Description
Stuffed Cabbages are tender cabbage leaves wrapped around a flavorful blend of seasoned ground beef, fluffy rice, onions, and spices, all baked in a sweet and tangy tomato sauce. This cozy, classic dish is perfect for hearty weeknight dinners or a make-ahead comfort meal.
Ingredients
1 large head green cabbage (12–14 large leaves)
1 pound ground beef
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 cups tomato sauce
1 tablespoon brown sugar
1 tablespoon vinegar (white or apple cider)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Bring a large pot of water to a boil. Remove 12–14 cabbage leaves from the head and trim the thick base vein of each. Boil leaves for 5 minutes until pliable, then drain and set aside to cool.
2. In a large bowl, mix ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika until just combined.
3. Place a spoonful of filling at the base of each cabbage leaf. Roll tightly, folding in the sides as you go. Repeat with remaining leaves and filling.
4. Preheat oven to 350°F (175°C). Mix tomato sauce with brown sugar and vinegar in a bowl.
5. Spread a small amount of sauce in the bottom of a baking dish. Arrange rolls seam-side down. Pour remaining sauce on top.
6. Cover tightly with foil and bake for 1 hour and 15 minutes until tender.
7. Let rest 5–10 minutes. Garnish with parsley if desired. Serve warm.
Notes
Make sure to trim the thick vein of each cabbage leaf to help it roll without tearing.
Don’t overmix the filling to keep it tender.
Use a combination of beef and pork for deeper flavor.
Nutrition
- Serving Size: 2 rolls
- Calories: 310
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Keywords: stuffed cabbage, comfort food, freezer-friendly