Best Cabbage Rolls Recipe | Easy Stuffed Cabbage Rolls Recipe

Introduction

Cabbage rolls are a comforting classic that combines tender cabbage leaves wrapped around a flavorful meat and rice filling. This easy recipe brings together simple ingredients for a hearty meal perfect for any night of the week.

Ingredients

• 1 large head of cabbage (core removed)
• 1 lb ground beef (or use ground turkey)
• 1 cup cooked rice (white or brown)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tsp paprika
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper (freshly ground)
• 1 large egg (beaten)
• 1 can crushed tomatoes (28 oz)
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp Worcestershire sauce
• 1 cup chicken or vegetable broth

Instructions

1. Step 1: Bring a large pot of water to a boil. Remove the core of the cabbage and place the whole head into the boiling water. Boil for 3-5 minutes, then carefully peel off the softened leaves.
2. Step 2: In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, paprika, salt, black pepper, and the beaten egg. Mix thoroughly.
3. Step 3: Lay a cabbage leaf on a flat surface. Place 2 tablespoons of the meat mixture near the base, fold in the sides, and roll up tightly like a burrito.
4. Step 4: In a baking dish, arrange the cabbage rolls seam-side down.
5. Step 5: In a saucepan, mix crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, and broth. Simmer for 5 minutes, then pour the sauce over the cabbage rolls.
6. Step 6: Cover the dish with foil and bake at 350°F (175°C) for 1.5 to 2 hours until the cabbage is tender and the filling is fully cooked.

Tips & Variations

• For a lighter version, substitute ground turkey or chicken for the beef.
• Add a pinch of cayenne pepper or chili flakes to the filling for a spicy kick.
• Use leftover cooked rice or quinoa as an alternative to fresh cooked rice.
• Freeze leftover cabbage rolls before baking for a convenient meal later.
• If cabbage leaves are too thick, carefully trim the thick vein on the back to make rolling easier.

Storage

Store leftover cooked cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot. Unbaked, you can freeze the assembled rolls with sauce for up to 2 months; thaw overnight before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute ground turkey, chicken, or even pork depending on your preference. Just adjust cooking times if needed to ensure the meat is fully cooked.

How do I prevent cabbage leaves from tearing?

Blanching the whole cabbage head in boiling water softens the leaves and makes them more pliable. Be gentle when peeling the leaves and trim thick veins if necessary to avoid tearing when rolling.

Best Cabbage Rolls Recipe | Easy Stuffed Cabbage Rolls Recipe

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★★★★★

4.6 from 144 reviews

• Author: Jack
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x

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Description

This Best Cabbage Rolls recipe features tender cabbage leaves stuffed with a savory mixture of ground beef, rice, and aromatic spices, all baked in a rich tomato sauce. A comforting and hearty dish that’s perfect for family dinners and sure to become a favorite.

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Ingredients

Scale 1x2x3x

For the Cabbage Rolls

• 1 large head of cabbage (core removed)
• 1 lb ground beef (or use ground turkey)
• 1 cup cooked rice (white or brown)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tsp paprika
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper (freshly ground)
• 1 large egg (beaten)

For the Sauce

• 1 can crushed tomatoes (28 oz)
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp Worcestershire sauce
• 1 cup chicken or vegetable broth

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Instructions

1. Prepare Cabbage Leaves: Bring a large pot of water to a boil. Remove the core from the cabbage and carefully place the whole head into the boiling water. Boil for 3-5 minutes until the outer leaves soften. Remove the cabbage and gently peel off the softened leaves, setting them aside for stuffing.
2. Make the Filling: In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, paprika, salt, black pepper, and the beaten egg. Mix thoroughly to blend all ingredients evenly.
3. Assemble Rolls: Lay a cabbage leaf flat on a clean surface. Spoon about 2 tablespoons of the meat mixture near the base of the leaf. Fold in the sides over the filling and roll the leaf tightly, similar to a burrito, to securely encase the filling.
4. Arrange Rolls: Place the cabbage rolls seam-side down in a baking dish, arranging them closely together for even cooking.
5. Prepare Sauce: In a saucepan, combine crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, and broth. Bring to a simmer over medium heat and cook for 5 minutes to meld the flavors.
6. Bake the Rolls: Pour the prepared tomato sauce evenly over the cabbage rolls. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the cabbage is tender and the filling is fully cooked through.

Notes

• Removing the cabbage core before boiling helps separate the leaves more easily.
• For a lighter option, substitute ground turkey for beef.
• Be careful not to overfill the cabbage leaves to avoid tearing during rolling.
• Covering the dish with foil during baking keeps the rolls moist and prevents drying out.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Eastern European

Keywords: cabbage rolls, stuffed cabbage, ground beef, baked cabbage rolls, comfort food, tomato sauce, hearty dinner