Description
These Easy Cabbage Rolls are filled with a savory mix of ground beef and rice, wrapped in tender cabbage leaves, and baked in a rich tomato sauce. A comforting, wholesome dish that’s perfect for any night of the week.
Ingredients
Scale
- 12 large cabbage leaves
- 1 pound extra-lean ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 large egg
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a large baking dish.
- In a large bowl, mix ground beef, cooked rice, onion, garlic, egg, salt, pepper, and parsley until just combined.
- Soften cabbage leaves by either boiling the head for 5–8 minutes or thawing after freezing. Peel off 12 leaves and pat dry.
- Place 2 tablespoons of filling on each cabbage leaf, roll tightly, and tuck in the sides. Place seam-side down in the baking dish.
- Mix tomato sauce, tomato paste, and Worcestershire sauce in a small bowl. Pour over the cabbage rolls, covering them completely.
- Cover the dish with foil and bake for 60 minutes. Remove foil and bake for another 10–15 minutes.
- Garnish with additional parsley and serve hot.
Notes
- Use pre-cooked rice to keep filling light and cohesive.
- Freezing the cabbage overnight softens the leaves without boiling.
- Cover with foil to lock in moisture during baking.