Ingredients
For the cabbage rolls
- 1 large green cabbage
- 1 lb (450 g) ground beef
- 1 cup cooked white or brown rice
- 1 small onion, finely diced
- 2–3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the sauce
- 2 cups tomato sauce
- 1 tbsp tomato paste
- ½ cup beef or chicken broth
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp sugar, optional
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley
Instructions
- Prepare the cabbage: Remove the tough outer leaves. Bring a large pot of water to a boil and carefully place the cabbage inside.
- Boil for 5–8 minutes, gently removing the softened leaves one at a time. Set leaves aside to cool.
- Make the filling: Heat olive oil in a skillet. Sauté onion for 2–3 minutes, then add garlic.
- Add ground beef, paprika, Italian seasoning, salt, and pepper. Cook until the beef is browned and fully cooked.
- Stir in the cooked rice and mix well. Allow the filling to cool slightly.
- Make the sauce: Combine tomato sauce, tomato paste, broth, paprika, garlic powder, sugar, salt, and pepper.
- Roll: Place about 2–3 tbsp filling near the bottom of each cabbage leaf. Fold the sides inward and roll tightly.
- Spread a little sauce across the bottom of a baking dish. Arrange the cabbage rolls seam-side down.
- Pour the remaining sauce over the rolls and cover tightly with foil.
- Bake at 375°F (190°C) for 45–55 minutes, until the cabbage is tender and the filling reaches a safe internal temperature.
- Remove the foil during the final 10 minutes for a slightly richer finish.
- Garnish with fresh parsley and serve warm.
 Recipe Details
- Prep: 25 minutes
- Cook: 50–55 minutes
- Total: About 1 hour 20 minutes
- Servings: 6
- Category: Main Course / Comfort Food / Beef / Stuffed Vegetables
 Nut & Allergen Information
- Tree nuts:Â None normally included.
- Peanuts:Â None.
- Milk/dairy:Â None in the basic recipe.
- Egg:Â None.
- Gluten: Usually, but check packaged tomato sauce, broth, and seasonings.
- Soy: Usually , but check packaged ingredients.
- Sesame: Usually .
- Mustard: Usually , but check seasoning blends.
- Rice: Naturally gluten-free.
Nut-free: This recipe is naturally nut-free as written. Check packaged sauces and broth for possible cross-contact if serving someone with a severe allergy.
Approximate Nutrition
Per serving, depending on portion size and ingredients:
- Calories: ~350–400 kcal
- Protein: ~25–28 g
- Carbohydrates: ~30 g
- Fat: ~17 g
- Fiber: ~5 g
- Sodium: ~700–900 mg
 Q&A
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well as a lighter alternative.
Q: Can I use uncooked rice?
It’s better to use cooked rice for this version. Uncooked rice needs additional liquid and cooking time.
Q: How do I keep the cabbage rolls from opening?
Roll them tightly and place them seam-side down in the baking dish.
Q: Can I make them ahead?
Yes. Assemble them, cover, and refrigerate for up to 24 hours before baking.
Q: Can I freeze cabbage rolls?
Yes. Cool completely, store airtight, and freeze for up to about 3 months. Thaw in the refrigerator before reheating.
Q: What temperature should the beef filling reach?
Ground beef should reach 160°F (71°C) internally.
Q: What can I serve with them?
Mashed potatoes, crusty bread, a simple salad, or steamed vegetables pair nicely.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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