Stuffed Cabbages Rolls

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Tender cabbage leaves wrapped around a savory filling of seasoned ground beef, rice, and herbs, then slowly baked in a rich tomato sauce—Stuffed Cabbage Rolls are the ultimate comfort food. This classic family recipe is hearty, flavorful, and perfect for Sunday dinners, meal prep, or special occasions. As the rolls slowly simmer in the tomato sauce, they become incredibly tender and delicious.

Recipe Information

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Servings: 8
  • Cuisine: Eastern European / American
  • Course: Main Course
  • Difficulty: Moderate

Ingredients

For the Cabbage

  • 1 large green cabbage (about 2½–3 pounds)
  • Water, for boiling

For the Filling

  • 1½ pounds lean ground beef
  • 1 cup cooked white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1½ teaspoons salt
  • ½ teaspoon black pepper

For the Tomato Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste

Optional Garnishes

  • Fresh parsley
  • Sour cream
  • Fresh dill

Equipment Needed

  • Large stockpot
  • Sharp knife
  • Large mixing bowl
  • 9×13-inch baking dish or Dutch oven
  • Aluminum foil
  • Wooden spoon

Instructions

Step 1: Prepare the Cabbage

Bring a large pot of water to a boil.

Carefully remove the tough core from the cabbage.

Place the whole cabbage into the boiling water.

Cook for 8–10 minutes, removing softened outer leaves as they become flexible.

Continue until you have 12–14 large leaves.

Transfer the leaves to a plate to cool.

Trim the thick rib from the base of each leaf without cutting all the way through.

Step 2: Make the Filling

In a large bowl, combine:

  • Ground beef
  • Cooked rice
  • Onion
  • Garlic
  • Egg
  • Parsley
  • Paprika
  • Italian seasoning
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper

Mix gently until everything is evenly combined.

Avoid overmixing to keep the filling tender.

Step 3: Prepare the Tomato Sauce

Heat the olive oil in a saucepan over medium heat.

Cook the onion for 4–5 minutes until softened.

Add the garlic and cook for 30 seconds.

Stir in:

  • Crushed tomatoes
  • Tomato sauce
  • Tomato paste
  • Beef broth
  • Worcestershire sauce
  • Brown sugar
  • Italian seasoning
  • Smoked paprika

Bring to a gentle simmer and cook for 10 minutes.

Taste and adjust the seasoning with salt and pepper.

Step 4: Roll the Cabbage

Lay one cabbage leaf flat.

Place about ⅓ cup of the meat mixture near the stem end.

Fold the sides inward and roll tightly like a burrito.

Repeat with the remaining cabbage leaves and filling.

Step 5: Assemble

Spread 1 cup of the tomato sauce over the bottom of the baking dish.

Arrange the cabbage rolls seam-side down in a single layer.

Pour the remaining sauce evenly over the rolls.

Cover tightly with aluminum foil.

Step 6: Bake

Preheat the oven to 350°F (175°C).

Bake covered for 1 hour 15 minutes.

Remove the foil and continue baking for 15 minutes to slightly thicken the sauce.

Step 7: Serve

Let the cabbage rolls rest for 10 minutes before serving.

Spoon extra tomato sauce over the top and garnish with fresh parsley, dill, or a dollop of sour cream.

Nutrition Information (Per Serving)

  • Calories: 390
  • Protein: 26g
  • Carbohydrates: 22g
  • Fat: 21g
  • Saturated Fat: 7g
  • Cholesterol: 90mg
  • Fiber: 5g
  • Sugar: 9g
  • Sodium: 720mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

  • Choose a large cabbage with flexible leaves for easier rolling.
  • Trim the thick center rib to prevent the leaves from tearing.
  • Don’t overfill the cabbage leaves, or they may split during baking.
  • Let the rolls rest before serving so the filling firms up slightly.
  • These taste even better the next day after the flavors have had time to meld.

Flavor Variations

Polish-Style Cabbage Rolls

Use a mixture of ground beef and ground pork, and season with marjoram for a traditional flavor.

Turkey Cabbage Rolls

Substitute lean ground turkey for a lighter version without sacrificing flavor.

Vegetarian Cabbage Rolls

Replace the meat with a mixture of cooked lentils, mushrooms, brown rice, carrots, and spinach.

Low-Carb Version

Swap the cooked rice for cauliflower rice to reduce the carbohydrate content.

Cheesy Cabbage Rolls

Sprinkle shredded mozzarella or Parmesan cheese over the rolls during the last 10 minutes of baking.

Storage

Refrigerator

Store leftover cabbage rolls in an airtight container for up to 4 days.

Freezer

Freeze cooked cabbage rolls with the sauce in a freezer-safe container for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Oven

Cover with foil and bake at 350°F (175°C) for 20–25 minutes, or until heated through.

Stovetop

Place the rolls and sauce in a covered skillet over medium-low heat until warmed through.

Microwave

Heat individual portions for 2–3 minutes, stirring the sauce halfway through.

What to Serve with Stuffed Cabbage Rolls

These hearty cabbage rolls pair beautifully with:

  • Creamy mashed potatoes
  • Buttered egg noodles
  • Crusty bread
  • Dinner rolls
  • Roasted carrots
  • Green beans
  • Steamed broccoli
  • Cucumber salad
  • Pickled vegetables
  • Sour cream

Frequently Asked Questions

Can I make stuffed cabbage rolls ahead of time?

Yes! Assemble the cabbage rolls up to 24 hours in advance, cover, and refrigerate. Bake just before serving.

Why are my cabbage leaves tearing?

The leaves may not have been softened enough. Boil them a little longer until they become flexible, and trim the thick center rib before rolling.

Can I use uncooked rice?

It’s best to use cooked rice. Uncooked rice may not fully cook during baking and can absorb too much moisture from the filling.

Can I cook cabbage rolls in a slow cooker?

Absolutely. Arrange the rolls in the slow cooker, cover with the tomato sauce, and cook on Low for 7–8 hours or High for 4–5 hours.

Can I use red cabbage?

Green cabbage is recommended because it’s more tender and has a milder flavor, but red cabbage can be used if desired. Keep in mind it may slightly alter the color of the sauce.

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