These classic Stuffed Cabbage Rolls feature tender cabbage leaves wrapped around a savory beef and rice filling, then simmered in a rich tomato sauce until perfectly tender. A comforting family-style meal that’s ideal for Sunday dinners, meal prep, or special occasions.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Servings: 6
- Difficulty: Moderate
Ingredients
For the Cabbage Rolls
- 1 large green cabbage (about 2–3 pounds)
- 1 pound (450 g) ground beef
- 1/2 pound (225 g) ground pork (optional)
- 1 cup cooked white rice
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Prepare the Cabbage
Bring a large pot of water to a boil.
Remove the tough outer leaves from the cabbage. Carefully place the whole cabbage into the boiling water.
Cook for 3–5 minutes, removing softened leaves as they loosen. Continue until you have 12–14 large leaves.
Place the leaves on a tray to cool.
Step 2: Prepare the Filling
In a large bowl, combine:
- Ground beef
- Ground pork (if using)
- Cooked rice
- Diced onion
- Garlic
- Egg
- Salt
- Pepper
- Paprika
- Parsley
Mix gently until combined. Do not overwork the meat mixture.
Step 3: Prepare the Sauce
Heat olive oil in a large saucepan over medium heat.
Add the onion and cook for 4–5 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add crushed tomatoes, tomato sauce, brown sugar, lemon juice, paprika, salt, and pepper.
Simmer for 10 minutes, stirring occasionally.
Step 4: Prepare the Cabbage Leaves
Using a small knife, trim the thick center rib from the base of each cabbage leaf. Do not cut all the way through.
This makes rolling easier.
Step 5: Fill and Roll
Lay a cabbage leaf on a work surface.
Place about 1/4 cup of filling near the stem end.
Fold the sides inward, then roll tightly from the bottom toward the top, enclosing the filling completely.
Repeat with the remaining leaves and filling.
Step 6: Assemble the Dish
Spread 1 cup of tomato sauce on the bottom of a large baking dish or Dutch oven.
Arrange the cabbage rolls seam-side down in a single layer.
Pour the remaining sauce evenly over the rolls.
Step 7: Bake
Preheat the oven to 350°F (175°C).
Cover tightly with foil or a lid.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the cabbage is very tender and the filling is fully cooked.
Step 8: Rest and Serve
Allow the cabbage rolls to rest for 10 minutes before serving.
Spoon extra sauce over each roll and serve warm.
Tips for Success
- Freezing the whole cabbage overnight and thawing it can soften the leaves, making them easier to roll.
- Use leftover cooked rice for convenience.
- If the leaves tear slightly, overlap another small cabbage leaf over the damaged area before rolling.
- The flavor often improves the next day, making this an excellent make-ahead meal.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze cooked cabbage rolls with sauce for up to 3 months.
Reheating
- Oven: Cover and bake at 325°F (165°C) until heated through.
- Microwave: Heat individual portions for 2–3 minutes.
Nutrition (Approximate Per Serving)
- Calories: 380
- Protein: 24g
- Carbohydrates: 20g
- Fat: 22g
- Fiber: 4g
- Sodium: 760mg
These Stuffed Cabbage Rolls are hearty, flavorful, and comforting, with tender cabbage, savory meat and rice filling, and a rich tomato sauce that brings everything together beautifully.