Print

Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

A close-up of four hearty cabbage rolls smothered in rich tomato sauce, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe brings back the comforting taste of traditional stuffed cabbage rolls, filled with savory ground beef and rice, baked in a rich tomato sauce. It is a hearty, family-friendly dinner.

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 cup cooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water (for sauce)
  • 1 (15 ounce) can tomato sauce
  • 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 outer leaves of the cabbage, one at a time, until you reach the core. Place the whole head of cabbage in the boiling water for 5 to 10 minutes until the leaves are pliable. Remove and let cool. Once cool enough to handle, carefully cut out the tough center vein from each leaf.
  2. Make 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. Add ground beef and cook, breaking it up, until browned. Drain off any excess fat.
  3. Combine filling ingredients: In a large bowl, mix the cooked beef mixture, cooked rice, salt, and pepper.
  4. Roll the cabbage: Place about 1/4 cup of the filling near the base of a cabbage leaf. Fold the sides of the leaf 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 baking dish (9×13 inch works well), mix the tomato sauce, water, brown sugar, and Worcestershire sauce. Stir to combine.
  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 tops. Cover the dish tightly with foil.
  7. Bake the rolls at 350 degrees Fahrenheit for 1 hour and 15 minutes, or until the cabbage is very tender.
  8. Serve hot with the pan sauce spooned over the top.

Notes

  • To soften the cabbage leaves quickly, you can microwave the whole head for 10 minutes instead of boiling.
  • For a tangier sauce, add 1 tablespoon of lemon juice to the tomato sauce mixture.
  • You can substitute half the ground beef with ground pork for a richer flavor profile.

Nutrition

Find it online: https://delishdiarist.com/cabbage-rolls-classic-homemade-stuffed-recipe/