STUFFED CABBAGE ROLLS

STUFFED CABBAGE ROLLS

Tender cabbage leaves wrapped around a savory filling of seasoned ground meat and rice, then slowly baked in a rich tomato sauce. These classic stuffed cabbage rolls are hearty, comforting, and perfect for a family dinner.

SERVINGS

6–8 servings

PREP TIME

30 minutes

COOK TIME

45–50 minutes

TOTAL TIME

1 hour 15 minutes

INGREDIENTS

1 large head of cabbage

500 g ground beef, pork, or a combination

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup cooked white rice

1 large egg

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried Italian seasoning

2 cups tomato sauce

1 can crushed tomatoes, about 400 g

1 tablespoon tomato paste

½ cup beef or chicken broth

1 tablespoon olive oil

1 teaspoon sugar, optional

Fresh parsley for garnish

INSTRUCTIONS

1. Prepare the Cabbage

Bring a large pot of water to a boil. Carefully remove any damaged outer cabbage leaves.

Place the whole cabbage into the boiling water. Cook for about 2–3 minutes, then carefully remove the softened outer leaves using tongs.

Continue cooking and removing leaves until you have about 12–16 large leaves.

Place the cabbage leaves on a plate and allow them to cool.

2. Prepare the Filling

Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.

Add the minced garlic and cook for another 30 seconds.

Remove from the heat and allow the mixture to cool slightly.

In a large bowl, combine the ground meat, cooked rice, onion and garlic mixture, egg, salt, black pepper, paprika, and Italian seasoning.

Mix gently until everything is evenly combined. Do not overmix, as this can make the filling dense.

3. Prepare the Cabbage Leaves

Lay each cabbage leaf flat on a cutting board.

If the center rib is very thick, carefully trim a small amount from it with a knife. This makes the leaves easier to roll.

4. Fill the Cabbage

Place approximately 2–3 tablespoons of filling near the bottom center of each cabbage leaf.

Fold the sides toward the center, then roll the cabbage upward tightly, similar to rolling a burrito.

Repeat with the remaining cabbage leaves and filling.

5. Prepare the Tomato Sauce

In a bowl, combine the tomato sauce, crushed tomatoes, tomato paste, broth, and optional sugar.

Stir well.

The small amount of sugar is optional and can help balance the acidity of the tomatoes.

6. Arrange the Rolls

Spread a thin layer of tomato sauce across the bottom of a large baking dish.

Arrange the cabbage rolls seam-side down in the dish.

Pour the remaining tomato sauce evenly over the rolls.

7. Bake

Cover the baking dish tightly with aluminum foil.

Bake in a preheated oven at 375°F (190°C) for approximately 45–50 minutes, or until the cabbage is tender and the meat filling is fully cooked.

For extra browning, remove the foil during the final 5–10 minutes of cooking.

8. Rest and Serve

Remove the cabbage rolls from the oven and let them rest for about 5–10 minutes.

Garnish with freshly chopped parsley and serve warm with plenty of tomato sauce.

RECIPE NOTES

For the best cabbage rolls, choose a large cabbage with flexible leaves.

Do not overfill the cabbage leaves because the filling expands slightly during cooking.

Cooked rice works well for this recipe because it helps create a tender filling.

If using raw rice, additional cooking liquid and time may be required.

You can use ground beef, pork, or a combination of both. A beef-and-pork mixture gives the filling extra flavor and moisture.

TIPS

Boil the cabbage leaves just until flexible. Overcooking can make them difficult to handle.

Let the cooked onion and garlic cool slightly before mixing them with the raw meat.

Roll the cabbage firmly enough to hold the filling but do not make the rolls extremely tight.

Place the rolls seam-side down so they stay closed during baking.

Make sure the tomato sauce covers most of the cabbage rolls to prevent the leaves from drying out.

Allow the finished rolls to rest before serving so the filling stays together.

SERVING SUGGESTIONS

Serve Stuffed Cabbage Rolls with mashed potatoes, crusty bread, roasted vegetables, or a simple green salad.

A spoonful of sour cream on top also pairs beautifully with the rich tomato sauce.

Fresh parsley or dill can be sprinkled over the finished dish for extra freshness.

STORAGE

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3–4 days.

They can be reheated gently in the oven or microwave.

Stuffed cabbage rolls can also be frozen. Allow them to cool completely before placing them in a freezer-safe container.

For best quality, use frozen cabbage rolls within about 2–3 months.

NUTRITIONAL INFORMATION

Approximate nutrition per serving, based on 8 servings:

Calories: 360

Protein: 22 g

Fat: 20 g

Carbohydrates: 23 g

Fiber: 5 g

Sugar: 7 g

Sodium: 650 mg

Nutrition will vary depending on the type of ground meat, rice, tomato sauce, and other ingredients used.

BENEFITS

Cabbage provides fiber and several vitamins and minerals, including vitamin C and vitamin K.

Ground meat provides protein, iron, zinc, and vitamin B12, depending on the meat selected.

Rice provides carbohydrates that help make the meal hearty and satisfying.

Tomatoes contribute antioxidants such as lycopene, while onions and garlic add additional plant compounds and flavor.

Using leaner ground meat and controlling the amount of added salt can make the recipe lighter while keeping it flavorful.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground beef only?

A: Yes. Ground beef works perfectly. You can also use pork or a combination of beef and pork.

Q: Can I use uncooked rice?

A: Cooked rice is recommended for this version because it gives more predictable results. If using uncooked rice, the recipe needs additional liquid and cooking time.

Q: Can I make cabbage rolls ahead of time?

A: Yes. Assemble the cabbage rolls, cover them, and refrigerate them until you are ready to bake.

Q: Can I freeze stuffed cabbage rolls?

A: Yes. They freeze well when stored properly in an airtight freezer-safe container.

Q: Why are my cabbage leaves tearing?

A: The leaves may not have been softened enough. Boil them briefly until they become flexible. Also avoid overfilling them.

Q: Can I make these without rice?

A: Yes. You can replace the rice with cauliflower rice, quinoa, or additional vegetables, although the texture will be different.

Q: What cabbage is best?

A: A large green cabbage works very well because its leaves become flexible when blanched.

Q: Can I make them spicy?

A: Absolutely. Add red pepper flakes, cayenne pepper, or a little hot sauce to the tomato sauce or meat mixture.

FINAL THOUGHTS

Stuffed Cabbage Rolls are the ultimate comfort food: tender cabbage, savory seasoned meat, fluffy rice, and rich tomato sauce all baked together in one delicious dish.

They are especially wonderful for family dinners because the recipe makes a generous batch and the leftovers reheat beautifully.

If you’ve never tried homemade cabbage rolls before, this is a simple and satisfying recipe to start with. ❤️

Would you actually eat these?

YES ❤️ or NO 👇