Polish golumpki were originally made with grape leaves until cabbage became cheaper in 1600s Eastern Europe.
Beef Cabbage Rolls
Get ready to savor these mouthwatering beef cabbage rolls, packed with a hearty blend of seasoned ground beef, aromatic herbs, and fluffy rice. Baked to perfection in a zesty tomato sauce, each bite is a delightful explosion of flavors that will have your taste buds dancing. Perfect for a cozy dinner, these rolls are sure to become a family favorite!
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 medium head green cabbage
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 3 tbsp fresh herbs (parsley or cilantro), chopped (45 ml)
- fresh herbs (optional)optional
- 1 medium onion, finely diced
🥩Meat & Seafood(1)
- 2.2 lb ground beef (80/20 works best) (998 g)
🥛Dairy & Eggs(1)
- sour cream (optional)optional
🫙Pantry Staples(4)
- ¾ cup beef broth or water (180 ml)
- ¾ cup crushed tomatoes (180 ml)
- ½ cup white rice (parboiled) (120 ml)
- 2 tsp sugar (10 ml)
🧂Spices & Seasonings(5)
- 1 tsp black pepper (5 ml)
- ½-1 tsp chili flakes or hot paprika (optional) (2.5 ml)optional
- 1 tsp sweet paprika (5 ml)
- 1½ tsp salt (or to taste) (7.5 ml)
- ½ tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Cut out the core of the cabbage. Place the whole head into boiling water and cook for 10 minutes, until the leaves soften and separate easily. Transfer to cold water and let cool.
- 2
Carefully peel off the leaves. Trim the thick center vein slightly so they’re easier to roll.
- 3
Cook rice in boiling water for 6-7 minutes (it should be about half-cooked). Drain and let cool.
- 4
In a skillet, sauté onion and grated carrot with a little oil for 2-3 minutes until soft and lightly golden. Let cool slightly.
- 5
In a large bowl, mix ground beef, sautéed veggies, rice, garlic, herbs, salt, pepper, paprika, and chili. Mix gently - don’t overwork.
- 6
Place about 2-3 heaped tablespoons of filling onto each cabbage leaf. Roll tightly, tucking in the sides.
- 7
Mix crushed tomatoes, broth (or water), salt, and sugar. Warm slightly to dissolve everything.
- 8
Arrange rolls seam-side down in a deep baking dish. Pour sauce over until mostly covered. Cover tightly with foil and bake at 400°F (200°C) for 40 minutes.
- 9
Remove foil, spoon sauce over the rolls, and bake uncovered for another 20 minutes until tender and lightly caramelized.
- 10
Serve hot with sour cream and fresh herbs.
💡 Pro Tips
- ✓Blanch cabbage leaves in 212°F water for exactly 10 minutes to break down pectin in cell walls without making leaves mushy - they should bend 180° without cracking.technique212°F, 10 minutes
- ✓Parboil rice to only 60-70% doneness (6-7 minutes) because it will absorb moisture and finish cooking during the 40-minute braise, preventing mushy texture.timing60-70% doneness
- ✓Mix filling ingredients with a light folding motion rather than kneading to prevent myosin protein development, which would create a dense, tough texture in the cooked rolls.technique
- ✓Add 1 teaspoon sugar to tomato sauce to neutralize natural acidity (pH 4.3-4.9) and balance the tangy flavor that intensifies during long braising.ingredientpH 4.3-4.9
- ✓Bake at 400°F covered with foil to create steam environment that keeps cabbage leaves tender while allowing filling to reach safe 160°F internal temperature.equipment400°F, 160°F internal
Share this recipe
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Polish golumpki were originally made with grape leaves until cabbage became cheaper in 1600s Eastern Europe.
Beef Cabbage Rolls
Get ready to savor these mouthwatering beef cabbage rolls, packed with a hearty blend of seasoned ground beef, aromatic herbs, and fluffy rice. Baked to perfection in a zesty tomato sauce, each bite is a delightful explosion of flavors that will have your taste buds dancing. Perfect for a cozy dinner, these rolls are sure to become a family favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 medium head green cabbage
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 3 tbsp fresh herbs (parsley or cilantro), chopped (45 ml)
- fresh herbs (optional)optional
- 1 medium onion, finely diced
🥩Meat & Seafood(1)
- 2.2 lb ground beef (80/20 works best) (998 g)
🥛Dairy & Eggs(1)
- sour cream (optional)optional
🫙Pantry Staples(4)
- ¾ cup beef broth or water (180 ml)
- ¾ cup crushed tomatoes (180 ml)
- ½ cup white rice (parboiled) (120 ml)
- 2 tsp sugar (10 ml)
🧂Spices & Seasonings(5)
- 1 tsp black pepper (5 ml)
- ½-1 tsp chili flakes or hot paprika (optional) (2.5 ml)optional
- 1 tsp sweet paprika (5 ml)
- 1½ tsp salt (or to taste) (7.5 ml)
- ½ tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Cut out the core of the cabbage. Place the whole head into boiling water and cook for 10 minutes, until the leaves soften and separate easily. Transfer to cold water and let cool.
- 2
Carefully peel off the leaves. Trim the thick center vein slightly so they’re easier to roll.
- 3
Cook rice in boiling water for 6-7 minutes (it should be about half-cooked). Drain and let cool.
- 4
In a skillet, sauté onion and grated carrot with a little oil for 2-3 minutes until soft and lightly golden. Let cool slightly.
- 5
In a large bowl, mix ground beef, sautéed veggies, rice, garlic, herbs, salt, pepper, paprika, and chili. Mix gently - don’t overwork.
- 6
Place about 2-3 heaped tablespoons of filling onto each cabbage leaf. Roll tightly, tucking in the sides.
- 7
Mix crushed tomatoes, broth (or water), salt, and sugar. Warm slightly to dissolve everything.
- 8
Arrange rolls seam-side down in a deep baking dish. Pour sauce over until mostly covered. Cover tightly with foil and bake at 400°F (200°C) for 40 minutes.
- 9
Remove foil, spoon sauce over the rolls, and bake uncovered for another 20 minutes until tender and lightly caramelized.
- 10
Serve hot with sour cream and fresh herbs.
💡 Pro Tips
- ✓Blanch cabbage leaves in 212°F water for exactly 10 minutes to break down pectin in cell walls without making leaves mushy - they should bend 180° without cracking.technique212°F, 10 minutes
- ✓Parboil rice to only 60-70% doneness (6-7 minutes) because it will absorb moisture and finish cooking during the 40-minute braise, preventing mushy texture.timing60-70% doneness
- ✓Mix filling ingredients with a light folding motion rather than kneading to prevent myosin protein development, which would create a dense, tough texture in the cooked rolls.technique
- ✓Add 1 teaspoon sugar to tomato sauce to neutralize natural acidity (pH 4.3-4.9) and balance the tangy flavor that intensifies during long braising.ingredientpH 4.3-4.9
- ✓Bake at 400°F covered with foil to create steam environment that keeps cabbage leaves tender while allowing filling to reach safe 160°F internal temperature.equipment400°F, 160°F internal