Cozy Beef & Rice Cabbage Rolls with Smoky Tomato Sauce

Make it

Instructions

1. 01

   Get the oven and rice ready

   Set a rack in the center of the oven and heat it to 375°F (190°C). Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Combine 1/2 cup long-grain white rice and 1 cup water in a small saucepan; bring to a boil over medium-high heat, then cover, lower the heat, and simmer for 15 minutes. Take the pan off the heat and leave it covered for 5 minutes; the grains should be tender and the water absorbed. Fluff and set aside to cool slightly. | Why: Partly cooking the rice ensures tender filling without overcooking the beef.

2. 02

   Soften the cabbage leaves

   While the rice cooks, bring 3 qt water to a boil in a large pot. Rinse 1 green cabbage, remove any damaged outer leaves, and cut out its core. Lower the whole cabbage carefully into the boiling water. After 2 minutes, use tongs to peel away the softened outer leaves; repeat every 1–2 minutes until you have 8 large, pliable leaves. Drain the leaves on a clean towel, pat them dry, and trim the thickest part of each rib so the leaves roll easily. Finely chop enough of the remaining cabbage to make about 1 cup and reserve it for the sauce; save the rest for another use. | Why: Flexible, dry leaves roll neatly and hold the filling without splitting.

3. 03

   Build the smoky tomato sauce

   Warm 1 tbsp olive oil in a large skillet over medium heat. Peel and finely dice 1 yellow onion, add it to the skillet with the reserved chopped cabbage, and cook for 5–6 minutes, stirring often, until soft and lightly golden. Peel and mince 2 garlic cloves, stir them in, and cook for 30 seconds until fragrant. Add 1 can (28 oz) crushed tomatoes, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp brown sugar, and 1/2 tsp smoked paprika. Bring to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally; the sauce should be thickened slightly and smell sweet-savory. Remove from the heat. | Why: Softened aromatics and a brief simmer deepen the sauce before it goes into the oven.

4. 04

   Mix the beef filling

   In a large bowl, combine 1 lb ground beef, the cooked rice, 1 large egg, 2 tbsp chopped fresh parsley (reserve a little for serving), 1 tsp sweet paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with clean hands or a fork just until evenly combined; stop as soon as no streaks of egg or seasoning remain, so the filling stays tender. | Why: Gentle mixing seasons the filling evenly while keeping it from turning dense.

5. 05

   Fill, roll, and arrange

   Spoon about 1 cup of the sauce into a 9-by-13-inch baking dish and spread it in an even layer. Lay a cabbage leaf on a board with the trimmed rib toward you. Place about 1/3 cup filling near the base, fold the sides over, and roll it up snugly. Set each roll seam-side down in the dish; repeat with the remaining leaves and filling. Pour the remaining sauce over the rolls, making sure their tops are covered. Cover the dish tightly with foil. | Why: A bed and blanket of sauce keep the rolls moist as they bake.

6. 06

   Bake until tender and safely cooked

   Bake the covered dish at 375°F (190°C) for 60 minutes. Carefully uncover it, avoiding the hot steam, and check the thickest roll with an instant-read thermometer; the center must reach 160°F (71°C). If needed, re-cover and bake in 5-minute increments until it reaches that temperature. The cabbage should be very tender and the sauce should bubble around the edges. Let the dish rest uncovered for 10 minutes, then scatter the reserved parsley over the top and serve the rolls hot with plenty of sauce. | Why: Covered baking tenderizes the cabbage, while the thermometer confirms the beef is safely cooked.