Best Beef Rice Cabbage Rolls Recipes

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BEEF & RICE STUFFED CABBAGE ROLLS



Beef & Rice Stuffed Cabbage Rolls image

This recipe is special to me because it's an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. -Lynn Bowen, Geraldine, Alabama

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 13

12 cabbage leaves
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
SAUCE:
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Steps:

  • In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

PRESSURE-COOKER BEEF AND RICE CABBAGE ROLLS



Pressure-Cooker Beef and Rice Cabbage Rolls image

My family can't wait for dinner when I serve my tasty cabbage rolls. The dish comes together in a pinch and always satisfies. -Lynn Bowen, Geraldine, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

1 small head cabbage
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/2 cup plus 2 tablespoons water, divided
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch

Steps:

  • Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut. , In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. , Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°., Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.

Nutrition Facts : Calories 219 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 446mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

BEEF & RICE CABBAGE ROLLS



Beef & Rice Cabbage Rolls image

So filling! This is a healthy, low cal meal that leaves you feeling so satisfied. These tasty cabbage rolls go well with fresh green beans.

Provided by Sara Andrea

Categories     Beef

Time 6h20m

Number Of Ingredients 13

12 cabbage leaves
1 lb lean ground beef/ground sirloin
1 c white rice, cooked
1/4 c diced onion
1 egg
1/4 c milk (i use 1%)
1 tsp salt
1/4 tsp white pepper
SAUCE
1 can(s) tomato sauce
2 Tbsp brown sugar
1 Tbsp lemon juice
2 tsp worcestershire sauce

Steps:

  • 1. Cook rice. I put my rice in the rice cooker the night before and set the timer so it's ready in the morning.
  • 2. In batches cook cabbage leaves in boiling water 3-5 minutes. Sometimes it's difficult to get individual leaves off the head so I place the whole head in the boiling water and remove the leaves one at a time as they loosen and place on a paper plate. Trim the thick vein from the bottom of each leaf by making a V-shaped cut.
  • 3. Sauce: In a medium bowl combine all sauce ingredients and stir to combine.
  • 4. In a large bowl lightly beat egg. Add milk, salt and pepper, stir to combine. Add onion and rice, stir to combine. Add raw hamburger and mix to combine. Put about 1/8 cup of mixture on each cabbage leaf. Wrap like a burrito, folding the ends in so the filling does spill out. Place seam side down in a crock pot. Making two layers with sauce on top of each layer. Cook on low 6-8 hours.

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