Description
Stuffed Cabbage Rolls with Ground Beef and Vegetables are a hearty dish where tender cabbage leaves are filled with a seasoned beef, rice, and vegetable mixture, then baked in savory tomato sauce. Perfect for family dinners and meal prep.
Ingredients
Units
Scale
- 1 large green cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 medium carrot, grated
- 3 cloves garlic, minced (divided)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried herbs (thyme, oregano, or Italian seasoning)
- Fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of water to a boil. Core and separate cabbage leaves. Blanch for 2–3 minutes until softened. Drain and set aside.
- In a bowl, combine ground beef, cooked rice, onion, grated carrot, 1 clove garlic, salt, pepper, and paprika. Mix well.
- Place a spoonful of filling on a cabbage leaf, fold in sides, and roll tightly. Repeat with remaining leaves and filling.
- Heat olive oil in a saucepan. Sauté remaining garlic, then add crushed tomatoes, tomato paste, dried herbs, salt, and pepper. Simmer 10–15 minutes.
- Pour some sauce into a baking dish. Arrange cabbage rolls seam-side down and cover with remaining sauce.
- Cover dish with foil and bake at 350°F (175°C) for 1 hour until rolls are tender and cooked through.
- Garnish with fresh parsley and serve hot.
Notes
- Use ground turkey or pork for variation.
- Freeze individual rolls in sauce for up to 2 months.
- Use quinoa instead of rice for a gluten-free option.
- Tightly roll and place seam-side down to avoid unraveling.
Nutrition
- Serving Size: 2 rolls with sauce
- Calories: 330
- Sugar: 7g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg