Cabbage rolls with ground beef (Printable Version)
Tender cabbage leaves wrapped around seasoned beef and rice, baked in a savory tomato-based sauce.
# What You'll Need:
→ Sauce
01 -
15 ounces crushed tomatoes (canned)
02 -
16 ounces tomato sauce (two 8-ounce cans)
03 -
2 tablespoons packed light brown sugar
04 -
1 tablespoon tomato paste
05 -
1 tablespoon white vinegar
06 -
½ teaspoon garlic powder
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper
→ Rolls
09 -
1 head green cabbage
10 -
1 pound ground beef
11 -
½ cup finely chopped yellow onion
12 -
1 tablespoon dried parsley
13 -
1 teaspoon dried oregano
14 -
2 teaspoons minced garlic
15 -
1 teaspoon salt
16 -
½ teaspoon black pepper
17 -
1 cup cooked and cooled white rice
18 -
¼ cup reserved sauce from above
19 -
1 large egg, room temperature and lightly beaten
20 -
½ teaspoon fresh dill, chopped
# Step-by-Step Guide:
01 -
Combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper in a medium bowl until fully integrated. Reserve ¼ cup for the filling. Spread ½ cup of sauce in the bottom of a 9x13 inch baking dish and set aside.
02 -
Set the oven to 350°F (175°C).
03 -
Bring a large pot of water to a rolling boil. Trim the stem from the cabbage and submerge the whole head in boiling water for 5 minutes to soften the leaves.
04 -
Remove cabbage from water and place it in a colander to drain and cool. Keep the water hot for possible reheating of tougher leaves. Carefully separate 12 outer leaves without tearing and place on paper towels to drain.
05 -
Over medium-high heat, cook ground beef, chopped onion, dried parsley, oregano, minced garlic, salt, and pepper in a large skillet for 5-7 minutes until beef is no longer pink and onion is tender. Drain excess fat and remove from heat.
06 -
Mix cooked meat mixture with cooked rice, reserved ¼ cup sauce, beaten egg, and chopped dill until uniform. Allow to cool slightly before assembling.
07 -
Using a sharp paring knife, cut out the tough stalk at the base of each cabbage leaf in a V shape to facilitate rolling.
08 -
Place a cabbage leaf flat. Spoon approximately ¼ cup filling into the top third of the leaf. Fold the top, then the sides inward, and roll tightly from the base like a burrito. Tuck edges securely to prevent opening during baking. Arrange each roll seam-side down in the prepared baking dish.
09 -
Pour remaining sauce evenly over stuffed rolls. Cover tightly with aluminum foil and bake for 75 minutes at 350°F (175°C).
10 -
Remove foil and spoon sauce over rolls if needed to keep moist. Let rest for 10-15 minutes before serving.
# Additional Notes:
01 -
If inner cabbage leaves are still tough, briefly reheat them in hot water to improve pliability before removal.