Beef and Rice Stuffed Cabbage Rolls are comfort food with hearty beef, onion, and rice rolled in cabbage leaves and topped with tomato sauce!
Beef and Rice Stuffed Cabbage Rolls are the perfect way to enjoy cooked green cabbage in a delicious and comforting meal. The whole recipe is made with pretty basic ingredients. Leaves of cabbage are wrapped around a mixture of rice and ground beef, then topped off with homemade tomato sauce for a hearty and flavorful dish. Stuffed Cabbage Rolls make a hearty family-style Dinner that everyone is sure to love. The meat mixture makes them plenty filling and you can serve them with classic sides like Mashed Potatoes and Dinner Rolls.
Table of contents
Sabrina’s Beef and Rice Stuffed Cabbage Rolls Recipe
The combination of flavorful ground beef, rice, tomato sauce, and cabbage makes Beef and Rice Stuffed Cabbage Rolls an instant comfort food classic. If you want another way to enjoy the same flavors but without having to roll individual cabbage leaves you can always make Stuffed Cabbage Soup.
As the cabbage cooks, it becomes milder in taste. By the time it’s done, the cabbage isn’t too flavorful, but it makes a nice sturdy base and wraps for the homemade meal. The large cabbage leaves are surprisingly easy to roll up and they keep their shape well while cooking. By the time they’re done, you’ll have the perfect serving-sized rolls.
Ingredients
- 1 Head Green Cabbage: The cabbage head is a key part of this dish. Leaves of cabbage are wrapped around the meat mixture and it’s all cooked over a layer of more cabbage leaves. They make a great casing for the beef mixture and cook to a mildly sweet flavor.
- 1 Pound Ground Beef: The ground beef in this recipe makes the meal wonderfully flavorful and filling. It easily cooks up in the oven and mixes well with the tomato sauce and other stuffing ingredients. You can use ground turkey or ground pork as substitutions.
- 1 Yellow Onion: Chopped onion adds a savory and aromatic element to the filling, enhancing its flavor. You can use white or red onions as alternatives.
- ½ Cup Uncooked Long-Grain Rice: Rice adds a starchy element that helps bind the filling together and provides a nice texture contrast. You can use jasmine rice, basmati rice, or brown rice.
- 2 Tablespoons Parsley: Minced parsley adds freshness and a subtle herbaceous note to the filling. You can use other herbs like dill or cilantro for variation.
- ½ Teaspoon Salt: Salt enhances the overall flavor of the dish, bringing out the tastes of the ingredients. Adjust the amount to your taste.
- ¼ Teaspoon Coarse Ground Black Pepper: Black pepper adds a mild heat and a hint of spiciness to the filling. Adjust the amount based on your preference.
- 15 Ounces Crushed Tomatoes: Crushed tomatoes form the base of the sauce, adding a rich tomato flavor to the dish.
- 14.5 Ounces Canned Diced Tomatoes: Diced tomatoes, along with their liquid, contribute to the sauce’s texture and flavor, providing a slightly chunky element.
- ½ Teaspoon Sugar: Sugar helps balance the acidity of the tomatoes, enhancing the overall sauce flavor.
Kitchen Tools and Equipment
- Dutch Oven: A Dutch oven is essential for boiling the cabbage leaves and baking the cabbage rolls. It’s a versatile, heavy-bottomed pot that distributes heat evenly. Make sure it has a tight-fitting lid for baking.
- Large Bowl: You’ll need a large bowl for mixing the beef, rice, onions, and seasonings for the filling.
- Knife: A sharp chef’s knife or utility knife is crucial for cutting and coring the cabbage, chopping onions, and other prep work. Keep it sharp for safe and efficient slicing.
- Baking Dish: You’ll need a baking dish or casserole dish to place the cabbage rolls in before pouring the tomato sauce over them. Make sure it’s oven-safe and large enough to accommodate the rolls.
- Cutting Board: A sturdy cutting board provides a safe and stable surface for chopping and slicing. Choose one large enough to comfortably work on and easy to clean.
How to Make Beef Cabbage Rolls
Time needed: 1 hour and 45 minutes.
- Step 1: Preparing the Cabbage
Place a head of cabbage in a large pot of water and heat until you have boiling water. Cook for 5-7 minutes until cabbage leaves are easily separated. Remove 12 large outer leaves, cut out the thick core, and set the larger leaves aside. Slice the remaining cabbage and place it in the bottom of the Dutch oven.
- Step 2: Making the Filling
In a large bowl, combine 1 pound of ground meat, chopped onion, uncooked rice, fresh parsley, salt, ¼ teaspoon pepper, and ½ cup of crushed tomatoes. Mix everything thoroughly.
- Step 3: Assembling the Rolls
In a single layer, place ¼ cup of the beef and rice mixture onto the tender cabbage leaves, and roll them like burritos, folding the sides in as you go. Arrange the cabbage rolls seam-side down in the Dutch oven over the sliced cabbage.
- Step 4: Preparing the Tomato Sauce
Mix the remaining crushed tomatoes, canned diced tomatoes (with their liquid), and sugar together. Pour this tomato mixture over the cabbage rolls.
