Nutritions

Calories:
250 kcal
Protein:
10 g
Carbohydrates:
250 mg
Sugar:
605 mg
Salt:
51 g
Energy:
1870 kJ
Fat:
58 g

Directions

1

Gather the Ingredients

Position a rack in the center of the oven and preheat to 350°F (180°C/Gas 4).
2

Separate Cabbage Leaves

Peel about 12 to 15 large leaves off of 1 head of green cabbage.
3

Boil the Cabbage Leaves

Drop the cabbage leaves into a large pot of well-salted boiling water; cover and cook for 3 minutes. Drain well.
4

Prepare the Filling

In a medium bowl, combine 1 pound of ground beef, 3/4 cup of cooked rice, 1/2 cup of finely chopped onion, 1 large egg, 1/4 cup of milk, 1 1/2 teaspoons of salt, and 1 teaspoon of freshly ground black pepper, mixing well. Divide the mixture into 12 portions.
5

Fill the Cabbage Leaves

Place a portion of the beef mixture (about 2 1/4 ounces) onto the center of each cabbage leaf.
6

Roll the Cabbage

Roll the leaf around the filling, burrito-style, folding in the edges to seal it securely.
7

Secure the Rolls

Use toothpicks to secure the rolls and arrange them in a single layer in a large baking dish or oven-safe Dutch oven.
8

Prepare the Sauce

Combine 1 (14 1/2-ounce) can of diced tomatoes (undrained), 1 (8-ounce) can of tomato sauce, 3 tablespoons of sugar, 2 tablespoons of white wine vinegar, and 1/2 cup of water in a bowl.
9

Bake the Rolls

Pour the sauce over the cabbage rolls. Cover with a lid or aluminum foil (carefully avoiding the toothpicks) and bake in the preheated oven for about 1 hour, or until the cabbage is tender and the sauce is bubbling.
10

Serve the Rolls

Remove the rolls from the baking dish using a slotted spoon and discard the toothpicks.
11

Thicken the Sauce

Transfer the juices from the baking dish into a medium saucepan over medium heat. Stir 2 tablespoons of cornstarch into 1/4 cup of cold water until dissolved. Gradually add half the cornstarch slurry to the sauce, bring to a boil, then reduce to a simmer, whisking constantly. Add more cornstarch mixture as needed until the sauce reaches your desired thickness.
12

Enjoy Your Dish

Serve the cabbage rolls topped with the thickened sauce. Enjoy!

Ground beef and rice provide a hearty and classic filling for these cabbage rolls.
A simple tomato sauce with sugar and vinegar brings tangy, comforting flavor.
You can serve the cabbage rolls with mashed potatoes or rye bread for a satisfying meal.

These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners.

Stuffed cabbage rolls with ground beef and rice on a plate

Freeze Your Way to Tender Cabbage Leaves

Instead of boiling the cabbage, there's an easy shortcut to soften the leaves if you plan ahead. The night before making the cabbage rolls, place the whole head of cabbage in the freezer. Remove it in the morning and allow it to thaw for the rest of the day or several hours. The leaves of the thawed cabbage will peel off easily and are flexible enough to stuff without any precooking required.

What to Serve With Stuffed Cabbage Rolls

Serve stuffed cabbage with mashed potatoes or boiled potatoes for a filling and special meal. If the ground beef leaves you craving a fresh vegetable side, try a quick cucumber salad or roasted beets. A few slices of rye bread make an excellent accompaniment for soaking up the flavorful tomato sauce.

Tips for Making Stuffed Cabbage

Use very lean ground beef - The meat isn't cooked ahead of time, so try to use very lean ground beef to avoid the excess fat.
Taste Test - To make sure the ground beef filling is adequately seasoned before stuffing the cabbage leaves, cook a spoonful of the filling in a small skillet and taste it, then adjust the seasoning as needed.
How to Save Split Cabbage Leaves - Boil a few extra cabbage leaves in case one of the leaves splits or breaks during filling and rolling. There's no need to transfer the filling to a new leaf. Just place the broken leaf with its filling atop a new, intact leaf and roll up as directed. If using the freezing method, you can just peel off a few extra leaves.
When Using a Baking Dish - If you are able to use a baking dish where the cabbage rolls fill the dish tightly, there's no need to skewer the rolls with toothpicks. Just place the rolls seam-side down in the dish.
How to Cook With Cornstarch - It is very easy to over-thicken a sauce with cornstarch. To avoid this, add the cornstarch slurry a little at a time, waiting a minute between additions. When the sauce reaches your preferred consistency, stop adding the cornstarch.

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How to Store Cabbage Rolls

Stuffed cabbage rolls will keep in the refrigerator for three to four days. Place them in an airtight plastic container or wrap them tightly in aluminum foil.
You can freeze cabbage rolls, but it is best to leave them uncooked when doing so. Thaw them in the refrigerator overnight, prepare the sauce, and cook them as directed.

Feeling Adventurous? Try This:

For a low-carb option - Replace the rice with steamed cauliflower rice.
Make it vegan - If desired, you can substitute a plant-based ground beef replacement for the beef, use plain unsweetened nondairy milk instead of milk, and omit the egg. The filling will be a little more crumbly but still delicious. Alternatively, if you are looking for cabbage roll flavor but are short on time, try an "unstuffed" version.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!

Easy Cabbage Rolls Recipe with Ground Beef and Rice

Freeze Your Way to Tender Cabbage Leaves