Stuffed Cabbage Rolls

Ingredients

• 1 eachgreen cabbage$0.39
• 1 lbground beef$6.70
• 1 cupcooked rice$0.65
• 15 ozcrushed tomatoes$2.19
• 1 eachyellow onion, diced$1.16
• 1 eachlarge egg$0.71
• 1 tbspapple cider vinegar$0.10
• 1 tbspbrown sugar$0.02
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.08
• Total for 4 servings$12.01

Most of the cost is ground beef ($6.70) and crushed tomatoes ($2.19). With oil, spices and staples already at home, the shop drops to about $11.23. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Bring a large pot of water to a boil. Carefully core the green cabbage and submerge 8 to 10 separated outer leaves in the boiling water for 2 to 3 minutes until pliable, then drain and shave down the thick center ribs flat.
2. In a large bowl, mix the ground beef, cooked rice, half of the yellow onion, the large egg, kosher salt, and black pepper until thoroughly combined.
3. Place roughly one-third cup of the beef and rice filling near the stem end of each cabbage leaf, fold the outer edges over the filling, and roll tightly toward the tip.
4. In a Dutch oven or large lidded pot, combine the remaining yellow onion, crushed tomatoes, apple cider vinegar, brown sugar, and 1/2 cup of water over medium heat, bringing the sauce to a gentle simmer for 3 minutes until fragrant.
5. Place the cabbage rolls seam-side down in the simmering sauce in a snug single layer, spooning some sauce over the tops, and cover tightly with the lid.
6. Reduce the heat to low and simmer gently, covered, for 50 to 60 minutes until the cabbage rolls are tender and the ground beef filling registers at least 160°F (71°C) with no pink remaining.
7. Remove the pot from the heat and let the rolls rest uncovered for 5 minutes so the sauce thickens slightly.
8. Transfer the cabbage rolls to warm plates, ladle the sweet-and-sour tomato sauce over each portion, and serve warm with sour cream if you like.