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Classic Stuffed Cabbage Rolls with Ground Beef and Rice

Close-up of five savory cabbage rolls stuffed with meat and covered in a rich tomato sauce on a white plate.
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Make comforting, traditional stuffed cabbage rolls filled with savory ground beef and rice, baked in a rich tomato sauce. This recipe delivers the hearty flavor of homemade cooking.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup water

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Boil until the outer leaves are tender enough to peel away, about 5 to 10 minutes. Carefully remove leaves one by one. Trim the thick center vein from each leaf so it rolls easily. You will need about 12 to 15 usable leaves.
  2. Cook the filling base: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Make the filling: In a large bowl, combine the cooked onion and garlic mixture, ground beef, uncooked rice, salt, and pepper. Mix gently until just combined. Do not overmix.
  4. Roll the cabbage: Place about 1/4 cup of the meat mixture near the base of a trimmed cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf tightly away from you to form a compact roll. Repeat with remaining leaves and filling.
  5. Prepare the sauce: In a large Dutch oven or oven-safe pot, combine the crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and water. Stir to mix.
  6. Arrange and bake: Place the rolled cabbage rolls seam-side down snugly in the pot over the sauce. Pour any remaining sauce mixture over the top of the rolls. Cover the pot tightly with a lid.
  7. Bake the rolls: Bake in a preheated oven at 350 degrees Fahrenheit for 1 hour and 30 minutes, or until the meat is fully cooked and the cabbage is very tender.
  8. Serve: Let the cabbage rolls rest for 10 minutes before serving hot, spooning extra sauce over each roll.

Notes

  • For easier leaf removal, you can microwave the whole cabbage head for 10 minutes instead of boiling.
  • If you prefer a tangier sauce, substitute half of the tomato sauce with dry red wine.
  • This recipe freezes well. Cool completely, then store in an airtight container with sauce for up to three months.

Nutrition

Find it online: https://blissbatter.com/cabbage-rolls-classic-stuffed-ground-beef-rice/