Beef Cabbage Rolls
Beef Cabbage Rolls
Ingredients
For the Cabbage
- 1 medium head green cabbage
For the Filling
- 2.2 lb ground beef, 80/20 works best
- 1 medium onion, finely diced
- 1 medium carrot, grated
- 1/2 cup white rice, parboiled
- 2 cloves garlic, minced
- 3 tablespoons fresh herbs, chopped (parsley or cilantro)
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1/2-1 teaspoon chili flakes or hot paprika, optional
For the Sauce
- 3/4 cup crushed tomatoes
- 3/4 cup beef broth or water
- 1/2 teaspoon salt
- 2 teaspoons sugar
To Serve (optional)
- sour cream
- fresh herbs
Instructions
- 1
Cut out the core of the cabbage. Place the whole head into boiling water and cook for 10 minutes, until the leaves soften and separate easily. Transfer to cold water and let cool.
⏱️ 15 min
- 2
Carefully peel off the leaves. Trim the thick center vein slightly so they’re easier to roll.
⏱️ 5 min - 3
Cook rice in boiling water for 6-7 minutes (it should be about half-cooked). Drain and let cool.
⏱️ 10 min - 4
In a skillet, sauté onion and grated carrot with a little oil for 2-3 minutes until soft and lightly golden. Let cool slightly.
⏱️ 5 min - 5
In a large bowl, mix ground beef, sautéed veggies, rice, garlic, herbs, salt, pepper, paprika, and chili. Mix gently - don’t overwork.
⏱️ 10 min
- 6
Place about 2-3 heaped tablespoons of filling onto each cabbage leaf. Roll tightly, tucking in the sides.
⏱️ 10 min
- 7
Mix crushed tomatoes, broth (or water), salt, and sugar. Warm slightly to dissolve everything.
⏱️ 5 min - 8
Arrange rolls seam-side down in a deep baking dish. Pour sauce over until mostly covered. Cover tightly with foil and bake at 400°F (200°C) for 40 minutes.
⏱️ 40 min•🌡️ 400
- 9
Remove foil, spoon sauce over the rolls, and bake uncovered for another 20 minutes until tender and lightly caramelized.
⏱️ 20 min•🌡️ 400 - 10
Serve hot with sour cream and fresh herbs.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Cabbage Rolls
For the Cabbage
- 1 medium head green cabbage
For the Filling
- 2.2 lb ground beef, 80/20 works best
- 1 medium onion, finely diced
- 1 medium carrot, grated
- 1/2 cup white rice, parboiled
- 2 cloves garlic, minced
- 3 tablespoons fresh herbs, chopped (parsley or cilantro)
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1/2-1 teaspoon chili flakes or hot paprika, optional
For the Sauce
- 3/4 cup crushed tomatoes
- 3/4 cup beef broth or water
- 1/2 teaspoon salt
- 2 teaspoons sugar
To Serve (optional)
- sour cream
- fresh herbs
Instructions
- 1
Cut out the core of the cabbage. Place the whole head into boiling water and cook for 10 minutes, until the leaves soften and separate easily. Transfer to cold water and let cool.
⏱️ 15 min - 2
Carefully peel off the leaves. Trim the thick center vein slightly so they’re easier to roll.
⏱️ 5 min - 3
Cook rice in boiling water for 6-7 minutes (it should be about half-cooked). Drain and let cool.
⏱️ 10 min - 4
In a skillet, sauté onion and grated carrot with a little oil for 2-3 minutes until soft and lightly golden. Let cool slightly.
⏱️ 5 min - 5
In a large bowl, mix ground beef, sautéed veggies, rice, garlic, herbs, salt, pepper, paprika, and chili. Mix gently - don’t overwork.
⏱️ 10 min - 6
Place about 2-3 heaped tablespoons of filling onto each cabbage leaf. Roll tightly, tucking in the sides.
⏱️ 10 min - 7
Mix crushed tomatoes, broth (or water), salt, and sugar. Warm slightly to dissolve everything.
⏱️ 5 min - 8
Arrange rolls seam-side down in a deep baking dish. Pour sauce over until mostly covered. Cover tightly with foil and bake at 400°F (200°C) for 40 minutes.
⏱️ 40 min•🌡️ 400 - 9
Remove foil, spoon sauce over the rolls, and bake uncovered for another 20 minutes until tender and lightly caramelized.
⏱️ 20 min•🌡️ 400 - 10
Serve hot with sour cream and fresh herbs.
⏱️ 1 min