Beef and Rice Stuffed Cabbage Rolls Recipe

Introduction

This Beef and Rice Stuffed Cabbage Rolls Recipe is the perfect comfort food for a busy weeknight. Tender cabbage leaves are filled with a savory mixture of ground beef and rice, then simmered in a rich tomato sauce. It’s a hearty, satisfying meal that’s easier to make than you might think. For another delicious cabbage dish, try this Easy Fried Cabbage Recipe – Simple & Delicious.

Ingredients

These savory Beef and Rice Stuffed Cabbage Rolls feature tender cabbage leaves wrapped around a hearty filling of seasoned ground beef and fluffy rice, all simmered in a tangy tomato sauce that fills your kitchen with comforting aromas.

• 1 large head cabbage
• 1 pound ground beef
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon MSG (optional)
• 2 cups tomato sauce
• 1 cup beef broth
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice

Timing

Prep Time	30 minutes
Cook Time	1 hour
Total Time	1 hour 30 minutes

Context: This streamlined Beef and Rice Stuffed Cabbage Rolls recipe is approximately 20% faster than similar traditional recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cabbage Leaves

Bring a large pot of water to boil. Carefully remove the core from a large head of cabbage and submerge it in the boiling water. Cook for 5-7 minutes until the outer leaves are pliable and peel away easily.

Use tongs to remove the softened leaves and transfer them to a bowl of ice water to stop the cooking process. Pat the leaves dry with paper towels before filling.

Step 2 — Make the Filling

In a large bowl, combine 1 pound of ground beef, 1 cup of cooked rice, 1 finely chopped onion, 2 minced garlic cloves, 1 egg, and your preferred seasonings like salt, pepper, and paprika.

Mix everything thoroughly with your hands until well combined. The egg helps bind the ingredients, ensuring your Beef and Rice Stuffed Cabbage Rolls hold their shape during cooking.

Step 3 — Assemble the Rolls

Place a cabbage leaf flat on your work surface. Spoon about ¼ cup of the beef and rice mixture onto the bottom center of the leaf. Fold the bottom over the filling, then fold in the sides, and roll up tightly.

Repeat with remaining leaves and filling. Arrange the rolls seam-side down in your baking dish to prevent them from unrolling during cooking.

Step 4 — Prepare the Cooking Sauce

In a medium saucepan, combine one 15-ounce can of tomato sauce, one 14.5-ounce can of diced tomatoes, 1 tablespoon of brown sugar, and 2 tablespoons of lemon juice. Bring to a simmer over medium heat.

Taste and adjust seasoning as needed. The acid from the tomatoes and lemon juice balances the richness of the beef filling perfectly.

Step 5 — Arrange and Sauce the Rolls

Place your assembled Beef and Rice Stuffed Cabbage Rolls snugly in a single layer in a 9×13 inch baking dish. Pour the prepared tomato sauce evenly over the rolls, making sure they’re completely covered.

If any rolls are exposed, they may dry out during baking. Cover the dish tightly with aluminum foil to trap steam and ensure tender results.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the covered cabbage rolls for 1 hour and 15 minutes. The internal temperature should reach 160°F (71°C) when tested with a meat thermometer.

The beef will be fully cooked and the cabbage leaves will be tender. The sauce should be bubbly and slightly thickened around the edges of the dish.

Step 7 — Rest and Serve

Remove the baking dish from the oven and let the Beef and Rice Stuffed Cabbage Rolls rest for 10 minutes before serving. This allows the filling to set and makes them easier to handle.

Serve warm, spooning extra sauce from the baking dish over each portion. These stuffed cabbage rolls pair wonderfully with crusty bread or a simple green salad.

