Ground Beef and Rice Stuffed Cabbage Rolls Recipe

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 02/20/22
Stuffed Cabbage Rolls
Charles Groux/Photodisc/Getty Images
Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 12 servings
Yield: 12 cabbage rolls
Nutrition Facts (per serving)
299 Calories
18g Fat
15g Carbs
20g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 299
% Daily Value*
Total Fat 18g 24%
Saturated Fat 9g 44%
Cholesterol 86mg 29%
Sodium 912mg 40%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 20g
Vitamin C 49mg 245%
Calcium 109mg 8%
Iron 3mg 17%
Potassium 708mg 15%
*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 pounds ground beef

  • 3/4 cup long-grain rice, uncooked

  • 1 large egg, beaten

  • 1 bunch Italian parsley, chopped

  • 4 cloves garlic, minced

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon cayenne pepper

  • 1/2 cup (4 ounces) unsalted butter, melted

  • 2 teaspoons Worcestershire sauce

  • 1 head green cabbage, core removed

  • 4 cups beef broth

  • 2 cups water

  • 1 (28-ounce) can crushed tomatoes

  • 1 yellow onion, sliced

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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.

  5. In a saucepan, stir together the beef broth, water, and tomato, and bring to a simmer over medium-high heat.

  6. When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs.

  7. 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.

  8. 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.

  9. 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.

  10. Cover and bake in a 350 F oven for 1 hour 15 minutes.

  11. 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 to 20 minutes, or until the rice is tender. When done, remove and let rest covered for 30 minutes before serving.