Absolutely — here’s a classic, comforting version of beef stuffed cabbage rolls with tender cabbage, savory beef-and-rice filling, and tomato sauce.
Classic Beef Stuffed Cabbage Rolls
Serves: 6
Prep: 30 minutes
Cook: 1 hour 30 minutes
Ingredients
Cabbage rolls
- 1 large green cabbage
- 1 lb (450 g) ground beef
- 1/2 cup uncooked long-grain white rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 2 tbsp chopped fresh parsley
Tomato sauce
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (8 oz / 225 g) tomato sauce
- 1 tbsp brown sugar
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
Instructions
- Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the cabbage core and place the whole cabbage in the water. As the leaves soften, peel them off with tongs. Continue until you have about 12–14 good-sized leaves.
- Prepare the filling: Mix the ground beef, uncooked rice, onion, garlic, egg, salt, pepper, paprika, Worcestershire sauce, and parsley in a large bowl.
- Make the sauce: Combine the crushed tomatoes, tomato sauce, brown sugar, paprika, salt, pepper, and beef broth.
- Roll the cabbage: Place about 2–3 tablespoons of filling near the bottom of each cabbage leaf. Fold the sides inward and roll tightly, like a burrito.
- Arrange: Spread a little tomato sauce over the bottom of a large baking dish or Dutch oven. Place the cabbage rolls seam-side down in a snug layer. Pour the remaining sauce over them.
- Bake: Cover tightly with a lid or foil and bake at 350°F (175°C) for about 1½ hours, until the cabbage is tender and the beef is fully cooked.
- Rest and serve: Let the rolls rest for 10 minutes. Spoon plenty of tomato sauce over each roll and garnish with parsley.
Tip: For especially tender, flavorful rolls, cook them low and slow. You can also prepare them a day ahead—the flavor is even better after the rolls sit overnight in the sauce.