beef cabbage rolls recipe

Written ByJenny Smyth Posted on
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The Best beef cabbage rolls recipe

I’ve been making beef cabbage rolls for years, and they’re still a family favorite. The dish originated in Eastern Europe, where it was made with ground meat and sauerkraut. I like to use beef because it’s a bit more robust than pork, and the cabbage adds a nice crunch.

The key to this recipe is cooking the cabbage just right – you want it to be tender but not mushy. I learned this technique from my mom, who learned it from her mother. It’s a simple but satisfying dish that’s perfect for a weeknight dinner or a special occasion.

My kids love helping me make the filling and rolling the cabbage leaves. We often serve it with mashed potatoes or egg noodles. I also like to add some caraway seeds for extra flavor.

The best part is that you can make the filling ahead of time and store it in the fridge for up to a day. This recipe makes about 20 rolls, so we always have leftovers for lunch the next day. My family loves this recipe because it’s hearty and comforting without being too heavy.

The beef and cabbage are a great combination, and you can adjust the amount of spices to taste.

Beef Cabbage Rolls

4.7 from 1844 votes

Tender beef and rice wrapped in cabbage leaves, simmered in a rich tomato sauce. A comforting and hearty dish perfect for family dinners.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cabbage Rolls

1 large head of cabbage
1 lb ground beef
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper to taste

For the Sauce

1 can (14.5 oz) tomato sauce
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp sugar
Salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a boil.
2Carefully submerge the whole cabbage in the boiling water for about 5-7 minutes, until the leaves are softened and can be easily peeled off.
3Remove the cabbage and set aside to cool.
4Once cool, carefully peel off the leaves and set aside.
5In a mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, salt, and pepper.
6Mix well until all ingredients are evenly distributed.
7The mixture should be sticky enough to hold together when formed into small balls.
8Take a cabbage leaf and place a small amount of the beef mixture (about 2 tablespoons) at the base of the leaf.
9Fold the sides over the mixture and roll tightly into a neat cylinder.
10Repeat with remaining cabbage leaves and beef mixture until all are used up.
11You should have about 8-10 cabbage rolls.
12In a skillet, heat 1 tablespoon of oil over medium heat.
13Add the cabbage rolls seam-side down and cook for about 3-4 minutes, until lightly browned.
14Turn them over and cook for another 2-3 minutes.
15Remove from skillet and set aside.
16In the same skillet, add tomato sauce, beef broth, Worcestershire sauce, paprika, sugar, salt, and pepper.
17Stir well to combine and bring to a simmer over medium heat.
18Add the cabbage rolls to the skillet, seam-side down, and spoon the sauce over the top of each roll.
19Reduce heat to low, cover, and let it simmer for about 25-30 minutes, until the beef is cooked through and the cabbage is tender.
20Spoon the sauce over the rolls occasionally to keep them moist.
21Once done, carefully remove the cabbage rolls from the skillet and transfer them to a serving dish.
22Spoon the remaining sauce over the top.
23Serve hot and enjoy with a side of crusty bread or a fresh salad.

🔧Equipment

Large pot
Mixing bowl
Skillet
Baking dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute ground turkey or chicken for a leaner option. For added flavor, mix in some chopped herbs like parsley or dill into the beef mixture.

Watch Video Of How Beef Cabbage Rolls Works

These beef cabbage rolls are always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family.

They’re easy to make ahead of time and reheat well for leftovers.

One tip is to store them in an airtight container in the fridge for up to 3 days or freeze them for later use.

❓ Frequently Asked Questions About Beef Cabbage Rolls

Q: What is the origin of beef cabbage rolls?

A: Beef cabbage rolls originated in Eastern Europe, where they were made with ground meat and sauerkraut. They were brought to North America by European immigrants who adapted the recipe to use beef instead of pork.

Q: What is the key to cooking cabbage just right?

A: The key is to cook the cabbage until it’s tender but still slightly crunchy. You can test this by biting into a piece of cabbage – if it’s too hard, it needs more cooking time.

Q: Can I make the filling ahead of time?

A: Yes, you can make the filling ahead of time and store it in the fridge for up to a day. This makes it easy to assemble the rolls when you’re ready.

Q: How do I know if my cabbage is cooked properly?

A: If your cabbage is too hard or too soft, it may not be cooked correctly. Check on it frequently while it’s cooking, and adjust your cooking time accordingly.

Q: Can I freeze these rolls for later?

A: Yes, you can freeze these rolls for later use. Simply place them in an airtight container or freezer bag and store them in the freezer for up to 3 months.

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