beef stuffed cabbage recipe

Written ByJenny Smyth Posted on
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The Best beef stuffed cabbage recipe

I’m so excited to share with you one of my family’s favorite recipes – beef stuffed cabbage. This dish has been a staple in our household for years, and it’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The recipe originated in Eastern Europe, where cabbage was a common ingredient in many traditional dishes.

Over time, it has been adapted and modified to include various fillings, but I stick to the classic beef and rice combination that my mother taught me when I was a teenager. The first time I made this recipe, I was amazed by how easy it was to prepare and how delicious it turned out. The combination of tender beef, flavorful rice, and slightly sweet cabbage is a match made in heaven.

My kids love helping me assemble the rolls, and my husband always requests seconds. It’s also a great way to get in some extra vegetables, as you can serve the dish with a side salad or steamed vegetables. One of the best things about this recipe is its versatility.

You can make it in advance and store it in the fridge or freezer for later use. It’s also very easy to reheat, making it perfect for busy weeknights when everyone is rushing out the door. My kids are picky eaters, but they always devour this dish without complaint.

Another benefit of this recipe is its nutritional value. Beef stuffed cabbage is high in protein and fiber, making it a great option for families looking for healthy meal ideas. Plus, you can customize the recipe to suit your dietary needs by using leaner cuts of beef or reducing the amount of rice used.

Beef Stuffed Cabbage Rolls

4.8 from 573 votes

This hearty dish features tender beef and cabbage rolled together and cooked in a rich tomato sauce. It’s a comforting meal perfect for family dinners.

Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs
Servings: 6Cuisine: InternationalCalories: 450 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
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Sauce

1 can (28 oz) crushed tomatoes
1 can (8 oz) tomato sauce
1/2 cup water
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
2 cloves garlic, minced

👨‍🍳Directions

1Bring a large pot of salted water to a boil.
2Carefully cut the core out of the cabbage and remove the outer leaves.
3Blanch the cabbage leaves in the boiling water for 3-5 minutes, until they are soft and pliable.
4Remove the leaves and set them aside to cool.
5Reserve the remaining cabbage for another use.
6In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, and black pepper.
7Mix well until all ingredients are evenly distributed.
8This can be done by hand or with a spoon.
9Heat the olive oil in a skillet over medium heat.
10Add the beef mixture and cook, breaking it up with a spoon, until the beef is browned and cooked through, about 5-7 minutes.
11Drain any excess fat and set the mixture aside to cool slightly.
12In a separate bowl, combine the crushed tomatoes, tomato sauce, water, sugar, salt, black pepper, oregano, basil, and garlic.
13Stir well to combine.
14This will be the sauce for the cabbage rolls.
15Preheat the oven to 350°F (175°C).
16Lay a cabbage leaf on a flat surface and place a generous spoonful of the beef mixture at the base of the leaf.
17Fold the sides of the leaf over the filling and roll tightly to form a cabbage roll.
18Place the roll seam-side down in a baking dish.
19Repeat with the remaining cabbage leaves and beef mixture until all the leaves are used.
20Pour the tomato sauce evenly over the cabbage rolls.
21Cover the baking dish with foil.
22Bake in the preheated oven for 1 hour and 15 minutes, until the cabbage is tender and the sauce has thickened.
23Remove the foil during the last 15 minutes of baking to allow the top to brown slightly.
24Let the cabbage rolls rest for 10 minutes before serving.
25This allows the sauce to settle and makes it easier to serve.
26Serve the cabbage rolls hot, with additional sauce spooned over the top if desired.

🔧Equipment

Large pot
Mixing bowl
Skillet
Baking dish

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: You can add other vegetables like carrots or bell peppers to the beef mixture for extra flavor and nutrition. Ensure the cabbage rolls are tightly packed to prevent them from falling apart during baking.

Beef stuffed cabbage is always a good idea for any occasion – whether it’s a holiday dinner or just a Tuesday night meal.

It’s easy to make ahead and store in the fridge or freezer for later use, making it perfect for busy families like mine.

One of my favorite ways to serve this dish is with a side salad or steamed vegetables – it adds some extra nutrients and flavor without overpowering the main course.

❓ Frequently Asked Questions About Beef Stuffed Cabbage Rolls

Q: What type of beef should I use for this recipe?

I recommend using ground beef that is at least 80% lean. You can also use a combination of ground beef and pork if you prefer.

Q: Can I use different types of cabbage for this recipe?

Yes, you can use either green or red cabbage for this recipe. Green cabbage will give you a milder flavor, while red cabbage will add a slightly sweeter taste.

Q: How do I store leftover beef stuffed cabbage?

You can store leftover beef stuffed cabbage in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

Q: Can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian by substituting the ground beef with cooked lentils or mushrooms.

Q: What’s the best way to reheat this dish?

The best way to reheat this dish is by steaming it in the microwave or oven until it’s hot and tender.

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