Hearty Beef and Rice Cabbage Rolls Recipe

Introduction

Hearty Beef and Rice Cabbage Rolls are a comforting meal packed with savory flavors and tender textures. Wrapped in soft cabbage leaves and simmered in a tangy tomato sauce, this dish is perfect for family dinners or special occasions.

Ingredients

• For the Tangy Tomato Covering:
• 2 dessert spoons fine olive oil
• ½ cup finely diced yellow globe onion
• 1 teaspoon mashed garlic clove
• 1 teaspoon flaked dried crushed red chili peppers
• 1 (28-ounce) tin fire-roasted tomatoes, do not drain liquid
• 1 (15-ounce) tin plain tomato purée
• Culinary crystal salt and ground black pepper to taste
• 2 soup spoons packed brown sugar
• 1 soup spoon quality red wine vinegar
• For the Cabbage Parcels:
• 2 pounds 80/20 lean/fat ratio minced beef
• 1½ cups prepared cooled white rice
• ½ cup finely diced yellow globe onion
• 2 teaspoons mashed garlic clove
• 1 teaspoon culinary crystal salt
• ½ teaspoon ground black pepper
• 1 teaspoon ground cumin spice
• 1 teaspoon dried Italian herb blend
• ¼ cup fresh green parsley, finely chopped
• 2 beaten chicken eggs
• 1 complete globe cooking cabbage
• Non-stick cooking aerosol for the dish

Instructions

1. Step 1: Craft the Tomato Sauce. Warm olive oil in a large pot over medium heat. Add diced onion and cook gently until clear and soft.
2. Step 2: Add mashed garlic and crushed red chili peppers. Cook together with the onion for about one minute until fragrant.
3. Step 3: Pour in fire-roasted tomatoes and tomato purée. Season with salt, pepper, and Italian herbs. Stir well and cook for four minutes.
4. Step 4: Stir in brown sugar and red wine vinegar. Increase heat slightly to simmer gently.
5. Step 5: Let the sauce cook for fifteen minutes, stirring occasionally. Set aside when done.
6. Step 6: Blanch the Cabbage. Bring a large pot of water to a boil. Submerge the whole cabbage head and soak for 7–8 minutes until leaves are flexible.
7. Step 7: Remove cabbage and let cool slightly. Carefully separate twelve of the largest outer leaves.
8. Step 8: In a large bowl, combine minced beef, cooled rice, diced onion, garlic, salt, pepper, cumin, Italian herbs, parsley, and beaten eggs. Mix thoroughly by hand.
9. Step 9: Lay each cabbage leaf flat and trim the thick central vein from the base of the leaf to ease rolling.
10. Step 10: Place a portion of filling lengthwise along the center of each leaf. Fold in the sides and roll tightly from base to tip, forming neat parcels.
11. Step 11: Preheat oven to 350°F (175°C). Spray a 9″x13″ baking dish with non-stick aerosol.
12. Step 12: Spread half the tomato sauce evenly on the bottom of the dish. Arrange cabbage rolls seam side down in the dish.
13. Step 13: Pour remaining sauce over the rolls, covering them completely. Seal the dish tightly with foil.
14. Step 14: Bake in preheated oven for 1 hour 30 minutes, until cabbage is tender and meat fully cooked.
15. Step 15: Remove foil, garnish as desired, and serve warm.

Tips & Variations

• Use jasmine or basmati rice for a fragrant touch to the filling.
• For extra depth, sauté the filling mixture briefly before assembling rolls.
• Substitute minced beef with ground turkey or lamb for a different twist.
• Add a splash of Worcestershire sauce to the filling for added umami.
• Leftover rolls can be reheated gently covered in the oven to preserve moisture.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. Rolls can also be frozen for up to 2 months; thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice in the filling?

Yes, using cooled, pre-cooked rice is essential as it blends well with the raw beef and prevents the rolls from becoming mushy.

How do I prevent the cabbage leaves from tearing when rolling?

