Stuffed Cabbage Rolls with White Rice, Beef & Tomato Sauce

Stuffed Cabbage Rolls

with White Rice, Beef & Tomato Sauce

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Stuffed cabbage is an authentic Eastern European dish that dates back thousands of years. The particular fillings vary (we’ve chosen mixture of beef and spiced rice), but what defines this dish is the sauce. It’s sweet, sour, savory and simmered with traditional herbs and a little vinegar. The result is sensational.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
Stuffed Cabbage Rolls with White Rice, Beef & Tomato Sauce
Title
  • 4 cloves Garlic
  • 1 bunch Oregano
  • 1 bunch Thyme
  • 1 Yellow Onion
  • ½ head Green Cabbage
  • ¾ cup Long Grain White Rice
  • 10 oz Ground Beef
  • 1 15-Ounce Can Diced Tomatoes
  • 2 Tbsps Butter
  • 3 Tbsps Beef Demi-Glace
  • 2 tsps Sweet Paprika
  • 1 Tbsp Sugar
  • 1 Tbsp Apple Cider Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Pick the oregano and thyme leaves off the stems; discard the stems and roughly chop the oregano leaves. Peel and small dice the onion. Cut out and discard the stem and innermost leaves of the cabbage.
Cook the rice:
2 Cook the rice:
In a small pot, combine the rice, 1¼ cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 15 to 17 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff the finished rice with a fork.
Cook the cabbage:
3 Cook the cabbage:
While the rice cooks, gently massage the head of cabbage to loosen the leaves. Once the water is boiling, completely submerge the cabbage and cook, covered, 7 to 9 minutes, or until softened and pliable. Drain thoroughly and rinse under cold water to stop the cooking process. Wipe out the pot (you’ll use it again later).
Make the sauce:
4 Make the sauce:
While the cabbage is cooking, in a separate, medium pot, heat 2 teaspoons of olive oil on medium until hot. Add half of the onion and half of the garlic and season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until softened. Reduce the heat to medium-low and stir in the diced tomatoes, paprika, sugar, and apple cider vinegar. Season with salt and pepper and cook, stirring occasionally, 5 to 7 minutes, or until slightly reduced in volume. Remove from heat and stir in the butter.
Make the filling:
5 Make the filling:
While the sauce is cooking, in the pot used to cook the cabbage, heat 2 teaspoons of olive oil on medium until hot. Add the remaining onion and remaining garlic. Cook, stirring frequently, 4 to 6 minutes, or until softened. Increase the heat to medium-high, add the ground beef and season with salt and pepper. Cook 2 to 4 minutes or until browned and mostly cooked through, frequently breaking apart the beef with a spoon. Stir in the cooked rice, oregano, beef demi-glace and ½ cup of water. Cook 1 to 2 minutes, and season with salt and pepper to taste.
Stuff & bake the cabbage:
6 Stuff & bake the cabbage:
Cover the bottom of an oven-safe baking dish with a thin layer of tomato sauce. Carefully separate the cooked cabbage leaves. Working 1 leaf at a time, place a large spoonful of filling in the center of the leaf. Roll tightly, tucking in the sides of the leaf, and place in the baking dish, seam side down. Repeat with the remaining leaves and stuffing. Cover the stuffed cabbage with the remaining tomato sauce. Place the filled baking dish on a sheet pan. Bake 10 to 12 minutes, or until the sauce is bubbly and the rolls are heated through. Remove from oven and let stand for at least 5 minutes. Garnish with the thyme. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Stuffed Cabbage Rolls

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Pick the oregano and thyme leaves off the stems; discard the stems and roughly chop the oregano leaves. Peel and small dice the onion. Cut out and discard the stem and innermost leaves of the cabbage.
2 Cook the rice:
In a small pot, combine the rice, 1¼ cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 15 to 17 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff the finished rice with a fork.
Cook the rice:
Cook the cabbage:
3 Cook the cabbage:
While the rice cooks, gently massage the head of cabbage to loosen the leaves. Once the water is boiling, completely submerge the cabbage and cook, covered, 7 to 9 minutes, or until softened and pliable. Drain thoroughly and rinse under cold water to stop the cooking process. Wipe out the pot (you’ll use it again later).
4 Make the sauce:
While the cabbage is cooking, in a separate, medium pot, heat 2 teaspoons of olive oil on medium until hot. Add half of the onion and half of the garlic and season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until softened. Reduce the heat to medium-low and stir in the diced tomatoes, paprika, sugar, and apple cider vinegar. Season with salt and pepper and cook, stirring occasionally, 5 to 7 minutes, or until slightly reduced in volume. Remove from heat and stir in the butter.
Make the sauce:
Make the filling:
5 Make the filling:
While the sauce is cooking, in the pot used to cook the cabbage, heat 2 teaspoons of olive oil on medium until hot. Add the remaining onion and remaining garlic. Cook, stirring frequently, 4 to 6 minutes, or until softened. Increase the heat to medium-high, add the ground beef and season with salt and pepper. Cook 2 to 4 minutes or until browned and mostly cooked through, frequently breaking apart the beef with a spoon. Stir in the cooked rice, oregano, beef demi-glace and ½ cup of water. Cook 1 to 2 minutes, and season with salt and pepper to taste.
6 Stuff & bake the cabbage:
Cover the bottom of an oven-safe baking dish with a thin layer of tomato sauce. Carefully separate the cooked cabbage leaves. Working 1 leaf at a time, place a large spoonful of filling in the center of the leaf. Roll tightly, tucking in the sides of the leaf, and place in the baking dish, seam side down. Repeat with the remaining leaves and stuffing. Cover the stuffed cabbage with the remaining tomato sauce. Place the filled baking dish on a sheet pan. Bake 10 to 12 minutes, or until the sauce is bubbly and the rolls are heated through. Remove from oven and let stand for at least 5 minutes. Garnish with the thyme. Enjoy!
Stuff & bake the cabbage:
Browse Steps
1 of 6