If you are looking for a comforting, soul-warming dish that feels like a big savory hug, then this Stuffed Cabbage Rolls Recipe is going to become one of your favorites. Tender cabbage leaves wrapped around a flavorful mixture of seasoned ground beef, rice, and aromatic herbs, all baked to bubbly perfection in a rich tomato sauce—this dish brings together freshness, heartiness, and a glorious medley of textures that are simply irresistible. It’s a classic recipe that’s easy to make but impressive enough to serve family, friends, or even just to treat yourself on a cozy night in.
Ingredients You’ll Need
Getting the ingredients right is key to achieving that perfect balance of flavors and textures in this recipe. Each one contributes something special, from the tender cabbage leaves to the juicy, savory filling and tangy tomato sauce.
- Green cabbage (1 large, about 2 pounds): The star wrapping that softens beautifully while holding all the delicious filling inside.
- Ground beef or pork (1 pound): Adds rich, savory depth—feel free to swap for ground turkey for a lighter version.
- Uncooked long-grain white rice (1/2 cup): Provides a lovely chewy texture and helps bind the filling.
- Small onion, finely chopped (1): Brings a gentle sweetness and aromatic base to the filling.
- Garlic cloves, minced (2): Essential for that warm, inviting flavor punch.
- Large egg, lightly beaten (1): Acts as the perfect binder to keep everything together while cooking.
- Salt (1 teaspoon): Enhances all the natural flavors without overpowering them.
- Black pepper (1/2 teaspoon): Lends just the right amount of subtle spiciness.
- Paprika (1 teaspoon): Adds mild smoky warmth and a lovely color to the filling.
- Dried parsley (1 teaspoon): Infuses a fresh, earthy note to brighten the mixture.
- Tomato sauce (1 can, 15 ounces, divided): Provides tangy richness, creating the perfect moist environment for baking.
- Diced tomatoes, undrained (1 can, 14.5 ounces): Adds texture and vibrant acidity to the sauce.
- Brown sugar (1 tablespoon): Balances the acidity with a touch of sweetness.
- Lemon juice or apple cider vinegar (1 tablespoon): Offers brightness and a gentle zing to elevate the sauce.
- Water or beef broth (1/2 cup): Keeps everything moist and melds the flavors as it simmers in the oven.
How to Make Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage Leaves
First things first, bring a large pot of water to a rolling boil and prepare your cabbage by removing the core. Submerge the whole cabbage head in the boiling water to soften the leaves just enough to make them pliable without tearing. Gently peel off the outer leaves as they loosen up, collecting about 12 large, tender leaves to use for your rolls.
Step 2: Mix the Filling
In a spacious bowl, combine your ground meat of choice, uncooked rice, finely chopped onion, minced garlic, and lightly beaten egg. Add the salt, black pepper, paprika, and parsley, along with half of the tomato sauce. Blend everything together carefully—try not to overmix, as you want the filling to stay tender and juicy rather than dense.
Step 3: Assemble the Rolls
Take each softened cabbage leaf and place about 1/3 cup of the meat mixture right in the center. Fold in the sides and roll the leaf tightly from the bottom, creating a neat little package bursting with flavor. Repeat this for all your leaves and filling, setting the stage for that perfect bake.
Step 4: Prepare the Baking Dish and Sauce
Spread a bit of the remaining tomato sauce on the bottom of a large baking dish or Dutch oven to prevent sticking and start layering with flavor. Arrange your cabbage rolls seam side down to keep them intact during baking. Then mix together the leftover tomato sauce, diced tomatoes with their juice, brown sugar, lemon juice or vinegar, and broth or water to make a luscious sauce to ladle over the rolls evenly.
Step 5: Bake and Let Rest
Cover your dish tightly with foil or a lid and pop it into a preheated 350°F oven. Bake for about 1 hour and 30 minutes until the cabbage is tender and the filling cooked through. Once done, allow the rolls to rest for 10 minutes to let the flavors marry perfectly. Now your Stuffed Cabbage Rolls Recipe is ready to bring joy to your table!
How to Serve Stuffed Cabbage Rolls Recipe
Garnishes
Fresh garnishes can elevate the experience. A sprinkle of freshly chopped parsley or dill adds a burst of green and a fresh herbal note. For a creamy contrast, a dollop of sour cream on the side is an old favorite that complements the tangy tomato sauce beautifully.
