Delicious Homemade Stuffed Cabbage Rolls Recipe – Easy & Flavorful!
Discover how to make mouthwatering stuffed cabbage rolls with this easy-to-follow recipe. Perfect for family dinners or meal prep, these flavorful cabbage rolls are packed with ground beef, rice, and aromatic spices, simmered in a rich tomato-beef broth. Follow our step-by-step guide to create a comforting dish that’s even better the next day!
Ingredients:
- 1 medium head of green cabbage
- 450 grams ground beef (preferably grass-fed)
- 200 grams long-grain rice (uncooked)
- 170 grams tomato paste
- 1 liter beef broth
- 1 medium onion (diced)
- 4 tablespoons corn starch
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika powder
- 1 teaspoon minced garlic
- Salt and black pepper to taste
Preparation:
Step 1: Cook the rice until molto al dente (firm in the center). Drain and set aside.
Step 2: Remove the core of the cabbage using a paring knife. Boil the whole cabbage head in water for 10 minutes, then cool and remove the outer leaves.
Step 3: Peel off individual cabbage leaves, trimming the hard rib at the base. Set leaves aside.
Step 4: In a large bowl, mix ground beef, cooked rice, onion, garlic, cayenne pepper, paprika, salt, and pepper until well combined.
Step 5: Place a spoonful of filling on each cabbage leaf, roll tightly, tucking in the sides.
Step 6: Arrange rolls seam-side down in a heavy pan. Add beef broth until halfway up the rolls. Simmer for 45-60 minutes.
Step 7: Whisk tomato paste into the broth. Combine corn starch with cold water, then whisk into the broth. Boil for 1 minute to thicken the sauce.
Step 8: Season with salt, pepper, brown sugar, and oregano. Serve hot and enjoy!
Recipe Notes:
Stuffed cabbage rolls taste even better the next day. Reheat in the sauce or pan-fry for enhanced flavor. Freeze extras for future meals.
Pro Tips:
Choose a medium to large cabbage for easier filling. Add a pinch of sugar to balance the tomato acidity. For low-carb, substitute cauliflower rice.
