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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

Four savory cabbage rolls stuffed with filling and topped with rich tomato sauce, ready to eat.
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Make traditional stuffed cabbage rolls filled with ground beef and rice, baked in a savory tomato sauce. This recipe delivers the comforting flavor of a classic family dinner.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup water

Instructions

  1. Remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Boil until the outer leaves are tender enough to peel off, about 5 to 10 minutes. Carefully peel off 12 to 16 large outer leaves. Trim the thick center vein from each leaf so it rolls easily. Set leaves aside.
  2. In a large skillet, heat the olive oil 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. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Remove the skillet from the heat. Stir in the uncooked rice, salt, and pepper into the beef mixture.
  5. Place about 1/4 cup of the filling mixture near the base of each cabbage leaf. Fold the sides of the leaf over the filling, then roll the leaf up tightly, like a burrito.
  6. In a large baking dish (9×13 inch recommended), mix together the crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and water. This is your sauce.
  7. Arrange the rolled cabbage rolls seam-side down in the baking dish, nesting them closely together in the sauce. Pour any remaining sauce over the top of the rolls.
  8. Cover the baking dish tightly with foil. Bake at 350°F (175°C) for 1 hour and 30 minutes.
  9. Remove the foil for the last 15 minutes of cooking if you prefer a slightly thicker sauce. Let the rolls rest for 10 minutes before serving.

Notes

  • For easier leaf removal, you can microwave the whole cabbage head for 10-15 minutes instead of boiling.
  • If you prefer a tangier sauce, add 1 tablespoon of apple cider vinegar to the sauce mixture.
  • You can substitute half the ground beef with ground pork for a richer flavor profile.

Nutrition

Find it online: https://mdlatdmm.com/classic-homemade-cabbage-rolls-recipe/