If you’ve been searching for a hearty, comforting meal that wraps wholesome ingredients in a flavorful package, look no further than the Classic Cabbage Rolls with Ground Beef and Rice Recipe. This dish is a beautiful blend of tender cabbage leaves filled with a savory mixture of ground beef, rice, and herbs, all smothered in a rich tomato sauce that perfectly balances sweetness and tang. It’s a timeless recipe that combines simplicity with soul-satisfying depth, making it perfect for family dinners or special occasions where you want to impress without stress.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating these unforgettable cabbage rolls. From the fresh crunch of green cabbage to the aromatic herbs seasoning the beef, every component is essential and straightforward. Let’s break down what you’ll need:
- 15 ounces crushed tomatoes: Provides a slightly chunky texture and bright tomato flavor for the sauce.
- 16 ounces tomato sauce (two 8-ounce cans): Adds a smooth, rich base to complement the crushed tomatoes.
- 2 tablespoons packed light brown sugar: Brings a subtle sweetness that balances the acidity of the tomato.
- 1 tablespoon tomato paste: Deepens the tomato flavor and thickens the sauce.
- 1 tablespoon white vinegar: Adds a touch of brightness and tang to the sauce.
- ½ teaspoon garlic powder: Enhances the sauce with mild garlic notes without overpowering.
- ½ teaspoon salt: Essential for seasoning the sauce evenly.
- ¼ teaspoon black pepper: Adds a gentle hint of spice to the sauce.
- 1 head green cabbage: The star wrapper of the rolls, softened to tender perfection.
- 1 pound ground beef: The hearty protein base that gives each roll rich flavor and satisfying texture.
- ½ cup finely chopped yellow onion: Provides a sweet and savory bite mixed into the beef.
- 1 tablespoon dried parsley: Adds herbal freshness with every bite.
- 1 teaspoon dried oregano: Brings a classic Italian herbaceous note to the filling.
- 2 teaspoons minced garlic: Gives a punch of fresh garlic taste to the beef mixture.
- 1 teaspoon salt (for the filling): Ensures the filling is perfectly seasoned.
- ½ teaspoon black pepper (for the filling): Balances the filling with a slight heat.
- 1 cup cooked and cooled white rice: Adds heartiness and binds the filling together.
- ¼ cup reserved sauce from above: Keeps the filling moist and flavorful.
- 1 large egg, room temperature and lightly beaten: Acts as a binder to hold everything together in the filling.
- ½ teaspoon fresh dill, chopped: Infuses the filling with a subtle, refreshing herbal twist.
How to Make Classic Cabbage Rolls with Ground Beef and Rice Recipe
Step 1: Prepare the Tomato Sauce
Start by blending the crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper in a medium bowl. This sauce is the flavor heart of your cabbage rolls. Reserve ¼ cup of this mixture to incorporate into the filling later. Spread half a cup of the sauce evenly across the bottom of a 9 by 13-inch baking dish to create a tasty bed where your rolls will bake.
Step 2: Preheat Oven and Prepare Cabbage
Set your oven to 350°F (175°C), allowing it to come to temperature while you soften the cabbage leaves. Bring a large pot of water to a rolling boil, trim off the cabbage stem, and submerge the whole head for about 5 minutes. This step makes those leaves pliable enough to roll without cracking, which is essential for neat, sturdy cabbage rolls.
Step 3: Separate and Cool Leaves
Drain the cabbage well and let it cool enough to handle. Carefully peel off 12 of the largest outer leaves without tearing them and set them aside on paper towels to drain any excess water. If some leaves feel stubborn, keep the water boiling for a brief re-soak to soften them further.
Step 4: Cook the Meat Mixture
In a large skillet, cook ground beef with the chopped onion, parsley, oregano, minced garlic, salt, and pepper over medium-high heat until the beef is no longer pink and the onions soften, about 5 to 7 minutes. Drain any excess fat to keep the filling lean, then remove the pan from heat.
Step 5: Mix Filling Ingredients
Combine the cooked meat mixture with the cooled white rice, reserved ¼ cup of sauce, beaten egg, and chopped fresh dill. Stir gently until everything is distributed evenly. Let the filling cool slightly to make rolling easier and avoid steaming the cabbage leaves prematurely.
Step 6: Trim Cabbage Leaves and Fill
Trim the thick white stalk from the base of each cabbage leaf in a V shape using a sharp paring knife. This helps you roll the leaves tightly without tearing. Lay one leaf flat, spoon about ¼ cup of filling onto the top third, fold the top over the filling, then fold the sides in, and roll from the bottom like a burrito. Tuck edges firmly underneath to keep the filling contained as you roll.
Step 7: Arrange Rolls and Bake
Place each roll seam-side down in the baking dish atop your sauce layer. Once all rolls are arranged, pour the remaining sauce evenly over the top. Cover tightly with aluminum foil and bake the dish for 75 minutes, allowing that luscious sauce to soak through while the cabbage finishes softening.
Step 8: Rest Before Serving
When baking is complete, remove the foil and spoon additional sauce onto the rolls if needed to keep them moist and glossy. Let the cabbage rolls rest for 10 to 15 minutes—this helps the flavors settle and prevents burning your mouth when you dig in.
How to Serve Classic Cabbage Rolls with Ground Beef and Rice Recipe
Garnishes
Freshness is key to balance the rich flavors of the Classic Cabbage Rolls with Ground Beef and Rice Recipe. Sprinkle chopped fresh parsley or dill on top for a pop of color and herbal brightness. A dollop of sour cream on the side adds a creamy tang that pairs beautifully with the tomato sauce.
