Quick Description
These Stuffed Cabbage Rolls are a timeless comfort-food favorite made with tender cabbage leaves wrapped around a savory meat-and-rice filling, then slowly baked in a rich tomato sauce. Cozy, filling, and deeply satisfying, this dish is perfect for family dinners, meal prep, or special occasions when you want something warm and nostalgic.
Servings & Timing
- Servings: 6–8
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: ~1 hour 45 minutes
Ingredients List
For the Cabbage
-
1 large green cabbage
(Choose a firm head with flexible leaves; Savoy cabbage works beautifully for extra tenderness)
For the Filling
- 1 lb ground beef (80/20 for best flavor)
- ½ lb ground pork (optional, adds juiciness)
- 1 cup cooked white rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme or Italian seasoning
For the Sauce
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 tbsp sugar (balances acidity, optional)
- ½ tsp salt
- ½ tsp black pepper
Instructions
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Remove the core from the cabbage and carefully peel off the outer leaves.
Boil leaves for 2–3 minutes until softened.
Drain and set aside to cool. Trim thick ribs if needed.
Step 2: Make the Filling
In a large bowl, combine ground beef, ground pork (if using), cooked rice, onion, garlic, egg, salt, pepper, paprika, and thyme.
Mix gently until just combined — do not overmix.
Step 3: Prepare the Sauce
In a bowl, mix crushed tomatoes, tomato sauce, tomato paste, sugar, salt, and pepper until smooth.
Step 4: Assemble the Rolls
Lay a cabbage leaf flat.
Add 2–3 tablespoons of filling near the base of the leaf.
Fold in the sides and roll tightly like a burrito.
Repeat with remaining leaves and filling.
Step 5: Layer the Dish
Spread a thin layer of sauce on the bottom of a large baking dish or Dutch oven.
Place cabbage rolls seam-side down in the dish.
Pour remaining sauce evenly over the rolls.
Step 6: Bake
Cover tightly with foil.
Bake at 350°F (175°C) for 1 hour.
Uncover and bake an additional 15 minutes.
Step 7: Rest & Serve
Let cabbage rolls rest for 10 minutes before serving.
Spoon extra sauce over each roll.
Additional Notes
- Savoy cabbage is more tender and easier to roll.
- Extra juicy rolls: Add 2–3 tablespoons milk to the filling.
- Tighter rolls = better shape during baking.
Dietary Info
- High-Protein
- Comfort Food Classic
- Gluten-Free
- Dairy-Free
Recipe Variations & Serving Suggestions
- Low-Carb Version: Swap rice for cauliflower rice
- Beef-Only: Use all ground beef
- Sweet & Sour Style: Add a splash of vinegar and extra sugar to the sauce
- Serve with: mashed potatoes, crusty bread, or a cucumber salad
Storage & Make-Ahead
- Fridge: Store up to 4 days
- Freezer: Freeze fully cooked rolls up to 3 months
- Reheat: Oven covered with foil or gently on stovetop
FAQs
Q: Can I make these ahead of time?
Yes — assemble and refrigerate up to 24 hours before baking.
Q: Why are my cabbage leaves tearing?
They weren’t softened enough — boil slightly longer next time.
Q: Can I cook these in a slow cooker?
Yes — cook on LOW for 6–7 hours.
