Introduction to Cabbage Rolls with Ground Beef
When life gets busy, I find comfort in timeless recipes that bring everyone together, and cabbage rolls with ground beef are just that! These delicious rolls, warmly nestled in a tangy sauce, will melt in your mouth and soothe a chaotic day. They’re a fantastic option for feeding a hungry family, hosting friends, or simply enjoying cozy nights at home. Trust me, whether you’re a seasoned cook or a busy mom looking for an easy solution, these cabbage rolls will impress your loved ones and brighten your table. Let’s dive into this culinary hug, shall we?
Why You’ll Love This Cabbage Rolls with Ground Beef
These cabbage rolls with ground beef are the perfect blend of ease and flavor. With simple ingredients and quick prep, they fit seamlessly into a busy schedule. Plus, they’re comforting enough to please even the pickiest of eaters. The robust flavors meld beautifully as they bake, creating a dish the whole family will adore. Best of all, they store well, making leftovers just as delicious for new meals ahead!
Ingredients for Cabbage Rolls with Ground Beef
Cooking these mouthwatering cabbage rolls with ground beef starts by gathering the right ingredients, and I assure you, it’s worth every bit of effort! Here’s what you’ll need:
- Crushed tomatoes: This forms the flavorful base of your sauce, adding sweetness and depth.
- Tomato sauce: Works alongside the crushed tomatoes to create a rich, tangy flavor.
- Light brown sugar: A small amount counters acidity and enhances the overall taste.
- Tomato paste: Adds a deeper, concentrated tomato flavor that enriches the dish.
- White vinegar: This brightens the flavors and cuts through the richness.
- Garlic powder: Instant flavor boost, perfect for those busy nights.
- Salt and black pepper: Essential staples to season your filling and sauce perfectly.
- Green cabbage: The star of the show, protecting the delicious filling inside.
- Ground beef: Adds protein and heartiness, making the rolls a satisfying main dish.
- Yellow onion: Sautéed with the beef, it adds sweetness and flavor complexity.
- Dried parsley and oregano: These bring a lovely herb-like freshness to the filling.
- Minced garlic: For that punchy flavor that makes every bite memorable.
- Cooked white rice: This helps bind the filling and keeps it moist.
- Egg: A light binding agent that holds everything together.
- Fresh dill: Adds a lovely hint of freshness. Feel free to experiment with other herbs!
Each of these ingredients plays a role in creating cabbage rolls with ground beef that are not just filling but also bursting with flavor. Don’t worry; the exact measurements are tucked away at the bottom of this article, ready for you to print and take into the kitchen!
How to Make Cabbage Rolls with Ground Beef
Now that we’ve gathered our ingredients, let’s get cooking! This part is where the magic happens. It’s easier than it looks, I promise. Just follow these steps, and soon you’ll have a tray of delicious cabbage rolls with ground beef to impress your family.
Preparing the Sauce
Start by making the sauce. In a medium bowl, combine the crushed tomatoes, tomato sauce, brown sugar, tomato paste, vinegar, garlic powder, salt, and black pepper. Mix them well. You want everything nicely integrated into a sauce that feels like a warm hug. Reserve ¼ cup of this sauce for later. Then spread ½ cup at the bottom of a 9×13 inch baking dish to ensure your rolls cook beautifully and don’t stick.
Preparing the Cabbage
Next up is the cabbage! Bring a large pot of water to a rolling boil. Carefully trim the stem from the cabbage and submerge the whole head in boiling water for about 5 minutes. This softens those greens and makes them easier to roll.
Once your 5 minutes are up, drain the cabbage in a colander and let it cool. While you’re at it, keep that hot water handy. It can help you soften any tougher leaves later. Gently peel away 12 outer leaves without tearing them, and lay them on paper towels to drain.
Cooking the Filling
Now, let’s get to that savory filling. In a large skillet, cook your ground beef and chopped onion over medium-high heat for 5 to 7 minutes. You want it until the beef is no longer pink and the onion becomes tender. This is a great time to add the dried parsley, oregano, minced garlic, salt, and pepper. Stir it all together, then drain any excess fat. Take it off heat and let it cool for a moment.
In a separate bowl, mix that flavorful meat mixture with the cooked rice, reserved sauce, beaten egg, and fresh dill. Combine everything until it’s thoughtfully blended. Let it cool slightly before you start assembling!
Assembling the Rolls
Alright, assembly time! Grab a sharp paring knife and cut a V shape at the base of each cabbage leaf to take out the tough stalk. This tiny tweak makes rolling easier. Place a cabbage leaf flat on your counter. Spoon about ¼ cup of filling into the top third of the leaf.
Fold the top over the filling, then tuck in the sides. Roll it tightly from the base, just like you would with a burrito! Be sure to tuck in those edges securely to keep everything packed up nicely. Arrange each roll seam-side down in the prepared baking dish. It’s like creating little cozy beds for the filling!
Baking the Cabbage Rolls
For the final step, pour the remaining sauce evenly over the stuffed cabbage rolls. Cover your baking dish tightly with aluminum foil and pop it in the oven at 350°F (175°C). Let them bake for 75 minutes. The aroma will draw everyone into the kitchen, I promise!
When the time’s up, remove the foil. If needed, spoon some sauce over the rolls to keep them moist. Let those wonderful rolls rest for 10 to 15 minutes before serving. This will not only enhance the flavors but also make them easier to handle!
Tips for Success
- Be sure to drain the cabbage leaves well; excess moisture can make your rolls soggy.