Side Dishes
These cabbage rolls shine best alongside simple sides. Creamy mashed potatoes, buttery egg noodles, or a crisp green salad with light vinaigrette provide complementary textures and flavors. Roasted root vegetables also make a hearty pairing that keeps the meal wholesome and satisfying.
Creative Ways to Present
To impress your guests, serve the rolls on a rustic wooden platter with sauce ladled around generously. Alternatively, individual servings in small cast iron skillets or ramekins bring a cozy flair. For a casual family gathering, present them arranged over rice or polenta, allowing extra sauce to soak in.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Cabbage Rolls with Ground Beef and Rice Recipe keep beautifully in the refrigerator for up to 4 days. Store them in an airtight container, making sure to include some of the sauce to prevent drying out. Reheat gently to maintain tenderness.
Freezing
If you want to save some for later, these cabbage rolls freeze wonderfully. Place them in a freezer-safe container with sauce and cover tightly. They’ll keep for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat cabbage rolls slowly in a covered skillet or microwave to keep them moist. Adding a little extra sauce or water while reheating helps preserve their silky texture and preserves that comforting, homemade taste.
FAQs
Can I use different types of meat instead of ground beef?
Absolutely! Ground pork, turkey, or a combination of meats can work well in this recipe. Just keep in mind the fat content varies and may affect the juiciness and flavor of your filling.
Do I need to cook the rice before mixing it into the filling?
Yes, the rice should be fully cooked and cooled before mixing with the meat. This ensures the rice is tender and the filling holds together properly without being mushy.
What if I can’t find fresh dill? Can I skip it?
Fresh dill adds a lovely touch, but if you don’t have it on hand, you can use dried dill sparingly or omit it. Fresh herbs provide the best flavor, but the recipe will still be delicious without it.
Is it possible to make this recipe vegetarian?
Definitely! Substitute the ground beef with cooked lentils or a plant-based ground “meat” alternative, and use vegetable broth or extra tomato sauce to keep things moist. The cabbage rolls will still be hearty and flavorful.
How do I prevent cabbage leaves from tearing when rolling?
Softening the cabbage in boiling water and carefully trimming the thick stalk from each leaf helps a lot. Taking your time with gentle handling and folding the leaves around the filling firmly but not too tightly will give you neat rolls without tears.
Final Thoughts
The Classic Cabbage Rolls with Ground Beef and Rice Recipe is truly one of those dishes that brings warmth, comfort, and nostalgia wrapped into one. With simple, wholesome ingredients handled with care, each bite delivers satisfying flavor and texture that feels like a hug from the inside. I hope you give this recipe a try and experience firsthand why it remains such a beloved staple on tables everywhere.
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Classic Cabbage Rolls with Ground Beef and Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Description
Delicious homemade cabbage rolls stuffed with a savory mixture of ground beef, rice, and herbs, baked in a rich tomato sauce. This hearty, comforting dish combines tender cabbage leaves with a flavorful filling, making it a perfect meal for family dinners.
Ingredients
Sauce
- 15 ounces crushed tomatoes (canned)
- 16 ounces tomato sauce (two 8-ounce cans)
- 2 tablespoons packed light brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling and Assembly
- 1 head green cabbage
- 1 pound ground beef
- ½ cup finely chopped yellow onion
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked and cooled white rice
- ¼ cup reserved sauce from above
- 1 large egg, room temperature and lightly beaten
- ½ teaspoon fresh dill, chopped
Instructions
- Prepare the sauce: In a medium bowl, combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper until fully integrated. Reserve ¼ cup of this sauce for the filling and spread ½ cup of the sauce in the bottom of a 9×13 inch baking dish. Set aside.
- Preheat oven: Set the oven to 350°F (175°C) to preheat while preparing other ingredients.
- Soften cabbage leaves: Bring a large pot of water to a rolling boil. Trim the stem from the cabbage and submerge the whole head in boiling water for 5 minutes to soften the leaves.
- Cool and separate leaves: Remove cabbage from water and place it in a colander to drain and cool. Keep the water hot for reheating tougher leaves if needed. Carefully separate 12 outer leaves without tearing and place them on paper towels to drain.
- Cook the ground beef mixture: Over medium-high heat, cook ground beef, chopped onion, dried parsley, oregano, minced garlic, salt, and pepper in a large skillet for 5-7 minutes until beef is no longer pink and onion is tender. Drain excess fat and remove from heat.
- Mix filling: Combine the cooked meat mixture with cooked rice, reserved ¼ cup sauce, beaten egg, and chopped dill until uniform. Allow to cool slightly before assembling the rolls.
- Prepare cabbage leaves for rolling: Using a sharp paring knife, cut out the tough stalk at the base of each cabbage leaf in a V shape to facilitate rolling.
- Assemble cabbage rolls: Lay a cabbage leaf flat and spoon approximately ¼ cup of filling into the top third of the leaf. Fold the top, then the sides inward, and roll tightly from the base like a burrito. Tuck edges securely to prevent opening during baking. Arrange each roll seam-side down in the prepared baking dish.
- Bake: Pour the remaining sauce evenly over the stuffed rolls. Cover the dish tightly with aluminum foil and bake in the preheated oven for 75 minutes at 350°F (175°C).
- Rest and serve: Remove the foil and spoon sauce over rolls if needed to keep them moist. Let the cabbage rolls rest for 10-15 minutes before serving to allow flavors to meld.
Notes
- To soften any tougher cabbage leaves that do not easily separate, briefly reheat them in the hot boiling water.
- The reserved ¼ cup of tomato sauce adds moisture and flavor to the filling, ensuring the rolls stay juicy.
- If desired, fresh herbs like parsley or dill can be adjusted for more flavor.
- Make sure to roll the cabbage leaves tightly and tuck edges well to prevent filling from spilling out during baking.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for longer storage.
