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