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.
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