Stuffed cabbage rolls are the kind of dinner that feels like a hug in a baking dish.
Tender cabbage leaves wrap around a savory beef and rice filling, and everything bakes low and slow in a sweet, tangy tomato sauce.
This is the classic, old fashioned version, the one that tastes like it came straight out of Grandma’s kitchen.
It is simple enough for a weeknight, but special enough for Sunday dinner too.
I first made these on a cold January evening when I wanted something warm and filling that would also make great leftovers.
One bite of that soft cabbage and juicy filling, and I was hooked for good.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 2 hours 5 minutes |
| Servings | 12 rolls (6 servings) |
| Difficulty Level | Moderate |
Why You’ll Love This Stuffed Cabbage Rolls
This recipe uses simple pantry staples, but the flavor tastes like it took all day.
The tomato sauce gets a touch of brown sugar and vinegar for that classic sweet and tangy balance.
It is also a wonderfully forgiving dish. You can make the rolls ahead of time, freeze them, or double the batch for a crowd without any extra fuss.
- Made with everyday ingredients you likely already have on hand
- Naturally gluten free when you skip the breadcrumbs
- Freezer friendly, so you can stock your freezer with a homemade meal
- A cozy, one pan comfort food that feeds the whole family
- Easy to customize with different ground meats or grains
If you love cozy cabbage dinners, you will also want to bookmark my Cabbage Roll Soup Recipe, which takes all the same flavors and turns them into a warming bowl of soup.
Ingredients
Most of these ingredients are basic staples, with just a couple of specialty additions that really round out the flavor of the sauce and filling.
- 1 large head green cabbage (about 3 pounds)
- 1 pound ground beef, 80/20
- 1/2 pound Italian sausage, casings removed
- 1 cup cooked white rice, cooled
- 1 small yellow onion, finely diced, divided
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons butter
- 28 ounces San Marzano crushed tomatoes
- 8 ounces tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
Another favorite: Stuffed Cabbage Soup Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, though a few sturdy pieces of cookware make the process much smoother.
- Large stockpot or enameled Dutch oven for boiling the cabbage
- 9×13 inch ceramic baking dish
- Large mixing bowl
- Sharp paring knife
- Tongs
- Aluminum foil
- Instant read meat thermometer
This pairs beautifully with a simple side, and the same braising method works wonderfully in my Sauteed Cabbage Recipe as well.
Recommended Products for This Recipe
These are a few tools and ingredients that I personally reach for when I make this recipe.
They are not required, but they genuinely make the process easier and the results tastier.
1. Le Creuset Enameled Dutch Oven
I use this pot to blanch my cabbage leaves and then to bake the rolls right on the stovetop if I want to skip the oven.
It holds heat evenly, so nothing scorches on the bottom, and it goes straight from stove to table.
2. Instant Read Meat Thermometer
Since the filling is raw ground beef and pork when it goes into the oven, a thermometer takes the guesswork out of knowing when the rolls are fully cooked. It is a small investment that saves you from dry, overcooked filling or worse, undercooked meat.
3. San Marzano Crushed Tomatoes
The quality of your tomatoes really does make a difference in the final sauce.
San Marzano tomatoes are naturally sweeter and less acidic, so the sauce turns out rich without needing a lot of added sugar.
4. Sharp Chef’s Knife
Coring the cabbage and trimming the thick vein from each leaf is so much easier with a knife that actually holds an edge.
It also speeds up chopping the onion, garlic, and parsley for the filling.
Read Also: Crockpot Cabbage Roll Soup Recipe
Step-by-Step Instructions: How to Make Stuffed Cabbage Rolls
1. Core and Blanch the Cabbage
- Bring a large pot of salted water to a rolling boil.
- While the water heats, use a sharp paring knife to cut a circle around the core of the cabbage and remove it, going about 2 inches deep.
- Carefully lower the whole head of cabbage into the boiling water, core side down.
- Boil for 3 to 4 minutes, then use tongs to peel away the outer leaves as they soften and become pliable.
