Stuffed Cabbage Rolls bring together tender cabbage leaves filled with a savory mixture of meats, rice, herbs, and just the right amount of seasoning, all simmered in a tangy-sweet tomato sauce. Every bite of this classic dish is pure comfort, as homey and satisfying as food gets. Whether you grew up enjoying these at a grandparent’s table or you’re discovering them for the first time, Stuffed Cabbage Rolls always have a way of turning a family meal into something unforgettable.
Ingredients You’ll Need
You won’t believe how a handful of humble ingredients can come together to make such a rich and memorable dish! For these Stuffed Cabbage Rolls, every ingredient is handpicked to play a key role — some bring the heartiness, some bring the zip, and others, that signature Eastern European soul.
- Green cabbage: The star of the show, its large leaves fold beautifully around the filling and turn buttery-tender after baking.
- Ground beef: Adds classic, robust flavor that anchors the filling with protein and juiciness.
- Ground pork: Gives an extra dimension of flavor and a bit of richness to complement the beef.
- Cooked white rice: Binds the meat mixture and keeps it light and cohesive.
- Onion: Finely chopped onion melts into the filling, making it sweet, savory, and aromatic.
- Garlic cloves: Just a couple bring out an irresistible depth alongside the meats.
- Egg: Helps the filling hold together without making it dense.
- Salt: Brings all the flavors into sharp focus — don’t skip or skimp!
- Black pepper: Just enough to add gentle warmth and roundness.
- Paprika: For a subtle hint of color and smokiness in your filling.
- Fresh parsley: Bright, herbal notes that lift and freshen the rich filling.
- Tomato sauce: A tangy, saucy blanket that seeps right into every roll as it bakes.
- Tomato paste: Concentrates the tomato flavor and helps thicken the sauce.
- Brown sugar: Balances out all the acidity of the tomatoes with a mellow sweetness.
- Lemon juice: Just enough zip to wake up the other flavors in the sauce.
- Worcestershire sauce: Adds a generous punch of umami and complexity.
- Water: Loosens the sauce so everything can braise gently to perfection in the oven.
How to Make Stuffed Cabbage Rolls
Step 1: Soften and Prep the Cabbage Leaves
Begin by bringing a big pot of water to a rolling boil. Carefully remove the core from your cabbage, then plunge the whole head into the hot water. After a few minutes, you’ll notice the outer leaves turning supple and bright green — that’s your cue! Gently peel away 10–12 leaves as they soften and set them aside to cool. Patience is your friend here, as softened cabbage is much easier to roll and won’t tear under the weight of the filling.
Step 2: Make the Filling
In a large mixing bowl, add your ground beef, ground pork, cooked white rice, finely chopped onion, minced garlic, egg, salt, black pepper, paprika, and freshly chopped parsley. Using clean hands or a sturdy spoon, blend everything just until combined: don’t overmix, or your filling will be tough instead of tender. The mix should look cohesive and a little sticky, with the herbs and spices evenly distributed throughout.
Step 3: Prepare the Sauce
In a separate, smaller bowl, whisk together the tomato sauce, tomato paste, brown sugar, lemon juice, Worcestershire sauce, and water. This tangy-sweet tomato mixture is what transforms the dish, infusing every bite with flavor and ensuring the rolls stay moist as they bake. Taste the sauce with a spoon — you want a balance that’s subtly sweet and brightly acidic.
Step 4: Roll and Stuff the Cabbage
Spoon about 1/4 to 1/3 cup of the meat-rice mixture onto the center of each cabbage leaf. Fold the sides over first, then roll it up tightly like a burrito to keep all that goodness tucked inside. Place each roll seam-side down in a roomy baking dish or Dutch oven. As you line them up, snug but not squashed is ideal — they’ll hold each other in a cozy embrace as they bake.
Step 5: Bake to Tender, Saucy Perfection
Pour the prepared tomato sauce evenly over your nestled rolls, making sure each one is coated and surrounded in its tangy bath. Cover the dish tightly with foil or a lid, then bake at 350°F for 1 hour and 15 minutes up to 1 hour and 30 minutes. When done, the cabbage should be meltingly tender and the filling hot all the way through. Let the Stuffed Cabbage Rolls rest for about 10 minutes before serving so everything can set up and slice beautifully.
How to Serve Stuffed Cabbage Rolls
Garnishes
A sprinkle of fresh parsley over the hot Stuffed Cabbage Rolls adds a pop of color and bright, herby flavor to each serving. For extra richness, a dollop of sour cream pairs perfectly with the tomato sauce, or a light dusting of paprika right before serving brings subtle warmth and a dash of rustic charm.
