Cabbage Rolls Recipe
These savory cabbage rolls are stuffed with a rich ground beef and rice mixture, simmered in tangy tomato sauce, and baked to perfection. A classic comfort food dish perfect for family dinners or meal prep.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 large head of cabbage
- 1 pound ground beef 80% lean, 20% fat preferred
- 0.5 cup long-grain rice uncooked
- 1 large onion finely chopped
- 2 cloves garlic minced
- 3 cups tomato sauce homemade or store-bought
- 1.5 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika optional but recommended
Instructions
Preparation Steps
- Carefully remove 10-12 outer leaves from the cabbage by bringing a large pot of salted water to a boil and submerging the head for 2-3 minutes. Transfer to an ice bath to stop cooking, then gently peel off the softened leaves.
- Finely chop the core of the cabbage and reserve a handful to line the bottom of a large Dutch oven or baking dish.
- In a large bowl, combine ground beef, uncooked rice, chopped onion, garlic, salt, pepper, and paprika. Mix well until evenly combined.
- Lay a cabbage leaf flat on a surface. Spoon about 0.25 cup of the filling near the stem end. Fold the sides over the filling, then roll tightly toward the top. Place seam-side down in the prepared pot or pan.
- Repeat with remaining cabbage leaves and filling. Place the rolls snugly in layers in the pot, using chopped cabbage between layers to prevent sticking.
- In a bowl, mix tomato sauce with 1.5 cups water, pour evenly over the rolls. Cover with a lid or aluminum foil.
- Bake at 375°F (190°C) for 60 minutes covered, then reduce heat to 325°F (165°C) and bake uncovered for another 30 minutes or until cabbage is tender and rice is cooked.
Notes
For best results, use lean ground beef to avoid excess grease. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or microwave.