These Deconstructed Cabbage Rolls are an easy and quick alternative to labor intensive cabbage rolls; without sacrificing the taste!
Cabbage Rolls are nostalgic for me. I grew up eating Hungarian Cabbage Rolls at my best friend’s house; her mom is an incredible cook. The smell and taste bring back many fond memories from my childhood and my first taste of international travel.
Nothing beats Mama Lakner’s cabbage rolls but they do take some time and are a bit tedious to prepare. Making them alone just isn’t the same as the production line at Kata’s, full of jokes, music, and a bit of Pálinka!
This recipe is created for those days when you’re in the mood for something hearty and cozy, but want a simple meal without complicated instructions or ingredients.
My husband was skeptical at first because he seems to have an aversion to casseroles. These Deconstructed Cabbage Rolls however, were a hit from the very first go! He actually ate both portions of the leftovers. Unheard of for a casserole!
What you’ll need to make Deconstructed Cabbage Rolls:
- 1 lb ground beef – or pork, lamb, combo of either
- 3 tbsp extra-virgin olive oil or 2 tbsp of bacon fat if you have it (never throw this away!!)
- 1 ½ cup onion
- 6 garlic cloves
- 2 tbsp tomato paste
- 2 tbsp Hungarian sweet paprika – this one is the best
- 1 tbsp dried oregano
- 1 tbsp Worcestershire sauce
- ¾ cup uncooked rice – I use Uncle Bens Parboiled Brown Rice; see notes
- kosher salt for cooking and salting the cabbage
- 1 head of cabbage – medium size
- ½ cup boiling water
- 1 cup hot beef stock
- fresh dill for serving
- sour cream or Greek yogurt; for serving
What kind of rice should I use?
I always use Bens Original (formerly Uncle Ben’s) Whole Grain Brown Rice. This rice is parboiled, meaning the rice has already been partially cooked in the husk. I love the way cooked parboiled brown rice is firm and less sticky than regular white rice, especially for this dish. It’s a rice I keep in my pantry at all times.
Be aware that you can’t sub other brown rices in this recipe because they require more time and liquid ratio to cook. Uncle Ben’s Whole Grain Brown Rice is the only brown rice I recommend for this dish. Alternatively, you can use a variety of white rices, like Jasmine or Basmati.
Looking for more recipes highlighting cabbage? Browse the ones featured below:
- Mediterranean Cabbage Rolls with Dill Yogurt Sauce
- Apple Cider Vinegar Braised Cabbage and Fennel
- Lebanese Cabbage Salad
- Pickled Red Cabbage (Easy Fridge Pickle)
Deconstructed Cabbage Rolls
Ingredients
Equipment
Method
- Add oil to a warmed large frying pan or skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon; cook until it’s nicely browned and there’s no moisture. The liquid has to evaporate in order for the meat to begin to brown.
- Add the onions, garlic, tomato paste, sweet paprika, oregano, Worcestershire sauce, and 2 tsp of salt; stir until incorporated. Add rice (see note), stir until rice grains are combined with the savory beef mixture. Remove from heat and set aside.
- Preheat the oven to 400℉ and set a rack to the middle position.
- Cut the cabbage in half, through the core. Remove the core from each half with a paring knife. Cut each halve into lengthwise strips (about 2" wide) and then cut across (same size). It's important not to cut the pieces of cabbage too small. Add a little bit of salt on top and massage it with clean hands for about a minute to draw out the moisture and to soften it.
- Add the cabbage and ½ cup of hot water to a large pot over medium-high heat. Let the cabbage reduce, stirring periodically, until the cabbage has reduced by a third.
- Add the meat + rice mixture to the pot with the reduced cabbage. Taste, season with additional salt if needed. Give it a good stir to combine.
- Transfer the contents of the pot into a 9×13 baking dish. Pour 1 cup of hot beef stock overtop. Cover with foil and bake at 400℉ for 35 min. Remove foil and let it bake uncovered for 5-10 minutes.
- Garnish with fresh dill (really makes all of the flavors pop) and serve with sour cream of greek yogurt. Enjoy!
