Cabbage Rolls Recipe with Cooked Ground Beef

Embark on a delightful culinary journey with our Cabbage Rolls Recipe! Picture tender cabbage leaves lovingly enveloping a scrumptious filling of rice and minced meat, all drizzled with a rich, mouthwatering sauce. This classic dish offers a wonderful blend of textures and flavors that makes cooking a pleasure. Whether served as a hearty main course or a comforting side dish, these cabbage rolls radiate the warmth of home cooking. Join us as we dive into the art of crafting these savory rolls and celebrate the joy of delicious indulgence together!

Homemade stuffed cabbage rolls are a delightful dish from Eastern European cuisine. They are an excellent option for meal prep during the week and make for a nutritious family dinner. In this recipe, you will learn how to prepare cabbage rolls filled with thoroughly cooked minced meat and rice, all wrapped in softened cabbage leaves.

Cabbage rolls are delicious, with a juicy filling and a slightly crispy exterior. Their enticing colors and aroma make them a perfect main dish for any occasion. You can even freeze them for later use; just skip the final cooking step and freeze the rolls after wrapping the cooked minced meat in the cabbage leaves.

Stuffed Cabbage Rolls Ingredients:

• 1 large cabbage head;
• 400 g ground beef;
• 80 g medium-grain rice, boiled;
• 2 onions;
• 1 carrot;
• 60 ml oil;
• 1 tbsp. tomato paste;
• paprika, coriander, dry parsley/dill;
• sugar, salt, and freshly ground black pepper to your taste.

How to make stuffed cabbage rolls at home:

• If you have no leftover precooked rice, then you should cook it first. I have decided to boil rice in unsalted water beforehand. Use the following proportions. For 1 part of uncooked rice, use 2 parts of water. Boil rice until liquid is fully incorporated. Yes, rice will be slightly undercooked. But do not worry, as we will continue cooking it together with other ingredients.

• Rinse a cabbage head under running water; get rid of several top leaves if they are too damaged. Cut out the cabbage stalk.

• Make sure to leave several deep cuts in the center of the cabbage, in the spot where you’ve got rid of the stalk. It will help us to separate cabbage leaves after boiling.

There is another way to soften cabbage leaves for the recipe that takes half the time. You can microwave the whole cabbage head and then separate it into individual leaves. Follow the link to get the full recipe.

• Choose a deep pot of a suitable size. Your cabbage head should fit nicely inside. Cover cabbage with cold water and put it on high heat. Lower the heat when the water starts boiling. Let cabbage simmer for 15 to 20 minutes. Wait until the leaves of the cabbage become soft and turn their color to a somewhat yellowish color.

• When the cabbage is ready, take it out of the pot and set it aside to cool down. Leaves should be cool enough to handle them with your bare hands. Get rid of the tough stem part in the middle of the leaf and cut the leaves in half if they are too big.

• Now is the time to make the stuffing for our cabbage rolls. Take one of the onions and chop it into small pieces. Heat 2 tablespoons of oil in a skillet, add chopped onion, and sauté it for 3-5 minutes until soft and transparent.

• Add minced meat to the skillet with onion and cook it for several minutes before adding seasoning. Add paprika, coriander, and any dry herbs that you like. My top choices are, as always, dill and parsley.

• Lower the heat down and add several tablespoons of water to the minced meat. Cover the skillet with a lid. Braise minced beef for about 10 minutes. Ensure to stir occasionally; do not let it stick to the surface. Now, add boiled rice to the braised minced meat with herbs.

• Mix them, add salt to your taste, and let the filling for cabbage rolls cook for an additional 10 minutes under the lead. Let it cool down after cooking.

• Carefully wrap minced meat in boiled cabbage leaves in any convenient way. Make sure you have nice cabbage rolls, no more than two/three bites. Try to make them also of the same size (they will be done at the same time in this case).

• This next step is purely optional. However, it adds that extra flavor to golubtsy that I like. Heat several spoons of oil in a skillet and place cabbage rolls in one layer. Fry them on both sides until they turn golden.

• Place all the stuffed cabbage rolls that you have in one skillet and set it aside for the time being.

• Now, chop the second onion and grate the carrot. In a separate skillet, heat enough oil and sauté these two vegetables until soft.

• Add tomato paste and season with salt and sugar (first, I go with a pinch for each and then see how it goes). Add a cup of boiled water to the skillet and let the mixture simmer for about 10 minutes before the next step.

• Pour tomato sauce over the cabbage rolls; cover the skillet with a lid. Stew cabbage rolls in the sauce for 30 minutes. Serve still hot with sour cream (just out of the fridge).

