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Comforting Cabbage Rolls with Ground Beef and Rice

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A simple and hearty recipe for cabbage rolls filled with seasoned ground beef and rice, simmered in a rich tomato sauce. Perfect for cozy dinners and meal prep.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 pound (450 grams) ground beef, preferably 80% lean
  • 1 cup (185 grams) cooked long grain or jasmine rice, cooled
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 cups (480 ml) tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano (optional)
  • 1 teaspoon dried thyme (optional)
  • 2 tablespoons olive oil
  • 1 cup (240 ml) beef broth or water

Instructions

  1. Remove the core from the cabbage head with a sharp knife. Bring a large pot of salted water to a boil and blanch 8-10 cabbage leaves at a time for 2-3 minutes until pliable but not mushy. Drain and cool on paper towels. Trim thick leaf veins to make rolling easier.
  2. If rice is not pre-cooked, cook ½ cup (90 grams) dry rice according to package instructions and let cool.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant, about 4 minutes.
  4. Add ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 6-8 minutes. Drain excess fat if needed.
  5. In a mixing bowl, combine the cooked beef mixture, cooked rice, beaten egg, paprika, oregano, thyme, salt, and pepper. Stir well to blend flavors evenly.
  6. Lay one cabbage leaf flat, place about 2-3 tablespoons of filling in the center near the stem end. Fold the sides over the filling and roll up tightly like a burrito. Repeat with remaining leaves and filling.
  7. In a bowl, mix tomato sauce, tomato paste, Worcestershire sauce, beef broth (or water), and a pinch of salt and pepper.
  8. Place cabbage rolls seam-side down snugly in a 9×13 inch baking dish. Pour the sauce evenly over the rolls, covering them.
  9. Cover the dish tightly with foil and bake at 350°F (175°C) for 45-50 minutes until the sauce bubbles gently and cabbage is tender.
  10. Let the rolls rest for 10 minutes before serving to allow flavors to meld.

Notes

Blanch cabbage leaves to prevent tearing and make rolling easier. Drain excess fat from beef to avoid greasy filling. Mixing cooked rice cold into beef helps the filling hold together. Rolls can be assembled a day ahead and baked later for better flavor. For a crusty top, uncover during the last 10 minutes of baking. Slow cooker method: cook on low for 6-7 hours.

Nutrition

Keywords: cabbage rolls, ground beef, rice, comfort food, easy dinner, homemade, tomato sauce, hearty meal

Find it online: https://avabowls.com/comforting-cabbage-rolls-with-ground-beef-and-rice-easy-homemade-recipe/