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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

A plate of homemade cabbage rolls covered in rich tomato sauce, one cut open showing the savory ground meat filling.
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Make comforting, traditional stuffed cabbage rolls filled with savory ground beef and rice, baked in a rich tomato sauce. This recipe combines tested methods with flavor secrets for a satisfying family dinner.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 cup water or beef broth

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Cook for 10 to 15 minutes until the outer leaves are pliable. Remove the head and carefully peel off 12 to 14 large outer leaves. Set aside to cool.
  2. Make 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 large bowl, combine the cooked beef mixture, uncooked rice, salt, pepper, and thyme. Mix well.
  5. Prepare the sauce: In a separate bowl, mix together the crushed tomatoes, tomato sauce, brown sugar, and apple cider vinegar.
  6. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the meat and rice mixture near the base of the leaf. Fold the sides over the filling, then roll up tightly from the base to the tip. Repeat with remaining leaves and filling.
  7. Arrange the rolls: Place half of the sauce mixture in the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down over the sauce. Pour the remaining sauce over the top of the rolls. Add 1 cup of water or broth around the edges of the dish.
  8. Bake: Cover the dish tightly with foil. Bake at 350°F for 1 hour and 30 minutes. Remove the foil for the last 15 minutes of baking if you prefer a slightly thicker sauce.
  9. Let the cabbage rolls rest for 10 minutes before serving.

Notes

  • For easier leaf removal, you can microwave the whole cabbage head for 5-7 minutes instead of boiling.
  • If you like a tangier sauce, Ethan suggests adding an extra teaspoon of apple cider vinegar to the sauce mixture.
  • These homemade cabbage rolls freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

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