- Step 5: Baking
Cover the Dutch oven and bake at 350 degrees Fahrenheit for 90 minutes. Enjoy when ready!
Can This Be Made In Advance?
Yes, this cabbage recipe can be made ahead of time. Prepare the cabbage rolls and tangy tomato sauce, refrigerate separately, and assemble and bake when ready.
Nutritional Facts
How to Store Beef Cabbage Rolls
Storing
You can leave Beef and Rice Stuffed Cabbage Rolls at room temperature for 2 hours. After they’ve cooled to room temperature, cover leftovers in plastic wrap or aluminum foil to store in the fridge. They will stay good for 3-4 days.
Reheating Tips
To reheat your leftover Cabbage Rolls, there are several options available. In a microwave, place them in a microwave-safe dish, cover, and put on medium heat for 2-3 minutes per roll. Alternatively, use your oven or toaster oven by preheating to 350°F, covering the rolls with foil in an oven-safe dish, and baking for 15 minutes. For an air fryer, preheat it to 350°F, place the rolls in the basket, and heat for 5-7 minutes until they are heated through and potentially crispy on the outside.
Freezing
To freeze the Beef and Rice Stuffed Cabbage Rolls, wrap each one individually in plastic wrap and aluminum foil, then seal them all in a freezer bag or other air-tight container. You can keep them frozen for 3-4 months.
Frequent Questions
For some extra flavoring, you can add spices like paprika, ground cinnamon, oregano, cumin, or onion powder. If you want to add some garlicky taste, you can either use garlic powder or minced garlic cloves.
Instead of ground beef, you can use ground turkey, ground chicken, or ground pork. Or, if you want to keep beef but have a lighter recipe, you can use lean ground beef.
You can also add some delicious melty cheese to the recipe. Sprinkle on shredded cheddar, Swiss, muenster, pepper jack, or gouda cheese over the top of the Beef and Rice Stuffed Cabbage Rolls before serving.
If you want to avoid rice, you can substitute it with cooked quinoa, bulgur, or cauliflower rice for a lower-carb option.
To prevent the rolls from falling apart, make sure to tightly roll them and place them seam side down in the Dutch oven. This helps hold them together as they bake.
Recipe Card
Ingredients
- 1 head cabbage
- 1 pound ground beef , (85/15)
- 1 yellow onion , chopped
- 1/2 cup uncooked long-grain rice
- 2 tablespoons parsley , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 15 ounces crushed tomatoes , divided
- 14.5 ounces canned diced tomatoes , undrained
- 1/2 teaspoon sugar
Instructions
- Preheat oven to 350 degrees.
- Add the head of cabbage to a large dutch oven submerged underwater.
- Bring to a boil on high heat and cook for 5-7 minutes or until cabbage leaves start pulling away from the head of cabbage easily.
- Remove the largest 12 leaves, cut out the thick core of each leaf, and set leaves aside.
- Cut the remaining cabbage into thick slices and place it in the bottom of the dutch oven. In a large bowl mix the beef, onion, rice, parsley, salt, pepper, and ½ cup crushed tomatoes and mix.
- Add ¼ cup of beef mixture to each cabbage leaf and roll like a burrito.
- Fold the sides in and roll. Place cabbage rolls seam side down back into the dutch oven over the cut cabbage.
- Mix remaining crushed tomatoes, canned diced tomatoes (with liquid), and sugar and pour over the cabbage rolls.
- Cover the dutch oven and bake for 90 minutes.
Notes
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- Click on times in the instructions to start a kitchen timer while cooking.
- To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
Nutrition
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Variations on Beef Cabbage Rolls
Italian-Inspired Cabbage Rolls: Add Italian seasoning, minced garlic, and grated Parmesan cheese to the filling mixture for a Mediterranean twist. Top the rolls with marinara sauce and mozzarella cheese before baking.
Mediterranean Stuffed Cabbage Rolls: Season the beef filling with cumin, coriander, and cinnamon for a Middle Eastern flavor. Serve with a homemade yogurt-based Tzatziki Sauce (found in the recipe) and garnish with fresh mint leaves.
Vegetarian Stuffed Cabbage Rolls: Replace the ground beef with a mixture of cooked quinoa, black beans, and diced vegetables for a hearty vegetarian version. Use vegetable broth in the sauce and experiment with your favorite seasonings.
Vegan Stuffed Cabbage Rolls: Make it vegan by using plant-based ground meat, vegetable broth, and vegan cheese. Season with smoked paprika, nutritional yeast, and ground fennel seeds for a savory flavor.
Gluten-Free Cabbage Rolls: Use gluten-free rice or cauliflower rice in the filling, and ensure the canned diced tomatoes and tomato sauce are gluten-free. Check all seasonings for gluten content if needed.
Low-Carb Cabbage Rolls: Replace rice with cauliflower rice for a low-carb option. Use a sugar substitute or omit the sugar entirely from the sauce to reduce carbohydrates further. Bake as directed.
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Photos used in previous versions of this post.
Try ground pork instead of beef 🙂