Stuffed Cabbage Rolls (Classic Comfort Style) 🥬
Tender cabbage leaves wrapped around a savory filling of seasoned meat and rice, then slowly baked in a rich tomato sauce. This hearty dish is a family favorite across many cuisines and makes a comforting dinner.
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: About 1 hour 50 minutes
Servings: 6–8
Ingredients
Cabbage Rolls
- 1 large green cabbage (about 3–4 pounds)
- 1½ pounds ground beef (or a beef/pork mixture)
- 1 cup cooked white rice (or cauliflower rice for low-carb)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Tomato Sauce
- 2 cans (14.5 oz each) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar (optional, to balance acidity)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beef broth or water
Instructions
1. Prepare the Cabbage Leaves
- Bring a large pot of salted water to a boil.
- Carefully remove the core from the cabbage.
- Place cabbage in boiling water and cook for 2–3 minutes.
- Remove softened leaves one at a time with tongs.
- Continue until you have about 15–18 large leaves.
- Trim the thick center vein from each leaf to make rolling easier.
2. Make the Filling
In a large bowl, combine:
- Ground beef
- Cooked rice
- Onion
- Garlic
- Egg
- Parsley
- Paprika
- Oregano
- Salt
- Pepper
Mix until just combined.
3. Make the Sauce
Combine in a bowl:
- Crushed tomatoes
- Tomato sauce
- Tomato paste
- Brown sugar
- Italian seasoning
- Spices
- Beef broth
Mix well.
4. Roll the Cabbage Rolls
- Spread a thin layer of sauce in the bottom of a large baking dish or Dutch oven.
- Place about ¼ cup filling near the bottom edge of each cabbage leaf.
- Fold in the sides and roll tightly like a burrito.
- Place seam-side down in the dish.
5. Bake
- Pour remaining sauce over the cabbage rolls.
- Cover tightly with foil or a lid.
- Bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes, until the cabbage is tender and the meat is cooked through.
6. Serve
Serve hot with:
- Sour cream
- Fresh parsley or dill
- Crusty bread
- Mashed potatoes
- A fresh salad
Variations
Low-Carb Cabbage Rolls
- Replace rice with cauliflower rice.
- Use lean ground beef or turkey.
- Reduce or skip added sugar in the sauce.
Polish-Style
Add:
- Ground pork
- Sauerkraut in the sauce
- Extra dill
Mediterranean Style
Add:
- Lamb instead of beef
- Mint
- Cinnamon
- Lemon zest
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze cooked cabbage rolls with sauce for up to 3 months.
- Reheat: Warm gently in the oven at 325°F (165°C) or on the stovetop.
Approximate Nutrition (Per Serving)
(With beef and rice)
- Calories: 390
- Protein: 27 g
- Carbohydrates: 32 g
- Fat: 18 g
- Fiber: 5 g
- Sugar: 8 g
Tips for the Best Cabbage Rolls
- Freeze the cabbage overnight and thaw it for a shortcut—leaves become soft and easier to roll.
- Do not overcook the rice before adding it; slightly firm rice absorbs flavors while baking.
- Pack rolls tightly in the dish so they stay together during cooking.
- They taste even better the next day after the flavors have had time to blend.