Easy Stuffed Cabbage Rolls Recipe : Ground Beef & Rice in 60 Minutes

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Looking for easy hamburger meat recipes that deliver maximum flavor with minimal effort? These classic stuffed cabbage rolls are your answer! Tender cabbage leaves wrapped around a savory mixture of ground beef and rice, all simmered in a rich tomato sauce. This recipe transforms simple ingredients into a restaurant-quality meal that’s perfect for busy weeknights or Sunday family dinners.

Whether you’re searching for healthy dinner recipes or quick dinner ideas, this dish checks all the boxes. It’s one of those ground meat recipes for dinner that feels fancy but comes together in about an hour. Plus, these rolls are freezer-friendly, making them ideal for meal prep and lazy dinners when you don’t feel like cooking from scratch.

Why You’ll Love This Stuffed Cabbage Rolls Recipe

This classic comfort food has been a family favorite for generations, and for good reason. Here’s why these cabbage rolls deserve a spot in your dinner rotation:

• Budget-friendly: Uses affordable ingredients like ground beef, rice, and cabbage
• Make-ahead friendly: Perfect for meal prep and freezes beautifully
• Nutritious and filling: Packed with protein, vegetables, and whole grains
• Kid-approved: Even picky eaters love these tender, flavorful rolls
• Versatile: Works with ground beef, turkey, chicken, or plant-based alternatives
• One-pan meal: Everything cooks together in a single skillet

Essential Ingredients for Perfect Cabbage Rolls

The beauty of this recipe lies in its simplicity. You’ll need basic pantry staples and fresh ingredients that you can find at any grocery store. Here’s what goes into making these delicious stuffed cabbage rolls:

For the Rice Base

For the Cabbage and Filling

Equipment You’ll Need

Having the right kitchen tools makes this recipe even easier. Here’s what you’ll need:

• Pots: One for cooking rice and another for blanching cabbage leaves
• Large skillet or frying pan: Essential for simmering the rolls in sauce
• Mixing bowls: For combining the filling ingredients
• Measuring cups and spoons: For accurate ingredient portions
• Kitchen utensils: Wooden spoon for mixing and serving
• Cutting board: For prep work
• Chef’s knife: For chopping onions and trimming cabbage

Step-by-Step Instructions

Follow these detailed steps to create perfect stuffed cabbage rolls every time. Don’t worry if this is your first attempt the process is straightforward and forgiving!

Preparing the Rice

Step 1: Gather all your ingredients and set them within reach. This makes the cooking process smoother and more enjoyable.

Step 2: Combine ⅔ cup water and ⅓ cup uncooked white rice in a medium pot and bring to a boil over high heat.

Step 3: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the rice is tender and has absorbed all the liquid. Set aside to cool slightly.

Preparing the Cabbage Leaves

Step 4: While the rice cooks, bring a large, wide pot of lightly salted water to a rolling boil.

Step 5: Carefully add 8 cabbage leaves to the boiling water. Cook for 2 to 4 minutes until the leaves are softened and pliable but not falling apart. Use tongs to remove them and drain thoroughly. Pat dry with paper towels.

Making the Filling

Step 6: In a large mixing bowl, combine 1 pound of lean ground beef, 1 cup of the cooked rice, ¼ cup chopped onion, 1 slightly beaten egg, 2 tablespoons of tomato soup (reserve the rest), 1 teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly with your hands or a wooden spoon until everything is well incorporated.

Assembling the Rolls

Step 7: Place a cabbage leaf on your cutting board with the stem end facing you. Spoon about 2 tablespoons of the beef mixture onto the center of the leaf.

Step 8: Fold the end of the cabbage leaf nearest to you over the filling, covering it completely.

Step 9: Roll the leaf away from you, tucking in the sides as you go to create a neat package that prevents the filling from escaping during cooking. Repeat with remaining leaves and filling.

Cooking the Cabbage Rolls

Step 10: Arrange the stuffed cabbage rolls seam-side down in a large skillet over medium heat. This helps them stay closed during cooking.

Step 11: Pour the remaining tomato soup evenly over all the rolls, making sure each one gets coated with sauce.

