Tender cabbage leaves wrapped around savory seasoned beef, blanketed in golden melted cheese and baked until bubbly — these cheesy beef-stuffed cabbage rolls are pure comfort food. They’re hearty, protein-packed, and the kind of cozy dinner the whole table reaches for.
Ingredients
- 1 large head green cabbage
- 1 lb (450 g) ground beef
- 1/2 cup cooked rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 egg, beaten
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven: Preheat to 375°F (190°C). Spread 1/2 cup of the marinara sauce in the bottom of a white 9×13-inch baking dish.
- Prep the cabbage: Bring a large pot of salted water to a boil. Core the cabbage and blanch the whole head 3–4 minutes, peeling off 10–12 outer leaves as they soften. Pat dry and trim the thick center ribs.
- Mix the filling: In a large bowl, combine the ground beef, cooked rice, onion, garlic, salt, pepper, smoked paprika, oregano, and the beaten egg. Mix gently with your hands until just combined.
- Roll: Place about 1/3 cup of filling on each cabbage leaf, fold in the sides, and roll up tightly. Arrange the rolls seam-side down in the baking dish.
- Sauce and cheese: Spoon the remaining marinara over the rolls and top generously with mozzarella and Parmesan.
- Bake: Cover with foil and bake 30 minutes. Uncover and bake 15–20 minutes more, until the cheese is golden and bubbly and the rolls are cooked through.
- Serve: Rest 5 minutes, sprinkle with parsley, and serve hot.
Pro tip: If the cabbage leaves tear while rolling, don’t stress — a small tear seals itself in the oven. Just place that side down and the cheese blanket hides everything.
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Estimated nutrition per serving: ~410 calories, 29 g protein, 18 g carbs, 24 g fat.
