This stuffed cabbage rolls recipe wraps beef and rice in cabbage and bakes them in tomato sauce. It is not classic meatloaf and not American goulash.
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Stuffed Cabbage Rolls
- Total Time: 2 hours
- Yield: 6 servings 1x
Description
Stuffed cabbage rolls with beef and rice. From Your Daily Hit.
Ingredients
- 1 large green cabbage
- 1 pound (454g) ground beef
- 1 cup (160g) cooked rice
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 small onion, grated
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
Instructions
- Core the cabbage. Boil it 8 minutes. Peel off 12 leaves and trim the thick ribs.
- Mix beef, rice, egg, salt, pepper, paprika, and onion. Divide among the leaves and roll, tucking the sides.
- Stir tomato sauce, diced tomatoes, brown sugar, and vinegar. Spread some in a baking dish. Pack in the rolls. Pour the rest over them.
- Cover and bake at 350°F (175°C) for 70 minutes. Rest 10 minutes.
Notes
Cook the rice before it goes into the filling. Raw rice stays hard inside the roll. Savoy cabbage peels more easily than a tight green head.
- Prep Time: 35 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Rolls, not a loaf
Meatloaf is a free-form bake. These are wrapped and sauced.
Substitutions
Half pork and half beef is a classic mix. Brown rice works if it is already cooked.
Mistakes to avoid
Overfilling bursts the leaves. A golf-ball portion of filling is enough.
Storage
Refrigerate 4 days. They reheat well covered. Freeze up to 2 months.
Nutrition (estimated)
About 340 calories per serving. Estimate only, not a lab test.
FAQ
Do I cook the rice first?
Yes. Leftover rice is ideal.
Why won’t the leaves peel?
Boil a few minutes longer, then shock the head. The outer leaves come first.
No sugar?
A teaspoon still balances the tomato. You can skip it if the sauce is already sweet.
Can I use jarred sauce?
Yes. You still want the vinegar so the sauce is not flat.