Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef Stuffed Cabbage Rolls

Irresistible Beef Stuffed Cabbage Rolls in 60 Minutes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Beef stuffed cabbage rolls are a hearty and flavorful dish made with tender cabbage leaves wrapped around a savory ground beef and rice filling, baked in a rich tomato sauce.

  • Total Time: 105 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • 1 large head green cabbage
  • 2 tablespoons olive oil
  • 1 cup finely diced yellow onion
  • 2 garlic cloves, minced
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound 85/15 ground beef
  • 1 cup cooked white rice
  • ½ cup finely diced yellow onion
  • 1 garlic clove, minced
  • 1 large egg
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons finely chopped fresh parsley
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat the oven to 350°F. Spray a 9×13 inch baking dish with non-stick cooking spray.
  2. Bring a large pot of water to a boil. Cut 1 inch from the bottom of the cabbage head. Boil the cabbage for 4-5 minutes until leaves are pliable.
  3. Remove the cabbage and let it drain on a dish towel. Peel 12 leaves carefully.
  4. Heat oil in a skillet over medium heat. Cook 1 cup diced onion for 2-3 minutes. Add garlic and cook for 1 minute.
  5. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring to a boil, then simmer for 10-15 minutes.
  6. Combine all filling ingredients in a bowl. Mash together until well mixed.
  7. Cut a V-shaped incision at the base of each cabbage leaf. Place 3-4 tablespoons of filling in each leaf.
  8. Fold the sides over the filling and roll up tightly.
  9. Spread tomato sauce in the baking dish. Arrange rolls seam-side down in two rows.
  10. Cover with foil and bake for 60-75 minutes until internal temperature reaches 165°F. Let rest for 5-10 minutes before serving.

Notes

  • Use fresh cabbage leaves for easier rolling.
  • Adjust cayenne pepper for desired spiciness.
  • Store leftovers in the fridge for up to 3 days.
  • Author: Livia Reed
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Eastern European
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 roll
  • Calories: 220
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 50mg

Find it online: https://www.yumivia.com/beef-stuffed-cabbage-rolls-recipe/