Stuffed Cabbage Rolls with Rice
Tender cabbage leaves wrapped around a savory beef and rice filling, simmered then baked in a rich tomato sauce. A classic Polish comfort dish that is perfect for a hearty family meal.
Ingredients
- 1 head large green cabbage head
- 1 lb lean ground beef (85/15)
- 1/2 cup long-grain white rice, uncooked
- 1 yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 large egg, beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp sweet paprika
- 2 cans canned tomato sauce
- 1 can canned diced tomatoes
- 1 cup gluten-free beef broth
- 1 tsp granulated sugar
- 1 tbsp olive oil
Instructions
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1
Bring a large pot of salted water to a boil. Remove the core from 1 head large green cabbage head and submerge the whole head. As the outer leaves soften (about 2-3 minutes each), peel them off with tongs. You need about 10-12 leaves. Pat dry and trim any thick center ribs flat with a knife.
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2
Preheat the oven to 350°F (175°C).
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3
Heat 1 tbsp olive oil in a small skillet over medium heat. Cook 1 finely diced yellow onion until softened, about 5 minutes, then add 3 cloves minced garlic cloves and cook 1 minute more. Let cool slightly.
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4
In a large bowl, combine 1 lb lean ground beef (85/15), 1/2 cup uncooked long-grain white rice, the cooked onion and garlic, 1 beaten large egg, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp sweet paprika. Mix gently until just combined.
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5
In a separate bowl, stir together 2 cans canned tomato sauce, 1 can canned diced tomatoes, 1 cup gluten-free beef broth, and 1 tsp granulated sugar. Spread about a third of the sauce in the bottom of a 9x13-inch baking dish.
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6
Place about 3 tablespoons of filling near the base of each cabbage leaf. Fold the sides in, then roll up tightly. Place seam-side down in the baking dish. Pour the remaining sauce over the rolls.
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7
Cover the baking dish tightly with foil and bake for 60 minutes, until the beef reaches an internal temperature of 160°F (71°C) and the rice is tender. Remove the foil for the last 10 minutes to lightly caramelize the sauce.
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8
Let rest 5 minutes before serving.