- Continue peeling leaves in layers, returning the cabbage to the water for another minute or two between rounds, until you have at least 12 large, flexible leaves.
- Lay the leaves on a clean kitchen towel to drain and cool slightly.
- Using your paring knife, shave down the thick rib at the base of each leaf so it folds easily without cracking.
2. Sauté the Onion and Garlic
- Melt 1 tablespoon of the butter in a small skillet over medium heat.
- Add half of the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Remove the skillet from the heat and let the mixture cool for a few minutes before adding it to the filling.
3. Mix the Filling
- In a large mixing bowl, combine the ground beef, Italian sausage, cooked rice, cooled onion and garlic mixture, egg, parsley, 1 teaspoon of the salt, black pepper, and smoked paprika.
- Use your hands to gently mix everything together just until combined. Overmixing can make the filling tough, so stop as soon as the ingredients are evenly distributed.
4. Make the Tomato Sauce
- In the same skillet used for the onions, melt the remaining tablespoon of butter over medium heat.
- Add the remaining diced onion and cook for 3 to 4 minutes until softened.
- Stir in the San Marzano crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and the remaining 1/2 teaspoon of salt.
- Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, then remove from the heat.
5. Roll the Cabbage
- Preheat your oven to 350 degrees Fahrenheit.
- Spoon about 1/3 cup of the meat filling onto the center of a cabbage leaf, near the base where the rib was trimmed.
- Fold the sides of the leaf in over the filling, then roll it up tightly from the base to the tip, like a burrito.
- Repeat with the remaining leaves and filling. If some leaves tear, you can double them up or patch small holes with a second small leaf.
6. Assemble and Bake
- Spread a thin layer of the tomato sauce across the bottom of your 9×13 inch baking dish.
- Arrange the cabbage rolls seam side down in a single snug layer.
- Pour the remaining tomato sauce evenly over the top of the rolls.
- Cover the dish tightly with aluminum foil.
- Bake for 1 hour and 15 minutes, then check the internal temperature of a roll with your meat thermometer. It should read at least 165 degrees Fahrenheit.
- If needed, uncover and bake for another 10 to 15 minutes to let the sauce reduce slightly.
- Let the rolls rest for 10 minutes before serving so the filling has time to set.
For another comforting spin on this same combination of cabbage, beef, and tomato sauce, my Cabbage Roll Casserole Recipe skips the rolling step entirely.
Tips for The Best Stuffed Cabbage Rolls
A few small details make a big difference between good cabbage rolls and truly great ones.
- Freeze the whole cabbage head the night before instead of boiling it. It thaws into soft, pliable leaves with almost no effort.
- Do not skip trimming the thick center rib. It is the main reason leaves tear while rolling.
- Use cooled or day old rice so the filling does not turn mushy.
- Line the bottom of the baking dish with any leftover torn cabbage leaves to keep the rolls from sticking.
- Roll the cabbage snugly but not too tight, since the rice will expand slightly as it finishes cooking.
My Classic Stuffed Bell Peppers Recipe uses a very similar filling technique, so it is worth trying if you enjoy this style of cooking.
Serving Suggestions
Stuffed cabbage rolls are hearty enough to stand on their own, but a few simple sides round out the meal nicely.
A slice of crusty bread is perfect for soaking up the extra tomato sauce. Mashed or roasted potatoes are also a classic pairing that never disappoints.
- Buttered egg noodles
- Garlic mashed potatoes
- A simple green salad with vinaigrette
- Crusty rye bread
- Steamed green beans or roasted carrots
Read Also: Italian Meatballs
Variations of Stuffed Cabbage Rolls
Stuffed cabbage rolls change slightly depending on the family or region they come from, and there is plenty of room to make this recipe your own.
- Swap the ground beef and sausage for ground turkey or chicken for a lighter version
- Use cooked brown rice, cauliflower rice, or quinoa in place of white rice
- Stir a handful of golden raisins into the filling for a touch of sweetness
- Add a spoonful of sour cream to the finished sauce for a creamier, Eastern European style dish
- Make it spicy with a pinch of red pepper flakes in the sauce
If you want to try the filling and flavors without the rolling step, my Stuffed Pepper Soup Recipe is a great weeknight shortcut.
