Steaming Hot Stuffed Cabbage Cups with Beef and Rice Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cabbage with large, intact outer leaves. If the leaves are small, you can overlap two smaller ones to create a larger wrapper. When shaping the parcels, press the filling gently to remove air pockets, which helps them hold their shape.

The tomato broth can be adjusted to your liking—add a pinch of sugar to balance acidity, or a dash of smoked paprika for depth.

For a richer sauce, stir in a tablespoon of butter after baking. Serve the cabbage cups with a dollop of sour cream or plain yogurt and a sprinkle of fresh herbs.

Variations

• Lamb and Herbs: Replace the ground beef with ground lamb and add 1 teaspoon of dried oregano and 1/2 teaspoon of ground allspice to the filling. Serve with a dollop of yogurt and fresh mint.
• Vegetarian Version: Swap the ground beef for cooked lentils or a mixture of mushrooms and walnuts. Use vegetable broth instead of water in the tomato sauce. Bake for the same time, ensuring the filling is heated through.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili to the filling. Use hot pepper paste instead of sweet for an extra layer of heat. Serve with cooling yogurt sauce.
• Tomato-Braised: After pouring the broth over the parcels, add a can of diced tomatoes for a chunkier sauce. Sprinkle with smoked paprika before baking. This variation yields a richer, more substantial sauce.

Storage and make-ahead

Fridge

Store leftover stuffed cabbage cups in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water.

Freezer

Freeze unbaked or baked stuffed cabbage cups in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over low heat, adding a little broth or water to maintain moisture, until heated through.

Store any leftover stuffed cabbage cups in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. Reheat gently in a covered pot or in the microwave, adding a splash of water or broth to keep them moist.

The stuffed cabbage cups can be assembled up to 24 hours in advance. Prepare the parcels, place them in the baking dish, and pour over the tomato broth.

Cover and refrigerate. When ready to bake, add 10-15 minutes to the cooking time to account for the cold start.

Serving ideas

Serve the stuffed cabbage cups as a main course with crusty bread or buttered noodles to soak up the delicious tomato broth.

A simple green salad with a lemony vinaigrette provides a bright contrast. For a heartier meal, pair with mashed potatoes or roasted root vegetables.

These parcels also make a wonderful appetizer if made smaller. Use a smaller bowl to shape them and reduce the baking time slightly.

Garnish with fresh parsley or dill before serving for a pop of color. Whether as a family dinner or a dinner party centerpiece, they are sure to impress.

Frequently asked questions

Recipe card

Steaming Hot Stuffed Cabbage Cups with Beef and Rice

Prep 30 minCook 48 minTotal 1 h 18 minServes 4

Ingredients

• 1 large head white cabbage (about 3 lb)
• 300 g ground beef (about 10 1/2 oz)
• 1 1/2 cups rinsed white rice
• 1 diced onion
• 1 tbsp tomato paste
• 1 tbsp pepper paste
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried mint
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups hot water
• 1 tbsp tomato paste
• 1 tbsp olive oil

Instructions

1. Bring a large pot of water to a rolling boil. Carefully remove 8 large outer leaves from the cabbage, keeping them whole. Submerge the leaves in the boiling water and cook for 3 minutes, until tender and pliable. Use tongs to transfer them to a colander to drain and cool slightly.
2. In a large bowl, combine the ground beef, rinsed rice, diced onion, 1 tablespoon tomato paste, pepper paste, minced garlic, olive oil, dried mint, ground cumin, salt, and black pepper. Mix with your hands or a spoon until everything is evenly distributed.
3. Line a small glass dessert bowl with one softened cabbage leaf, letting the edges overhang. Place about 2 spoonfuls of the filling into the center, then fold the leaf edges inward to enclose the filling completely. Repeat with the remaining leaves and filling to make 8 parcels.
4. Carefully invert each cabbage parcel seam-side down into a round baking dish. Arrange them snugly in a single layer. Whisk together the hot water, remaining tomato paste, and olive oil in a small bowl. Pour this tomato broth over the cabbage parcels.
5. Preheat the oven to 375°F (190°C). Cover the baking dish with a lid or aluminum foil and bake for 45 minutes, until the cabbage is very tender and the filling is cooked through. The internal temperature of the meat should reach 160°F (71°C).
6. Remove the dish from the oven and let it rest for 5 minutes. Use a spatula to lift each cabbage cup out of the broth, allowing any excess liquid to drip back into the dish. Place the parcels on serving plates and spoon a little of the hot tomato broth over the top.

Contains: gluten, celery, sulfites

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

48 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.