Beef Cabbage Rolls
Tender cabbage leaves stuffed with seasoned ground beef and baked with tomato sauce — no pre-boiling, no fuss. A Polish weeknight classic that tastes like you simmered it for hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 whole green cabbage head
- 1 lb ground beef
- 14.5 oz (1 can) canned diced tomatoes
- ½ whole yellow onion, diced
- 1 tsp paprika
- ½ cup beef broth
Instructions
- 1
Preheat oven to 400°F. Cut the core out of the cabbage and microwave the whole head 5 minutes to soften the leaves.
- 2
Peel away 8–10 soft outer leaves and set them aside. Finely chop 2 cups of the remaining cabbage.
- 3
Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon until no pink remains, about 6 minutes.
- 4
Add the diced onion, chopped cabbage, paprika, and salt & pepper. Stir for 2 minutes until fragrant.
- 5
Lay a cabbage leaf on a flat surface. Spoon 3 tbsp of beef mixture onto the leaf, fold in the sides, then roll it up tight. Repeat with remaining leaves.
- 6
Arrange rolls seam-side down in a baking dish. Mix the tomatoes and beef broth, pour over the rolls, cover with foil, and bake for 12 minutes until bubbling.
Tools you’ll need
- microwave
- large skillet
- wooden spoon
- cutting board and knife
- 9x13-inch baking dish
- aluminum foil
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