Description

Classic Old Fashioned Cabbage Rolls featuring tender cabbage leaves stuffed with a savory mixture of lean ground beef, rice, and spices, baked in a rich tomato sauce. This comforting dish is perfect for a hearty family meal and offers a delicious balance of flavors and textures.

Ingredients

Scale

Filling Ingredients

1 cup cooked long-grain rice (or similar variety)
1.5 pounds lean ground beef (or ‘extra lean’)
1.5 tablespoons Worcestershire sauce
1 large egg
1 yellow onion, peeled and minced
⅓ cup 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)

Cabbage and Sauce Ingredients

1 medium head green cabbage (about 18 leaves for rolls plus 8–10 leaves for lining and topping)
42 ounces tomato sauce (approximately three 14-ounce cans or five cups), divided
½ cup water (reserved from boiling cabbage)
Fresh dill, chopped (for garnish, optional)

Instructions

Cook the rice: Prepare the rice according to the package instructions. Once cooked, set aside to cool while you prepare the other ingredients.
Preheat oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cabbage rolls later.
Prepare the filling: In a large bowl, combine the ground beef with Worcestershire sauce, egg, cooked rice, minced onion, chopped parsley, garlic, salt, black pepper, dried dill, onion powder, and optional red chili flakes. Add ½ cup of tomato sauce and mix thoroughly until all ingredients are well incorporated.
Boil the cabbage: Bring a large pot of water to a boil. Submerge the whole cabbage head and boil for 8 to 10 minutes, turning it carefully halfway through to soften all sides. Reserve the water after boiling, as it will be used later in the sauce.
Remove cabbage leaves: Allow the cabbage to cool until safe to handle. Carefully peel off the softened leaves one at a time, removing the tough core section from each leaf. If leaves become too firm, re-submerge the remaining cabbage head in boiling water to soften further before peeling more leaves.
Prepare baking dish: Line the bottom of a deep 9″ x 13″ baking dish or roasting pan with some of the cabbage leaves to prevent sticking and add extra flavor.
Assemble the rolls: Take one cabbage leaf at a time and place about ¼ cup of the beef mixture onto the leaf. Fold in the sides and roll tightly, placing each roll seam-side down into the prepared baking dish. Repeat until all filling and leaves are used.
Make the sauce: Combine the remaining tomato sauce with ½ cup of the reserved cabbage boiling water. Whisk together until smooth, then pour evenly over the assembled cabbage rolls.
Bake: Cover the dish tightly with foil and bake in the preheated oven for about 1 hour, or until the beef is fully cooked and the cabbage is tender.
Garnish and serve: Remove from oven, let rest for a few minutes, then garnish with fresh chopped dill if desired. Serve hot as a comforting main dish.

Notes

Use extra lean ground beef for a healthier option with less fat.
Boiling the cabbage softens the leaves for easier rolling; don’t discard the cabbage water as it adds flavor to the sauce.
Adjust chili flakes or omit entirely according to your heat preference.
If you prefer, you can substitute Worcestershire sauce with soy sauce or tamari for a different depth of flavor.
For convenience, you can use pre-cooked rice, but be sure it is cooled before mixing with meat to avoid partially cooking the egg too early.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking
Cuisine: American Eastern European

Keywords: cabbage rolls, stuffed cabbage, ground beef cabbage rolls, baked cabbage, traditional cabbage rolls, comfort food, lean beef recipe