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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

Four savory cabbage rolls covered in rich tomato sauce served on a white plate, one roll is cut open showing rice and meat filling.
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You will love making these classic stuffed cabbage rolls. We wrap tender cabbage leaves around a savory filling of ground beef and rice, then bake them in a rich, tangy tomato sauce for a comforting family dinner.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked 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
  • 1/2 cup water
  • 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 core from the cabbage head. Submerge the whole head in boiling water. Cook for 5 to 10 minutes until the outer leaves are pliable. Remove the head and let it cool slightly. Gently peel off 12 to 14 large outer leaves. 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. Remove from heat.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, egg, salt, and pepper. Mix gently 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 up tightly toward the tip. Repeat with the remaining leaves and filling.
  5. Make the sauce: In a large baking dish (9×13 inch works well), mix the crushed tomatoes, tomato sauce, water, brown sugar, and Worcestershire sauce. Stir well.
  6. Arrange the rolls: Place the stuffed cabbage rolls seam-side down in the baking dish, nestling them into the sauce. You can place them in one or two layers.
  7. Bake: Pour any remaining sauce over the tops of the rolls. Cover the baking dish tightly with foil. Bake in a preheated oven at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.
  8. Serve: Remove the foil for the last 15 minutes of baking if you prefer a slightly thicker sauce. Let the rolls rest for 10 minutes before serving hot with extra sauce.

Notes

  • To soften the cabbage leaves faster, you can microwave the whole head for 5 minutes instead of boiling.
  • If you want a richer flavor, substitute half of the ground beef with ground pork or Italian sausage.
  • You can make these ahead! Assemble the rolls, cover them, and refrigerate for up to 24 hours before baking. Add 15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://flavorvista.com/classic-cabbage-rolls-recipe/