These stuffed cabbage rolls wrap ground beef and uncooked rice in softened cabbage leaves, then bake slowly in a tomato sauce with lemon juice and Worcestershire sauce. Keep the dish covered so the filling and cabbage can cook gently together.
Recipe Details
- Oven: 350°F (175°C)
- Bake: 1½–2 hours, until the rice, cabbage and meat are cooked
- Yield: about 12–15 rolls, depending on leaf size
Ingredients
Cabbage and Filling
- 1 large head cabbage
- 1 pound ground beef, or a mixture of ground beef and pork
- ½ cup uncooked rice
- 1 small onion, finely chopped
- 1 egg, beaten
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Tomato Sauce
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, with their juice
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
How to Make Stuffed Cabbage Rolls
Soften the cabbage leaves
Core the cabbage carefully and lower it into a large pot of boiling water. As the outer leaves become flexible, lift them away with tongs. Continue until you have about 12–15 large leaves. Let them cool enough to handle.
Mix the filling
Combine the raw ground meat, uncooked rice, onion, egg, garlic, salt, pepper and paprika. Mix just until evenly combined.
Wrap the rolls
Lay a leaf flat and add about 2 tablespoons of filling, adjusting for the leaf size. Fold the sides inward and roll from the thick end. Distribute the filling among the prepared leaves without packing it too tightly.
Add the sauce
Preheat the oven to 350°F (175°C). Mix all the sauce ingredients. Spread a thin layer in a large baking dish or Dutch oven, arrange the rolls seam-side down and pour the rest over them.
Bake covered and check the filling
Cover tightly with foil or a lid and bake for 1½–2 hours. Check occasionally and add a little water if the sauce is drying out. The cabbage and rice should be tender; check that the center of the meat filling reaches at least 160°F (71°C). Spoon sauce over the rolls to serve.
Tips and Common Mistakes
- Use softened leaves so they bend without tearing. Trim a thick central rib if it makes rolling difficult.
- Do not overfill the leaves; the uncooked rice needs room as it cooks.
- Keep the rolls covered and surrounded by sauce. Dry rice needs moisture to soften.
- Check a roll in the center of the dish rather than relying only on the appearance of the sauce.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in a covered container. Reheat with some sauce until the center reaches 165°F (74°C). You can prepare the leaves and sauce ahead and refrigerate them separately before assembling.
Frequently Asked Questions
Is the rice cooked before filling the leaves?
No. This recipe uses ½ cup uncooked rice. It cooks inside the rolls during the covered bake.
Why are my cabbage leaves splitting?
They may need more time in the hot water, or the thick rib may need trimming. Use flexible leaves and avoid overfilling.
Can I use beef and pork together?
Yes. The recipe allows a mixture totaling 1 pound. Check the cooked filling temperature before serving.