Cabbage Rolls with Ground Beef

These cabbage rolls filled with ground beef are a comforting dish that combines tender cabbage leaves with a savory, well-seasoned meat and rice filling. It’s a meal that warms you from the inside out and makes for a perfect family dinner or special occasion.

I first made these cabbage rolls for a Sunday family dinner and was amazed how everyone kept going back for seconds. The blend of tender cabbage and savory filling reminds me of my childhood family meals, full of love and warmth.

Ingredients

• Crushed tomatoes: forms the tangy base of the sauce, choose good-quality canned tomatoes for best flavor
• Tomato sauce: adds richness and volume, two cans are combined for balanced sauciness
• Light brown sugar: balances the acidity of the tomatoes with just a touch of sweetness
• Tomato paste: concentrates the tomato flavor and thickens the sauce
• White vinegar: brightens the sauce with acidity
• Garlic powder: adds subtle savory depth
• Salt and black pepper: essential seasonings to bring out all flavors
• Green cabbage: the edible vessel for the filling, select a firm head with tight, crisp leaves
• Ground beef: the hearty protein that makes the rolls satisfying, opt for fresh ground beef with some fat content
• Yellow onion: adds sweetness and texture, finely chopped so it blends perfectly in the filling
• Dried parsley and oregano: dried herbs give earthiness and traditional flavor
• Minced garlic: fresh aromatics for a robust profile
• Cooked and cooled white rice: binds and extends the filling, so the rolls stay moist and tender
• Large egg: acts as a binder within the filling for structure
• Fresh dill: a delicate herb that adds brightness and a subtle grassy note to the filling

Step-by-Step Instructions

Sauté the Aromatics and Meat:

Cook the ground beef, chopped onion, dried parsley, oregano, minced garlic, salt, and pepper over medium high heat for about five to seven minutes. Make sure the beef is fully browned and the onion softens. Drain any excess fat to avoid greasiness, then remove from heat.

Prepare the Sauce:

Combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and pepper in a medium bowl. Stir until fully combined. Set aside a quarter cup of this sauce to mix into the filling. Spread half a cup of the sauce into the bottom of your baking dish to prevent sticking and add moisture.

Soften the Cabbage Leaves:

Bring a large pot of water to a rolling boil. Trim the stem from the cabbage head and immerse it completely for five minutes until the leaves are pliable but not falling apart. Remove the cabbage carefully and let it drain and cool on paper towels. Separate about twelve large outer leaves carefully without tearing. If some leaves are tough, return them briefly to the hot water to soften further.

Mix the Filling:

In a large bowl, combine the cooked meat mixture, cooked rice, reserved quarter cup of sauce, beaten egg, and chopped fresh dill. Mix thoroughly until everything is evenly distributed. Let the filling cool slightly to make it easier to handle.

Prepare the Leaves and Assemble Rolls:

Using a sharp paring knife, cut out the thick stalk at the base of each leaf in a V shape to make rolling easier. Lay a leaf flat and spoon roughly one quarter cup of filling near the base. Fold the top of the leaf over, then tuck in the sides and roll firmly like a burrito. Make sure the roll is snug, and tuck edges underneath to keep the filling secure. Arrange each roll seam side down in your prepared baking dish.

Bake the Rolls:

Pour the remaining sauce evenly over your cabbage rolls, cover tightly with foil, and bake in a preheated oven at 350 degrees Fahrenheit for seventy five minutes. This slow baking melds the flavors and tenderizes the cabbage. Remove the foil near the end and spoon the sauce over the rolls if needed to keep them moist. Let rest for ten to fifteen minutes before serving.

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My favorite part is the fresh dill in the filling – it adds a subtle brightness that wakes up all the savory richness. One special memory is making these rolls with my grandmother, who taught me how to trim and roll the cabbage just right. It was a messy afternoon full of laughter and hands covered in sauce.

Storage Tips

Store leftover cabbage rolls covered in the refrigerator for up to four days. Reheat gently in a covered dish to avoid drying out. You can also freeze fully cooked cabbage rolls in an airtight container for up to three months. Thaw overnight in the fridge before reheating slowly.

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken for a leaner filling. Brown rice can replace white rice for extra fiber. Fresh herbs like parsley or cilantro can be used instead of dried oregano and parsley if you prefer. Cabbage leaves can be replaced with blanched Swiss chard or large kale leaves if you want a different texture.

Serving Suggestions

Serve these cabbage rolls with a dollop of sour cream for creamy contrast. A simple green salad or steamed vegetables balance the richness. They also pair wonderfully with crusty gluten free bread to soak up the sauce.

Recipe FAQs

→ How do I soften cabbage leaves for rolling?

Bring a large pot of water to a boil and submerge the whole cabbage head for about 5 minutes. This softens the leaves, making them easier to separate and roll without tearing.

→ Can I prepare the filling ahead of time?

Yes, cooking the ground beef mixture with onions, herbs, and rice in advance helps meld flavors and makes assembly quicker.

→ What’s the best way to prevent the rolls from falling apart while baking?

Trim the thick vein at the base of each cabbage leaf in a V shape and tuck edges tightly when rolling to secure the filling inside.

→ How should the tomato sauce be used for the rolls?

Reserve some sauce to mix into the filling for moisture and flavor, then pour the remaining sauce over the assembled rolls before baking to keep them moist.

→ Is there a recommended resting time after baking?

Allow the rolls to rest for 10-15 minutes after removing from the oven to help the flavors settle and the texture firm up slightly.

→ What sides pair well with these cabbage rolls?

They go well with creamy mashed potatoes, a crisp green salad, or a dollop of sour cream for added richness.