Stuffed Cabbage Rolls are incredibly flavorful and comforting. The slow simmering allows the savory meat and rice filling to absorb the tangy sweetness of the tomato sauce, while the cabbage becomes soft and melt-in-your-mouth tender. They’re great for feeding a family, perfect for leftovers, and they freeze well, making them ideal for make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green cabbage ground beef or a mix of beef cooked white rice yellow onion garlic egg salt black pepper paprika dried oregano crushed tomatoes or tomato sauce tomato paste brown sugar (optional) lemon juice or vinegar olive oil water or beef broth fresh parsley for garnish (optional)
Directions
Bring a large pot of water to a boil. Core the cabbage and carefully peel off 12–14 leaves. Blanch in boiling water for 2–3 minutes until pliable. Drain and cool.
In a skillet, heat olive oil and sauté chopped onion and garlic until soft. Let cool.
In a bowl, mix ground meat, cooked rice, egg, sautéed onion/garlic, salt, pepper, paprika, and oregano until well combined.
Lay out a cabbage leaf. Place 2–3 tablespoons of filling in the center. Fold in sides and roll tightly like a burrito. Repeat with remaining leaves and filling.
In a saucepan, combine crushed tomatoes, tomato paste, brown sugar (if using), lemon juice or vinegar, salt, and pepper. Simmer for 10 minutes.
Pour a layer of sauce into the bottom of a large baking dish or Dutch oven.
Arrange cabbage rolls seam-side down in the dish. Cover with remaining sauce and a bit of water or broth.
Cover tightly with foil or a lid. Bake at 350°F (175°C) for 1.5 to 2 hours until rolls are tender and fully cooked.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time is about 30 minutes, and baking time is 90 to 120 minutes. Total time is approximately 2.5 hours.
Variations
Vegetarian: Substitute the meat with lentils or a plant-based ground and add chopped mushrooms.
Low-Carb: Replace rice with cauliflower rice for a lower-carb option.
Spicy: Add red pepper flakes or a bit of hot sauce to the filling or sauce.
Sweet & Sour: Use a combination of brown sugar and vinegar in the tomato sauce for a traditional Eastern European flavor.
Slow Cooker: Assemble rolls and cook on low in a slow cooker for 6–7 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F or in the microwave until warmed through. These rolls freeze well—store in a freezer-safe dish or bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use purple cabbage instead of green?
Green cabbage is preferred for its mild flavor and pliability, but purple can be used. Just note it may alter the color of the sauce.
Do I need to cook the rice before adding it to the filling?
Yes, use cooked rice to ensure it cooks evenly inside the rolls.
Can I make this dish ahead of time?
Yes, you can assemble the rolls and refrigerate them a day ahead. Bake just before serving.
What’s the best meat for stuffed cabbage rolls?
A mix of ground beef provides the best flavor and texture, but you can use one or the other.
How do I keep the rolls from falling apart?
Make sure the leaves are pliable and wrap them tightly. Place them seam-side down in the baking dish.
Can I freeze uncooked cabbage rolls?
Yes, assemble the rolls and freeze before baking. Thaw overnight in the fridge and bake as directed.
Why is my cabbage still tough after baking?
If the cabbage isn’t fully tender, it may not have been blanched long enough. Ensure it’s soft and flexible before rolling.
Can I use tomato soup instead of tomato sauce?
Yes, tomato soup can be used for a slightly sweeter and creamier version.
What should I serve with cabbage rolls?
They pair well with mashed potatoes, crusty bread, or a simple green salad.
Can I bake this without covering it?
It’s best to cover it while baking to trap steam and prevent the rolls from drying out.
Conclusion
Stuffed Cabbage Rolls are a comforting, nostalgic dish that brings old-world charm to your dinner table. Packed with a delicious blend of seasoned meat, rice, and tender cabbage, all smothered in a tangy tomato sauce, they’re both hearty and wholesome. Whether you’re making them for a special occasion or a cozy family dinner, this classic recipe is always a welcome addition to the menu.
Stuffed Cabbage Rolls are a classic, hearty dish made with tender cabbage leaves filled with a savory mixture of ground meat, rice, and seasonings, all simmered in a rich tomato sauce. This comforting meal is perfect for family dinners, make-ahead meals, or freezing for later.
Author:Catherine
Prep Time:30 minutes
Cook Time:1 hour 30 minutes
Total Time:2 hours
Yield:6–8 servings
Category:Main Dish
Method:Baking
Cuisine:Eastern European
Diet:Halal
Ingredients
1 large green cabbage
1 lb ground beef or beef
1 cup cooked white rice
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 tablespoon olive oil
1 (28 oz) can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon brown sugar (optional)
1 tablespoon lemon juice or vinegar
1/2 cup water or beef broth
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C).
Bring a large pot of water to a boil. Core the cabbage and peel off 12–14 leaves. Blanch in boiling water for 2–3 minutes until pliable. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until soft, about 3–5 minutes. Let cool slightly.
In a mixing bowl, combine ground beef, cooked rice, egg, sautéed onion and garlic, salt, pepper, paprika, and oregano. Mix well.
Lay a cabbage leaf flat. Add 2–3 tablespoons of filling to the center. Fold in the sides and roll up tightly like a burrito. Repeat with remaining leaves and filling.
In a saucepan, combine crushed tomatoes, tomato paste, brown sugar (if using), lemon juice or vinegar, salt, and pepper. Simmer for 10 minutes over medium heat.
Spread a thin layer of the tomato sauce in the bottom of a large baking dish or Dutch oven.
Arrange cabbage rolls seam-side down in the dish. Pour remaining sauce over the rolls and add 1/2 cup of water or broth.
Cover the dish tightly with foil or a lid. Bake for 90–120 minutes, until cabbage is tender and filling is fully cooked.
Garnish with chopped parsley before serving.
Notes
Blanch cabbage until soft and flexible to avoid tearing while rolling.Use cooked rice for proper texture inside the rolls.Cover while baking to retain moisture and ensure even cooking.Freeze unbaked or baked rolls for up to 3 months.Serve with mashed potatoes, crusty bread, or a green salad.
