Print

Hearty Beef and Rice Cabbage Rolls Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/hearty-beef-and-rice-cabbage-rolls-recipe/