Cabbage Rolls Ground Beef (Printable Version)
Hearty cabbage leaves stuffed with savory beef and rice bathed in flavorful tomato sauce.
# Everything You’ll Need:
→ Sauce
01 -
15 ounces canned crushed tomatoes
02 -
16 ounces canned tomato sauce (two 8-ounce cans)
03 -
2 tablespoons packed light brown sugar
04 -
1 tablespoon tomato paste
05 -
1 tablespoon white vinegar
06 -
0.5 teaspoon garlic powder
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon black pepper
→ Filling
09 -
1 head green cabbage
10 -
1 pound ground beef
11 -
0.5 cup finely chopped yellow onion
12 -
1 tablespoon dried parsley
13 -
1 teaspoon dried oregano
14 -
2 teaspoons minced garlic
15 -
1 teaspoon salt
16 -
0.5 teaspoon black pepper
17 -
1 cup cooked and cooled white rice
18 -
0.25 cup reserved sauce from above
19 -
1 large egg, beaten and at room temperature
20 -
0.5 teaspoon fresh dill, chopped
# Steps to Cook:
01 -
In a medium bowl, combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper until well incorporated. Reserve 0.25 cup of sauce for the filling. Spread 0.5 cup sauce evenly in the bottom of a 9x13 inch baking dish and set aside.
02 -
Set the oven to 350°F (175°C).
03 -
Bring a large pot of water to a rolling boil. Trim the stem from the cabbage and submerge the whole head in boiling water for 5 minutes to soften the leaves.
04 -
Remove cabbage from water and place in a colander to drain and cool. Keep water hot to reheat tougher leaves if necessary. Carefully separate 12 outer leaves without tearing and lay on paper towels to drain thoroughly.
05 -
Over medium-high heat, cook ground beef, chopped onion, dried parsley, oregano, minced garlic, salt, and black pepper in a large skillet for 5-7 minutes until beef is no longer pink and onions are tender. Drain excess fat and remove from heat.
06 -
Mix the cooked meat mixture with cooked rice, reserved 0.25 cup sauce, beaten egg, and chopped dill until evenly combined. Allow mixture to cool slightly before assembling.
07 -
Using a sharp paring knife, cut out the tough stalk at the base of each cabbage leaf in a V shape to facilitate rolling.
08 -
Place a cabbage leaf flat and spoon approximately 0.25 cup filling into the top third of the leaf. Fold the top, then the sides inward, and roll tightly from the base like a burrito. Tuck edges securely to prevent opening during baking. Arrange each roll seam-side down in the prepared baking dish.
09 -
Pour the remaining sauce evenly over the stuffed rolls, cover tightly with aluminum foil, and bake for 75 minutes at 350°F (175°C).
10 -
Remove foil and spoon sauce over rolls if needed to keep moist. Let rest for 10-15 minutes before serving.
# Extra Suggestions:
01 -
Drain cabbage leaves well to avoid excess moisture which can make rolls soggy.
02 -
Optional: Garnish with sour cream before serving for added richness.