Enjoy your meal!

Hope you will enjoy stuffed cabbage rolls and will share this recipe with your friends!

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4 from 1 vote

Cabbage Rolls Recipe with Cooked Ground Beef

Tender cabbage leaves filled with savory cooked ground beef and rice, then simmered in a rich tomato sauce—this classic cabbage rolls recipe is a comforting and flavorful dish. Perfectly seasoned and slow-cooked for maximum taste, these hearty rolls make a satisfying meal for any occasion. Whether served as a cozy family dinner or a special holiday dish, these cabbage rolls are a timeless favorite.

Course Main Dish

Cuisine European

Keyword stuffed cabbage rolls

Prep Time 35 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 3 servings

Calories 98kcal

Ingredients

• 1 large cabbage head
• 400 g ground beef
• 80 g medium-grain rice boiled
• 2 onions
• 1 carrot
• 60 ml oil
• 1 tbsp. tomato paste
• paprika, coriander, dry parsley/dill
• sugar, salt, freshly ground black pepper to your taste

Instructions

• If you have no leftover precooked rice, then you should cook it first. I have decided to boil rice in unsalted water beforehand. Use the following proportions. For 1 part of uncooked rice, use 2 parts of water. Boil rice until liquid is fully incorporated. Yes, rice will be slightly undercooked. But do not worry, as we will continue cooking it together with other ingredients.
• Rinse a cabbage head under running water; get rid of several top leaves if they are too damaged. Cut out the cabbage stalk.
• Make sure to leave several deep cuts in the center of the cabbage, in the spot where you’ve got rid of the stalk. It will help us to separate cabbage leaves after boiling.
• Choose a deep pot of a suitable size. Your cabbage head should fit nicely inside. Cover cabbage with cold water and put it on high heat. Lower the heat when the water starts boiling. Let cabbage simmer for 15 to 20 minutes. Wait until the leaves of the cabbage become soft and turn their color to a somewhat yellowish color.
• When the cabbage is ready, take it out of the pot and set it aside to cool down. Leaves should be cool enough to handle them with your bare hands. Get rid of the tough stem part in the middle of the leaf and cut the leaves in half if they are too big.
• Now is the time to make the stuffing for our cabbage rolls. Take one of the onions and chop it into small pieces. Heat 2 tablespoons of oil in a skillet, add chopped onion, and sauté it for 3-5 minutes until soft and transparent.
• Add minced meat to the skillet with onion and cook it for several minutes before adding seasoning. Add paprika, coriander, and any dry herbs that you like. My top choices are, as always, dill and parsley.
• Lower the heat down and add several tablespoons of water to the minced meat. Cover the skillet with a lid. Braise minced beef for about 10 minutes. Ensure to stir occasionally; do not let it stick to the surface. Now, add boiled rice to the braised minced meat with herbs.
• Mix them, add salt to your taste, and let the filling for cabbage rolls cook for an additional 10 minutes under the lead. Let it cool down after cooking.
• Carefully wrap minced meat in boiled cabbage leaves in any convenient way. Make sure you have nice cabbage rolls, no more than two/three bites. Try to make them also of the same size (they will be done at the same time in this case).
• This next step is purely optional. However, it adds that extra flavor to golubtsy that I like. Heat several spoons of oil in a skillet and place cabbage rolls in one layer. Fry them on both sides until they turn golden.
• Place all the stuffed cabbage rolls that you have in one skillet and set it aside for the time being.
• Now, chop the second onion and grate the carrot. In a separate skillet, heat enough oil and sauté these two vegetables until soft.
• Add tomato paste and season with salt and sugar (first, I go with a pinch for each and then see how it goes). Add a cup of boiled water to the skillet and let the mixture simmer for about 10 minutes before the next step.
• Pour tomato sauce over the cabbage rolls; cover the skillet with a lid. Stew cabbage rolls in the sauce for 30 minutes. Serve still hot with sour cream (just out of the fridge). Enjoy!

Notes

*calories per 100 g

I get that this recipe might look a little daunting at first, but trust me, making cabbage rolls is a rewarding journey! Once you take that first delicious bite, any challenges you faced will be a distant memory. Today, I’m excited to share my version of Classic Golubtsy from Ukrainian cuisine—a dish that brings warmth and comfort. You’ll also find delightful variations across European cuisines, from German to Polish, and even Turkish and Greek options, often using grape leaves instead of cabbage. Let’s dive into this culinary adventure together and enjoy every delicious moment!

If you have any questions, leave them in the comment section below.

Julia Miller

Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.