Step 12: Cover the skillet and bring the sauce to a gentle boil. Then reduce the heat to low and let simmer for about 40 minutes, basting the rolls with sauce every 10-15 minutes using a spoon. The beef should be fully cooked through and the cabbage incredibly tender.

Step 13: Serve hot and enjoy your delicious homemade stuffed cabbage rolls!

Pro Tips for Perfect Cabbage Rolls

Want to take your cabbage rolls from good to absolutely amazing? Follow these expert tips:

• Choose the right cabbage: Look for a large head with loose outer leaves that are easy to peel
• Freeze the cabbage first: For super-easy leaf removal, freeze the whole cabbage overnight, then thaw the leaves will peel off effortlessly
• Don’t overfill: Use about 2 tablespoons of filling per leaf to prevent bursting
• Keep them tight: Roll firmly but not too tight, as the rice will expand during cooking
• Baste frequently: This keeps the cabbage moist and infuses more flavor
• Test for doneness: Insert a meat thermometer into the center of a roll it should read 160°F (71°C)
• Let them rest: Allow rolls to sit for 5 minutes after cooking so the filling sets

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some delicious variations to try:

Protein Swaps

• Ground turkey or chicken: For a leaner option, try ground chicken recipes instead
• Ground pork: Adds extra richness and flavor
• Mixed meats: Combine beef and pork for traditional Eastern European flavor
• Plant-based: Use lentils or meat alternatives for vegetarian versions

Sauce Options

• Marinara sauce: Use store-bought or homemade instead of tomato soup
• Tomato sauce with herbs: Add basil, oregano, and garlic for Italian flair
• Creamy tomato: Stir in a splash of cream for richness
• Spicy version: Add red pepper flakes or hot sauce to the sauce

Rice Alternatives

• Brown rice for more fiber and nutrients
• Cauliflower rice for low-carb option
• Quinoa for protein boost
• Wild rice for nutty flavor

Storage and Reheating Instructions

These stuffed cabbage rolls are perfect for meal prep since they store and reheat beautifully:

Refrigerator Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Make sure they’re covered in sauce to prevent drying out.

Freezer Storage

Freeze assembled but uncooked rolls for up to 3 months. Arrange them on a baking sheet, freeze until solid, then transfer to freezer bags. Cook from frozen, adding 15-20 minutes to the cooking time. Cooked rolls can also be frozen for up to 2 months.

Reheating

Reheat in a covered skillet over low heat with a splash of water or broth until warmed through (about 10-15 minutes). You can also microwave individual portions for 2-3 minutes, or reheat in a 350°F (175°C) oven for 20 minutes covered.

Serving Suggestions

These hearty cabbage rolls are a complete meal on their own, but they pair wonderfully with:

• Crusty bread or dinner rolls for soaking up the delicious sauce
• Sour cream dolloped on top for creamy tanginess
• Simple green salad with vinaigrette for freshness
• Mashed potatoes or buttered egg noodles
• Roasted vegetables like carrots or Brussels sprouts
• Pickles or pickled vegetables for acidity

Nutritional Benefits

Beyond being delicious, stuffed cabbage rolls offer impressive nutritional value:

• High protein: Ground beef and egg provide substantial protein for muscle maintenance
• Rich in vitamins: Cabbage is loaded with vitamin C and K
• Good fiber source: Rice and cabbage contribute to daily fiber needs
• Antioxidants: Tomatoes provide lycopene and other beneficial compounds
• Low in calories: A satisfying meal that won’t break your calorie budget

Common Mistakes to Avoid

Learn from these common pitfalls to ensure perfect cabbage rolls every time:

• Overcooking the cabbage leaves: They should be pliable but not mushy
• Undercooked rice: Make sure rice is fully cooked before adding to filling
• Not sealing properly: Tuck those sides in tight to prevent filling escape
• Crowding the pan: Give rolls space to cook evenly
• Forgetting to baste: Regular basting keeps everything moist and flavorful
• Cooking on too high heat: Low and slow is the key to tender rolls

Frequently Asked Questions

Can I use savoy cabbage instead of green cabbage?

Absolutely! Savoy cabbage has more delicate, crinkly leaves that work beautifully for stuffing. They’re actually easier to roll since they’re naturally more tender.

Why is my filling falling out of the rolls?

