Ground Beef and Rice Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls
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Ratings (23)
  • Total: 2 hrs
  • Prep: 30 mins
  • Cook: 90 mins
  • Yield: 12 cabbage rolls (serves 12)
Nutritional Guidelines (per serving)
381 Calories
23g Fat
24g Carbs
22g Protein
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Nutrition Facts
Servings: 12 cabbage rolls (serves 12)
Amount per serving
Calories 381
% Daily Value*
Total Fat 23g 29%
Saturated Fat 12g 62%
Cholesterol 108mg 36%
Sodium 722mg 31%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Protein 22g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This stuffed cabbage rolls recipe is an Italian-American twist on an Eastern European classic. In addition to savory beef, the rice in the stuffing soaks up all the delicious flavors as the cabbage rolls slowly braise.

Ingredients

  • 1 1/2 pound ground beef
  • 3/4 cup raw long grain rice
  • 1 egg (beaten)
  • 1 bunch parsley (Italian, chopped)
  • 4 cloves garlic (minced)
  • 1 stick butter (melted)
  • 2 tsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 large green cabbage (core removed)
  • 4 cups beef broth
  • 2 cups water
  • 1 can (28 oz.) crushed tomatoes
  • 1 yellow onion (sliced)

Steps to Make It

In a large mixing bowl, combine the ground beef, rice, egg, parsley, garlic, salt, black pepper, cayenne pepper, butter and Worcestershire sauce. Mix very well with your hands or a wooden spoon until completely combined. Cover and refrigerate until needed.

Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water, and into a bowl of cold water. You'll need about 12 large leaves. Reserve the rest of the cabbage.

When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don't roll too tightly. In a saucepan, stir together the beef broth, water, and tomato, and bring to a simmer over medium-high heat.

Cover the bottom of a large Dutch oven or another deep roasting pan (with a lid) with some of the leftover cabbage leaves.

Place 6 of the cabbage rolls in. Top with the onions and 1/2 of the hot tomato mixture. Top this layer, the last 6 rolls and the rest of the tomato mixture. Cover with any remaining leftover cabbage leaves. If needed, add water so that the cabbage rolls are covered by about an inch of liquid.

Cover and bake in a 350 F degree oven for 1 hour 15 minutes. Remove from the oven and use a fork to test one of the rolls to see if the rice is cooked. If it needs more time, add more water, cover and cook for another 15-20 minutes, or until the rice is tender. When done, remove and let rest covered for 30 minutes before serving.