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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

Three homemade cabbage rolls served on a white plate, one cut open to show the savory meat filling inside, covered in tomato sauce.
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You will love this classic stuffed cabbage rolls recipe! We combine tender cabbage leaves with a savory filling of ground beef and rice, then bake them in a rich, tangy tomato sauce. This is the ultimate comfort food dinner.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup uncooked 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 head in boiling water for 5 to 10 minutes until the outer leaves are pliable. Remove the head and let it cool enough to handle. Gently peel off 10 to 12 large outer leaves, trimming the thick center vein on each leaf so it rolls easily.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, uncooked rice, egg, salt, and pepper. Mix everything together well with your hands until just combined. Do not overmix.
  4. Assemble the rolls: Place about 1/3 cup of the meat mixture near the base of each cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly away from you.
  5. Make the sauce: In a large baking dish (9×13 inch works well), whisk together the crushed tomatoes, tomato sauce, water, brown sugar, and Worcestershire sauce.
  6. Arrange the rolls: Place the stuffed cabbage rolls seam-side down in the baking dish over the sauce. You can layer them if necessary. Pour any remaining sauce over the tops of the rolls.
  7. Bake: Cover the baking dish tightly with foil. Bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
  8. Let the rolls rest for 10 minutes before serving hot with extra sauce.

Notes

  • If you want a quicker method, try making unstuffed cabbage rolls by layering the chopped cabbage, meat mixture, and sauce in a casserole dish and baking it.
  • For a richer flavor, substitute half of the ground beef with ground pork or Italian sausage.
  • You can prepare these cabbage rolls ahead of time; assemble them completely, cover, and refrigerate for up to 24 hours before baking.

Nutrition

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