Stuffed Cabbage Rolls
Stuffed Cabbage Rolls hold a special place in my heart and my kitchen. This recipe brings together tender cabbage leaves filled with a savory mix of ground meat, rice, and herbs, all simmered in a rich tomato sauce. It’s hearty, flavorful, and always feels like a warm hug on a plate.
Whether for a cozy family dinner or a make-ahead meal, these rolls are always a hit. The best part? They’re surprisingly easy to prepare and even better the next day, making them perfect for leftovers. My family loves the balance of flavors and the comforting nostalgia that comes with every bite.
Questions I Often Get Asked About This Recipe
Q: Can I use a different type of meat?
A: Absolutely! Ground turkey, chicken, or pork can be used instead of ground beef. A combination of meats also works well.
Q: Can I make this recipe vegetarian?
A: Yes! Swap the meat for a mix of cooked lentils, mushrooms, and extra vegetables.
Q: What’s the best way to soften cabbage leaves?
A: Blanching the cabbage in boiling water is the easiest method. It softens the leaves and makes them pliable for rolling.
Q: How do I store and reheat leftovers?
A: Store leftover cabbage rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until warmed through.
Q: Can I freeze cabbage rolls?
A: Yes, they freeze beautifully! Assemble the rolls without cooking, then freeze them in a single layer before storing them in a freezer bag.
What You Need to Make Stuffed Cabbage Rolls
- For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup tomato sauce
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
How to Make Stuffed Cabbage Rolls
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully peel off 12–14 large cabbage leaves and blanch them in the boiling water for 2–3 minutes until softened. Remove and set aside to cool.
- Make the Filling:
- In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, parsley, salt, and pepper. Mix until well combined.
- Prepare the Tomato Sauce:
- Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 3–4 minutes. Add garlic and cook for another minute.
- Stir in the crushed tomatoes, tomato sauce, sugar, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- Assemble the Rolls:
- Lay a cabbage leaf flat, and place 2–3 tablespoons of filling near the stem end. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
- Cook the Rolls:
- Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top.
- Cover with foil and bake for 50–60 minutes, until the cabbage is tender and the filling is cooked through.
- Serve:
- Let the rolls cool slightly before serving. Garnish with fresh parsley if desired.
Tips for Perfect Stuffed Cabbage Rolls
- Choose the Right Cabbage: Green cabbage is classic, but savoy cabbage also works and is easier to roll.
- Double the Sauce: If you love extra sauce for serving, make 1.5 times the tomato sauce recipe.
- Test the Filling: Cook a small piece of the filling in a skillet to check the seasoning before rolling.
- Roll Tightly: Ensure the rolls are snug to prevent them from unrolling during cooking.
- Make It Ahead: Cabbage rolls taste even better the next day as the flavors meld together.
Reader Reviews
⭐⭐⭐⭐⭐ “This recipe reminded me of my grandmother’s cooking. So comforting and delicious!” – Susan
⭐⭐⭐⭐ “I used ground turkey instead of beef, and it was still amazing. Will definitely make it again.” – Laura
⭐⭐⭐⭐⭐ “I was nervous about rolling the cabbage, but your instructions made it easy. Great recipe!” – Mark
⭐⭐⭐⭐ “I added a pinch of smoked paprika to the sauce for a little extra flavor—it was perfect!” – Amanda
⭐⭐⭐⭐⭐ “These freeze so well! I made a double batch and now have a quick dinner ready for busy nights.” – Jennifer
Printable Recipe
Stuffed Cabbage Rolls
Stuffed Cabbage Rolls are a hearty, comforting dish filled with savory ground meat, rice, and herbs, all wrapped in tender cabbage leaves and simmered in a rich tomato sauce.
Ingredients
- For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup tomato sauce
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully peel off 12–14 large cabbage leaves and blanch them in the boiling water for 2–3 minutes until softened. Remove and set aside to cool.
Make the Filling:
- In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, parsley, salt, and pepper. Mix until well combined.
Prepare the Tomato Sauce:
- Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 3–4 minutes. Add garlic and cook for another minute.
- Stir in the crushed tomatoes, tomato sauce, sugar, basil, oregano, salt, and pepper. Simmer for 10 minutes.
Assemble the Rolls:
- Lay a cabbage leaf flat, and place 2–3 tablespoons of filling near the stem end. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
Cook the Rolls:
- Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top.
- Cover with foil and bake for 50–60 minutes, until the cabbage is tender and the filling is cooked through.
Serve:
- Let the rolls cool slightly before serving. Garnish with fresh parsley if desired.
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If You Enjoyed This Recipe, Please Share!
Stuffed Cabbage Rolls are a timeless dish that brings people together over a hearty, flavorful meal. If you enjoyed this recipe, please share it with your friends and family on social media. Sharing recipes is a wonderful way to preserve traditions and spread joy. Don’t forget to tag me so I can see your creations and hear how much you loved it!
