Stuffed Cabbage Rolls
Hearty, tender cabbage leaves stuffed with a protein-rich beef and brown rice filling, slow-cooked in flavorful marinara sauce. A nutritious, fiber-packed meal perfect for weeknight dinners or meal prep.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 stock pot
- 1 9×12-inch baking dish
- Aluminum foil
Ingredients
- 1 head cabbage
- 1 pound lean ground beef
- 3 cloves garlic minced
- ¼ cup onion minced
- 24 ounces marinara sauce store-bought or homemade
- 2 teaspoons dried Italian seasoning
- 1 large egg whisked
- 1 teaspoon salt
- ½ teaspoon dill
- ½ teaspoon nutmeg
- 1 cup cooked brown rice
Instructions
- Prepare the Cabbage Leaves: Start by bringing a large stock pot of water to a rolling boil. Add a pinch of salt to season the water lightly. Using a paring knife, carefully cut around the cabbage core to loosen it. Gently pull off six large outer leaves, trying to keep them whole. Don’t worry if they tear slightly—small tears can be tucked when rolling. For easier handling, you can briefly submerge the entire cabbage head in the boiling water for 3–4 minutes. Then, carefully remove the leaves three at a time and boil them until they become soft, flexible, and easy to roll. Set aside to cool slightly.
- Make the Filling: In a medium mixing bowl, combine the ground beef, minced onion, minced garlic, and ½ cup of marinara sauce. Add the dried Italian seasoning, whisked egg, salt, dill, and nutmeg. Finally, fold in the cooked brown rice. Mix everything thoroughly with your hands or a fork until all ingredients are evenly distributed. Be careful not to overmix; you want the filling to remain tender and juicy. This mixture will be the hearty, flavorful center of your cabbage rolls.
- Prepare the Baking Dish: Spoon half of the remaining marinara sauce into the bottom of a 9×12-inch baking dish. Spread it evenly to create a flavorful base that prevents sticking and infuses the cabbage rolls with extra sauce while baking.
- Trim the Cabbage Leaves: Take each softened cabbage leaf and use a paring knife to carefully remove the tough, thick vein that runs down the center. This step ensures the leaves are pliable and easy to roll, creating a smooth, uniform texture for the final dish.
- Fill the Cabbage Leaves: Spoon approximately ½ cup of the beef and rice mixture into the center of each cabbage leaf. Be careful not to overfill; the leaf should be able to fold over neatly. Fold in the sides of the leaf, then carefully roll it up jelly-roll style, keeping the seam side down. Place each roll seam-side down in the prepared baking dish to prevent it from unraveling during cooking.
- Add the Remaining Sauce: Once all the cabbage rolls are neatly arranged in the baking dish, pour the remaining marinara sauce evenly over the top. This ensures every roll is coated in flavorful sauce, which will keep the rolls moist and tender while baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. This traps steam, helping the cabbage leaves soften further and allowing the flavors to meld. Bake in a preheated oven at 350°F (175°C) for approximately 1 hour. Check that the cabbage is tender and the meat is cooked through before removing from the oven.
- Cool and Serve: Remove the foil and let the cabbage rolls rest for 5–10 minutes to set. This makes them easier to serve and helps the flavors to stabilize. Serve each roll with extra sauce spooned over the top. These rolls are perfect on their own or paired with a light salad, mashed potatoes, or crusty bread for a complete meal.
- Storage Tips (Optional): These cabbage rolls store beautifully in the refrigerator for up to 4 days in an airtight container. They also freeze well for up to 3 months—simply thaw and reheat gently in the oven. They make an excellent option for meal prep or leftovers that taste even better the next day.
Notes
- Boil cabbage leaves gently to prevent tearing; overcooking can make them mushy.
- Use lean ground beef or substitute ground turkey for a lighter version.
- Cook the brown rice in advance for faster preparation.
- Leftover cabbage rolls can be reheated in the oven or microwave with extra sauce.
- For extra flavor, add fresh herbs like parsley or basil to the filling.
- Rolling tightly ensures the filling stays inside while baking.
- Make ahead: assemble rolls a day before baking for deeper flavor infusion.
