Hamburger Meat And Rice Stuffed Cabbage

Name: Hamburger Meat And Rice Stuffed Cabbage
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 large head of cabbage; 1 pound ground beef; 1 cup cooked rice; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 can (15 oz) tomato sauce; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 2 tablespoons fresh parsley, chopped

Highlighted under: Traditional Comfort Food Recipes

I absolutely love making Hamburger Meat and Rice Stuffed Cabbage for family gatherings. The way the tender cabbage leaves wrap around the flavorful filling of seasoned ground beef and rice is simply irresistible. Every bite bursts with flavor, and the dish as a whole is comforting and hearty. It's a wonderful option for meal prep, and I always get excited when I have this dish ready in the fridge. It's not only delicious but also a great way to incorporate cabbage into our diet!

Created by

Marlowe Sinclair

Last updated on 2026-02-24T01:13:37.182Z

When I first stumbled upon the idea of stuffing cabbage leaves, I was initially hesitant, but I quickly fell in love with how the flavors meld together. The savory blend of hamburger meat, rice, and spices harmonizes beautifully, making every bite a delight. I've discovered that cooking the stuffed cabbage in a flavorful tomato sauce adds depth to the dish and elevates the experience.

Through my experimentation, I found that parboiling the cabbage leaves before stuffing them makes rolling them much easier. Plus, it's a great way to ensure the leaves are tender and cooked perfectly. The filling remains juicy, pulling together a dish that's sure to impress everyone at the dinner table.

Why You'll Love This Recipe
The savory stuffing of hamburger meat and rice with aromatic spices.
Tender cabbage leaves that embrace the filling, creating a wholesome bite.
Ideal for reheating, making it perfect for meal prep or leftovers.

Cabbage Preparation Tips

Ensuring your cabbage leaves are pliable is key to making stuffed cabbage rolls. When you blanch the cabbage, it’s essential to remove the cabbage from the boiling water just as the outer leaves become tender, around the 5-minute mark. If you over-blanch, the leaves may break more easily while rolling. I recommend checking the leaves periodically to ensure optimal tenderness; they should be soft but not mushy.

After blanching, be sure to let the cabbage cool slightly before peeling off the leaves. This will make the handling much easier, as hot cabbage can be tricky to work with. If you find some leaves are still a bit stiff, you can return the halved cabbage back to the hot water for a minute to soften them up. This technique is vital for assembling neat and well-formed rolls.

Filling Flavor Enhancements

The combination of ground beef and rice is further enhanced by the aromatic spices in the filling. Feel free to experiment with additional seasonings. A dash of cayenne pepper can add a kick, or some Italian herbs like oregano and basil can provide a familiar Italian flair. Adjusting the seasoning can elevate the overall flavor profile tailored to your preference.

Don’t skip the fresh parsley; it brightens the filling and adds a fresh note that complements the richness of the beef. If you don’t have fresh parsley, you can substitute with dried herbs, but use about a quarter of the amount, since dried herbs are more concentrated in flavor.

Storage and Reheating Insights

This stuffed cabbage can be made ahead of time and stored in the refrigerator for up to four days. To maintain freshness, cover it tightly with foil or store it in an airtight container. When reheating, gently warm the rolls in the microwave or on the stovetop in a covered pot over low heat, adding a splash of beef broth or water to prevent drying out.

For longer-term storage, these stuffed cabbages freeze beautifully. After cooking, allow them to cool completely, then place them in a freezer-safe container, layered with parchment paper to prevent sticking. They can be stored for up to three months. When ready to eat, thaw overnight in the refrigerator and reheat thoroughly before serving.

Ingredients

For the Stuffed Cabbage

1 large head of cabbage
1 pound ground beef
1 cup cooked rice
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 can (15 oz) tomato sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

Instructions

Prepare Cabbage Leaves

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place it in the boiling water. Blanch the cabbage for about 5 minutes or until the outer leaves are tender. Remove the cabbage from the pot and let it cool. Peel off the leaves as they become tender.

Make the Filling

In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, paprika, and chopped parsley. Mix until well combined.

Assemble the Cabbage Rolls

Place a cabbage leaf on a flat surface. Add about 2 tablespoons of filling to the center of the leaf and fold the sides over the filling. Roll it up tightly and repeat with the remaining leaves and filling.

Cook the Stuffed Cabbage

In a large pot, mix the tomato sauce, beef broth, and Worcestershire sauce. Place the rolls in the pot seam-side down and cover them with the sauce. Bring to a simmer, cover, and cook for about 45 minutes.

Serve

Once cooked, serve the stuffed cabbage hot with some sauce drizzled over the top. Enjoy!

Pro Tips

Feel free to customize the filling by adding vegetables like diced bell peppers or even spices like cumin for a unique twist.

Serving Suggestions

Serve the stuffed cabbage rolls with a drizzle of the cooking sauce for added moisture and flavor. I often recommend pairing them with a side of crusty bread to soak up any extra sauce on the plate. A fresh garden salad can balance the richness of the dish, adding a satisfying crunch and a burst of freshness.

For a complete meal, consider adding garlic bread or a tangy coleslaw on the side. The cool, crunchy coleslaw provides a nice contrast to the warm, hearty cabbage rolls.

Potential Variations

If you're looking to lighten the dish, you can replace half of the ground beef with ground turkey or chicken. This will yield a slightly different flavor but still retain a satisfying texture. For a vegetarian option, consider substituting the meat with lentils or mushrooms, and add some sautéed vegetables like bell peppers and zucchini for more depth.

You can also switch up the grains in the filling—from rice to quinoa or cauliflower rice for a low-carb version. Just make sure any grains you choose are pre-cooked before mixing them into the filling for best results.

Troubleshooting Tips

If your cabbage rolls are falling apart during cooking, it could be due to tightly rolled leaves. Make sure to roll them snugly but not too tight, allowing enough space for filling expansion during cooking. If you encounter this issue, a toothpick can help secure the rolled leaves in place while cooking.

In case the filling is too watery, consider adding breadcrumbs to the mixture to help absorb excess moisture. And if you overcook the rolls and they are mushy, next time, try reducing the simmering time to around 30-35 minutes. Firmness can vary depending on the cabbage’s moisture content.

Questions About Recipes

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a great alternative and will still provide a delicious flavor.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove before serving.

→ Can these be frozen?

Yes, you can freeze the uncooked rolls or cooked ones! Make sure to wrap them tightly to prevent freezer burn.

→ What can I serve with stuffed cabbage?

Stuffed cabbage goes well with crusty bread, a fresh salad, or mashed potatoes.