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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

A close-up view of delicious cabbage rolls stuffed with ground meat and rice, covered in a rich tomato sauce.
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You will love making these classic stuffed cabbage rolls. Tender cabbage leaves wrap a savory filling of ground beef and rice, all baked in a rich, tangy tomato sauce. This is true comfort food dinner.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Cook for 5 to 10 minutes until the outer leaves are pliable enough to peel off. Carefully remove the leaves, letting them cool. Trim the thick center rib from each leaf so it rolls easily.
  2. Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, salt, pepper, and parsley. Mix the ingredients well with your hands until just combined. Do not overmix.
  4. Assemble the rolls: Place about 1/4 cup of the meat mixture near the base of a cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly away from you. Repeat with the remaining leaves and filling.
  5. Make the sauce: In a large baking dish (9×13 inch is good), mix the crushed tomatoes, tomato sauce, water, brown sugar, and Worcestershire sauce. Stir to combine.
  6. Arrange the cabbage rolls seam-side down in the baking dish over the sauce. You can place them snugly in one or two layers.
  7. Bake the cabbage rolls: Cover the baking dish tightly with foil. Bake in a preheated oven at 350 degrees F for 1 hour and 15 minutes.
  8. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly. Let the rolls rest for 10 minutes before serving hot with extra sauce.

Notes

  • If you want a quicker weeknight dinner, try making unstuffed cabbage rolls by layering the ingredients in a casserole dish instead of rolling them.
  • For an authentic Polish golumpki recipe flavor, substitute some of the ground beef with ground pork.
  • You can make these cabbage rolls ahead of time; assemble them completely, cover, and refrigerate for up to 24 hours before baking.

Nutrition

Find it online: https://spoonfulsnap.com/cabbage-rolls-classic-homemade-ground-beef-rice/