Beef Stuffed Cabbage
Vintage stuffed cabbage rolls (also called cabbage rolls or golabki) filled with seasoned ground beef and rice, then simmered in a tangy tomato-chili sauce. This hearty Eastern European-style comfort food is perfect for family dinners and makes great leftovers.
Beef Stuffed Cabbage
Ingredients
- 2 lb ground beef
- 1 teaspoon salt
- 2 onions, grated
- ¾ cup uncooked rice
- 1 head cabbage
- 1 (8 oz) can tomato paste
- ½ cup chili sauce
Instructions
- Bring a large pot of water to a boil. Boil whole cabbage or individual leaves for about 3 minutes until pliable. Drain and set aside.
- In a large bowl, combine ground beef, salt, grated onions, uncooked rice, tomato paste, and chili sauce. Mix thoroughly.
- Line the bottom of a large pot with a few outer cabbage leaves.
- Place a spoonful of meat mixture in the center of each cabbage leaf, fold in the sides, and roll up tightly. Place seam-side down in the pot.
- Add enough water to just cover the rolls. Bring to a boil, then reduce heat, cover, and simmer for about 1½ hours.
Serves: 12
FAQ
How do I keep cabbage leaves from tearing?
Boil just long enough to soften them. Cut out the thick rib near the base of each leaf if it makes rolling difficult.
Does the rice cook fully in the rolls?
Yes. The uncooked rice will cook as the rolls simmer—keep the pot covered with enough liquid.
Can I make stuffed cabbage ahead of time?
Yes. It reheats very well and often tastes even better the next day.
Can I freeze stuffed cabbage?
Yes. Cool completely, freeze with some cooking liquid in airtight containers, then thaw and reheat gently.