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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Rice

Close-up view showing the filling of one of the amazing cabbage rolls, revealing ground meat and rice wrapped in a tender cabbage leaf and covered in tomato sauce.
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Make traditional stuffed cabbage rolls filled with savory ground beef and rice, then bake them in a rich, tangy tomato sauce. This recipe delivers the comforting flavor of Polish Golumpki without excessive difficulty.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Boil until the outer leaves are tender enough to peel away, about 5 to 10 minutes. Remove leaves as they soften, letting them cool. Trim the thick center vein from each leaf.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add ground beef to the skillet. Cook, breaking it up, until browned. Drain off any excess fat.
  4. Remove the skillet from heat. Stir in the cooked beef mixture, uncooked rice, salt, pepper, and thyme into a large bowl. Mix well.
  5. Assemble the rolls: Place about 1/4 cup of the filling mixture near the base of a cabbage leaf. Fold the sides in, then roll the leaf tightly away from you to create a compact roll. Repeat with remaining leaves and filling.
  6. Make the sauce: In a large baking dish, combine the crushed tomatoes, tomato sauce, water, brown sugar, and Worcestershire sauce. Stir to mix.
  7. Arrange the cabbage rolls seam-side down in the baking dish over the sauce. You can stack them slightly if needed.
  8. Cover the baking dish tightly with foil. Bake at 350°F (175°C) for 1 hour and 30 minutes.
  9. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly. Let the rolls rest for 10 minutes before serving.

Notes

  • For easier leaf removal, some cooks prefer to microwave the whole head for about 10 minutes instead of boiling.
  • If you want a tangier sauce, add 1 tablespoon of apple cider vinegar to the sauce mixture.
  • You can substitute half the ground beef with ground pork for a richer flavor profile.

Nutrition

Find it online: https://savoryskies.com/cabbage-rolls-classic-homemade-stuffed-recipe/