Stuffed Cabbage Rolls with Beef and Rice

These stuffed cabbage rolls are a cozy, family-style dish filled with ground beef, herbs, spices, and Calrose rice. As they simmer, the cabbage turns tender and the rice cooks up soft and flavorful in a rich tomato chicken broth with warm spices and pomegranate molasses. It’s the kind of comforting meal that tastes even better as it sits.

This recipe stars U.S.-grown medium grain rice and comes to us from our friend @amnacookss in partnership with thefeedfeed and USA Rice.

  • Prep Time
    45 mins
  • Cook Time
    50 mins
  • Total Time
    1 hour 35 mins

Ingredients

For the cabbage rolls

  • 1 large green cabbage
  • 1 lbs ground beef
  • 1½ cups U.S.-grown Calrose medium-grain rice
  • 1 medium tomato, finely diced
  • 1 medium onion, finely diced
  • 2 tbsp chopped fresh dill
  • ¼ cup chopped fresh cilantro
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tbsp pepper paste (such as Turkish red pepper paste)
  • 1 tbsp olive oil
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 tsp allspice
  • 1 tsp Red pepper flakes
  • 1½ tsp curry powder
  • 1½ tsp paprika
  • ½ tsp ground cloves
  • 1½ tsp Freshly ground black pepper
  • 1 tbsp kosher salt

For the tomato chicken broth

  • 3 cups boiling water
  • 3 tbsp tomato paste
  • 1½ tbsp olive oil
  • 1½ tbsp pomegranate molasses
  • 1 tsp Red pepper flakes
  • 1 tsp ground cumin
  • 1½ tsp allspice
  • 1½ tsp paprika
  • 1½ tsp chicken bouillon
  • 1½ tsp kosher salt, plus more to taste

Directions

  • Bring a large pot of water to a boil. Add the whole cabbage and boil for about 5 minutes, or until the outer leaves begin to soften.
  • Remove the cabbage from the pot and let cool slightly. Carefully peel off the large leaves. Trim the thick stem from each leaf and cut larger leaves in half if needed.
  • In a large bowl, combine the ground beef, rice, tomato, onion, dill, cilantro, garlic, tomato paste, pepper paste, olive oil, cinnamon, nutmeg, allspice, red pepper flakes, curry powder, paprika, cloves, black pepper, and salt. Mix until evenly combined.
  • Place about 1 tbsp of filling onto each cabbage leaf, using more or less depending on the size of the leaf. Fold in the sides and roll tightly to enclose.
  • Lightly drizzle olive oil into a deep pan or Dutch oven. Arrange the cabbage rolls seam-side down in an even layer. Continue stacking and layering until the pan is full. Divide between 2 pans if needed.
  • In a medium bowl or large measuring cup, whisk together the boiling water, tomato paste, olive oil, pomegranate molasses, red pepper flakes, cumin, allspice, paprika, chicken bouillon, and salt until smooth.
  • Pour the broth evenly over the cabbage rolls. Place a heat-safe plate over the rolls to keep them in place while cooking.
  • Bring to a boil over medium-high heat. Once boiling, cover, reduce the heat to low, and cook for 40 to 45 minutes, or until the cabbage is tender and the rice is fully cooked.
  • Let cool slightly before serving.