Cabbage Rolls Recipe with Ground Beef and Rice

Cabbage Rolls

Learn how to make these delicious and mouthwatering cabbage rolls with ground beef and rice!

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?

Cabbage Rolls Recipe Video Tutorial

Cabbage Rolls Recipe with Ground Beef and Rice

Makes 10 Cabbage Rolls

Ingredients:

1 lb ground Beef

1 cup of 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

1 cup tomato sauce

4 cups chicken broth

1/2 onion sliced

1 head cabbage

2 bay leaves

salt and pepper to taste

Parsley to garnish, optional

Directions:

Combine ground beef, rice, 2 teaspoons salt, 1/4 cup parsley, 1/2 diced onion, cumin, oregano, diced peppers, paprika, and garlic in a large bowl. Mix until combined. Cover and place in the refrigerator until ready to use.

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 2 outer layers of leaves to a paper towel-lined plate, cover, and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 10 large and about 7 smaller leaves.

Preheat the oven to 350 degrees F (175 degrees C).

Place about 1/2 cup of the meat mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with the remaining mixture and 9 more large leaves to create 10 cabbage rolls.

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 puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.

Bake in the preheated oven until the lamb is 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 2 tablespoons parsley.

Enjoy!