I'm not making cabbage rolls anymore! A simple dinner of cabbage and minced meat!

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Cabbage and minced meat is a hearty dish that combines the comforting flavors of tender cabbage leaves with savory ground beef, making it perfect for a wholesome family meal. This recipe is not only filling but also packed with nutrients, thanks to the variety of vegetables included. It’s a fantastic way to enjoy cabbage, which is often overlooked, and can be a colorful addition to your dinner table. If you’re looking for an easy but impressive dish, this one is sure to satisfy everyone.

Why This Recipe Is Helpful

It uses simple ingredients that are often pantry staples, allowing for a quick meal option.
The combination of meat and vegetables makes it a well-rounded dish, providing essential nutrients.
It’s a great recipe for meal prep, as it can be made in large batches and enjoyed later.

Best For

This recipe is ideal for families or anyone looking for a nourishing dinner option that’s easy to prepare.

Be Careful If

If you are managing your intake of carbohydrates, watch the portion sizes, as rice is included in the dish.

Ingredients

1 white cabbage
500 g ground beef (about 1 lb)
1 cup (240 ml) rice
1 onion, diced
1 carrot, grated
1 bell pepper, chopped
9 tomatoes, peeled and crushed
Fresh dill, chopped
Fresh parsley, chopped
2 cloves garlic, minced
1 zucchini, chopped
70 g butter (about 5 tablespoons)
1 tablespoon tomato paste
Dried spring onions
Chicken stock
Salt to taste
Sugar (a pinch)
Black pepper to taste
Olive oil (about 2 tablespoons)

Ingredient Notes

For added flavor, consider using fresh herbs from your garden or farmer’s market.
You can substitute ground beef with another protein like turkey or a plant-based alternative for a lighter option.

Kitchen Tools Needed

Large pot
Skillet
Separate saucepan for rice
Oven-safe baking dish
Knife and cutting board

Step-by-Step Instructions

Begin by boiling water in a large pot. Add the whole cabbage and cook for about 7 minutes, or until the leaves are slightly tender.
Remove the cabbage, carefully peel off the leaves, and set them aside. Cut out the stems from the remaining cabbage head.
In a separate pot, heat olive oil over medium heat, then add the rice. Pour in 2 cups (480 ml) of cold water and a pinch of salt. Cook the rice according to package instructions until tender.
In a skillet, melt butter over medium heat. Add the ground beef and season with black pepper and chopped parsley. Cook until browned, about 5-7 minutes.
Stir in the diced onion, grated carrot, minced garlic, chopped zucchini, and bell pepper. Sauté until softened, about 5 more minutes.
In another pan, sauté the peeled and crushed tomatoes with the tomato paste, a pinch of sugar, and a glass of hot water. Season with chicken stock, dill, and mix in any remaining chopped tomatoes.
Preheat your oven to 220 degrees Celsius (about 425 degrees Fahrenheit).
For assembly, take each cabbage leaf and fill it with a portion of the meat mixture. Roll it up and place the rolls seam-side down in an oven-safe dish.
Pour the tomato sauce over the rolls, ensuring they are well coated.
Bake in the oven for 50 minutes, or until the cabbage leaves are tender and the flavors meld beautifully.
Garnish with sliced spring onions before serving.

Pro Tips

Make sure not to overcook the cabbage during the initial boiling step; it should be pliable but not mushy.
For an extra depth of flavor, consider adding a splash of white wine to the meat mixture while cooking.

Lighter Swaps

Use cauliflower rice instead of traditional rice for a lower-carb version of this dish.

Common Mistakes

Overcooking the cabbage leaves can make them too soft to handle when filling.
Not allowing the flavors to meld during the baking process can result in a less flavorful dish.

Serving Suggestions

Serve these rolls with a light salad or crusty bread to soak up the sauce.

Storage Instructions

This dish can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

Reheat in the microwave or oven until heated through, adding a splash of water if the sauce thickens too much.

Nutrition Estimate

Calories: 350
Protein: 25 g
Carbs: 30 g
Fat: 15 g
Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Cuisine: Eastern European
Course: Main Dish
Calories: 350