Blanching the whole cabbage sufficiently softens the leaves. Also, trimming the thick central vein helps make the leaves more pliable for rolling without tearing.

Hearty Beef and Rice Cabbage Rolls Recipe

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4.7 from 113 reviews

Hearty Beef and Rice Cabbage Rolls feature tender cabbage leaves stuffed with a flavorful mixture of seasoned minced beef, rice, and herbs, all baked in a tangy, rich tomato sauce. This comforting dish is perfect for a satisfying family meal and offers a delicious blend of savory, sweet, and mildly spicy flavors.

• Author: Rita
• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Tangy Tomato Covering

• 2 dessert spoons fine olive oil
• ½ cup finely diced yellow globe onion
• 1 teaspoon mashed garlic clove
• 1 teaspoon flaked dried crushed red chili peppers
• 1 (28-ounce) tin fire-roasted tomatoes (do not drain liquid)
• 1 (15-ounce) tin plain tomato purée
• Culinary crystal salt, to taste
• Ground black pepper, to taste
• 2 soup spoons packed brown sugar
• 1 soup spoon quality red wine vinegar

For the Cabbage Parcels

• 2 pounds 80/20 lean/fat ratio minced beef
• 1½ cups prepared cooled white rice
• ½ cup finely diced yellow globe onion
• 2 teaspoons mashed garlic clove
• 1 teaspoon culinary crystal salt
• ½ teaspoon ground black pepper
• 1 teaspoon ground cumin spice
• 1 teaspoon dried Italian herb blend
• ¼ cup fresh green parsley, finely chopped
• 2 beaten chicken eggs
• 1 complete globe of cooking cabbage
• Non-stick cooking aerosol spray (for the baking dish)

Instructions

1. Craft the Tomato Sauce: Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté gently until translucent and soft. Add the mashed garlic and crushed red chili peppers; cook together with the onion for about one minute until fragrant. Pour in the fire-roasted tomatoes along with their liquid and the tomato purée. Season with salt, pepper, and Italian herb blend, then stir to combine. Let cook for 4 minutes. Stir in brown sugar and red wine vinegar, raising the heat slightly to simmer. Allow the sauce to cook uncovered for 15 minutes, stirring occasionally, then set aside.
2. Prepare the Cabbage and Filling: Bring a large pot of water to a vigorous boil and fully immerse the cabbage head. Boil for 7-8 minutes until outer leaves are pliable. Remove cabbage and cool on a flat surface. Carefully detach 12 of the largest outer leaves intact. In a large bowl, combine the raw minced beef, cooled white rice, diced onion, mashed garlic, salt, pepper, cumin, Italian seasoning, chopped parsley, and beaten eggs. Mix thoroughly by hand until uniformly incorporated. Lay each cabbage leaf flat and trim off the thick central vein with kitchen shears to ease rolling.
3. Assemble and Bake the Rolls: Place a portion of the beef and rice mixture lengthwise near the base of each cabbage leaf. Fold in the sides and roll tightly toward the tip to form a neat parcel, similar to rolling a cigar. Spray a 9″x13″ baking dish with non-stick aerosol and spread half of the tomato sauce evenly on the bottom. Place the rolls seam side down in the dish. Pour the remaining tomato sauce evenly over the rolls, ensuring good coverage. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 1 hour and 30 minutes until the cabbage is tender and meat is fully cooked. Remove from oven, garnish as desired, and serve hot.

Notes

• Make sure to fully cool the rice before mixing it with the meat to maintain proper texture.
• Trimming the thick vein on cabbage leaves helps to roll the parcels without tearing.
• Use fire-roasted tomatoes for a smoky depth of flavor in the sauce.
• Keep the rolls tightly wrapped and seam side down in the baking dish to prevent unraveling during cooking.
• Leftover cabbage rolls reheat well and taste even better the next day.

Keywords: beef cabbage rolls, stuffed cabbage, baked cabbage rolls, beef and rice rolls, hearty dinner recipe, tomato sauce cabbage rolls