Cabbage Rolls with Ground Beef: A Cozy Comfort Food Story
There’s something undeniably heartwarming about a cozy meal that brings back memories of family gatherings and laughter echoing in the kitchen. Cabbage rolls with ground beef are one of those cherished dishes that wrap you in a blanket of warmth and nostalgia, like a comforting hug on a chilly evening. Picture tender cabbage leaves enfolding a savory blend of hearty beef and fluffy rice, all lovingly smothered in a lush, homemade tomato sauce. It’s the kind of meal that not only nourishes the body but also soothes the soul—perfect for an easy weeknight dinner or a comforting weekend feast. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Family-Friendly: Cabbage rolls appeal to all ages, making it a delightful meal that your family will request time and time again.
- Make-ahead Marvel: These rolls can be prepared in advance, allowing you to have a delicious dinner ready whenever you need it.
- Flavorful and Savory: With a rich blend of spices, ground beef, and aromatic herbs, each bite is bursting with deliciousness.
- Perfect for Meal Prep: Ideal for freezing, so you can store leftovers for busy days when you crave comfort food.
- Crowd-Pleasing Dish: Perfect for family gatherings or potlucks; these cabbage rolls are sure to win hearts and stomachs!
What You’ll Need
Gather These Simple Ingredients
- 15 ounces crushed tomatoes (canned)
- 16 ounces tomato sauce (two 8-ounce cans)
- 2 tablespoons packed light brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 head green cabbage
- 1 pound ground beef
- ½ cup finely chopped yellow onion
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked and cooled white rice
- ¼ cup reserved sauce from above
- 1 large egg, room temperature and lightly beaten
- ½ teaspoon fresh dill, chopped
How to Make Cabbage Rolls with Ground Beef
In a medium bowl, combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper until fully integrated. Reserve ¼ cup of the mixture for the filling. Spread ½ cup of sauce in the bottom of a 9×13 inch baking dish and set aside.
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a rolling boil. Trim the stem from the cabbage and submerge the whole head in boiling water for 5 minutes to soften the leaves.
Carefully remove the cabbage from the water and place it in a colander to drain and cool. Keep the water hot for possible reheating of any tougher leaves. Gently separate 12 outer leaves without tearing them and place on paper towels to drain.
In a large skillet over medium-high heat, cook the ground beef, chopped onion, parsley, oregano, minced garlic, salt, and pepper for 5–7 minutes or until the beef is no longer pink and the onion is tender. Drain excess fat and remove from heat.
In a bowl, mix the cooked meat mixture with cooked rice, reserved ¼ cup sauce, beaten egg, and chopped dill until uniform. Allow to cool slightly before assembling.
Using a sharp paring knife, cut out the tough stalk at the base of each cabbage leaf in a V shape to facilitate rolling.
Place a cabbage leaf flat on a clean surface. Spoon approximately ¼ cup of the filling into the top third of the leaf. Fold the top down, then the sides inward, and roll tightly from the base, tucking the edges securely to prevent opening during baking. Arrange each roll seam-side down in the prepared baking dish.
Pour the remaining sauce evenly over the stuffed rolls. Cover tightly with aluminum foil and bake for 75 minutes in the preheated oven.
After baking, remove the foil and if desired, spoon sauce over the rolls to keep them moist. Allow to rest for 10–15 minutes before serving.
Variations & Creative Twists
- Zesty Mediterranean Style: Add feta cheese and kalamata olives to the meat mixture for a Mediterranean twist that bursts with flavor.
- Spicy Kick: For those who prefer a little heat, add a pinch of red pepper flakes to the beef filling for a delightful surprise.
- Creamy Delight: Drizzle with creamy ranch dressing before serving for an indulgent touch that elevates the flavors to a new level.
- Vegetarian Option: Swap the ground beef for a mix of lentils, mushrooms, and spices for a hearty vegetarian alternative that’s just as comforting.
Chef Emma’s Helpful Tips
- Make-ahead Advice: Prepare the rolls and sauce a day in advance. Just bake them when you’re ready to eat!
- Ingredient Swaps: Feel free to use ground turkey or a plant-based meat alternative if you prefer.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for later enjoyment—just be sure to label your containers!
- Slicing Trick: Use a sharp knife to carefully separate the cabbage leaves for easy rolling, and don’t be afraid to trim any thick areas to make the leaves more pliable.
Nutrition Information per Serving
- Serving Size: 1 cabbage roll
- Calories: 295
- Carbohydrates: 35g
- Sugar: 6g
- Fat: 12g
- Protein: 14g
- Sodium: 590mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! You can prep and assemble the rolls in advance and bake them just before serving.
- Can I use different ingredients? Yes! You can customize the filling with various spices, meats, or even add vegetables to suit your taste.
- How do I store leftovers? Place leftover rolls in an airtight container and store them in the refrigerator for up to 4 days or freeze them for future meals.
- How long does it last? When stored properly, cabbage rolls can last in the fridge for about 4 days and can be frozen for up to 3 months.
Final Thoughts
Cabbage rolls with ground beef are not just a meal; they are an experience—a cherished family tradition passed down through generations. With every bite, you’ll taste the love and care that has gone into this heartwarming dish. Save this recipe to your Pinterest board so it’s ready when you need to create those cozy moments around the dinner table. Enjoy the warmth, comfort, and delightful flavors these cabbage rolls bring to your home!
Print
Cabbage Rolls with Ground Beef
- Total Time: 105 minutes
- Yield: 12 servings 1x
- Diet: Regular
Description
Tender cabbage leaves enfold a savory blend of ground beef and rice, smothered in homemade tomato sauce—a comforting and nostalgic meal.
Ingredients
- 15 ounces crushed tomatoes (canned)
- 16 ounces tomato sauce (two 8-ounce cans)
- 2 tablespoons packed light brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 head green cabbage
- 1 pound ground beef
- ½ cup finely chopped yellow onion
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked and cooled white rice
- ¼ cup reserved sauce from above
- 1 large egg, room temperature and lightly beaten
- ½ teaspoon fresh dill, chopped
Instructions
- In a medium bowl, combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper until fully integrated. Reserve ¼ cup of the mixture for the filling. Spread ½ cup of sauce in the bottom of a 9×13 inch baking dish and set aside.
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a rolling boil. Trim the stem from the cabbage and submerge the whole head in boiling water for 5 minutes to soften the leaves.
- Carefully remove the cabbage from the water and place it in a colander to drain and cool. Gently separate 12 outer leaves without tearing them and place on paper towels to drain.
- In a large skillet over medium-high heat, cook the ground beef, chopped onion, parsley, oregano, minced garlic, salt, and pepper for 5–7 minutes or until the beef is no longer pink and the onion is tender. Drain excess fat and remove from heat.
- In a bowl, mix the cooked meat mixture with cooked rice, reserved ¼ cup sauce, beaten egg, and chopped dill until uniform. Allow to cool slightly before assembling.
- Using a sharp paring knife, cut out the tough stalk at the base of each cabbage leaf in a V shape to facilitate rolling.
- Place a cabbage leaf flat on a clean surface. Spoon approximately ¼ cup of the filling into the top third of the leaf. Fold the top down, then the sides inward, and roll tightly from the base, tucking the edges securely to prevent opening during baking. Arrange each roll seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the stuffed rolls. Cover tightly with aluminum foil and bake for 75 minutes in the preheated oven.
- After baking, remove the foil and if desired, spoon sauce over the rolls to keep them moist. Allow to rest for 10–15 minutes before serving.
Notes
Make-ahead: Prepare the rolls and sauce a day in advance. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 295
- Sugar: 6g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
Keywords: cabbage rolls, comfort food, family recipe, meal prep, cozy dinner, ground beef