Description
Stuffed Cabbage Rolls with Ground Beef and Vegetables are a classic comfort food featuring tender cabbage leaves wrapped around a savory beef, rice, and veggie filling, baked in a rich tomato sauce. Nutritious, satisfying, and perfect for family meals.
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 the cabbage and separate leaves. Blanch for 2–3 minutes until softened. Drain and set aside.
- In a large bowl, combine ground beef, cooked rice, onion, carrot, 1 clove minced garlic, salt, pepper, and paprika. Mix well.
- Lay a cabbage leaf flat, place a spoonful of filling at the base, fold in sides, and roll tightly. Repeat with remaining leaves and filling.
- Heat olive oil in a saucepan. Sauté remaining garlic until fragrant. Add crushed tomatoes, tomato paste, herbs, salt, and pepper. Simmer for 10–15 minutes.
- Pour a layer of sauce in a baking dish. Arrange cabbage rolls seam-side down. Cover with remaining sauce.
- Cover dish with foil and bake at 350°F (175°C) for 1 hour until rolls are tender and fully cooked.
- Garnish with chopped parsley and serve hot.
Notes
- Use ground turkey or pork for variation.
- Freeze extra rolls in sauce for up to 2 months.
- Tightly roll and place seam-side down to prevent unraveling.
- Try quinoa instead of rice for a gluten-free version.
Nutrition
- Serving Size: 2 rolls with sauce
- Calories: 340
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg