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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.

120 minMediumServes 4360 cal/serving

PolishDinnerStovetop and OvenStandardGluten-FreeDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

  • 1 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 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

  1. 1

    Bring a large pot of salted water to a boil. Remove the core from 1 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.

  2. 2

    Preheat the oven to 350°F (175°C).

  3. 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 minced garlic cloves and cook 1 minute more. Let cool slightly.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 8

    Let rest 5 minutes before serving.

Questions

Can I make Stuffed Cabbage Rolls with Rice ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Stuffed Cabbage Rolls with Rice?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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