- Using a wide, sharp knife when cutting the V shape from the cabbage stalk makes rolling easier.
- Don’t rush cooling your filling; it’s easier to work with when it’s slightly warm.
- Feel free to mix in your favorite vegetables or spices for a personalized touch!
Equipment Needed
- Large pot: Essential for boiling the cabbage; any heavy-bottomed pot will do!
- Colander: Useful for draining cabbage; a mesh strainer can serve as a great alternative.
- Skillet: You’ll need this to brown the beef; a non-stick frying pan works perfectly.
- Baking dish: A 9×13 inch dish holds everything nicely; glass or metal both suit just fine.
- Sharp knife: A paring knife helps cut the cabbage; a kitchen knife can work too!
Variations
- Vegetarian option: Swap out the ground beef for lentils or quinoa for a hearty plant-based alternative.
- Spicy twist: Add some diced jalapeños or a pinch of red pepper flakes to the filling for a kick of heat.
- Whole grain version: Use brown rice instead of white rice for added fiber and texture in your filling.
- Different meats: Try ground turkey, chicken, or pork for a new flavor profile while keeping it comforting.
- Herb infusion: Experiment with fresh basil or thyme alongside dill for a fragrant herbaceous twist.
Serving Suggestions
- Pair with crusty bread: A side of warm, crusty bread complements the rolls beautifully.
- Fresh salad: A light green salad with vinaigrette adds a refreshing crunch.
- Suggested drink: Enjoy with a glass of chilled white wine or a fizzy sparkling water.
- Presentation: Sprinkle fresh dill on top before serving for a pop of color and fragrance.
FAQs about Cabbage Rolls with Ground Beef
Can I make cabbage rolls with ground beef ahead of time?
Absolutely! You can prepare the rolls, place them in the baking dish, cover them, and store them in the fridge for up to a day before baking. Just add a few extra minutes to the cooking time if they are coming straight out of the refrigerator.
What can I substitute for ground beef in this recipe?
If you want a different flavor or need a healthier option, ground turkey, chicken, or even plant-based meat alternatives work great. You can also use lentils or quinoa for a delicious vegetarian twist!
How do I store leftover cabbage rolls?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. I always reheat them gently in the oven to keep them nice and tender.
Can I freeze cabbage rolls with ground beef?
Yes, they freeze beautifully! Just prepare them as instructed, but don’t bake. Instead, wrap them tightly in plastic wrap and then foil before storing them in the freezer for up to 3 months. When ready to eat, thaw in the fridge and bake as directed.
What variations can I try with the sauce?
You can mix things up by adding crushed red pepper for heat, Worcestershire sauce for depth, or even a splash of lemon juice for brightness. Personalizing the sauce can take your cabbage rolls with ground beef to the next level!
Final Thoughts
Embracing the tradition of cabbage rolls with ground beef not only fills your home with irresistible aromas, but also brings a sense of togetherness around the table. Each bite of these tender rolls, with their rich filling and tangy sauce, reminds me of the warmth of family gatherings and cherished memories. This dish is more than just a meal; it’s a heartfelt expression of love and comfort. So, as you prepare and share these delightful rolls with your loved ones, know that you’re creating not just dinner, but delightful moments that will linger long after the plates are cleared.
Print
Cabbage rolls with ground beef
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Delicious cabbage rolls filled with ground beef that melt in your mouth.
Ingredients
- 15 ounces crushed tomatoes (canned)
- 16 ounces tomato sauce (two 8-ounce cans)
- 2 tablespoons packed light brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 head green cabbage
- 1 pound ground beef
- ½ cup finely chopped yellow onion
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked and cooled white rice
- ¼ cup reserved sauce from above
- 1 large egg, room temperature and lightly beaten
- ½ teaspoon fresh dill, chopped
Instructions
- Combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper in a medium bowl until fully integrated. Reserve ¼ cup for the filling. Spread ½ cup of sauce in the bottom of a 9×13 inch baking dish and set aside.
- Set the oven to 350°F (175°C).
- Bring a large pot of water to a rolling boil. Trim the stem from the cabbage and submerge the whole head in boiling water for 5 minutes to soften the leaves.
- Remove cabbage from water and place it in a colander to drain and cool. Keep the water hot for possible reheating of tougher leaves. Carefully separate 12 outer leaves without tearing and place on paper towels to drain.
- Over medium-high heat, cook ground beef, chopped onion, dried parsley, oregano, minced garlic, salt, and pepper in a large skillet for 5-7 minutes until beef is no longer pink and onion is tender. Drain excess fat and remove from heat.
- Mix cooked meat mixture with cooked rice, reserved ¼ cup sauce, beaten egg, and chopped dill until uniform. Allow to cool slightly before assembling.
- Using a sharp paring knife, cut out the tough stalk at the base of each cabbage leaf in a V shape to facilitate rolling.
- Place a cabbage leaf flat. Spoon approximately ¼ cup filling into the top third of the leaf. Fold the top, then the sides inward, and roll tightly from the base like a burrito. Tuck edges securely to prevent opening during baking. Arrange each roll seam-side down in the prepared baking dish.
- Pour remaining sauce evenly over stuffed rolls. Cover tightly with aluminum foil and bake for 75 minutes at 350°F (175°C).
- Remove foil and spoon sauce over rolls if needed to keep moist. Let rest for 10-15 minutes before serving.
Notes
- Make sure to drain cabbage leaves well to prevent excess moisture.
- Optional: Top with sour cream before serving for added richness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
