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Classic Stuffed Cabbage Rolls with Ground Beef and Rice

Close-up of two halved cabbage rolls showing the ground meat and rice filling, topped with tomato sauce.
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Make traditional, comforting stuffed cabbage rolls filled with savory ground beef and rice, baked in a rich tomato sauce. This recipe provides clear steps for a hearty family dinner.

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 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup water or beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage, one at a time, until you reach the core. Place the whole head of cabbage in the boiling water for 5 to 10 minutes until the leaves are pliable. Remove the head and let the leaves cool enough to handle. Cut out the tough center vein from each leaf.
  2. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more. Remove from heat.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, uncooked rice, beaten egg, salt, and pepper. Mix everything thoroughly with your hands until just combined. Do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture near the base of the leaf. Fold the sides of the leaf inward over the filling, then roll the leaf tightly toward the tip. Repeat with remaining leaves and filling.
  5. Prepare the sauce: In a large baking dish (9×13 inch recommended), mix together the crushed tomatoes, tomato sauce, water or broth, brown sugar, and Worcestershire sauce. Stir well.
  6. Arrange the rolls: Place the stuffed cabbage rolls seam-side down in the baking dish over the sauce. You may need to layer them in two rows.
  7. Bake: Cover the baking dish tightly with foil. Bake in a preheated oven at 350 degrees Fahrenheit for 1 hour and 15 minutes.
  8. Uncover the dish and bake for an additional 15 minutes, allowing the sauce to thicken slightly. Let the rolls rest for 10 minutes before serving.

Notes

  • For easier leaf removal, you can core the cabbage and boil the entire head until the outer leaves peel off easily.
  • If you prefer a tangier sauce, substitute half of the tomato sauce with plain tomato paste mixed with water.
  • These cabbage rolls freeze well. Cool completely, then store in an airtight container in the freezer for up to three months.

Nutrition

Find it online: https://kingscook.com/cabbage-rolls-classic-stuffed-beef-rice-recipe/