Easy Individual Stuffed Cabbage Rolls with Tomato Sauce
↓ Jump to RecipeDiscover how to make tender individual cabbage rolls stuffed with ground beef and rice, baked in a rich tomato sauce for a comforting dinner.
- Prep 30 min
- Cook 45 min
- 4 servings
- Main Dish
Table of contents
There is something deeply comforting about a warm plate of stuffed cabbage, but these individual-sized rolls take the classic concept and make it a perfectly portioned meal that is easy to serve. Each parcel is carefully wrapped around a savory mixture of seasoned meat and rice, ensuring every bite is packed with flavor. It is a wonderful balance of hearty textures and delicate vegetable notes that the whole family will truly love.
This recipe is ideal for a cozy Sunday dinner or a special gathering where you want something elegant yet completely approachable. The cabbage becomes incredibly soft and tender, while the filling remains moist and flavorful. With notes of fresh mint and a hint of heat from red pepper, these rolls offer a complex depth of taste that is perfectly complemented by the bright tomato sauce base.
Why You'll Love This Recipe
- Portioning is much easier and more visually pleasing than large traditional rolls.
- Individual parcels ensure each guest gets the perfect amount of filling.
- The use of parboiled rice guarantees a consistent texture every time.
- A simple tomato sauce provides a rich moisture that protects the cabbage.
- This dish is excellent for meal prepping ahead for the busy week.
Ingredients
- 1 head green cabbage
- 1/2 lb (250 g) ground beef
- 1/2 cup parboiled long-grain white rice
- 2 medium yellow onions, finely diced
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon tomato paste
- 1 teaspoon dried mint
- 1 teaspoon red pepper flakes (pul biber)
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1.5 tablespoons tomato paste
- 1 1/2 cups (360 ml) water
- 2 tablespoons olive oil (for sauce)
- 1/2 teaspoon salt (for sauce)
Equipment
Easy Individual Stuffed Cabbage Rolls with Tomato Sauce
Discover how to make tender individual cabbage rolls stuffed with ground beef and rice, baked in a rich tomato sauce for a comforting dinner.
Ingredients
Instructions
- Prepare the Cabbage Leaves. Fill a large pot with salted water and bring to a rolling boil. Carefully remove the outer leaves of the cabbage and boil them individually until they are soft and pliable. Drain the leaves in cold water and set them aside to cool completely before you begin wrapping them.
- Mix the Filling. In a large mixing bowl, combine the ground beef, parboiled rice, diced onions, chopped parsley, 1 tablespoon of tomato paste, dried mint, red pepper flakes, 1 teaspoon salt, and 3 tablespoons olive oil. Use your hands or a spoon to mix everything thoroughly until all ingredients are evenly distributed and well-incorporated.
- Wrap the Rolls. Place one boiled cabbage leaf into a small prep bowl. Spoon two generous tablespoons of the meat filling into the center. Fold the edges tightly over the filling to create a secure round bundle, then invert the roll into your baking pan. Repeat with all remaining leaves and filling.
- Prepare the Tomato Sauce. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 1.5 tablespoons of tomato paste and sauté for 1 minute until it smells fragrant. Slowly stir in 1 1/2 cups of water and 1/2 teaspoon of salt, whisking to create a smooth, uniform sauce.
- Assemble and Steam-B. Pour the warm tomato sauce evenly over the cabbage rolls in the baking pan. Crumple a sheet of parchment paper, wet it thoroughly with water, wring out excess, and tuck it tightly over the rolls to trap steam. Bake at 375°F (190°C) until tender.
- Final Roast and Serve. Keep the pan in the oven for approximately 30 to 45 minutes. The rolls are finished when the cabbage is tender, the meat is fully cooked through, and the edges are lightly browned. Let them rest for five minutes before serving to allow the juices to set.
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