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cheesy ground beef rice stuffed cabbage rolls - featured image

Cheesy Ground Beef Rice Stuffed Cabbage Rolls

  • Author: Liliana
  • Total Time: 85 minutes
  • Yield: 6 servings 1x

Description

A comforting, hearty dinner featuring tender cabbage leaves stuffed with a savory mixture of ground beef, rice, cream cheese, and cheddar, baked in a rich tomato sauce and topped with melted mozzarella.

Ingredients

Scale
  • 1 large head green cabbage (about 2.5 lbs / 1.1 kg)
  • Water and salt (for boiling cabbage)
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 small yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 cup cooked white rice (cooled)
  • 1 cup cream cheese (softened, full-fat)
  • 1/2 cup shredded cheddar cheese
  • 1 egg
  • 1 teaspoon paprika (smoked preferred)
  • Salt and black pepper (to taste)
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 cup beef broth
  • 1 tablespoon tomato paste
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Fill a large pot with water and add a tablespoon of salt. Bring to a rolling boil.
  3. Remove loose outer leaves from the cabbage head. Submerge the whole cabbage in boiling water and boil for 5-7 minutes until outer leaves are pliable.
  4. Remove cabbage and let cool slightly. Peel off leaves, discarding the core. Trim thick ribs if necessary. You should have 12-16 leaves.
  5. Heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook until beef is browned and onions are soft (about 8 minutes). Drain excess fat if desired.
  6. Stir in minced garlic, paprika, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and let cool for 5 minutes.
  7. To the warm beef mixture, add cooked rice, softened cream cheese, shredded cheddar, egg, and seasonings. Mix until well combined.
  8. Place a cabbage leaf flat on a cutting board. Scoop 1/3 to 1/2 cup of filling onto the center. Fold sides over and roll tightly from the bottom. Place seam-side down in a 9×13 inch baking dish.
  9. Repeat with remaining leaves and filling, packing rolls snugly in the dish.
  10. In a small bowl, whisk together crushed tomatoes, beef broth, tomato paste, and a pinch of salt. Pour evenly over the rolls.
  11. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  12. Remove foil, sprinkle with shredded mozzarella cheese, and bake uncovered for another 15-20 minutes until cheese is bubbly and golden.
  13. Let rest for 5 minutes before serving to allow rolls to set.

Notes

Use leftover cold rice for better texture. Trim the thick white rib in the center of cabbage leaves to make rolling easier. Let the rolls rest for 5 minutes after baking to prevent them from falling apart. These freeze well before or after baking.

  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1-2 rolls with sauce
  • Calories: 450
  • Sugar: 8
  • Sodium: 650
  • Fat: 26
  • Saturated Fat: 12
  • Carbohydrates: 22
  • Fiber: 4
  • Protein: 28

Keywords: stuffed cabbage, ground beef, rice, comfort food, cheesy, dinner, meal prep, freezer friendly

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Find it online: https://dinnerecipeshub.com/cheesy-ground-beef-rice-stuffed-cabbage-rolls/