This usually happens if the cabbage leaves weren’t softened enough before rolling, or if the rolls weren’t sealed properly. Make sure to fold the sides in tightly and place them seam-side down in the pan.

Can I make these in a slow cooker?

Yes! Arrange the rolls in your slow cooker, pour the tomato sauce over them, and cook on low for 6-8 hours or high for 3-4 hours. They’ll be incredibly tender.

How do I know when the ground beef is fully cooked?

The safest way is to use a meat thermometer the internal temperature should reach 160°F (71°C). The rolls will also feel firm when pressed gently.

Can I prep these ahead of time?

Definitely! Assemble the rolls up to 24 hours in advance, cover them tightly, and refrigerate. When ready to cook, add a few extra minutes to the cooking time since they’ll be starting cold.

What’s the best way to remove cabbage leaves without tearing?

Score the core deeply with a knife, then place the whole cabbage in boiling water for 2-3 minutes. The outer leaves will soften and peel away easily. Repeat as needed for inner leaves.

Can I use instant rice?

While you can use instant rice, regular rice gives better texture and flavor. If using instant rice, you may need to adjust the liquid amount and cooking time.

How many cabbage rolls does this recipe make?

This recipe yields 8 cabbage rolls, which typically serves 4 people (2 rolls per person) as a main dish.

Why This Recipe Works for Busy Families

As someone who loves quick and easy dinner recipes, I can tell you these stuffed cabbage rolls hit the sweet spot between convenience and homemade goodness. They’re perfect for those nights when you want something more substantial than typical ground beef recipes but don’t have hours to spend in the kitchen.

The best part? You can double the batch and freeze half for future lazy dinners. When you come home exhausted, having a container of these ready to reheat feels like a gift from your past self. Plus, with proper kitchen tools like quality pots and a reliable skillet, the actual cooking process is straightforward and almost hands-off.

Final Thoughts

These stuffed cabbage rolls prove that comfort food doesn’t have to be complicated. With simple ingredients, basic kitchen equipment, and about an hour of your time, you can create a restaurant-quality meal that will have everyone asking for seconds. Whether you’re looking for easy meals with ground beef or dinner ideas with ground beef that break away from the usual burgers and tacos, this recipe delivers.

The combination of tender cabbage, savory beef and rice filling, and rich tomato sauce creates a symphony of flavors and textures that’s simply irresistible. It’s one of those dishes that tastes even better the next day, making it perfect for meal prep and busy weeknights.

So grab your ingredients, fire up your stove, and give this classic recipe a try. Your family will thank you, and you’ll wonder why you didn’t make these delicious rolls sooner. Happy cooking!

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Easy Stuffed Cabbage Rolls Recipe : Ground Beef & Rice in 60 Minutes

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Tender cabbage leaves stuffed with seasoned ground beef and rice, simmered in a rich tomato sauce. This classic comfort food recipe is perfect for family dinners and freezes beautifully for meal prep.

• Author: Marie
• Prep Time: 20
• Cook Time: 40
• Total Time: 60
• Yield: 4
• Category: Main Course
• Method: Simmering
• Cuisine: European

Ingredients

⅔ cup water

⅓ cup uncooked white rice

8 cabbage leaves

1 pound lean ground beef

¼ cup chopped onion

1 large egg, slightly beaten

1 (10.5 ounce) can condensed tomato soup, divided

1 teaspoon salt

¼ teaspoon ground black pepper

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Instructions

1. Gather all ingredients.

2. Bring water and rice to a boil in a saucepan.

3. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

4. Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

5. Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

6. Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.

7. Bring one end of the cabbage leaf over the mixture.

8. Roll and tuck in the ends to prevent the filling from falling out.

9. Arrange cabbage rolls seam-side down in a large skillet over medium heat.

10. Pour remaining tomato soup over the rolls.

11. Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes.

12. Serve and enjoy!

Notes

For easier leaf removal, freeze the whole cabbage overnight then thaw before using.

Cabbage rolls can be frozen uncooked for up to 3 months. Cook from frozen, adding 15-20 minutes to cooking time.

For variation, substitute ground turkey, chicken, or pork for the beef.

Leftover rolls store in the refrigerator for up to 4 days.

Baste rolls every 10-15 minutes during cooking for best flavor and moisture.