Beef · ALWAYS FREE
Beef & rice stuffed cabbage rolls
Tender cabbage parcels filled with lean beef and cooked rice, baked covered in a tomato sauce with shredded cabbage underneath.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Cook rice with about 1 cup (240 g) water and 2 g salt: bring to boil, cover, reduce to low and cook about 15 minutes, then stand off heat 10 minutes. Spread in a shallow container and refrigerate promptly for about 20 minutes until cool enough to mix with raw beef. Do not leave cooked rice standing at room temperature.
- While rice cooks, blanch the 8 large raw cabbage leaves in unsalted boiling water in batches for 3-5 minutes until flexible. Drain and cool briefly. Shave thick ribs flat without cutting through leaves; finely chop the shaved ribs and remaining cabbage and retain them. The weighed about 1 lb + 12 oz (800 g) excludes the hard central core but includes all edible leaves and rib trimmings.
- Heat oil in a skillet. Cook onion 8-10 minutes until soft, add garlic for 1 minute, then spread on a shallow plate and cool about 10 minutes. Combine cooled rice and onion with raw beef, paprika, 2 g salt and pepper. Mix gently; divide into 8 equal portions.
- Heat oven to 350 F /175 C. Combine tomatoes, remaining about ¾ cup + 1 ½ tbsp (200 g) water, oregano and remaining 2 g salt. Spread shredded cabbage and rib trimmings over the base of a deep roughly 23 x33 cm baking dish and spoon over one third of the sauce.
- Put one filling portion near the stem end of each leaf. Fold sides inward and roll loosely but securely around filling; place seam-down in the dish. Cover with all remaining sauce. Cover the dish tightly with an oven-safe lid or foil and bake 75-90 minutes, until leaves are tender and the center of every roll reaches 165 F /74 C. Probe thick filling, not just surrounding sauce; continue covered baking if needed.
- Rest 10 minutes before serving 2 rolls and one quarter of the underlying cabbage and sauce per portion. Retain all filling juices and sauce. The 220-minute allowance includes rice cooking/cooling, blanching, assembly, baking and resting; thermometer and tenderness govern any extra time.
- Refrigerate leftovers in shallow covered containers promptly, within 1 hour if possible and never beyond 2 hours (1 hour above 90 F /32 C). Use rice-containing leftovers within 24 hours and reheat once until all parts reach 165 F /74 C.
Estimated nutrition
Per serving · 1 of 4- Calories
- 479 kcal
- Protein
- 32.8 g
- Total carbohydrate
- 50.7 g
- Total fat
- 17.2 g
- Total sugars
- 14.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four servings of 2 rolls plus sauce/cabbage. Gluten-free and dairy-free require plain canned tomatoes, spices and meat with no hidden additives, plus cross-contact checks. Beef is the source-backed protein anchor. Rice cooled promptly before combining with raw beef.
View the ingredient calculations · Source 1Why it’s in this collection
- Dairy-Free: Complete ingredient review of Beef & rice stuffed cabbage rolls: raw 90% lean ground beef; dry enriched long-grain white rice; raw trimmed green cabbage: 8 large intact leaves plus shredded remainder; core excluded; peeled onion; peeled garlic; olive oil; plain canned crushed tomatoes; water: 240 g rice and 200 g sauce; sweet paprika; dried oregano; fine salt: 2 g rice; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - Gluten-Free: Complete ingredient review of Beef & rice stuffed cabbage rolls: raw 90% lean ground beef; dry enriched long-grain white rice; raw trimmed green cabbage: 8 large intact leaves plus shredded remainder; core excluded; peeled onion; peeled garlic; olive oil; plain canned crushed tomatoes; water: 240 g rice and 200 g sauce; sweet paprika; dried oregano; fine salt: 2 g rice; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - High Protein: 500 g of the weighed raw edible protein ingredient supplies 25.00 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
