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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

Three homemade cabbage rolls smothered in rich tomato sauce, ready to serve.
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You will love making these classic stuffed cabbage rolls. They feature tender cabbage leaves wrapped around a savory mix of ground beef and rice, then baked in a rich tomato sauce. This is a comforting dinner idea perfect for family meals.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 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 outer leaves of the cabbage one by one. Place the leaves in the boiling water for 3 to 5 minutes until they are pliable. Remove the leaves and set them aside to cool. Trim the thick center vein from each leaf.
  2. Make the filling: Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. In a large bowl, combine the cooked beef mixture, cooked rice, salt, pepper, and parsley. Mix well.
  5. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the filling near the base of the leaf. Fold the sides over the filling, then roll the leaf up tightly toward the tip. Repeat with the remaining leaves and filling.
  6. Prepare the sauce: In a large baking dish, mix together the crushed tomatoes, tomato sauce, water, brown sugar, and Worcestershire sauce.
  7. Arrange the cabbage rolls seam-side down in the baking dish over the sauce.
  8. Bake: Cover the dish tightly with foil. Bake in a preheated oven at 350 degrees F for 1 hour and 15 minutes.
  9. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly. Let the rolls rest for 10 minutes before serving.

Notes

  • If you want to make this a Polish golumpki recipe, you can substitute half the ground beef with ground pork for a richer flavor.
  • For an easy weeknight dinner, you can assemble these rolls ahead of time and refrigerate them for up to 24 hours before baking.
  • If you prefer a tangier sauce, add 1 tablespoon of apple cider vinegar to the sauce mixture before baking.

Nutrition

Find it online: https://cookifyme.com/classic-cabbage-rolls-recipe-comfort-food/