Description
Cabbage Rolls with Ground Beef and Rice is a classic comfort food featuring tender cabbage leaves stuffed with a savory blend of ground beef, rice, and spices, all baked in a rich tomato sauce. This hearty dish provides a perfect balance of protein, fiber, and vitamins, making it ideal for cozy family dinners or special occasions. Easy to prepare and customizable, it also works well as a make-ahead meal.
Ingredients
Scale
Cabbage and Wrap
- Fresh green cabbage leaves (whole head, blanched)
Filling
- 1 lb lean ground beef
- 1 cup cooked rice (medium or long-grain white rice or brown rice)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
Sauce
- 2 cups tomato sauce
Optional Ingredients for Variations
- 1 cup cooked lentils or chopped mushrooms (for vegetarian version)
- ½ tsp crushed red pepper flakes or 1 chopped jalapeño (for spicy twist)
- 1 tsp dill or basil (as herb substitute)
- ½ cup shredded mozzarella or Parmesan cheese (for cheesy filling)
- Ground turkey or chicken instead of beef (1 lb)
Instructions
- Prepare the Cabbage Leaves: Remove the core from the cabbage and blanch the whole head in boiling water for 2 to 3 minutes until the leaves soften. Carefully peel off the large leaves and set them aside to cool and drain, making them pliable and easy to roll without tearing.
- Cook the Rice: Cook rice according to package instructions using medium or long-grain white rice for classic texture or brown rice for extra fiber. Set aside to cool slightly before mixing into the filling.
- Make the Filling: Heat a little oil in a skillet and sauté finely chopped onions and garlic until fragrant and translucent. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat, then remove from heat. Mix in the cooked rice, beaten egg, salt, pepper, paprika, thyme, and parsley until evenly combined.
- Assemble the Rolls: Place about two tablespoons of filling near the base of one cabbage leaf. Fold the sides over the filling and roll it up tightly like a burrito, tucking in the edges as you go. Place each roll seam-side down in a baking dish to keep them neat.
- Add Sauce and Bake: Pour tomato sauce evenly over the cabbage rolls, covering them well to keep moist. Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for about 45 minutes, until the rolls are cooked through and tender.
Notes
- Use a fresh, firm cabbage head for leaves that hold up well.
- Blanch cabbage leaves to soften and prevent tearing.
- Drain excess fat from cooked meat to avoid soggy filling.
- Beat the egg well to help bind the filling.
- Cover tightly while baking to trap moisture and keep rolls tender.
- Make ahead by assembling rolls a day before and refrigerating before baking.
- Store leftovers in an airtight container with sauce for up to 3 days in the refrigerator.
- Freeze cooled rolls in freezer-safe containers for up to 3 months; thaw overnight before reheating.
- Reheat covered in oven at 350°F (175°C) for 20-25 minutes or microwave with a splash of water or sauce to maintain moisture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
Keywords: cabbage rolls, ground beef, rice, comfort food, baked cabbage rolls, classic recipe, family dinner, hearty meal, gluten free
