🥬 Stuffed Cabbage Rolls with Ground Beef & Rice

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🥬 Stuffed Cabbage Rolls with Ground Beef & Rice

Tender cabbage leaves wrapped around a savory ground beef and rice filling, baked in a rich tomato sauce until juicy and flavorful.

Ingredients

For the cabbage rolls:

  • 1 large green cabbage
  • 1 lb (450 g) ground beef
  • 1/2 cup uncooked long-grain rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 2 tbsp chopped fresh parsley

For the tomato sauce:

  • 2 cups tomato sauce or crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 cup beef or chicken broth
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1 tsp sugar or honey, optional, to balance acidity

Instructions

  1. Prepare the cabbage:
    Bring a large pot of salted water to a boil. Carefully remove the cabbage’s outer leaves and place the whole cabbage into the boiling water. Cook for about 5–8 minutes, gently removing softened leaves one at a time. Continue until you have about 12–16 good-sized leaves.
  2. Cool the leaves:
    Place the cabbage leaves in cold water, then drain. Trim the thick center rib slightly so the leaves are easier to roll.
  3. Make the filling:
    In a large bowl, combine the ground beef, uncooked rice, chopped onion, garlic, salt, pepper, paprika, oregano, and parsley. Mix just until everything is evenly combined.
  4. Make the sauce:
    Mix the tomato sauce, tomato paste, broth, paprika, garlic powder, salt, pepper, and optional sugar in a bowl.
  5. Roll the cabbage:
    Place about 2–3 tablespoons of filling near the bottom of each cabbage leaf. Fold the sides inward and roll tightly upward, like a small burrito.
  6. Arrange:
    Spread a little tomato sauce across the bottom of a baking dish. Place the cabbage rolls seam-side down in a snug single layer.
  7. Add sauce:
    Pour the remaining tomato sauce over the cabbage rolls, making sure they’re well coated.
  8. Bake:
    Cover tightly with foil and bake at 375°F (190°C) for 60–75 minutes, until the cabbage is tender and the beef and rice are fully cooked.
  9. Finish:
    Remove the foil and bake for another 10 minutes to slightly caramelize the sauce.
  10. Serve:
    Spoon the extra tomato sauce over the rolls and garnish with fresh parsley.

🍽️ Serving Tip

Serve hot with a spoonful of sour cream or Greek yogurt and extra fresh parsley. The cabbage becomes incredibly tender while the beef-and-rice filling stays juicy.

Prep: 25 minutes
Cook: 70–85 minutes
Servings: 6
Calories: approximately 350–400 per serving, depending on the beef and sauce used.