Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Ingredients: 5½ oz White Rice; 2¾ lb Cabbage; 1¾ lb Canned Tomatoes; 2 tbsp Apple Cider Vinegar; 1¼ tbsp Brown Sugar; 1½ tsp Salt; 1¼ lb Ground Beef; 1 Onion; 2 cloves Garlic; ½ tsp Black Pepper

By Eatpace

Tender cabbage leaves wrap a beef and rice filling under a sweet-sour tomato sauce. Bake the rolls ahead and reheat individual portions for dinner or lunch.

Total: 95 min; 30 prep · 65 cook
Serves: 4; Scale it below
Calories: 602; kcal per serving
Protein: 37g; per serving

Plan this dinner Jump to recipe

Cabbage rolls filled with beef and rice, served in tomato sauce.

95 min

Method

7 steps Oven 375°F 30 min prep · 65 min cook

Prep

Step 1. Bring White Rice and Water to a boil in a small saucepan. Cover and cook over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand covered for 10 minutes.
Step 2. Meanwhile, lower Cabbage into a large pot of boiling water. Peel off leaves with tongs as they soften, about 8 minutes; drain and cool. Trim the thick ribs flat, keeping the leaves intact.
Step 3. Heat the oven to 375°F (190°C). Stir Canned Tomatoes, Apple Cider Vinegar, Brown Sugar, and one-third of the Salt in a bowl. Spread a thin layer of sauce in a baking dish.
Step 4. Fluff the rice and spread it on a plate to cool slightly. Mix Ground Beef, Onion, Garlic, Black Pepper, and the rest of the Salt with the rice in a bowl.

Cook

Step 5. Divide the filling among the cabbage leaves. Fold in the sides and roll from the stem end; arrange seam-side down in the dish. Spoon the remaining sauce over the rolls and cover tightly with foil.
Step 6. Bake until the cabbage is tender and the filling is cooked through with no pink inside, about 50 minutes. Check the center of a roll with a thermometer.

Finish & serve

Step 7. Let the rolls rest for 5 minutes, then serve with the sauce spooned over them.

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Tips

Good to know

The center of the beef filling should reach 160°F on an instant-read thermometer.

Swap it

Use 93% lean ground turkey instead of beef and cook the filling to 165°F.

Leftovers

Refrigerate rolls and sauce within 2 hours for up to 4 days, then reheat until steaming hot.

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