Side Dishes
Stuffed cabbage rolls pair wonderfully with light, simple sides that catch the delicious sauce—think buttery mashed potatoes, fluffy rice, or even crusty bread for sopping up every last bit. A crisp green salad with a sharp vinaigrette is also a great way to balance out the richness.
Creative Ways to Present
For a family-style dinner, arrange the rolls in a big beautiful dish straight from the oven, letting everyone serve themselves with hearty helpings of sauce. Alternatively, plate individual rolls topped with sauce, garnishes, and a drizzle of extra virgin olive oil for a touch of elegance perfect for dinner guests.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed cabbage rolls are a true gift because the flavors deepen wonderfully overnight. Store any extras in an airtight container in the refrigerator, and they’ll remain delicious for up to 3 days.
Freezing
Want to save time later? These cabbage rolls freeze beautifully. Arrange them in a freezer-safe dish with sauce, cover tightly, and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, cover the rolls with foil and warm them in a 350°F oven until heated through, about 25–30 minutes, or gently microwave individual portions. This keeps the cabbage tender and the filling juicy without drying out.
FAQs
Can I use different types of meat for the Stuffed Cabbage Rolls Recipe?
Absolutely! Ground beef and pork are traditional, but ground turkey or chicken work well too if you prefer a leaner option. You can even mix meats for more flavor complexity.
Is it necessary to precook the rice before mixing it into the filling?
Nope, the rice cooks perfectly during the baking process, absorbing flavor from the meat and sauce while remaining tender but slightly firm for texture.
How do I prevent the cabbage leaves from tearing when rolling?
Blanching the cabbage in boiling water softens the leaves, making them more flexible and easier to roll without ripping. Handle them gently when wrapping the filling.
Can I make this recipe gluten-free?
Yes, as it stands, this Stuffed Cabbage Rolls Recipe is naturally gluten-free if you use gluten-free beef broth or water in the sauce. Double-check canned tomato products to ensure no gluten additives.
What can I do if I don’t have a baking dish large enough?
You can use a Dutch oven, large casserole, or even an oven-safe skillet. Just make sure the rolls fit snugly in a single layer so they cook evenly and stay moist.
Final Thoughts
There is nothing quite like the joy and satisfaction that comes from making and sharing this Stuffed Cabbage Rolls Recipe. It’s a timeless dish that feels both hearty and comforting, perfect for any occasion where you want a home-cooked meal full of flavor and love. Give it a try—you might just find a new family favorite that keeps everyone coming back for seconds!
Print
Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, and aromatic spices, all baked in a rich tomato sauce. This comforting Eastern European dish is perfect for a hearty family meal and improves in flavor when enjoyed the next day.
Ingredients
Main Ingredients
- 1 large green cabbage (about 2 pounds)
- 1 pound ground beef or ground pork
- 1/2 cup uncooked long-grain white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
Tomato Sauce and Seasonings
- 1 can (15 ounces) tomato sauce, divided
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 cup water or beef broth
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Cook for 2 to 3 minutes, gently peeling off softened outer leaves as they loosen. Set the leaves aside to cool and repeat until you have about 12 large leaves.
- Make the Filling: In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, salt, black pepper, paprika, parsley, and half of the tomato sauce. Mix until just combined to ensure the ingredients are well blended but not overmixed.
- Stuff the Cabbage Leaves: Place about 1/3 cup of the filling in the center of each cabbage leaf. Fold in the sides and roll tightly from the bottom to form neat rolls that will hold together during cooking.
- Prepare the Baking Dish: Spread a small amount of the remaining tomato sauce in the bottom of a large baking dish or Dutch oven. Arrange the cabbage rolls seam side down in a single layer to prevent them from unfolding.
- Make the Sauce and Bake: In a bowl, stir together the remaining tomato sauce, diced tomatoes, brown sugar, lemon juice, and water or broth. Pour the sauce evenly over the cabbage rolls. Cover tightly with foil or a lid and bake in a preheated oven at 350°F (175°C) for 1 hour and 30 minutes, until the cabbage is tender and the filling is cooked through.
- Rest and Serve: Remove from the oven and let the stuffed cabbage rolls rest for 10 minutes before serving to allow the flavors to meld perfectly.
Notes
- You can substitute ground turkey for a lighter option.
- Leftovers taste even better the next day as the flavors develop.
- For a dairy-free version, ensure no butter or cream is added.
- If you prefer a spicier version, add a pinch of cayenne pepper or chili flakes to the filling.
