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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

Two hearty cabbage rolls filled with meat, smothered in rich tomato sauce, served on a white plate.
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Make these classic stuffed cabbage rolls for a comforting dinner. Tender cabbage leaves wrap a savory filling of ground beef and rice, all baked in a rich tomato sauce. This recipe brings traditional flavor to your family table.

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 or beef broth
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare the cabbage: Carefully remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Boil for 5 to 10 minutes until the outer leaves are pliable enough to peel off without tearing. Remove leaves as they soften, setting aside about 12 large leaves. Cool the leaves completely.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add ground beef to the skillet and cook, breaking it up, until browned. Drain off any excess fat.
  4. In a bowl, combine the cooked beef mixture, cooked rice, salt, and pepper. Mix well.
  5. Assemble the rolls: Lay a cabbage leaf flat. Trim any thick center rib so the leaf rolls easily. Place about 1/4 cup of the filling near the base of the leaf. Fold the sides in, then roll tightly from the base to the tip. Repeat with remaining leaves and filling.
  6. Prepare the sauce: In a 9×13 inch baking dish, mix the tomato sauce, water or broth, brown sugar, and apple cider vinegar. Stir to combine.
  7. Arrange the cabbage rolls seam-side down snugly in the baking dish over the sauce. Pour any remaining sauce over the top of the rolls.
  8. Bake: Cover the dish tightly with foil. Bake at 350°F (175°C) for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
  9. Let the cabbage rolls rest for 10 minutes before serving.

Notes

  • You can use leftover cooked rice for this recipe.
  • For a tangier sauce, increase the apple cider vinegar to 1 1/2 teaspoons.
  • If you prefer a quicker method, try an unstuffed cabbage roll skillet instead of rolling each one.

Nutrition

Find it online: https://spoonswirl.com/classic-cabbage-rolls-ground-beef-rice-recipe/