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Stuffed Cabbage Rolls With Ground Beef and Rice

These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners.

Ingredient:

For the Rolls:

  • 1 head green cabbage, about 1 dozen large cabbage leaves

  • 1 1/2 teaspoons salt, plus more for the water

  • 1 pound ground beef, 85 percent or leaner

  • 3/4 cup cooked rice

  • 1/2 cup finely chopped onion

  • 1 large egg

  • 1 teaspoon freshly ground black pepper

  • 1/4 cup milk

For the Sauce:

  • 1 (14 1/2-ounce) can diced tomatoes, undrained

  • 1 (8-ounce) can tomato sauce

  • 3 tablespoons sugar

  • 2 tablespoons white wine vinegar

  • 3/4 cup water, divided

  • 2 tablespoons cornstarch

Recipe Direction :

  1. Gather the ingredients. Position a rack in the center of the oven and preheat to 350 F/180 C/Gas 4.

  2. Peel about 12 to 15 large leaves off of the cabbage head.

  3. Drop the cabbage leaves into a large pot of well-salted boiling water; cover and cook for 3 minutes. Drain well.

  4. For the filling, combine the ground beef, rice, onion, egg, milk, salt, and pepper in a medium bowl. Mix well and divide into 12 portions.

  5. Place a portion of the beef mixture (about 2 1/4-ounces) onto the center of each cabbage leaf.

  6. Roll the leaf around the filling, burrito-style, folding in the edges to seal it in.

  7. Fasten the rolls with toothpicks. Place the rolls in a single layer in a large baking dish or an oven-safe Dutch oven.

  8. For the sauce, combine the diced tomatoes, tomato sauce, sugar, vinegar, and 1/2 cup of water.

  9. Pour sauce over the cabbage rolls. Cover with a lid or aluminum foil (carefully avoiding the toothpicks) and bake in the preheated oven for about 1 hour until the cabbage is tender and the sauce is bubbling.

  10. Remove the rolls with a slotted spoon and discard the toothpicks.

  11. Carefully pour the juices from the baking pan into a medium saucepan and place over medium heat. Stir the cornstarch into 1/4 cup cold water until dissolved. Add about half the cornstarch slurry to the sauce and bring to a boil. Reduce to a simmer and cook, whisking constantly. Continue adding the remaining cornstarch slurry a little bit at a time until the sauce is as thickened as you like.

  12. Serve the cabbage rolls topped with the sauce. Enjoy.