Stuffed Cabbage Bundles with Spiced Rice and Beef Tips, FAQ & printable recipe

Tips for success

For the best texture, do not overmix the filling; knead just until everything is combined. Overmixing can make the beef tough.

When rolling the bundles, tuck in the sides tightly to prevent the filling from leaking during baking. If you have leftover cabbage leaves, you can chop them and add to the broth for extra flavor.

To achieve nicely caramelized tops, make sure the bundles are not submerged completely in the broth; the tops should be slightly exposed.

If you prefer a saucier dish, add a bit more broth or cover the dish with foil instead of parchment. The wet parchment paper is key to keeping the bundles moist, so keep it damp during baking.

Variations

• Lamb and Mint: Replace the ground beef with ground lamb and add an extra teaspoon of dried mint. The lamb's richness pairs beautifully with the tomato broth and spices.
• Vegetarian: Swap the beef with cooked lentils or a mix of mushrooms and rice. Use vegetable broth for the tomato broth and skip the meat entirely.
• Spicy: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili to the filling for a kick of heat. Adjust the amount to taste.
• Herbed: Add 1/4 cup of chopped fresh dill or cilantro to the filling along with the parsley. The fresh herbs brighten the flavor and add a lovely aroma.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to keep moist.

Freezer

Freeze cooked bundles in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.

Reheat

Reheat in the microwave or in a covered skillet over low heat until heated through. Add a little broth or water to prevent drying out.

Store leftover stuffed cabbage bundles in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of broth or water to keep them moist.

You can assemble the bundles up to 24 hours ahead, cover them, and refrigerate. When ready to bake, pour the broth over and bake as directed, adding 10 minutes to the cooking time if starting from cold. The cooked bundles also freeze well for up to 3 months.

Serving ideas

Serve the stuffed cabbage bundles hot, with a spoonful of the tomato broth poured over each portion. A side of crusty bread or rice is perfect for soaking up the flavorful sauce.

For a lighter accompaniment, a simple green salad with lemon vinaigrette balances the richness of the dish.

These bundles are satisfying enough to be a main course on their own. They also pair well with roasted vegetables or a dollop of plain yogurt for a creamy contrast.

Garnish with fresh parsley or dill if desired, though the dish is delicious without any extra embellishments.

Frequently asked questions

Recipe card

Stuffed Cabbage Bundles with Spiced Rice and Beef

Prep 30 minCook 45 minTotal 1 h 15 minServes 4

Ingredients

• 1 head white cabbage
• Salt to taste
• 400 g ground beef
• 1 cup Baldo rice, washed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp pepper paste
• 1/4 cup olive oil
• 1 tsp dried mint
• 1 tsp ground cumin
• 1/4 cup fresh parsley, chopped
• 1 1/2 cups hot tomato paste water broth

Instructions

1. Bring a large pot of salted water to a boil. Carefully peel the whole leaves from the cabbage head, keeping them intact. Blanch the leaves in the boiling water for 3 minutes until tender and pliable. Remove them with tongs and plunge immediately into a bowl of cold water to stop the cooking. Drain and set aside.
2. In a mixing bowl, combine the ground beef, washed rice, diced onion, minced garlic, tomato paste, pepper paste, olive oil, dried mint, cumin, salt, and chopped parsley. Knead the mixture with your hands until everything is well incorporated and the mixture feels slightly sticky.
3. Lay a blanched cabbage leaf flat on a work surface. Place a portion of the filling in the center of the leaf. Fold the sides over the filling, then roll it up tightly to form a neat bundle. Repeat with the remaining leaves and filling to make 7 bundles.
4. Invert the bundles seam-side down into a round baking dish. Arrange them snugly in a circular pattern. Pour the hot tomato paste water broth over the top, ensuring the liquid reaches the bottom of the dish. Cover the dish with wet parchment paper.
5. Preheat the oven to 350°F (175°C). Bake the covered cabbage bundles for 40 to 45 minutes, until the filling is cooked through and the cabbage is tender. For the last 10 minutes, remove the parchment to allow the tops to caramelize slightly.
6. Carefully lift a bundle onto a plate. Cut it open to expose the juicy spiced rice filling. Serve hot, spooning some of the tomato broth over the top.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

45 g

Fat

22 g

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