Description
Homestyle Beef Stuffed Cabbage Rolls are a comforting dish filled with seasoned beef and rice, smothered in a delicious homemade tomato sauce.
Ingredients
- 1 large green cabbage
- 1 1/2 pounds ground beef
- 1 cup cooked white rice
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice or apple cider vinegar
- Fresh chopped parsley (for garnish)
- Sour cream (optional, for garnish)
Instructions
- Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole cabbage in the boiling water. Cook for 2–3 minutes, gently removing the softened outer leaves with tongs as they loosen. Repeat until you have 12–14 large leaves.
- Trim the leaves: Allow the cabbage leaves to cool. Use a small knife to carefully shave down the thick center ribs so the leaves are easier to roll.
- Prepare the filling: In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, egg, parsley, salt, black pepper, paprika, and oregano. Mix gently until everything is evenly combined.
- Make the tomato sauce: Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add the sauce ingredients: Pour in tomato sauce, diced tomatoes, beef broth, and tomato paste. Add brown sugar, oregano, paprika, salt, black pepper, and lemon juice. Stir well and simmer for 5 minutes.
- Fill the cabbage leaves: Lay one cabbage leaf flat on a cutting board. Place approximately 2–3 tablespoons of beef filling near the base of the leaf.
- Roll the cabbage: Fold the sides inward over the filling, then roll tightly from the bottom upward, forming a neat parcel. Repeat with the remaining leaves and filling.
- Prepare the baking dish: Spread a thin layer of tomato sauce across the bottom of a large baking dish.
- Arrange the rolls: Place the cabbage rolls seam-side down in the dish, arranging them snugly in a single layer or two layers if necessary.
- Add the remaining sauce: Pour the remaining tomato sauce evenly over the cabbage rolls, making sure they’re well covered.
- Bake: Cover the dish tightly with aluminum foil and bake at 350°F for 60–75 minutes, until the cabbage is tender and the beef filling reaches an internal temperature of 160°F.
- Rest and serve: Let the cabbage rolls rest for 5–10 minutes. Spoon extra tomato sauce over the top and garnish with fresh parsley.
Notes
- Choose a large cabbage with flexible, unblemished leaves.
- Don’t overfill the cabbage leaves, or they may split while cooking.
- Use cooked rice that has cooled before mixing it with the beef.
- Roll the cabbage leaves tightly to keep the filling inside.
- Arrange the rolls seam-side down to prevent them from opening.
- Add a little extra beef broth if the sauce becomes too thick during baking.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg