These Easy Stuffed Cabbage Rolls are a classic comfort food that feels like a warm hug on a plate. Featuring tender cabbage leaves wrapped around a savory filling of seasoned ground beef and rice, they are slow-baked to perfection in a rich tomato broth.
With a melt-in-your-mouth texture and a hearty sauce, this dish is a wholesome dinner that the whole family will love.
Recipe Details
- Flavor Profile: The rolls are savory and meaty with aromatic Italian herbs, balanced by the acidity and sweetness of the tomato-based sauce.
- Texture: The cabbage becomes incredibly tender after the long bake, while the rice and beef filling stays soft and fluffy.
- Time: 40 minutes prep, 90 minutes bake time.
- Difficulty: Intermediate. The rolling technique takes a little patience but is easy to master.
What You’ll Need
To make this recipe, you will need a large stock pot for boiling the cabbage leaves and a skillet for sautéing the aromatics. The actual baking happens in a large Dutch oven, which traps steam to cook the rice perfectly. The ingredients rely on pantry staples like rice, tomato sauce, and broth, paired with fresh cabbage and ground beef.
Ingredient Notes
- Cabbage – You will need half of a large head of green cabbage. The leaves need to be softened in boiling water so they are pliable enough to roll without cracking.
- Ground Beef – Use extra lean ground beef. Since the rolls bake in the sauce, using lean meat prevents the dish from becoming too greasy.
- White Rice – This recipe calls for uncooked white rice that has been rinsed and drained. It cooks directly inside the cabbage rolls as they bake in the liquid.
- Tomato Sauce – Canned tomato sauce forms the base of the braising liquid.
- Chicken Broth – Low sodium chicken broth thins the tomato sauce and adds savory depth, providing enough moisture for the rice to cook.
- Italian Seasoning – A blend of dried herbs that seasons the onion mixture perfectly.
Add-ins and Substitutions
- Sauce Flavor – If you prefer a slightly sweeter sauce, you can add a pinch of sugar or brown sugar to the tomato sauce mixture.
- Garnish – Fresh dill and a dollop of sour cream are traditional toppings that add freshness and creaminess to the hot rolls.
- Vegetables – You can mix finely chopped mushrooms or grated carrots into the beef mixture if you want to pack in more veggies.
How to Make Easy Stuffed Cabbage Rolls
- Prep Cabbage: Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add the head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat the process until all leaves are removed.
- Sauté Aromatics: Preheat a large skillet on medium-high heat and add the olive oil. Add the finely chopped onion and minced garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
- Make Filling: To the same bowl with the onions, add the extra lean ground beef, uncooked (rinsed) rice, salt, and 0.5 teaspoon of the black pepper. Mix well using your hands to ensure the ingredients are evenly distributed.
- Roll: Remove the thick stem/rib from the base of the cabbage leaves (making a V-cut helps). Lay the cabbage leaf flat, add 1/4 cup – 1/3 cup of the filling in the center, tuck in the sides, and roll the cabbage up tight.
- Arrange: Place the rolls with the seam side down in a large Dutch oven. Repeat with remaining ingredients. If you have smaller leaves, you can overlap two of them to hold the filling.
- Make Sauce: In a large bowl combine the tomato sauce, chicken broth, and remaining 0.5 teaspoon pepper. Stir the ingredients together.
- Bake: Pour the tomato mixture over the cabbage rolls and cover with a lid. Bake them for 90 minutes.
- Serve: Remove from the oven and let stand for 15 minutes to allow the sauce to settle. Serve hot, optionally topped with sour cream and dill.
Pro Tip: Don’t skip removing the thick rib from the bottom of each cabbage leaf. If you leave it in, the leaf will be too stiff to roll properly and might snap. You can either shave it down with a knife or cut a small “V” shape out of the bottom of the leaf.
Recipe Tips
- Rinse the Rice: Make sure to rinse the rice until the water runs clear. This removes excess starch and prevents the filling from becoming gummy.
- Seam Side Down: Placing the rolls seam side down in the Dutch oven ensures they stay closed while baking without needing toothpicks.
- Resting Time: Letting the dish stand for 15 minutes after baking is crucial. It allows the rice to finish absorbing any remaining moisture and lets the sauce thicken up slightly.
