beef and rice filling in the central lower part of the leaf. Then fold in the sides and roll the cabbage up tightly, just as you would when making a small burrito.
14. Do this using the other cabbage leaves and the filling.
15. Assemble
16. Put a thin layer of tomato sauce on the bottom of the baking dish.
17. Put the cabbage rolls, with the seams down, into the dish and pour the left-over tomato sauce evenly over them to ensure that the rolls are well covered.
18. Bake
19. Tighten the aluminum foil over the baking dish.
20. Bake it in an oven which has first been heated to 375°F (190°C) for about 45 to 50 minutes, or until the cabbage is tender and the filling is completely cooked.
21. If you want the top to become slightly more caramelized then take the foil away during the last 5 to 10 minutes.
22. Garnish and Serve
23. Take the cabbage rolls out of the oven carefully and let them stand for about 5 minutes.