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Cabbage rolls recipe with baked stuffed cabbage rolls covered in tomato sauce and garnished with chopped parsley.

Cabbage rolls recipe with Ground Beef and Rice

Calista
This Cabbage rolls recipe features tender cabbage leaves wrapped around a savory ground beef and rice filling. The rolls bake slowly in a lightly sweet, tangy tomato sauce until soft, juicy, and comforting.
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Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Resting Time 10 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine European-Inspired
Servings 8 servings
Calories 290 kcal

Equipment

  • Large deep pot
  • Tongs
  • Colander or tray
  • Cutting board
  • Small sharp knife
  • Small skillet
  • Large mixing bowl
  • Medium bowl
  • Measuring cups and spoons
  • 9-by-13-inch baking dish
  • Aluminum Foil
  • Instant-read thermometer

Ingredients
  

Cabbage Rolls

  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 pound ground beef
  • 1 cup cooked and cooled long-grain white rice
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley

Tomato Sauce

  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 8 ounces
  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional

  • ½ cup finely grated carrot
  • Pinch of red pepper flakes
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Stir together the crushed tomatoes, tomato sauce, brown sugar, lemon juice, oregano, salt, and black pepper.
  • Cut around the cabbage core and lower the cabbage into a large pot of boiling water.
  • Remove the outer leaves with tongs as they soften, collecting about 16 usable leaves.
  • Cool the leaves and shave down each thick center rib without cutting through the cabbage.
  • Heat the olive oil in a skillet. Cook the onion for 4 to 5 minutes, then add the garlic and cook for 30 seconds. Cool slightly.
  • Gently combine the ground beef, rice, egg, onion mixture, salt, pepper, paprika, and parsley.
  • Heat the oven to 350°F. Spread 1 cup of tomato sauce in a 9-by-13-inch baking dish.
  • Place about ¼ cup of filling near the stem end of each cabbage leaf.
  • Fold the bottom over the filling, fold in the sides, and roll forward. Place seam-side down in the dish.
  • Pour the remaining tomato sauce over the rolls and cover the dish tightly with foil.
  • Bake for 75 minutes. Uncover and bake for another 15 to 20 minutes.
  • Confirm that the filling has reached 160°F and the cabbage is fork-tender.
  • Rest for 10 to 15 minutes before serving.

Notes

Use cooked and completely cooled rice in the filling. Keep the baking dish tightly covered during the first 75 minutes so the cabbage softens and the meat stays moist.
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