Hearty cabbage rolls with beef

This recipe for cabbage rolls combines tender cabbage leaves with a savory beef and rice filling, all smothered in a rich tomato-based sauce. It’s comfort food at its finest, perfect for a weekend meal that warms both heart and home.

I’ve made these rolls during family gatherings, and they always bring everyone to the table hungry for more.

Ingredients

• Crushed tomatoes: the base of the sauce, choose good quality canned tomatoes for a fresh taste
• Tomato sauce: adds depth and smoothness to the sauce
• Light brown sugar: balances acidity with gentle sweetness
• Tomato paste: gives richness and a concentrated tomato flavor
• White vinegar: adds brightness and a slight tang to cut through the sweetness
• Garlic powder: provides subtle garlicky warmth
• Salt and black pepper: essential to bring all flavors together
• Green cabbage: look for a firm, tightly wrapped head with crisp leaves
• Ground beef: use lean to prevent excessive grease but keep flavor
• Yellow onion: finely chopped for sweetness and texture in the filling
• Dried parsley and oregano: herbs keep well and add classic flavor notes
• Minced garlic: fresh garlic is best for punchy flavor
• White rice: cooked and cooled so it binds well in the filling
• Large egg: acts as a binder to hold the filling together
• Fresh dill: adds a fresh, herby brightness, use finely chopped

Instructions

Sauté the Aromatics and Beef:

Heat a large skillet over medium-high heat and add the ground beef, chopped onion, dried parsley, oregano, minced garlic, salt, and black pepper. Cook for 5 to 7 minutes until the beef loses its pink color and the onion is tender. Drain excess fat and set the skillet aside.

Prepare the Sauce:

In a medium bowl, combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and pepper. Mix well until fully blended. Reserve one quarter cup of this sauce for the filling. Spread half a cup into the bottom of your baking dish.

Soften and Prepare Cabbage Leaves:

Bring a large pot of water to a boil. Cut off the cabbage stem and submerge the whole head in boiling water for 5 minutes to soften the leaves. Remove and drain in a colander until cool enough to handle. Carefully peel off 12 outer leaves, watch for any tears, and let them drain on a towel. For tougher inner leaves, return the cabbage to hot water until pliable.

Make the Filling:

To the cooked beef mixture, add cooked and cooled white rice, the reserved quarter cup of sauce, beaten egg, and fresh chopped dill. Stir well to combine evenly.

Trim Cabbage Leaves:

Using a sharp paring knife, cut out the thick vein at the base of each leaf in a V-shape. This helps the leaf roll more easily without tearing.

Roll the Cabbage Leaves:

Lay each leaf flat, place a quarter cup of filling near the top third of the leaf. Fold the top over the filling, then fold in the sides, and roll tightly like a burrito. Tuck edges as you roll to prevent filling from escaping. Place each roll seam-side down in the prepared baking dish.

Bake the Rolls:

Spoon the remaining sauce over the cabbage rolls in the dish. Cover tightly with foil and bake at 350 degrees Fahrenheit for 1 hour and 15 minutes.

Rest and Serve:

Remove the foil and let the rolls rest for 10 to 15 minutes to absorb the sauce. If they appear dry, spoon a little sauce over them before serving.

Making these rolls was always a family event in my childhood. Unrolling the leaves and carefully folding the rolls brought us together in the kitchen with lots of laughter and delicious results.

Storage Tips

Keep leftover cabbage rolls in an airtight container in the refrigerator for up to four days. Reheat gently in the oven covered with foil to preserve moisture. These rolls also freeze well& just thaw in the refrigerator overnight and warm through before serving.

Ingredient Substitutions

Ground turkey or chicken can replace ground beef for a leaner option. Brown rice works fine instead of white rice but allow for longer cooking time before using in the filling. Fresh parsley can swap for dried if you double the quantity, keeping the herb flavors vivid.

Serving Suggestions

Serve cabbage rolls with mashed potatoes or buttered noodles for a classic pairing. A simple green salad with lemon vinaigrette can add a refreshing contrast to the richness of the rolls. Leftover sauce makes a great tomato soup base the next day.

The key to perfect cabbage rolls is gentle handling and layering flavors. This dish brings comfort and tradition to your table with every bite.

FAQs about Recipes

→ How do you soften cabbage leaves for rolling?

Boil a large pot of water and submerge the cabbage head for about 5 minutes to soften leaves, making them pliable for rolling.

→ Can I prepare the filling ahead of time?

Yes, cooking the ground beef mixture with rice and herbs beforehand allows flavors to blend well before assembling the rolls.

→ What spices enhance the flavor of the filling?

Dried parsley, oregano, minced garlic, dill, salt, and black pepper are used to add depth and balance to the beef and rice filling.

→ How is the tomato sauce made for this dish?

The sauce combines crushed tomatoes, tomato sauce, tomato paste, brown sugar, white vinegar, and seasonings for a rich, tangy complement.

→ What is the best way to roll cabbage leaves without tearing?

Cut a V-shape from the thick stalk at the base, then fold sides over the filling and roll tightly to secure without damaging leaves.

→ How long should the dish bake for optimal flavor?

Bake covered at 350°F for about 1 hour and 15 minutes to allow the filling to cook through and flavors to meld.