Stuffed Beef Cabbage Rolls

Satisfying casseroles like this recipe for Stuffed Beef Cabbage Rolls are always a welcome choice when planning make-ahead meals for the freezer.

RatingDifficultyBeginner

ShareTweetSaveShare

Yields6 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 1 medium head green cabbage, cored (approx. 3 lb/1.5 kg)
 4 tsp (20 mL) vegetable oil
 1 large onion, finely chopped
 2 cloves garlic, finely chopped
 1 tsp (5 mL) paprika
 1 ½ cup (375 mL) cooked rice
 1 lb (500 mL) Lean or Extra Lean Ground Beef Sirloin or Round*
 1 tsp (5 mL) salt (approx.)
 ½ tsp (2 mL) freshly ground black pepper (approx.)
 1 can (28 oz/796 mL) plum tomatoes, including juice
 2 tsp (10 mL) packed brown sugar

1

Cook cabbage in large pot of boiling salted water for 5 to 6 minutes or until leaves are softened. Drain and rinse under cold water, carefully separating 12 leaves. Using knife, trim coarse veins from leaves. If inner cabbage leaves are not softened, blanch cabbage again in boiling water to soften leaves.

2

Heat oil in large saucepan over medium heat. Cook onion, garlic and paprika, stirring often, for 5 minutes or until softened. In bowl, combine half of the onion mixture with rice, beef, salt and pepper; mix well. To make tomato sauce, purée tomatoes including juice and brown sugar in food processor. Add to remaining onion mixture in saucepan; bring to boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Season to taste.

3

Spoon 1/4 cup (50 mL) beef mixture onto each cabbage leaf just above stem. Fold ends and sides over filling; roll up. Spoon half of the tomato sauce into a 9 x 13 inch (23 x 33 cm) baking dish. Layer with rolls; top with remaining tomato sauce. Bake, covered, in 350°F (180°C) oven for 1 to 1 1/4 hours or until rolls are tender.

4

*Other Options: Lean Ground Beef Chuck, Lean/Extra Lean Ground Beef

Ingredients

 1 medium head green cabbage, cored (approx. 3 lb/1.5 kg)
 4 tsp (20 mL) vegetable oil
 1 large onion, finely chopped
 2 cloves garlic, finely chopped
 1 tsp (5 mL) paprika
 1 ½ cup (375 mL) cooked rice
 1 lb (500 mL) Lean or Extra Lean Ground Beef Sirloin or Round*
 1 tsp (5 mL) salt (approx.)
 ½ tsp (2 mL) freshly ground black pepper (approx.)
 1 can (28 oz/796 mL) plum tomatoes, including juice
 2 tsp (10 mL) packed brown sugar

Directions

1

Cook cabbage in large pot of boiling salted water for 5 to 6 minutes or until leaves are softened. Drain and rinse under cold water, carefully separating 12 leaves. Using knife, trim coarse veins from leaves. If inner cabbage leaves are not softened, blanch cabbage again in boiling water to soften leaves.

2

Heat oil in large saucepan over medium heat. Cook onion, garlic and paprika, stirring often, for 5 minutes or until softened. In bowl, combine half of the onion mixture with rice, beef, salt and pepper; mix well. To make tomato sauce, purée tomatoes including juice and brown sugar in food processor. Add to remaining onion mixture in saucepan; bring to boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Season to taste.

3

Spoon 1/4 cup (50 mL) beef mixture onto each cabbage leaf just above stem. Fold ends and sides over filling; roll up. Spoon half of the tomato sauce into a 9 x 13 inch (23 x 33 cm) baking dish. Layer with rolls; top with remaining tomato sauce. Bake, covered, in 350°F (180°C) oven for 1 to 1 1/4 hours or until rolls are tender.

4

*Other Options: Lean Ground Beef Chuck, Lean/Extra Lean Ground Beef

Stuffed Beef Cabbage Rolls
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply