Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, onions, and aromatic spices, baked in a rich tomato sauce. This comforting Eastern European-inspired dish is perfect for a hearty family dinner.
Ingredients
Scale
For the Cabbage Rolls
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
For the Sauce
- 1 can (8 oz) tomato sauce
- 1 cup beef or vegetable broth
Instructions
- Prepare the Cabbage: Boil the whole head of cabbage in a large pot of water for about 5 minutes until the outer leaves are softened and pliable. Carefully peel off the softened leaves and set them aside to cool.
- Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned and no longer pink. Add the chopped onion and minced garlic to the skillet and cook until softened and fragrant. Stir in the cooked rice, diced tomatoes, paprika, oregano, red pepper flakes if using, and season with salt and pepper. Mix thoroughly to combine all ingredients evenly.
- Assemble the Cabbage Rolls: Place a spoonful of the meat and rice mixture onto the center of each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides to create a neat roll. Arrange the rolls seam-side down in a baking dish, packing them snugly together.
- Bake: Pour the tomato sauce and broth evenly over the cabbage rolls in the baking dish. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour, allowing the flavors to meld and the rolls to cook through.
- Serve: Remove the cabbage rolls from the oven and let them rest for a few minutes before serving. Serve warm, spooning some of the sauce from the dish over the rolls.
Notes
- Boiling the cabbage leaves briefly helps prevent tearing and makes them easier to roll.
- You can substitute ground beef with ground turkey or pork for variation.
- Adjust spices to your heat preference by altering or omitting red pepper flakes.
- For gluten-free option, ensure rice and broth are gluten-free certified.
- Leftover rolls can be refrigerated for up to 3 days or frozen for longer storage.
