Delicious Cabbage Rolls with Ground Beef and Rice

Discover the ultimate comfort food with our Cabbage Rolls recipe! Filled with flavorful ground beef and rice, and simmered in a rich tomato sauce, these cabbage rolls are perfect for any meal. Easy to prepare and incredibly satisfying, this recipe will quickly become a family favorite. Try it today and enjoy a hearty, home-cooked meal. Visit Kelvin's Kitchen for the full recipe and step-by-step instructions!

Gołąbki is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. Gołąbki is the plural form of gołąbek, the diminutive form of gołąb, referring to the roll's shape

Cabbage Rolls

3 to 4 days

To maximize the shelf life of cooked cabbage rolls for safety and quality, refrigerate the cabbage rolls in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked cabbage rolls will last for 3 to 4 days in the refrigerator.

How long do cabbage rolls last in fridge?

15 FAQs About Cabbage Rolls Recipe with Ground Beef and Rice

Can I use a different type of meat instead of ground beef? Yes, you can use ground turkey, chicken, pork, or a mixture of these meats.
Can I make this recipe vegetarian? Yes, replace the ground beef with a mixture of mushrooms, lentils, and additional vegetables.
Do I need to pre-cook the rice before mixing it with the meat? No, the rice will cook in the oven along with the cabbage rolls.
Can I freeze cabbage rolls? Yes, you can freeze them before or after baking. Just make sure to store them in an airtight container.
What other types of cabbage can I use? Napa cabbage or Savoy cabbage can also work well for this recipe.
Can I use a different type of sauce? Yes, you can use marinara sauce, beef broth, or a creamy tomato sauce.
How do I reheat leftover cabbage rolls? Reheat in the oven at 350°F (175°C) for about 20-30 minutes or until warmed through.
How do I prevent the cabbage leaves from tearing? Blanching the cabbage leaves in boiling water will make them pliable and less likely to tear.
Can I add cheese to the filling? Yes, you can add shredded cheese such as mozzarella or cheddar to the meat mixture.
What side dishes go well with cabbage rolls? Mashed potatoes, crusty bread, or a simple green salad are great accompaniments.
Can I use brown rice instead of white rice? Yes, but brown rice will need to be pre-cooked before adding to the meat mixture.
How long do cabbage rolls last in the refrigerator? They can last for up to 3-4 days when stored in an airtight container.
Is there a way to make the rolls spicier? Yes, add a chopped jalapeno or red pepper flakes to the meat mixture.
Can I use instant rice? Yes, but adjust the cooking time accordingly as instant rice cooks faster.
Can I use pre-cooked cabbage leaves? Yes, using pre-cooked or leftover cabbage leaves can save time in preparation.

Cabbage Rolls Recipe Video Tutorial

Cabbage Rolls with Ground Beef and Rice

Ingredients:

For the Filling:
- 1 lb ground beef
- 1 cup uncooked rice
- 1/2 onion, diced
- 4 cloves garlic, crushed
- 1 small red, yellow, and orange sweet pepper, diced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 cup packed Italian parsley, chopped
For the Sauce:
- 1 cup tomato sauce
- 4 cups chicken broth
- 1/2 onion, sliced
- 2 bay leaves
- Salt and pepper to taste
For the Cabbage:
- 1 head cabbage
Optional Garnish:
- Chopped parsley

Instructions:

Prepare the Filling:
- In a large bowl, combine ground beef, rice, diced onion, garlic, sweet peppers, salt, black pepper, cumin, smoked paprika, dried oregano, and chopped parsley. Mix until well combined. Cover and refrigerate until ready to use.
Prepare the Cabbage:
- Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the outer leaves and set them aside. Continue cooking the remaining leaves for another 1-2 minutes. You will need 10 large leaves and about 7 smaller leaves.
Assemble the Rolls:
- Preheat the oven to 350°F (175°C). Place about 1/2 cup of the meat mixture toward the bottom edge of each large cabbage leaf and roll into a log. Repeat with the remaining mixture and leaves to create 10 cabbage rolls.
Prepare the Casserole:
- Line the bottom of a large casserole dish or Dutch oven with 2 or 3 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato sauce. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
Bake:
- Bake in the preheated oven until the cabbage rolls are tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with chopped parsley.

Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
- Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 850mg
Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 5g
Protein: 20g

Additional Notes:

Make-Ahead Tip: You can prepare the filling and blanch the cabbage leaves the day before to save time on the day of cooking.
Freezing Instructions: These cabbage rolls freeze well. Simply place them in an airtight container before baking and freeze. When ready to cook, thaw overnight in the refrigerator and bake as directed.
Variations: Feel free to add additional vegetables to the filling, such as grated carrots or chopped zucchini, for extra nutrition and flavor.

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