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Classic Beef and Rice Stuffed Cabbage Rolls

Classic Beef and Rice Stuffed Cabbage Rolls prepared dish

Tender cabbage leaves are wrapped around a savory beef, rice, and herb filling, then baked in a bright tomato sauce until the rolls are juicy and fully cooked. This comforting dinner is hearty, balanced, and ideal for serving with crusty bread or a simple green salad.

This recipe is world style, dinner, scaled for 6 servings, with 35 min prep and 95 min cook.

Prep: 35 min · Cook: 95 min · Total: 130 min · Serves: 6

Quick cooking notes

  • Core ingredients include ground beef, water, sweet paprika, tomato sauce.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1.5 lb ground beef (85 percent lean)
  • 1.5 cups water
  • 1 tsp sweet paprika
  • 15 oz tomato sauce (canned)
  • 1 tsp black pepper (divided)
  • 0.25 cup fresh parsley (chopped)
  • 1 medium yellow onion (finely chopped)
  • 28 oz crushed tomatoes (canned)
  • 2 tsp kosher salt (divided)
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar (packed)
  • 3 cloves garlic (minced)
  • 1 tbsp worcestershire sauce
  • 0.75 cup long-grain white rice (uncooked)
  • 1 each large egg (lightly beaten)
  • 1 large head green cabbage (core trimmed)

Instructions

  1. Bring a large 8-quart stockpot of water to a boil over high heat, then carefully lower the trimmed head of green cabbage into the pot with tongs and boil for 3-5 minutes, peeling off the outer leaves as they soften and become pliable.
  2. Transfer 12 large cabbage leaves to a rimmed baking sheet and let them cool for 10 minutes; use a paring knife on a cutting board to shave the thick center rib from each leaf so the leaves roll without cracking.
  3. Combine 0.75 cup uncooked long-grain white rice and 1.5 cups water in a small saucepan, bring to a boil over high heat, then reduce the heat to low, cover, and cook for 12 minutes until the grains are partially tender and the water is mostly absorbed.
  4. Spread the par-cooked rice on a plate and cool it for 10 minutes; keep the raw ground beef separate from the cabbage and other ready-to-eat ingredients, and wash your hands, cutting board, and utensils thoroughly after handling the meat.
  5. Heat 2 tbsp olive oil in a 10-inch skillet over medium heat until shimmering, about 1 minute, then add the finely chopped yellow onion and cook for 5-6 minutes, stirring often, until softened and translucent.
  6. Add 3 cloves minced garlic to the skillet and cook over medium heat for 30-45 seconds, stirring constantly, until fragrant but not browned, then remove the skillet from the heat and let the mixture cool for 5 minutes.
  7. Stir the 28 oz canned crushed tomatoes, 15 oz canned tomato sauce, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 0.5 tsp kosher salt, and 0.25 tsp black pepper together in a medium bowl until the sauce is evenly combined.
  8. Mix the 1.5 lb ground beef, cooled rice, onion-garlic mixture, 1 lightly beaten large egg, 0.25 cup chopped fresh parsley, 1.5 tsp kosher salt, 0.75 tsp black pepper, and 1 tsp sweet paprika in a large bowl with clean hands or a fork just until combined; do not overmix or the filling will become dense.
  9. Heat the oven to 350°F (175°C) and spread 1 cup of the tomato sauce mixture across the bottom of a 9-by-13-inch baking dish so the rolls will not scorch during baking.
  10. Place one cabbage leaf rib-side down on a cutting board, add about 0.33 cup beef and rice filling near the stem end, fold in the sides, and roll tightly into a neat cylinder; repeat with the remaining leaves and filling to make about 12 rolls.
  11. Arrange the cabbage rolls seam-side down in the prepared 9-by-13-inch baking dish in a snug single layer, then pour the remaining tomato sauce evenly over the top so the rolls are mostly covered.
  12. Cover the baking dish tightly with foil and bake on the center rack at 350°F (175°C) for 70 minutes, until the sauce is bubbling around the edges and the cabbage is tender when pierced with a paring knife.
  13. Remove the foil and continue baking for 15-20 minutes, until the sauce thickens slightly and an instant-read thermometer inserted into the center of the largest roll registers 160°F (71°C), the safe internal temperature for ground beef.
  14. Let the cabbage rolls rest in the baking dish for 10 minutes at room temperature so the filling firms slightly, then spoon sauce over each portion and serve hot.

Nutrition (per serving)

  • Calories: 402
  • Protein: 26 g
  • Fat: 20 g
  • Carbohydrates: 33 g
  • Fiber: 6 g
  • Sugar: 13 g
  • Sodium: 1060 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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