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Stuffed Cabbage Recipe

Stuffed Cabbage Recipe

This Stuffed Cabbage Recipe wraps seasoned ground beef and rice in tender cabbage leaves, smothered in a rich tomato sauce and baked to cozy, comforting perfection.
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Servings 4 servings

Ingredients
  

  • 1 large head green cabbage outer leaves removed, core trimmed
  • 1 lb ground beef (85% lean) swap ground turkey or lamb if desired
  • 1 cup long-grain white rice rinsed until water runs clear (try basmati for extra aroma)
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • 1 28-oz can crushed tomatoes
  • 1/2 cup low-sodium chicken broth (or vegetable broth)
  • 2 tbsp fresh parsley chopped (or 2 tsp dried parsley)
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce optional, adds umami
  • 2 tbsp olive oil extra-virgin for depth
  • Pinch of red pepper flakes for a gentle kick

Instructions
 

  • Preheat oven to 350°F (175°C) and lightly oil a 9×13-inch baking dish.
  • Boil a large pot of salted water, blanch cabbage for 4 minutes, cool, then peel off 12–14 large leaves.
  • In a skillet, sauté onion and garlic, then add ground beef and cook until no pink remains. Stir in rice, parsley, paprika, salt, pepper, Worcestershire sauce, and red pepper flakes.
  • Spread a layer of crushed tomatoes and broth in the baking dish. Place filling on cabbage leaves, roll them up, and arrange in the dish.
  • Cover the dish with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes. Let rest before serving.

Notes

Choose a cabbage with firm leaves and a tight head. Rinsed rice ensures a fluffier filling.
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