These Lean Beef Stuffed Cabbage Rolls are a tasty, feel-good meal that’s low in carbs and high in protein. Cabbage leaves are stuffed with lean ground beef, quinoa, and a variety of flavorful ingredients, then rolled up and baked until tender and caramelized.
Why You’ll Love This Stuffed Cabbage Recipe
If you’ve ever had traditional Eastern European flavors, you know it’s all about hearty, comforting dishes that feel like home. Think lots of root vegetables, mushrooms, and meat in every form. With this combo, it’s easy to make something light on calories but big on flavor.
This beef stuffed cabbage rolls recipe brings all that rustic, homestyle goodness to your table while keeping your health goals on track. Tender cabbage leaves are wrapped around a savory beef filling and simmered in a rich tomato sauce.
Searching for more clean-eating inspiration? Try my Healthy Air Fryer Recipes.
Ingredients
- Green cabbage: This is the best type of cabbage for wrapping these rolls. Choose a fresh, whole head of cabbage.
- Lean ground beef: 90% or higher lean ground beef is recommended for a healthier option.
- Cooked brown rice or quinoa: Either of these grains can be used as a filling, adding extra fiber and nutrients.
- Onion & garlic: These aromatic vegetables give the filling a deeper, more robust flavor.
- Egg: This helps to bind the filling together. Plus an added flavor bonus!
- Spices & herbs: You’ll need dried parsley, oregano, and basil, as well as paprika, garlic powder, salt, and black pepper to add lots of good flavor to this dish.
- Tomatoes: We use a combination of crushed tomatoes and tomato paste to create a rich, savory sauce for the filling.
- Sour cream (optional): I love adding a dollop of sour cream to these rolls! So tasty.
- Fresh parsley (optional): Used as a garnish for a pop of color and freshness.
How to Make Lean Beef Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage
Start by bringing a large pot of water to a boil. Then carefully remove 10-12 outer leaves from the head of cabbage. Boil the leaves for 2-3 minutes, until softened and flexible, then transfer to a colander to cool.
Next, trim a small triangle from the base of each cabbage leaf to remove the thickest part of the stem. This will make the leaves easier to roll.
Step 2: Make the Filling
In a large bowl, combine ground beef, rice/quinoa, onion, garlic, egg, parsley, paprika, oregano, salt, and pepper. Fold the ingredients together until just combined.
Step 3: Assemble the Cabbage Rolls
Now let’s make our rolls! Lay a cabbage leaf flat on a clean work surface. Then, spoon about â…“ cup of the meat mixture into the center of each cabbage leaf, shaping it into a short log.
Fold the top and bottom of the leaf up and over the filling, then fold in the sides to enclose it. Repeat until you have used up all of the filling.
Step 4: Make the Tomato Sauce
In a bowl, stir together crushed tomatoes, tomato paste, garlic powder, and basil. Set this aside for now.
Step 5: Bake
Preheat the oven to 375°F. Spread a thin layer of sauce in the bottom of a 9×13 baking dish (you should use about ½ of the sauce here). Arrange cabbage rolls seam-side down in the dish. Drizzle the remaining sauce over the rolls.
Bake for 45-50 minutes, until cabbage is tender and beef is cooked through. Check the rolls at the 25-minute mark.
Pro Tip
If your cabbage rolls are browning quickly, loosely cover the baking dish with aluminum foil to prevent them from drying out.
Step 6: Serve & Enjoy
Serve warm with dollops of sour cream and a sprinkle of fresh parsley, if desired. Enjoy!
What Goes Well with Beef Stuffed Cabbage Rolls?
There are all sorts of yummy sides to serve with this stuffed cabbage roll recipe. If you want to hold true to the Eastern European theme, you can’t not have mashed potatoes. My Best Damn Mashed Potatoes are titled “best damn” for a reason! However, if you’re looking for something a bit healthier, my ​Instant Pot Brown Rice would also be delicious.
This meal is also the perfect place for some roasted veggies. These Roasted Sweet Potato Wedges and Best Damn Air Fryer Roasted Zucchini are favorites of mine.
Storage & Reheating
​Have leftover cabbage rolls? Store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat them again, heat them in a pan with a splash of water and cover until warm, or toss them in the microwave for something quick.
PrintRecipe
Healthy Lean Beef Stuffed Cabbage Rolls
- Total Time: 1 hour, 10 minutes
- Yield: 10-12 rolls (5-6 servings)
Description
These Lean Beef Stuffed Cabbage Rolls are a low-carb, high-protein win! Packed with lean beef, quinoa, and tasty seasonings, they’re rolled in cabbage leaves and baked till a toasty brown.
Ingredients
- 1 large green cabbage
- 1 lb lean ground beef (90% or higher)
- 1 cup cooked brown rice or quinoa
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp dried parsley
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
- 2 cups crushed tomatoes
- 2 tbsp tomato paste
- ½ tsp garlic powder
- ½ tsp dried basil
- Sour cream, for serving (optional)
- Chopped parsley leaves, for garnish (optional)
Instructions
- Prepare the cabbage. Bring a large pot of water to a boil. Carefully remove 10-12 leaves from the outside of the head of cabbage. Boil the leaves for 2-3 minutes until softened and flexible. Transfer to a colander to cool. Trim a small triangle from the base of each cabbage leaf to remove the thickest part of the stem. This makes the leaves easier to roll.
- In a large bowl, combine ground beef, rice/quinoa, onion, garlic, egg, parsley, paprika, oregano, salt, and pepper. Fold the ingredients together until just combined.
- Lay a cabbage leaf flat on a clean work surface. Spoon about â…“ cup of filling into the leaf, shaping it into a short log. Fold the top and bottom of the leaf up and over the filling, then fold in the sides to enclose it. Repeat until you have used up all of the filling.
- In a bowl, stir together crushed tomatoes, tomato paste, garlic powder, and basil.
- Preheat the oven to 375°F. Spread a thin layer of sauce in the bottom of a 9×13 baking dish (you should use about ½ of the sauce here). Arrange cabbage rolls seam-side down in the dish. Drizzle the remaining sauce over the rolls.
- Bake for 45-50 minutes, until cabbage is tender and beef is cooked through. Check the rolls at the 25-minute mark. If they are browning quickly, loosely cover the baking dish with aluminum foil to prevent the cabbage from drying out.
- Serve warm with dollops of sour cream and a sprinkle of fresh parsley, if desired.
Notes
​Have leftover cabbage rolls? Store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat them again, heat them in a pan with a splash of water and cover until warm, or toss them in the microwave for something quick.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Eastern European
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