Stuffed Cabbage Rolls Recipe
These hearty, savory stuffed cabbage rolls feature tender cabbage leaves filled with a well-seasoned beef and rice mixture, all simmered in a rich tomato sauce. A comforting, wholesome meal that’s perfect for meal prep, family dinners, and cozy nights in
Ingredients
For the Filling:
- 1 cup cooked long-grain rice
- 1.5 pounds lean or extra-lean ground beef
- 1.5 tablespoons Worcestershire sauce
- 1 large egg
- 1 yellow onion minced
- ⅓ cup fresh parsley roughly chopped
- 3 cloves garlic minced
- 1.5 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ½ to 1 teaspoon red chili flakes optional
For the Sauce:
- 42 ounces tomato sauce about three 14-oz cans, divided
- ½ cup water reserved from cabbage boiling
For Assembly:
- 1 medium head green cabbage about 18 large leaves for rolling and 8–10 more for lining the dish
- Fresh chopped dill optional garnish
Instructions
- Cook the rice according to package instructions and let it cool slightly. Preheat your oven to 350°F (175°C).
- Mix cooked rice, ground beef, Worcestershire sauce, egg, onion, parsley, garlic, salt, pepper, dill, onion powder, chili flakes (optional), and 1/2 cup tomato sauce until well combined.
- Boil the whole cabbage head for 8–10 minutes, turning once. Let it cool slightly and peel off about 18 whole leaves. Reserve ½ cup of the boiling water.
- Line the baking dish with extra cabbage leaves. Fill each leaf with about 1/4 cup of filling, roll tightly, and place seam-side down. Pack rolls snugly in rows.
- Mix remaining tomato sauce with reserved cabbage water. Pour evenly over the cabbage rolls.
- Cover with foil and bake for 1.5 hours. Uncover for the last 10–15 minutes for light browning.
- Let rest for 5–10 minutes. Garnish with fresh dill if desired and serve warm.