Beef cabbage rolls with cauliflower rice keep the tender cabbage wrapper, savory beef filling and tomato sauce of the familiar dinner. Cooking and drying the cauliflower first helps the filling stay together.
Tips for beef cabbage rolls with cauliflower rice
Choose a large, loose-leaf green cabbage. Small inner leaves can overlap to wrap a portion; do not overstuff a tiny leaf. The nutrition counts only the 12 leaves used, not the entire purchased head.
Swaps and serving ideas
Cauliflower provides moisture and bulk but does not absorb liquid like dry rice, so use it cooked and well drained. This is a longer weekend recipe, not a quick skillet meal. Serve with extra steamed vegetables or a separate starch.
Helpful equipment: a large nonstick skillet is useful for the stovetop steps in this recipe. Check its size and manufacturer’s instructions for your kitchen.
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Beef Cabbage Rolls with Cauliflower Rice
Ingredients
- 12 large green cabbage leaves about 1 1/2 pounds used; buy a large head
- 2 lb 93% lean ground beef raw
- 1 12-ounce bag frozen riced cauliflower cooked, drained and cooled
- 1 large egg
- 1 medium onion finely diced, divided
- 3 cloves garlic minced, divided
- 1 28-ounce can crushed tomatoes all contents
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp table salt divided
- 1/2 tsp black pepper divided
Instructions
- Heat oven to 350°F. Core a large cabbage and lower carefully into a pot of simmering water. As outer leaves soften, lift the head out safely with sturdy utensils, peel off leaves and return the head as needed. Collect 12 large flexible leaves; cool and trim their thick ribs. Reserve unused cabbage for another meal.
- Cook cauliflower rice according to its package. Drain, spread on a clean towel and press out excess moisture after it cools enough to handle. Do not put hot cauliflower into raw beef.
- Heat oil in a saucepan over medium heat. Cook half the onion 5 minutes, add half the garlic for 30 seconds, then add tomatoes, vinegar, oregano, half the salt and half the pepper. Simmer 8–10 minutes. Spread one-third of the sauce in a 9-by-13-inch dish.
- Gently mix raw beef, egg, cooled cauliflower, remaining onion and garlic, paprika, remaining salt and pepper. Divide into 12 equal mounds. Put one mound on each cabbage leaf, fold sides over and roll closed. Set seam-side down in the dish; use a second small dish if crowded.
- Spoon remaining sauce over rolls and cover tightly with foil. Bake 60–75 minutes until cabbage is very tender and several filling centers reach 160°F. Rest 10 minutes. Serve two rolls with one-sixth of all sauce per portion.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate. Reheat rolls covered with their sauce to 165°F. Freeze cooled portions for up to 2 months; thaw refrigerated.
More meal ideas
For another familiar option, try High Protein Beef and Cabbage Skillet. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.