Side Dishes
These hearty Stuffed Cabbage Rolls love simple sides that soak up their lush tomato sauce. Fluffy mashed potatoes or a hunk of crusty bread are classic, while steamed baby carrots, green beans, or even a lemony cucumber salad make for fresh, vibrant accompaniments on the plate.
Creative Ways to Present
For a casual family dinner, serve the rolls straight from the baking dish, letting everyone help themselves. At a dinner party, try plating two Stuffed Cabbage Rolls per guest, drizzle generously with extra sauce, and finish with a flourish of sliced parsley and a lemon wedge. For a twist, thinly slice the rolls and arrange over rice, creating a casserole-style presentation that’s as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Cabbage Rolls keep beautifully in the fridge. Place them in an airtight container with any remaining sauce, and they’ll stay fresh for up to four days. The flavors actually deepen with time, so don’t hesitate to make extra — tomorrow’s lunch will thank you!
Freezing
To freeze, cool the stuffed cabbage rolls completely, then arrange them in a freezer-safe dish or bag with the sauce poured over or alongside. They’ll freeze well for up to three months. To prevent sticking, you can layer parchment between stacks if needed.
Reheating
For best results, reheat Stuffed Cabbage Rolls gently in a covered baking dish in the oven at 325°F until warmed through (about 25–30 minutes). You can also microwave individual portions on medium power, adding a splash of water if the sauce has thickened up too much during storage.
FAQs
Can I use savoy cabbage or red cabbage instead of green?
Green cabbage is classic for Stuffed Cabbage Rolls because its leaves are sturdy and mellow, but savoy cabbage works well too and is even more pliable. Red cabbage can be used, though it has a stronger flavor and will change the dish’s color.
Is there a way to make Stuffed Cabbage Rolls vegetarian?
Absolutely! Swap out the ground meats for cooked lentils, mushrooms, or a favorite plant-based substitute. Add a little extra rice or cooked quinoa for structure, and season well for a hearty, satisfying vegetarian version.
How do I know the cabbage is cooked enough?
After baking, the cabbage should be fork-tender with no crunch left, and you should be able to cut through the rolls easily. If the cabbage seems tough, simply cover and bake for an extra 10 to 15 minutes.
Can I use all beef, or all pork, or another ground meat?
Definitely! All beef gives a richer, more classic taste, while all pork tastes a bit sweeter and softer. For a lighter take, ground chicken or turkey also work well with the same seasonings and cook time.
What can I do if my cabbage leaves are tearing?
If a leaf tears, simply overlap two smaller pieces and continue rolling — the filling will hold everything together. Try to remove the cabbage from boiling water gradually and peel carefully for best results. You can also patch small holes with leftover bits of cabbage.
Final Thoughts
Stuffed Cabbage Rolls are exactly the kind of comforting, from-the-heart meal that brings everyone around the table. If you’re searching for a new favorite that’s warm, nostalgic, and irresistibly delicious, let this recipe be your invitation to enjoy one of the ultimate home-cooked classics. Give it a try and make it your own!
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Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 servings (2 rolls each)
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: Non-Vegetarian
Description
These Stuffed Cabbage Rolls are a comforting and hearty dish featuring tender cabbage leaves filled with a savory mixture of ground beef, pork, rice, and aromatic seasonings. Baked in a flavorful tomato sauce, these Eastern European-inspired rolls are a satisfying meal the whole family will love.
Ingredients
Filling:
- 1 large head green cabbage
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped
Sauce:
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup water
Instructions
- Prepare the Cabbage: Boil a large pot of water. Core the cabbage and blanch for 3–5 minutes. Peel off leaves and set aside.
- Make the Filling: Mix beef, pork, rice, onion, garlic, egg, salt, pepper, paprika, and parsley.
- Prepare the Sauce: Combine tomato sauce, tomato paste, sugar, lemon juice, Worcestershire sauce, and water.
- Assemble: Fill cabbage leaves, roll, place in dish, pour sauce over rolls.
- Bake: Cover and bake at 350°F for 1 hour 15 minutes to 1 hour 30 minutes.
- Rest and Serve: Let rest for 10 minutes before serving.
Notes
- Can be assembled ahead and baked the next day.
- For a leaner version, use all ground turkey or chicken.
- Serve with mashed potatoes or crusty bread.
Nutrition
- Serving Size: 2 rolls
- Calories: 390
- Sugar: 8g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg
