Hearty Beef and Rice Cabbage Rolls

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Hearty Beef & Rice Cabbage Rolls

Prep time: 30 mins | Cook time: 1 hr 45 mins | Yields: 12 rolls

Ingredients

The Tangy Tomato Sauce:

  • 2 tbsp Olive oil

  • ½ cup Yellow onion, finely diced

  • 1 tsp Garlic, minced

  • 1 tsp Red chili flakes

  • 28 oz Fire-roasted tomatoes (with liquid)

  • 15 oz Tomato purée

  • 2 tbsp Brown sugar

  • 1 tbsp Red wine vinegar

  • Salt & black pepper to taste

The Cabbage Parcels:

  • 1 head Green cabbage

  • 2 lbs Ground beef (80/20 mix)

  • 1 ½ cups Cooked white rice (cooled)

  • ½ cup Yellow onion, finely diced

  • 2 tsp Garlic, minced

  • 2 Eggs, beaten

  • ¼ cup Fresh parsley, chopped

  • Seasoning: 1 tsp salt, ½ tsp pepper, 1 tsp cumin, 1 tsp Italian herbs

Instructions

Step 1: The Sauce

  1. Sauté: Heat oil in a pot over medium heat. Sauté onions until translucent. Add garlic and chili flakes for 1 minute.

  2. Simmer: Stir in fire-roasted tomatoes, purée, salt, pepper, and Italian herbs. Cook for 4 minutes.

  3. Balance: Stir in brown sugar and red wine vinegar. Simmer on low for 15 minutes to thicken. Set aside.

Step 2: The Cabbage & Filling

  1. Blanch: Boil a large pot of water. Submerge the whole cabbage head for 7–8 minutes until leaves are pliable.

  2. Prep Leaves: Carefully peel off 12 large leaves. Trim the thick center rib/vein from the base of each leaf so it rolls easily.

  3. Mix Filling: In a large bowl, combine raw beef, cooked rice, onion, garlic, seasonings, parsley, and eggs. Mix by hand until uniform.

Step 3: Assembly & Baking

  1. Roll: Place a log of filling in the center of a leaf. Fold the sides in and roll tightly (like a burrito).

  2. Layer: Preheat oven to 350°F (175°C). Grease a 9×13 dish. Spread half the sauce on the bottom.

  3. Arrange: Place rolls seam-side down in the dish. Pour the remaining sauce over the top.

  4. Bake: Cover tightly with foil. Bake for 1 hour and 30 minutes until tender.

Pro-Tips for Success

  • The “Tough Rib” Trick: Don’t skip trimming that thick vein in the cabbage leaf! If you leave it, the roll will likely crack or spring open during baking.

  • Make it a Casserole: If you’re short on time, chop the cabbage and layer it with the meat and sauce like a lasagna. It tastes exactly the same!

  • Rice Note: Ensure your rice is fully cooked and cooled before adding to the raw meat; otherwise, it may stay crunchy inside the roll.

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