Ground Beef and Rice Stuffed Cabbage Rolls

How to Make Ground Beef and Rice Stuffed Cabbage Rolls

1. Prep the cabbage

   Remove any damaged outer leaves from the cabbage and slice a deep cone around the core with a sharp knife.

   Place the whole head in a large pot of boiling salted water and simmer until leaves loosen, about 8 minutes.

   Lift the cabbage to a tray, peel off tender leaves, and stack them, stopping when the inner leaves feel tight.

   Trim the thick rib on each leaf with a small V cut so the leaf folds easily without tearing.

2. Make the tomato sauce and preheat the oven

   Heat 1 tablespoon olive oil in a medium pot over medium heat and add the red onion with a pinch of salt.

   Cook, stirring often, until the onion softens and turns translucent, about 5 minutes, then stir in the garlic.

   Stir in the tomato paste, oregano, basil, smoked paprika, salt, and pepper, and cook until fragrant, about 1 minute.

   Pour in the crushed tomatoes and beef broth, bring to a gentle simmer, and cook uncovered for 10 to 15 minutes.

   Taste and adjust the salt if needed, then turn off the heat and set the sauce aside to cool slightly.

   While the sauce simmers, heat your oven to 350 degrees F so it is ready for baking later.

3. Mix the beef and rice filling

   In a skillet, warm olive oil over medium heat and add the yellow onion with a good pinch of salt.

   Cook until the onion softens and turns golden at the edges, about 5 minutes, then stir in the minced garlic.

   Add the tomato paste, paprika, dried parsley, dried thyme, salt, pepper, and beef bouillon powder, and cook 1 minute.

   Scrape the mixture into a large bowl and let it cool a few minutes so it will not cook the beef.

   Add the ground beef and uncooked white rice to the bowl and gently mix with clean hands until evenly combined.

4. Fill and roll the cabbage leaves

   Lightly oil a large baking dish, then spread a thin layer of tomato sauce over the bottom to coat.

   Lay one cabbage leaf flat on a board, rib side up, and place 2 tablespoons filling near the stem end.

   Fold the sides of the leaf over the filling, then roll up tightly from the stem end to the top.

   Tuck the seam under and place each roll seam side down in the prepared baking dish, leaving them snug.

   Continue with remaining leaves and filling, stacking a second layer of rolls if needed, still keeping seams facing down.

5. Cover with sauce and bake

   Pour about one cup of tomato sauce over and between the rolls, then spoon the rest evenly over the top.

   Cover the dish tightly with foil so steam stays trapped inside and helps cook the rice and cabbage.

   Bake for 75 to 90 minutes, until the cabbage is very tender and the rice and beef are fully cooked.

6. Rest, garnish, and serve

   Remove the foil for the last 10 minutes if you like a slightly thicker sauce and lightly caramelized tops.

   Let the cabbage rolls rest 10 to 15 minutes out of the oven so the juices settle before serving.

   Serve hot with extra sauce spooned over each roll, and garnish with more dried parsley or fresh herbs if you like.