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Easy Stuffed Cabbage Rolls

Easy Stuffed Cabbage Rolls

These cozy cabbage rolls are packed with savory beef and rice, then simmered in a tangy tomato sauce until tender.
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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6

Ingredients
 

Main Ingredients

  • 2 lb green cabbage cored; leaves separated
  • 1.5 lb ground beef 85–90% lean
  • 0.5 cup long-grain white rice uncooked
  • 1 cup yellow onion, chopped finely chopped
  • 1.5 tbsp garlic, minced
  • 0.25 cup fresh parsley, chopped divided use
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp sweet paprika
  • 0.5 tsp dried oregano
  • 2.5 cup tomato sauce
  • 1 cup diced tomatoes with juices
  • 2 tbsp tomato paste
  • 1.5 cup beef broth low-sodium
  • 1 tsp brown sugar
  • 2 tsp white vinegar
  • 1 tbsp Worcestershire sauce

Instructions

Preparation Steps

  • Boil a large pot of salted water. Core the cabbage and submerge it. Peel off softened leaves with tongs as they loosen; drain well.
  • Trim the thick rib on each leaf by shaving it flat so the leaf stays intact and flexible.
  • Warm olive oil in a skillet over medium heat. Cook onion until translucent, about 5 minutes. Stir in garlic for 30 seconds. Let cool.
  • Mix the filling: in a bowl combine ground beef, uncooked rice, cooled onion-garlic mixture, half the parsley, 1 tsp salt, pepper, paprika, and oregano.
  • Whisk the sauce: in another bowl combine tomato sauce, diced tomatoes, tomato paste, beef broth, brown sugar, vinegar, Worcestershire, and a pinch of salt and pepper.
  • Spread about 1 cup of the sauce in the bottom of a heavy pot or Dutch oven.
  • Fill and roll: place a cabbage leaf on a board, add about 1/3 cup filling near the stem end, fold sides in, and roll up firmly.
  • Arrange rolls seam-side down in the pot. Pour remaining sauce evenly over the top.
  • Bring to a gentle simmer over medium heat. Cover, reduce to low, and cook until rice and beef are cooked through, 75–80 minutes.
  • Rest 10 minutes. Spoon extra sauce over the rolls and finish with the remaining parsley.

Notes

Variation: Swap in ground turkey and use chicken broth for a lighter take. For a brighter sauce, replace the vinegar with 1 tbsp fresh lemon juice and add a pinch of red pepper flakes.
Make-ahead: Assemble the rolls up to a day in advance, cover, and refrigerate. Add 5–10 extra minutes to the cook time. Leftovers reheat well; keep chilled up to 4 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Stuffed Cabbage Rolls flavors. All ingredient ratios and instructions are independently developed.