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Easy Cabbage Rolls

Tender cabbage leaves stuffed with a flavorful mixture of ground beef, rice, and seasonings, then baked in a savory tomato sauce for a comforting and hearty meal.

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Easy Cabbage Rolls - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Easy Cabbage Rolls - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
For softer cabbage leaves, freeze the whole cabbage overnight and let it thaw before peeling the leaves.
Use a mixture of ground beef and pork for extra flavor.
If you prefer a sweeter sauce, add a little brown sugar.
For extra richness, stir a tablespoon of sour cream into the tomato sauce before baking.
Easy Cabbage Rolls - tertiary view

Easy Cabbage Rolls

Tender cabbage leaves stuffed with a flavorful mixture of ground beef, rice, and seasonings, then baked in a savory tomato sauce for a comforting and hearty meal.

Italian Cream Stuffed Cannoncini
Prep Time
20 Minutes
Cook Time
1H
Total Time
1H20 Minutes
Chef
JUE
Category
Main Course
Difficulty
Medium
Cuisine
Eastern European
Yield
6 servings
Dietary
Gluten-Free
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
1 large head of green cabbage
02
1 lb ground beef (or ground turkey/pork)
03
1/2 cup uncooked white rice
04
1 small onion, finely chopped
05
2 cloves garlic, minced
06
1/2 teaspoon salt
07
1/4 teaspoon black pepper
08
1/2 teaspoon paprika
09
1/2 teaspoon dried oregano
10
1 egg, beaten
11
1 can (15 oz) diced tomatoes
12
1 can (15 oz) tomato sauce
13
1/2 cup beef broth
14
1 tablespoon Worcestershire sauce
15
1 teaspoon sugar
16
1/2 teaspoon dried basil
17
1/2 teaspoon dried thyme
18
1 tablespoon olive oil
19
Fresh parsley for garnish (optional)

Instructions

01
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water for 2-3 minutes until the leaves soften. Remove and set aside to cool.
02
In a large bowl, mix together the ground beef, rice, onion, garlic, salt, pepper, paprika, oregano, and beaten egg until well combined.
03
Carefully peel off 12-14 large cabbage leaves. Place about 2 tablespoons of the meat mixture onto each leaf and roll tightly, folding in the sides as you roll.
04
In a separate bowl, mix diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, sugar, basil, and thyme to create the sauce.
05
Spread a thin layer of sauce in the bottom of a greased baking dish. Place the cabbage rolls seam-side down in the dish, then pour the remaining sauce over them.
06
Cover with foil and bake at 350°F (175°C) for 60 minutes, until the cabbage is tender and the filling is fully cooked.
07
Remove from the oven, garnish with fresh parsley, and serve hot.