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Stuffed Cabbage Ring with Beef & Rice

A visually impressive dish of tender cabbage leaves filled with a savory mixture of beef and rice, baked in a delicious sauce, perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large green cabbage Use fresh for the best texture and flavor.
  • 1.5 lb ground beef Can substitute with ground turkey or chicken if desired.
  • 1.5 cups cooked rice Brown rice can be used for a healthier option.
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 large egg
  • 2 tbsp chopped parsley
  • 1 tsp paprika
  • 0.5 tsp cumin
  • Salt & black pepper To taste.
  • 2 cups tomato sauce
  • 0.5 cup beef broth
Garlic Herb Topping
  • 3 tbsp melted butter
  • 2 cloves garlic, minced
  • 2 tbsp parsley
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Boil cabbage leaves for 3–5 minutes until flexible. Drain and cool.
  2. Mix beef, cooked rice, onion, garlic, egg, parsley, paprika, cumin, salt, and pepper in a bowl.
  3. Line a greased Bundt pan with overlapping cabbage leaves, allowing the edges to hang over the sides.
  4. Pack the beef-and-rice mixture firmly inside the cabbage leaves. Fold the leaves over the filling.
  5. Mix tomato sauce with beef broth and pour some around the cabbage. Cover with foil.
Baking
  1. Bake at 375°F (190°C) for 55–65 minutes, until the beef reaches 160°F (71°C).
  2. Carefully invert onto a platter.
  3. Brush with melted butter mixed with garlic, parsley, and lemon juice.
  4. Spoon warm tomato sauce around the ring and serve.

Notes

Pairs well with crusty bread or a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven or microwave.