Beef

Beef and Sweet Potato Stuffed Cabbage Rolls

By PowerProteinPlates Editorial TeamPublished May 10, 2026 | Updated Oct 25, 2026

Eastern European-Inspired Under review meal-prep-friendlybudget-friendlyeasy-recipes

Cabbage leaves filled with ground beef, grated sweet potato and cooked brown rice, baked in tomato sauce.

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Prep Under review

Cook Under review

Total Under review

Servings 6

Difficulty easy

Cuisine Eastern European-Inspired

Ingredients

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Servings - 6 +

• 1 medium head green cabbage
• 1 lb lean ground beef (90% lean)
• 1 cup peeled and grated sweet potato
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 (14 oz) can no-salt-added diced tomatoes
• 1/2 cup low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil, plus extra for greasing the dish
• 1 teaspoon dried oregano

Instructions

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1. 1 Preheat the oven to 350°F (175°C).
2. 2 Bring a large pot of water to a boil. Core the cabbage and carefully remove about 12 large leaves. Blanch the cabbage leaves in boiling water for 2-3 minutes until flexible. Drain and set aside to cool.
3. 3 Peel and grate the sweet potato using a box grater or food processor.
4. 4 In a large bowl, combine ground beef, grated sweet potato, cooked brown rice, chopped onion, minced garlic, egg, parsley, smoked paprika, black pepper, and sea salt. Mix thoroughly until evenly combined.
5. 5 In a small bowl, whisk together diced tomatoes, tomato paste, beef broth, olive oil, and oregano. Set the sauce aside.
6. 6 Lay a cabbage leaf flat and trim the thick vein at the bottom if needed to ease rolling.
7. 7 Divide the filling evenly among the prepared cabbage leaves, adjusting to leaf size. Fold the sides inward and roll from stem to top. Use additional blanched leaves if needed to contain all the filling.
8. 8 Lightly grease a 9x13-inch baking dish. Arrange the cabbage rolls seam side down in a single layer.
9. 9 Pour the tomato and broth sauce evenly over the cabbage rolls.
10. 10 Cover the dish tightly with aluminum foil and bake for 45 minutes.
11. 11 Remove the foil and bake uncovered for an additional 10 minutes to allow the sauce to thicken. Check the center of the filling reaches 165 degrees F (74 degrees C); continue baking as needed.
12. 12 Remove from oven and let rest 5 minutes before serving. Garnish with extra parsley if desired.

Timing

Allow for advance rice cooking, preparation, cabbage-water boiling and blanching, cooling and rolling, about 55 minutes baking or until filling reaches 165 degrees F, and 5 minutes resting.

Recipe notes

Follow the listed quantities and doneness cues. Formula-changing substitutions and nutrition claims have not been validated.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.

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