These cabbage cups with beef and rice are a clever alternative to stuffed cabbage rolls, with no fiddly wrapping required. Large leaves form neat little ‘cups’, while the tomato sauce keeps the filling juicy and fragrant. They bake beautifully in portions and go straight from the dish to the table.
Ingredients
- Cabbage leaves — 6 large (from 1 small head)
- Ground beef — 1.1 lb | 500 g
- Rice — 3.5 oz | 100 g
- Yellow onion — 1 medium
- Tomato paste — 4 tbsp (2 tbsp for the filling, 2 tbsp for the sauce)
- Sweet paprika — 2 tsp (1 tsp for the filling and 1 tsp for the sauce)
- Garlic powder — 1/2 tsp
- Olive oil — 1 tbsp (for the sauce)
- Water — 1 cup | 250 ml (for the sauce) + for cooking the rice
- Salt, black pepper — to taste
- Chili flakes — optional
How to cook
- Rinse the rice until the water runs clear, then cook in salted water for 8–10 minutes until partially done. Drain well and let cool.
- Carefully separate 6 large cabbage leaves. Trim away the thick core at the base. Blanch the leaves for 2–3 minutes in boiling water, then transfer to cold water and pat dry.
- For the filling, combine the beef, warm rice, finely chopped onion, 2 tbsp tomato paste, 1 tsp paprika, garlic powder, salt, pepper, and chili flakes if using. Mix thoroughly.
- For the sauce, whisk together 2 tbsp tomato paste and 1 cup | 250 ml water, then add 1 tsp paprika, olive oil, salt, and pepper until smooth and well blended.
- Preheat the oven to 356°F | 180°C. Line a large-cup muffin tin or small ovenproof ramekins with 1 large cabbage leaf each, overlapping with a second leaf or a half leaf if needed to form a ‘cup’.
- Divide the filling into 6 portions and spoon into the cabbage cups. Pour in half of the sauce, spooning some into each cup and a little onto the bottom, then cover with foil.
- Bake for 25 minutes, then remove the foil, spoon over the remaining sauce, and bake for another 15–20 minutes until lightly browned and the beef is fully cooked.
- Let rest for 5 minutes, then serve hot.
Nutrition (per serving)
| Calories | ≈ 460 kcal |
| Protein | ≈ 35 g |
| Fat | ≈ 22 g |
| Carbohydrates | ≈ 38 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- No muffin tin: arrange the leaves in a single layer in a small ovenproof dish, shaping them into little nests with raised edges, then portion in the filling.
- Choose your meat: turkey, chicken, pork, or a mixed mince all work well.
- Swap the sauce: use low-fat stock instead of water for a deeper flavour; tomato paste can be replaced with strained tomatoes (about 3/4 cup | 200 ml), simmered briefly on the stove.
- Heat level: adjust the paprika and chili flakes to taste.
FAQ
Can I use raw rice?
It is better to use rice that has been cooked halfway: it will finish cooking in the oven without drawing too much moisture from the filling. If you use fully raw rice, increase the sauce and extend the baking time by 15–20 minutes under foil.
What can I use instead of ground beef?
Turkey, chicken, pork, or a blend of these. With leaner meats, add 1 teaspoon olive oil to the filling for extra juiciness.
Can I freeze the finished cabbage cups?
Yes. Cool completely, wrap tightly, and freeze for up to 2–3 months. Reheat in the oven under foil at 320°F | 160°C for 20–25 minutes, adding a little sauce or water if needed.