Bundt Pan Cabbage Roll Ring

Bundt Pan Cabbage Roll Ring

Discover this easy Bundt pan cabbage roll ring featuring tender cabbage, savory ground beef, and fluffy rice in a rich tomato sauce.

Ingredients

• 1 large head green cabbage (about 3-4 lbs)
• 1.5 lbs lean ground beef
• 1 cup uncooked long-grain white rice, rinsed
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg (optional, for binding)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 28 oz can crushed tomatoes
• 6 oz can tomato paste
• 1 cup beef broth or water
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar (optional)
• 2 large ripe tomatoes, thinly sliced
• Cooking spray or butter for greasing pan

Instructions

1. Prepare the Cabbage. Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with cooking spray or butter. Remove the core from the cabbage and bring a large pot of salted water to a boil. Submerge the cabbage for 5-10 minutes until outer leaves are pliable. Peel off 12-15 large leaves, trimming thick ribs to make them flexible. Chop remaining cabbage for filling.
2. Mix the Filling. In a large bowl, combine the ground beef, rinsed rice, chopped onion, minced garlic, egg (if using), salt, pepper, paprika, and dried oregano. Mix thoroughly with your hands until all ingredients are well incorporated and the meat is evenly distributed throughout the rice and aromatics.
3. Layer the Bundt Pan. Arrange the softened cabbage leaves in the prepared Bundt pan, overlapping them slightly and letting them hang over the edges. Ensure the pan is covered to create a base. Spoon half of the beef and rice mixture into the pan, pressing down gently. Place a layer of smaller cabbage leaves or trimmed pieces over the filling.
4. Final Assembly. Spoon the remaining beef and rice mixture over the second cabbage layer, pressing gently. Fold the overhanging cabbage leaves from the bottom layer over the top of the filling, completely enclosing it. Use any extra leaves to cover any exposed filling, creating a neat and secure top layer.
5. Add Sauce and Topping. In a medium bowl, whisk the crushed tomatoes, tomato paste, beef broth, brown sugar, and apple cider vinegar. Season with salt and pepper. Arrange sliced tomatoes over the cabbage layer. Pour the sauce over the tomatoes, ensuring it seeps down the sides of the pan.
6. Bake and Serve. Cover the Bundt pan tightly with aluminum foil. Bake for 1 hour and 30 minutes. Remove the foil and bake for an additional 15 minutes until the cabbage is tender. Let the ring rest on a wire rack for 10-15 minutes before inverting it onto a plate to serve.