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Classic Beef and Rice Stuffed Cabbage Rolls in Tomato Sauce
A 91-minute Eastern European dinner for 4 — 520 calories per serving.
per serving, estimated
Tender cabbage leaves filled with seasoned ground beef and rice, rolled up and slow-simmered in a rich, tangy tomato sauce until deeply comforting.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1 green cabbage (whole head, outer leaves separated)
- 1¼ pounds ground beef (80/20)
- ½ cup long-grain white rice (uncooked)
- 1 yellow onion (finely diced, divided)
- 3 cloves garlic (minced)
- 1 egg (lightly beaten)
- 1 tablespoon worcestershire sauce
- 1 teaspoon sweet paprika
- ½ teaspoon dried thyme
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper
- 28 ounces crushed tomatoes (one 28-oz can)
- 2 tablespoons tomato paste
- ½ cup beef broth
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh flat-leaf parsley (chopped, for garnish) — optional
Steps
Every amount is written into the step where you use it.
- Bring a large pot of water to a boil. Core the head of green cabbage and carefully peel off 12 large outer leaves, then blanch them in the boiling water for 3–4 minutes until pliable. Transfer to a colander to drain and cool. 10 min
- In a large bowl, combine the ground beef, ½ cup uncooked rice, half the diced onion (reserve the other half for the sauce), 3 minced garlic cloves, 1 beaten egg, 1 tablespoon Worcestershire sauce, 1 teaspoon sweet paprika, ½ teaspoon dried thyme, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Mix until just combined — do not overwork. 6 min
- Heat 1 tablespoon olive oil in a large Dutch oven or deep oven-safe skillet over medium heat. Add the reserved diced onion and cook, stirring occasionally, for 5 minutes until softened. 5 min
- Stir in 2 tablespoons tomato paste and cook for 1 minute until it darkens slightly, then pour in the 28-oz can of crushed tomatoes, ½ cup beef broth, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Stir to combine, season with a pinch of salt, and bring to a gentle simmer. 5 min
- Lay a blanched cabbage leaf flat on your work surface. Place about ⅓ cup of the beef-and-rice filling near the base of the leaf, fold in the sides, and roll tightly away from you. Repeat with the remaining leaves and filling. 10 min
- Spoon about ½ cup of the sauce into the bottom of the Dutch oven to prevent sticking. Nestle the cabbage rolls seam-side down in a single layer (or snug double layer), then pour the remaining sauce evenly over the top. 3 min
- Cover the pot tightly and cook over low heat for 60 minutes, until the rice is fully cooked and the rolls are tender — the internal filling should be cooked through and the sauce should be rich and thickened. 60 min
- Remove from heat and let the rolls rest, covered, for 5 minutes before serving. 5 min
- Spoon the cabbage rolls onto plates or into shallow bowls, ladle plenty of sauce over each portion, and garnish with 2 tablespoons chopped fresh flat-leaf parsley if using. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.