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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

Four plump cabbage rolls generously covered in a rich, red tomato sauce, served on a white plate.
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Make comforting, traditional stuffed cabbage rolls filled with savory ground beef and rice, baked in a rich tomato sauce. This recipe delivers the hearty flavor of a classic family dinner.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium yellow 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 water (for filling)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup water (for sauce)

Instructions

  1. Prepare the cabbage: Core the cabbage. Place the whole head in a large pot of boiling water. Cook for 5 to 10 minutes until outer leaves are pliable. Remove the head and carefully peel off 12 to 14 large leaves. Trim the thick center rib from each leaf.
  2. Cook the filling base: Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Make the filling: Add ground beef to the skillet. Cook, breaking it up, until browned. Drain off any excess fat.
  4. Combine filling ingredients: Remove skillet from heat. Stir in cooked rice, salt, pepper, and 1/4 cup water. Mix well.
  5. Prepare the sauce: In a separate large bowl, mix the crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and 1/2 cup water.
  6. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/3 cup of the meat mixture near the base of the leaf. Fold the sides over the filling, then roll tightly away from you to form a neat package. Repeat with remaining leaves and filling.
  7. Bake: Arrange the rolls seam-side down in a large baking dish. Pour the prepared tomato sauce evenly over the top of the rolls.
  8. Cover the dish tightly with foil. Bake in a preheated 350°F (175°C) oven for 1 hour and 15 minutes.
  9. Remove foil and bake for an additional 15 minutes to allow the sauce to thicken slightly. Let stand 10 minutes before serving.

Notes

  • For easier leaf removal, you can microwave the whole cabbage head for 5 minutes instead of boiling.
  • If you prefer a tangier sauce, substitute the brown sugar with 1 tablespoon of apple cider vinegar.
  • These cabbage rolls freeze well. Cool completely, then store in an airtight container in the freezer for up to three months.

Nutrition

Find it online: https://mayaplate.com/classic-homemade-stuffed-cabbage-rolls/