Air Fryer Beef and Vegetable Stuffed Cabbage Rolls
Delight in this Eastern European comfort food made effortlessly in the air fryer! Tender cabbage leaves stuffed with savory ground beef, rice, and fresh vegetables create a wholesome dish perfect for weeknight dinners, meal prep, or meals. Enjoy crispy edges and juicy filling with minimal fuss and maximum flavor.
Ingredients
- 1 large head green cabbage
- 1 lb (450g) lean ground beef
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg, beaten
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tomato sauce, divided
- 1/2 cup beef broth
- 1 tbsp olive oil
- Non-stick cooking spray
Instructions
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Core the cabbage and carefully separate 12 large outer leaves. Blanch leaves in boiling water for 2-3 minutes until pliable, then drain and set aside to cool.
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In a large bowl, combine ground beef, cooked rice, onion, carrot, garlic, parsley, egg, paprika, thyme, salt, and black pepper. Mix until fully incorporated.
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Divide the filling evenly among the 12 cabbage leaves, trimming thick veins before filling.
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Fold the sides over the filling and roll tightly from the base to enclose the mixture. Repeat with remaining leaves and filling to make 12 rolls.
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Preheat the air fryer to 360°F (182°C) for 3 minutes. Lightly coat the basket with the listed cooking spray.
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Arrange cabbage rolls seam-side down in a single layer without stacking.
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Mix half the tomato sauce with beef broth and olive oil. Spoon evenly over rolls to keep moist while cooking.
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Air fry at 360°F (180°C) for 18-20 minutes, flipping once halfway. Brush tops with remaining tomato sauce in last 3 minutes for extra flavor and glaze. Cook in batches as needed and check the center of the filling reaches 160°F (71°C).
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Let the rolls rest 3-5 minutes after cooking to settle flavors.
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Serve hot with extra tomato sauce or preferred sides. Store airtight in fridge up to 3 days or freeze for up to 3 months for meal prep convenience.
Recipe guidance
Crispiness Control
Pat the head green cabbage dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.
Timing note
Allow for preparation, cabbage blanching, preheating, cooking each batch to the stated internal temperature and resting. Start with already cooked rice.
Storage
Refrigerate leftovers promptly in covered shallow containers for up to 3 days. Reheat to 165°F (74°C).
FAQ
- Can I make Air Fryer Beef and Vegetable Stuffed Cabbage Rolls ahead of time?
- You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
- How do I keep this recipe from turning soggy?
- Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
- Can I adjust the seasoning?
- Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.
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