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Stuffed Cabbage Rolls

Classic cabbage rolls filled with a flavorful combination of seasoned ground beef, rice, and a savory tomato sauce, perfect for a cozy family dinner.

  • Total Time: 2 hours
  • Yield: 6 1x

Ingredients

Scale
  • 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

Instructions

  1. Bring a large pot of water to boil. Core the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable. Drain and set aside.
  2. In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and MSG if using. Mix well.
  3. Place about 2-3 tablespoons of the meat mixture onto the center of each cabbage leaf. Fold in the sides and roll up tightly.
  4. In a large baking dish, mix tomato sauce, beef broth, brown sugar, and lemon juice. Spread a thin layer on the bottom.
  5. Arrange the cabbage rolls seam side down in the dish. Pour remaining sauce over the rolls.
  6. Cover with foil and bake at 350°F (175°C) for 1 to 1.5 hours until the meat is cooked through and cabbage is tender.
  7. Remove foil and bake an additional 10 minutes to thicken the sauce if desired. Serve hot.

Notes

For extra flavor, adding a small amount of MSG enhances the taste as per the traditional recipe. Make sure to blanch the cabbage leaves just enough to make them pliable but not too soft to avoid tearing during rolling.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Method: Main Course
  • Cuisine: Eastern European

Nutrition

  • Calories: 350
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 75mg