Stuffed Cabbage Rolls
There’s something so comforting about a big dish of Stuffed Cabbage Rolls bubbling away in a rich tomato sauce. Tender cabbage leaves are wrapped around a savory filling of seasoned ground beef and rice, then slowly baked until everything is wonderfully tender and flavorful. It’s the kind of old-fashioned comfort food that makes the whole kitchen smell amazing!
🥘 Ingredients
For the Cabbage Rolls
- 1 large green cabbage
- 1 lb (450 g) ground beef
- 1/2 cup uncooked white or brown rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 2 tbsp chopped fresh parsley
For the Tomato Sauce
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp sugar, optional
- Salt and black pepper, to taste
- 1/2 cup beef broth or water
👩🍳 Instructions
1. Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
Place the cabbage into the boiling water and cook for about 2–3 minutes. As the outer leaves soften, gently peel them away with tongs. Continue until you have around 12–14 good-sized leaves.
Set the leaves aside to cool. Trim away the thick center rib if necessary so the leaves are easier to roll.
2. Make the Filling
In a large bowl, combine the ground beef, uncooked rice, chopped onion, garlic, egg, salt, pepper, paprika, thyme, Worcestershire sauce, and parsley.
Mix gently until everything is evenly combined. Avoid overmixing, which can make the filling dense.
3. Make the Sauce
In a bowl, combine the tomato sauce, diced tomatoes, tomato paste, onion, garlic, Italian seasoning, paprika, optional sugar, salt, pepper, and beef broth.
Stir until well combined.
4. Roll the Cabbage
Spread a thin layer of tomato sauce over the bottom of a large baking dish.
Place one cabbage leaf flat on a cutting board. Add about 2–3 tablespoons of filling near the bottom center of the leaf.
Fold the sides inward, then roll the cabbage tightly from the bottom upward, like a small burrito.
Place each roll seam-side down in the baking dish.
5. Add the Sauce
Pour the remaining tomato sauce generously over the cabbage rolls, making sure they are well covered.
Cover the baking dish tightly with aluminum foil.
6. Bake
Bake at 350°F (175°C) for about 1 hour 30 minutes, or until the cabbage is tender and the beef is fully cooked.
Remove the foil during the final 15–20 minutes of baking if you want the top to become slightly caramelized.
Let the cabbage rolls rest for about 10 minutes before serving.
🍽️ Serving Ideas
Serve these cabbage rolls with a spoonful of the extra tomato sauce from the baking dish. They’re delicious alongside mashed potatoes, crusty bread, roasted vegetables, or a simple green salad.
💡 Pro Tips
- Don’t overcook the cabbage leaves: You only need them soft enough to roll without breaking.
- Trim thick ribs: Removing the toughest part of the center rib makes rolling much easier.
- Don’t pack the filling too tightly: The rice expands as it cooks.
- Cover while baking: This keeps the cabbage moist and tender.
- Make ahead: Assemble the rolls, cover, and refrigerate before baking. Add a little extra baking time if starting cold.
- Freeze leftovers: Fully cooked cabbage rolls can be cooled, portioned, and frozen for an easy future dinner.
❓ Can I use ground turkey?
Absolutely. Ground turkey or chicken can replace the beef for a lighter variation.
❓ Do I need to cook the rice first?
No. The rice cooks inside the cabbage rolls as they bake and absorbs the flavorful sauce.
❓ How do I know they’re done?
The cabbage should be very tender, and the meat filling should reach 160°F (71°C) in the center.
❤️ Final Thought
These Stuffed Cabbage Rolls are hearty, saucy, and wonderfully comforting. They’re especially good when you want a homemade dinner that feels like something Grandma might have made on a cozy Sunday afternoon.
