Cabbage Rolls with Beef and Rice
6 servings30 min prep75 min cookMedium
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The Tale of Cabbage Rolls with Beef and Rice
Story updated
Cabbage rolls stuffed with meat and rice appear across Eastern European, Middle Eastern, and Mediterranean cuisines, likely spreading through Ottoman-influenced dolma traditions. Variations like Polish gołąbki and Hungarian töltött káposzta became staples of immigrant home cooking across America.
Ingredients
Scale:· 6 servings
- 1 large head green cabbage
- 1 lb ground beef (85/15)
- 1/2 cup uncooked white rice
- 1 small onion, finely diced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 24 oz canned tomato sauce
- 1 tbsp brown sugar
- 1 tbsp lemon juice
Instructions
- 1Bring a large pot of salted water to a boil, core the cabbage, and blanch it whole for 2-3 minutes until the outer leaves soften and peel away easily; remove leaves as they loosen and set aside to cool.
- 2Preheat the oven to 350°F.
- 3In a bowl, mix the ground beef, uncooked rice, onion, egg, salt, pepper, and paprika until combined.
- 4Trim the thick center rib from each cabbage leaf, place about 1/4 cup of filling near the base, and roll up, tucking in the sides.
- 5Whisk together the tomato sauce, brown sugar, and lemon juice, and spread a thin layer in the bottom of a baking dish.
- 6Arrange the rolls seam-side down in the dish and pour the remaining sauce over the top.
- 7Cover tightly with foil and bake for 70-75 minutes, until the rice is tender and the rolls are cooked through.
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