Layered Stuffed Cabbage Cake with Ground Beef and Rice
This savory stuffed cabbage cake transforms a classic comfort food into a beautiful, sliceable centerpiece. Tender cabbage leaves surround layers of juicy seasoned ground beef, fluffy rice, and fresh vegetables. Baked until perfectly tender and golden, this hearty dish delivers rich homemade flavor in every satisfying bite.
Categories: SNACKS
Ingredients
- 1 large whole green cabbage
- 1 lb (450 g) ground beef, preferably 85% to 90% lean
- 1/2 cup uncooked long-grain white rice, rinsed and drained
- 1 medium carrot, finely diced
- 1 medium white onion, finely diced
- 3 garlic cloves, minced
- 1 medium ripe tomato, finely diced
- 1 teaspoon salt, divided, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 1/2 cup warm beef broth or water
Cooking Instructions
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01
Place the whole cabbage stem-side up on a cutting board. Carefully cut a small circle around the tough white core using a sharp knife. Twist and remove the core to create a cavity while keeping the cabbage intact. Sprinkle a little salt inside the opening.
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02
Place the whole cabbage in a large pot with the opening facing upward. Pour hot water around the cabbage, cover, and simmer for approximately 10 to 15 minutes, or until the outer leaves become soft and flexible.
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03
Carefully remove the cabbage from the pot and allow it to drain and cool slightly. Gently separate the softened leaves one by one without tearing them. Trim any thick stems to make the leaves easier to fold.
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04
Preheat the oven to 180 degrees C (350 degrees F). Place an 8-inch or 9-inch springform cake pan on a rimmed baking tray, wrapping the outside of the pan with aluminum foil to help contain juices. Line the bottom and sides with overlapping cabbage leaves, allowing the larger leaves to hang over the edges.
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05
Place the raw ground beef in a large mixing bowl. Add the finely diced carrot, white onion, minced garlic, and diced tomato. Mix gently until the vegetables are evenly distributed throughout the meat.
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06
Add the rinsed uncooked rice, remaining salt, and black pepper. Pour in the warm beef broth or water and mix thoroughly until the filling is evenly combined. The added moisture helps the rice become tender during baking.
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07
Spoon half of the meat and rice mixture into the cabbage-lined pan. Spread evenly and gently press down. Arrange a complete layer of softened cabbage leaves over the filling, overlapping them to create a neat middle layer.
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08
Add the remaining meat mixture and spread evenly. Fold the overhanging cabbage leaves inward until the filling is completely covered. Add an extra leaf over the center if needed. Brush the top evenly with olive oil.
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09
Cover the pan tightly with aluminum foil and bake for approximately 60 to 75 minutes, or until the ground beef reaches an internal temperature of at least 71 degrees C (160 degrees F) and the rice is completely tender. Check the center before removing the cake from the oven. Continue baking covered if the rice is still firm.
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10
Remove the cabbage cake from the oven and let it rest for 10 to 15 minutes to help the layers hold together. Carefully remove the foil and springform ring, then transfer the cake to a serving platter. Cut into generous wedges to reveal the layers of tender cabbage, seasoned beef, vegetables, and rice. Serve warm.
Chef notes
Choose a large, firm green cabbage with broad leaves that can easily wrap around the filling without tearing. If the cabbage leaves are difficult to separate, return the cabbage to the simmering water for a few more minutes. Use ground beef with a little fat for a juicy, flavorful filling. Very lean beef may produce a drier texture. Do not skip the added broth or water. Uncooked rice needs sufficient moisture to soften properly during baking. Wrap the outside of the springform pan securely with aluminum foil and place it on a rimmed baking tray to catch any escaping juices. Allow the finished cabbage cake to rest before slicing. This helps the layers firm up and creates cleaner portions. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat thoroughly to 74 degrees C (165 degrees F), covered with foil or in the microwave with a splash of water to prevent drying.
