Stuffed Cabbage Rolls: A Flavorful and Hearty Family Favorite
Tender cabbage leaves filled with a savory ground beef and rice mixture, baked in a rich tomato sauce. This comforting, protein-packed dish is perfect for family dinners or meal prep, offering a balanced blend of flavor and nutrition.
Servings: 8 servings
Calories: 450kcal
Ingredients
- 1 head green cabbage
- 2 lb ground beef
- 1 cup uncooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg (optional)
- 1 tsp salt (for filling)
- 1/2 tsp black pepper (for filling)
- 1 tsp paprika
- 1 tsp dried oregano
- 2 cups tomato sauce
- 1 can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (optional)
- 1 tsp salt (for sauce)
- 1/2 tsp black pepper (for sauce)
- 1 tsp garlic powder
Instructions
- Bring a large pot of water to a boil. Submerge the whole cabbage and boil for 8–10 minutes until outer leaves can be peeled easily. Trim the thick stem from each leaf.
- In a bowl, mix ground beef, rice, onion, garlic, egg (if using), 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, and 1 tsp oregano.
- Place a spoonful of filling on each cabbage leaf. Fold sides inward and roll tightly. Arrange rolls seam-side down in a 9x13-inch baking dish.
- Combine tomato sauce, crushed tomatoes, tomato paste, sugar (if using), 1 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder in a bowl. Pour over rolls.
- Bake at 375°F (190°C) for 1 hour to 1 hour 15 minutes until rolls are tender and sauce is bubbly.
Notes
To save time, use pre-boiled cabbage leaves from a jar (look for fresh, green none-wilted leaves). Let rolls rest 10 minutes before serving to stabilize the filling. Pair with steamed rice or crusty bread for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.