Nutritional Information

Calories	285
Protein	18g
Carbohydrates	22g
Fat	12g
Fiber	3g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey or Chicken — Lighter protein option that maintains the savory flavor profile of traditional Beef and Rice Stuffed Cabbage Rolls.
• Cauliflower Rice — Lower-carb alternative that absorbs the tomato sauce flavors beautifully while reducing overall calories.
• Quinoa Instead of Rice — Adds complete protein and fiber while keeping the traditional stuffed cabbage texture.
• Plant-Based Ground — Excellent dairy-free and vegan option that mimics the texture of traditional beef filling.
• Collard Greens Wrappers — Sturdier leaves with more nutrients than cabbage, perfect for those seeking extra vitamins.
• Low-Sodium Tomato Sauce — Simple swap that significantly reduces sodium content without compromising the classic stuffed cabbage flavor.
• Brown Rice — Whole grain alternative that adds fiber and nutrients to your Beef and Rice Stuffed Cabbage Rolls.
• Greek Yogurt Topping — Lighter, protein-rich alternative to sour cream for serving your stuffed cabbage rolls.

Serving Suggestions

• Pair with crusty bread to soak up the flavorful tomato sauce
• Serve alongside roasted root vegetables like carrots or parsnips
• Accompany with a crisp green salad with light vinaigrette
• Perfect for holiday gatherings and Sunday family dinners
• Create an elegant presentation by arranging rolls in a circular pattern
• Garnish with fresh parsley and a dollop of sour cream
• Excellent for meal prep – these freeze and reheat beautifully

These Beef and Rice Stuffed Cabbage Rolls make a satisfying main course that pairs well with both casual and formal side dishes, making them versatile for various dining occasions.

Common Mistakes to Avoid

• Mistake: Using tough cabbage leaves that tear easily. Fix: Blanch the whole head until outer leaves are pliable but not mushy.
• Mistake: Overfilling the Beef and Rice Stuffed Cabbage Rolls, causing bursting. Fix: Use about 2 tablespoons of filling per leaf, leaving room to fold.
• Mistake: Underseasoning the beef and rice mixture. Fix: Taste the raw filling and adjust salt, pepper, and herbs before rolling.
• Mistake: Skipping the sear on the rolls before baking. Fix: Briefly pan-sear seams to seal and enhance flavor.
• Mistake: Cooking in a dry pan, leading to tough rolls. Fix: Always cover rolls with sauce or broth to steam while baking.
• Mistake: Using freshly cooked rice, which becomes gummy. Fix: Cool cooked rice completely or use slightly undercooked rice.
• Mistake: Rolling too tightly, squeezing out filling during cooking. Fix: Roll snugly but allow space for rice expansion.
• Mistake: Not simmering long enough for flavors to meld. Fix: Cook low and slow for at least 1 hour until tender.
• Mistake: Serving immediately, so rolls fall apart. Fix: Let Beef and Rice Stuffed Cabbage Rolls rest 10–15 minutes to set.

Storing Tips

• Fridge: Store leftover Beef and Rice Stuffed Cabbage Rolls in an airtight container for up to 4 days.
• Freezer: Wrap individual rolls tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
• Reheat: Thaw frozen rolls in the refrigerator overnight. Reheat in a covered baking dish at 350°F until the internal temperature reaches 165°F, about 25-30 minutes.

Always use a food thermometer to ensure your Beef and Rice Stuffed Cabbage Rolls reach a safe internal temperature of 165°F when reheating.

Conclusion

We hope you enjoy making and eating these comforting Beef and Rice Stuffed Cabbage Rolls. If you try this recipe, please leave a comment and rating below. For more quick and delicious meal ideas, check out our Best Okra Patties Recipe and Coconut Curry Lentil Soup. Don’t forget to subscribe for more recipes!

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FAQs

Can I prepare Beef and Rice Stuffed Cabbage Rolls ahead of time?

Yes, you can assemble the Beef and Rice Stuffed Cabbage Rolls a day in advance. Cover and refrigerate them before baking. You may need to add a few extra minutes to the baking time if starting from cold.

What is the best way to soften cabbage leaves for rolling?

Boil the whole head of cabbage for a few minutes until the outer leaves are pliable. Carefully peel them off and return the cabbage to the water to soften more inner leaves. This method makes the leaves easy to roll without tearing for your Beef and Rice Stuffed Cabbage Rolls.

Can I use a different type of meat in this recipe?

Yes, ground turkey, chicken, or pork are excellent substitutes for beef. The cooking time remains the same. Each option will give your Beef and Rice Stuffed Cabbage Rolls a unique flavor profile.