Best 5 Beef Stuffed Cabbage Recipes

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Looking for a hearty and flavorful meal that's perfect for a cold winter day? Look no further than beef stuffed cabbage! This classic comfort food dish is made with tender cabbage leaves stuffed with a savory mixture of ground beef, rice, vegetables, and herbs, then simmered in a rich tomato sauce. The result is a delicious and satisfying meal that's sure to warm you up from the inside out.

In this article, we'll share three different recipes for beef stuffed cabbage, each with its own unique flavor and preparation method. Whether you prefer a traditional version made with ground beef and rice, or a lighter version made with turkey and quinoa, we've got you covered. We'll also provide tips on how to choose the best cabbage for stuffing, and how to cook the stuffed cabbage perfectly so that the cabbage leaves are tender and the filling is cooked through. So grab your apron and get ready to make a delicious and comforting meal that your whole family will love!

Let's cook with our recipes!

BEEF STUFFED CABBAGE ROLLS



Beef Stuffed Cabbage Rolls image

We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar

Steps:

  • Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.

STUFFED CABBAGE WITH BEEF AND RICE



Stuffed Cabbage with Beef and Rice image

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Number Of Ingredients 11

Coarse salt and ground pepper
1/2 large head green cabbage (1 1/2 pounds), cored
1 tablespoon olive oil
1 large yellow onion, diced small
2 garlic cloves, minced
2 cups crushed tomatoes (from a 28-ounce can)
1 tablespoon sugar
1 tablespoon cider vinegar
3/4 cup cooked long-grain white rice
1/2 pound ground beef chuck
1 large egg, lightly beaten

Steps:

  • In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
  • Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
  • To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g

BEEF & RICE STUFFED CABBAGE ROLLS



Beef & Rice Stuffed Cabbage Rolls image

This recipe is special to me because it's an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. -Lynn Bowen, Geraldine, Alabama

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 13

12 cabbage leaves
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
SAUCE:
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Steps:

  • In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS



Cabbage Stuffed with Beef, Zucchini, and Herbs image

Categories     Herb     Bake     Sauté     Low Fat     Ground Beef     Eggplant     Zucchini     Fall     Winter     Cabbage     Self

Yield Makes 4 servings

Number Of Ingredients 12

2 cabbages or Napa cabbages (1 1/2 lb each)
1/4 cup fat-free chicken broth
3 tbsp olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1 tbsp chopped garlic
6 oz lean ground beef
1 tbsp each chopped fresh basil, parsley and thyme
1/4 cup whole-grain breadcrumbs
2 tbsp melted unsalted butter

Steps:

  • Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

BEEF STUFFED CABBAGE ROLLS IN A RED WINE TOMATO SAUCE RECIPE - (4/5)



Beef Stuffed Cabbage Rolls in a red wine tomato sauce Recipe - (4/5) image

Provided by á-3213

Number Of Ingredients 18

Sauce:
1 small head green cabbage
1 T. olive oil
1 green bell pepper, cored and diced
1 onion, diced
14 oz. diced tomatoes
1/4 c. red wine
1 T. brown sugar
1 t. dried basil
1 t. salt
1/4 t. black pepper
Filling:
1/2 of the sauteed vegetables from the sauce
1/2 lb. ground beef
1 c. cooked rice
2 T. cabbage roll sauce
1 T. hot sauce
1/2 t. salt

Steps:

  • Preheat oven to 375. Cabbage: Fill a large soup pot with water. Add 12-15 large cabbage leaves. Cook for 2-3 minutes. Remove and let dry. Reserve 1 to 2 cups of the cabbage cooking water. Sauce: heat the olive oil over med-high. Add the onion, garlic and bell pepper. Cook for about 3 minutes, or until the vegetables begin to brown and soften. Remove half of the vegetables from the pan and place in a glass mixing bowl. (This is for the filling.) Back to the skillet, add the tomatoes and wine. Cook, stirring often, for 2 to 3 minutes. Add the sugar, salt, and basil. Transfer the sauce to a blender and puree until smooth. Add more cabbage water if you want a thinner sauce. (I used only 1 cup.) Pour the sauce back in the skillet to keep warm. Filling: Add the ground beef and rice to the bowl with the reserved vegetables. Add 2 T. of the finished cabbage roll sauce, hot sauce, salt and pepper. Use a fork or your clean hands to mix the filling well. Assembly: First spoon about 1/4 c. of the tomato sauce into a 5 qt dutch oven and spread it over the bottom of the pan. Place a cabbage leaf on the counter top with the inside facing up and put about 1/4 c. of the filling towards the stem end of the leaf. You will have to judge how much filling to use. Just ensure that it isn't so much that it squeezes out the side. Fold in both sides and starting with the stem end, roll the leaf around the filling. Place side-seam down in the dutch oven. repeat the process with the remaining leaves. Pour the sauce over the cabbage rolls, and cover the pot with the lid. Bake for 50-60 minutes, or until the cabbage has softened and the meat is cooked through and no longer pink.

Tips:

  • Choose the right cabbage: Select a large, firm cabbage with tightly packed leaves. Look for one that is heavy for its size, as this indicates a higher density of leaves.
  • Blanch the cabbage leaves: This step is essential for making the leaves pliable and easy to roll. Bring a large pot of salted water to a boil and carefully submerge the cabbage leaves for a few minutes, until they are bright green and slightly wilted. Immediately transfer the leaves to an ice bath to stop the cooking process.
  • Use a flavorful ground beef mixture: The beef filling is the heart of this dish, so make sure it is well-seasoned and packed with flavor. Use a combination of ground beef, pork, or lamb, and add plenty of aromatic vegetables like onions, garlic, and celery. Season the mixture generously with salt, pepper, and your favorite herbs and spices.
  • Stuff the cabbage leaves carefully: Place about 1/2 cup of the beef mixture in the center of each blanched cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly, starting from the bottom. Secure the roll with a toothpick or kitchen twine.
  • Simmer the cabbage rolls: Place the cabbage rolls in a large pot or Dutch oven. Cover them with tomato sauce, beef broth, or a combination of the two. Bring the liquid to a simmer and cook the cabbage rolls for about 1 hour, or until the cabbage is tender and the filling is cooked through.
  • Serve with your favorite sides: Beef stuffed cabbage is a hearty and satisfying dish that can be served with a variety of sides. Try mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Beef stuffed cabbage is a classic comfort food that is easy to make and always a crowd-pleaser. With its flavorful beef filling, tender cabbage leaves, and rich sauce, this dish is sure to warm your heart and soul. So next time you're looking for a hearty and satisfying meal, give beef stuffed cabbage a try. You won't be disappointed!

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