Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around a savory mixture of seasoned ground beef, rice, onion, and garlic, then baked in a rich tomato sauce until wonderfully tender. This is classic comfort food and makes a hearty family dinner.
Servings: 6–8
Makes: About 12–16 cabbage rolls
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: About 1 hour 45 minutes
Ingredients
For the cabbage rolls
- 1 large green cabbage
- 1 lb (450 g) ground beef
- ½ cup uncooked long-grain white rice
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- ¼ cup water or beef broth
For the tomato sauce
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons tomato paste
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon brown sugar, optional
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth or water
- 1 tablespoon olive oil
For topping
- Fresh parsley
- Sour cream, optional
Instructions
1. Prepare the cabbage
Bring a large pot of water to a boil.
Carefully remove any damaged outer leaves from the cabbage.
Using a sharp knife, cut around the core at the bottom of the cabbage. This will make it easier to remove the leaves as they soften.
Place the whole cabbage into the boiling water.
Cook for about 2–3 minutes, then carefully remove the softened outer leaves with tongs.
Return the cabbage to the pot and continue removing leaves as they soften.
You want about 12–16 large, flexible leaves.
Place the leaves on a plate or baking sheet and let them cool.
2. Prepare the rice
For this recipe, the rice does not need to be fully cooked.
Rinse the rice under cold water, then drain it well.
The rice will cook inside the cabbage rolls while they bake and absorb the flavorful juices from the beef and tomato sauce.
3. Make the filling
In a large bowl, combine:
- Ground beef
- Uncooked rice
- Diced onion
- Garlic
- Egg
- Salt
- Black pepper
- Paprika
- Oregano
- Thyme
- Parsley
- Water or beef broth
Mix gently with your hands or a wooden spoon until everything is evenly combined.
Don’t overmix the meat or the filling can become dense.
4. Trim the cabbage leaves
Place each cabbage leaf flat on a cutting board.
Some leaves will have a thick central rib.
Use a knife to carefully shave down the thickest part of the rib. You don’t need to remove it completely—you just want the leaf flexible enough to roll.
5. Fill the cabbage leaves
Place approximately 2–3 tablespoons of filling near the bottom-center of each cabbage leaf.
Don’t overfill them because the rice will expand as it cooks.
Fold the bottom of the leaf over the filling.
Fold both sides inward, then roll the cabbage upward into a snug little package.
Repeat with the remaining cabbage leaves and filling.
6. Make the tomato sauce
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and cook for 3–4 minutes, until softened.
Add the garlic and cook for another 30 seconds.
Stir in the crushed tomatoes, tomato sauce, tomato paste, beef broth, paprika, oregano, salt, black pepper, and brown sugar if using.
Bring the sauce to a gentle simmer.
Cook for about 5 minutes, stirring occasionally.
Taste and adjust the seasoning.
If your tomatoes are acidic, the small amount of brown sugar helps balance the flavor.
7. Assemble the cabbage rolls
Preheat the oven to 350°F (175°C).
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.
Pack them fairly closely together so they stay rolled during baking.
Pour the remaining tomato sauce over the cabbage rolls.
The rolls should be generously surrounded by sauce.
8. Cover and bake
Cover the baking dish tightly with aluminum foil.
Bake for approximately 60 minutes.
The steam trapped under the foil helps cook the cabbage, rice, and beef.
After 60 minutes, carefully remove the foil.
Check one of the rolls to make sure the beef is fully cooked and the rice is tender.
If necessary, cover and bake for another 10–15 minutes.
9. Brown the top
For slightly caramelized edges, leave the cabbage rolls uncovered and bake for another 10 minutes.
The sauce should be bubbling around the rolls and the cabbage should be very tender.
10. Rest before serving
Remove the dish from the oven and let the cabbage rolls rest for 10–15 minutes.
This gives the filling time to settle and makes the rolls easier to serve.
Spoon plenty of tomato sauce over each roll and garnish with fresh parsley.
A spoonful of sour cream on top is also delicious.
Tips for the Best Cabbage Rolls
Don’t overfill the leaves. Rice expands as it cooks, so leave enough room for the filling to grow.
Keep the rolls seam-side down. This prevents them from opening during baking.
Use enough sauce. The liquid helps cook the rice and keeps the cabbage moist and tender.
Don’t skip the resting time. The rolls will hold together better after resting.
For extra flavor, add ½ teaspoon of crushed red pepper flakes to the tomato sauce.
Optional Additions
You can customize the filling with:
- Ground pork
- Ground turkey
- Ground lamb
- Finely chopped carrots
- Chopped parsley
- Fresh dill
- Worcestershire sauce
- A little grated Parmesan
- Red pepper flakes
For a richer filling, use ½ lb ground beef + ½ lb ground pork.
Make-Ahead Instructions
Cabbage rolls are excellent for making ahead.
Assemble the rolls and place them in the sauce. Cover the dish tightly and refrigerate for up to 24 hours.
When ready to bake, take the dish out of the refrigerator while the oven preheats. Add a few extra minutes to the baking time because the rolls will be cold.
You can also freeze cooked cabbage rolls in an airtight container for up to 3 months.
Thaw overnight in the refrigerator and reheat gently in the oven.
Serving Ideas
Serve the cabbage rolls with:
- Mashed potatoes
- Crusty bread
- Buttered noodles
- Roasted potatoes
- Green salad
- Steamed vegetables
- Sour cream
Best part: the cabbage becomes incredibly tender while the beef and rice soak up the rich tomato sauce, making these even better the next day.
