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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

Close-up of two cabbage rolls, one cut open revealing the ground meat and rice filling, topped with red tomato sauce.
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You will love this classic stuffed cabbage rolls recipe. We wrap a savory mix of ground beef, rice, and spices in tender cabbage leaves, then bake them in a rich tomato sauce for a comforting dinner.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water (for sauce)
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage head. Submerge the whole head in boiling water for 5 to 10 minutes until the outer leaves are pliable. Remove the head and let it cool slightly. Gently peel off 12 to 14 large outer leaves, trimming the thick center vein from each leaf so it rolls easily.
  2. Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, salt, and pepper. Mix everything together well with your hands until just combined. Do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture near the base of the leaf. Fold the sides of the leaf inward over the filling, then roll the leaf tightly away from you, creating a compact roll. Repeat with the remaining leaves and filling.
  5. Make the sauce: In a medium bowl, whisk together the tomato sauce, water, brown sugar, and Worcestershire sauce.
  6. Bake the rolls: Preheat your oven to 350°F (175°C). Arrange the cabbage rolls seam-side down in a 9×13 inch baking dish. Pour the tomato sauce evenly over the rolls.
  7. Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes to let the sauce thicken slightly.
  8. Let the rolls rest for 10 minutes before serving hot with extra sauce.

Notes

  • For easier leaf removal, you can microwave the whole head of cabbage for 5-7 minutes instead of boiling.
  • You can substitute half the ground beef with ground pork or Italian sausage for a richer flavor profile.
  • This recipe freezes well; assemble the rolls, place them in a freezer-safe dish with sauce, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Find it online: https://tasteportfolio.com/cabbage-rolls-classic-homemade-ground-beef-rice/