FAQs
- Do I need to cook the rice first? No. The recipe uses uncooked rice. It cooks in the juices from the meat and the tomato broth during the 90-minute bake time.
- Can I use brown rice? It is best to stick to white rice for this method. Brown rice requires more liquid and a longer cooking time, which might result in undercooked grains inside the rolls.
- Can I make this ahead? Yes, cabbage rolls often taste even better the next day. You can bake them, cool them, and reheat them later.
Serving Suggestions
- Potatoes: Serve over mashed potatoes to soak up the extra tomato gravy.
- Bread: A slice of crusty bread or a dinner roll is perfect for dipping.
- Condiments: A generous spoonful of sour cream provides a cool contrast to the hot, savory tomato sauce.
Make This Recipe in Advance
- Freezing: Cooked cabbage rolls freeze very well. Place cooled rolls and sauce in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Prep Ahead: You can boil the leaves and mix the filling a day in advance, storing them separately in the fridge until you are ready to roll and bake.
Easy Stuffed Cabbage Rolls
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
Description
These Easy Stuffed Cabbage Rolls are a classic comfort food that feels like a warm hug on a plate. Featuring tender cabbage leaves wrapped around a savory filling of seasoned ground beef and fluffy rice, they are slow-baked to perfection in a rich tomato broth. With a melt-in-your-mouth texture and a hearty sauce, this dish is a wholesome dinner the whole family will love.
Ingredients
The Filling and Rolls
- 1/2 large head green cabbage
- 1/2 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper, divided
- 1 lb. extra lean ground beef
- 1/2 cup white rice, uncooked, rinsed and drained
The Sauce
- 14 oz tomato sauce (about 1/2 large can)
- 2 cups low-sodium chicken broth
Instructions
Prep the Cabbage
Preheat your oven to 425ºF. Bring a large stock pot filled with salted water to a boil. Carefully place the half-head of cabbage in the water and cook for about 2 minutes. Use a large fork to lift the cabbage slightly, and use a paring knife to peel off the softened outer leaves. Return the cabbage to the water and repeat until all usable leaves are removed.
Sauté Aromatics
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Sauté until translucent, stirring occasionally. Stir in the Italian seasoning and cook for another 30 seconds until fragrant. Transfer this mixture to a large mixing bowl.
Make the Filling
To the bowl with the onion mixture, add the extra lean ground beef, uncooked (rinsed) rice, salt, and 1/2 teaspoon of the black pepper. Use your hands to mix everything thoroughly until the ingredients are evenly distributed.
Roll the Cabbage
Prepare the leaves by cutting a small “V” shape out of the bottom to remove the thick, stiff rib. Lay a leaf flat, place 1/4 to 1/3 cup of the filling in the center, fold in the sides, and roll it up tightly.
Arrange and Sauce
Place the rolls, seam side down, into a large Dutch oven. (If you have smaller leaves, overlap two of them to hold the filling). In a separate bowl, whisk together the tomato sauce, chicken broth, and the remaining 1/2 teaspoon of pepper. Pour this mixture over the cabbage rolls.
Bake
Cover the Dutch oven with a lid. Bake for 90 minutes. The long bake time ensures the rice cooks through and the cabbage becomes tender.
Serve
Remove from the oven and let the dish stand for 15 minutes. This allows the sauce to settle and the rice to finish absorbing moisture. Serve hot, optionally garnished with fresh dill and sour cream.
Notes
The Freezer Trick: If boiling cabbage sounds tedious, freeze the entire head of cabbage overnight and let it thaw completely before starting. The freezing and thawing process breaks down the fibers, making the leaves soft and pliable without any boiling.
Rinse the Rice: It is crucial to rinse the uncooked rice until the water runs clear before adding it to the meat mixture. This removes excess starch and ensures the filling remains fluffy rather than becoming gummy or pasty.
Make Ahead: This is one of those dishes that tastes even better the next day as the flavors meld. You can bake it, let it cool, and reheat it for dinner the following night.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Braising/Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving (approx. 3 rolls)
- Calories: 365
- Sugar: 7g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 70mg
Keywords: stuffed cabbage rolls, golabki recipe, ground beef casserole, gluten free dinner, comfort food recipes, slow baked cabbage, healthy family meals
