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Classic Homemade Stuffed Cabbage Rolls with Savory Beef and Rice Filling

Close-up of homemade cabbage rolls stuffed with meat, simmering in a rich tomato sauce in a white baking dish.
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Make traditional stuffed cabbage rolls with a savory beef and rice filling, baked in a tangy tomato sauce. This recipe is comforting, simple to prepare, and ideal for family dinners.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1/2 cup water (for sauce)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a large baking dish.
  2. Remove the core from the cabbage. Place the whole head of cabbage in a large pot of boiling water. Boil until the outer leaves are tender enough to peel away, about 5 to 10 minutes. Carefully remove the leaves as they soften. You will need about 12 large leaves. Trim the thick center vein from each leaf so it rolls easily.
  3. In a large bowl, combine the ground beef, uncooked rice, chopped onion, salt, pepper, and 1/4 cup of water. Mix the ingredients thoroughly with your hands.
  4. Place about 1/4 cup of the meat mixture onto the base of each cabbage leaf. Fold the sides of the leaf over the filling, then roll the leaf tightly from the stem end to the tip.
  5. Arrange the rolled cabbage rolls seam-side down in the prepared baking dish. Pack them snugly.
  6. In a separate bowl, whisk together the tomato sauce, brown sugar, white vinegar, and 1/2 cup of water to create the sauce.
  7. Pour the tomato sauce evenly over the cabbage rolls in the baking dish.
  8. Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes.
  9. Remove the foil and bake for an additional 15 minutes, allowing the sauce to thicken slightly. Let the cabbage rolls rest for 10 minutes before serving.

Notes

  • You can prepare these cabbage rolls completely ahead of time, cover them, and refrigerate them for up to 2 days before baking. Add about 15 minutes to the covered baking time if cooking directly from the refrigerator.
  • For an authentic Polish Golumpki flavor, substitute half the ground beef with ground pork.
  • If you prefer a quicker method, you can simmer the rolls on the stovetop in a Dutch oven instead of baking.

Nutrition

Find it online: https://completelyyummy.com/best-cabbage-rolls-savory-comfort-meal/