Storage and Reheating
Stuffed cabbage rolls actually taste even better the next day, once the flavors have had time to settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze fully cooled rolls in a single layer, then transfer to a freezer bag for up to 3 months
- Reheat in a covered baking dish at 350 degrees Fahrenheit for 20 to 25 minutes, or until warmed through
- Individual portions can also be reheated in the microwave in 1 minute intervals
- Thaw frozen rolls overnight in the refrigerator before reheating
You might also enjoy: Cabbage Soup Recipe
Nutritional Facts
These values are estimated per roll and will vary depending on the exact ingredients and brands you use.
- Calories: approximately 220
- Protein: 14 grams
- Carbohydrates: 15 grams
- Fat: 11 grams
- Fiber: 3 grams
- Sodium: 430 milligrams
My Turkey Meatballs Recipe is a good option if you are looking for a leaner alternative built on the same savory, herby seasoning.
Health Benefits of Key Ingredients
Beyond being comforting, this recipe brings some genuinely good nutrition to the table.
Cabbage in particular is an underrated vegetable that deserves more credit than it usually gets.
Ground beef and rice round things out with protein and energy sustaining carbohydrates, while the tomato based sauce adds a boost of antioxidants.
- Cabbage is rich in vitamin C and fiber, and it supports digestion
- Tomatoes contain lycopene, an antioxidant linked to heart health
- Ground beef provides protein, iron, and vitamin B12
- Garlic and onion offer natural anti-inflammatory compounds
- Rice supplies quick, easily digestible energy
Another favorite: Tomato Soup Recipe is another simple way to enjoy the same lycopene rich tomatoes featured in this sauce.
FAQs About Stuffed Cabbage Rolls
1. Can I make stuffed cabbage rolls ahead of time?
Yes, you can assemble the rolls up to a day in advance and store them covered in the refrigerator.
Add a little extra baking time since the dish will be starting out cold.
2. Why do my cabbage leaves keep tearing?
This usually happens when the thick center rib is not trimmed down enough.
Take a few extra seconds to shave the rib flatter with a paring knife before rolling.
3. Can I skip boiling the cabbage?
Freezing the whole head overnight and thawing it is a great alternative to boiling.
The freezing process naturally softens the leaves so they become pliable without any pot of water.
4. What is the best rice to use?
Long grain white rice is the traditional choice, and it holds its texture well during the long bake.
Brown rice works too, just make sure it is fully cooked before mixing it into the filling.
5. Can I cook stuffed cabbage rolls in a slow cooker?
Yes, arrange the rolls in the slow cooker, pour the sauce over the top, and cook on low for 6 to 7 hours.
This is a great hands off option for a busy day.
Another favorite: Beef Stroganoff Recipe
Stuffed Cabbage Rolls
Ingredients
- 1 large head green cabbage about 3 pounds or 1.36kg
- 1 pound ground beef 455g, 80/20 blend
- 1/2 pound Italian sausage 225g, casings removed
- 1 cup cooked white rice cooled; about 200g
- 1 small yellow onion finely diced, divided
- 2 cloves garlic minced
- 1 large egg
- 1/4 cup fresh parsley chopped; about 15g
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons butter divided
- 28 ounces San Marzano crushed tomatoes 794g
- 8 ounces tomato sauce 227g
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- crusty bread for soaking up extra tomato sauce
- mashed or roasted potatoes classic pairing
- buttered egg noodles
- garlic mashed potatoes
- simple green salad with vinaigrette
- crusty rye bread
- steamed green beans or roasted carrots
Equipment
- Large stockpot or enameled Dutch oven for boiling the cabbage
- 9×13-inch ceramic baking dish
- Large mixing bowl
- Sharp paring knife
- Tongs
- Aluminum foil
- Instant-read meat thermometer
Method
- Bring a large pot of salted water to a rolling boil. Cut a circle around the cabbage core and remove it, going about 2 inches deep.
- Lower the whole head of cabbage into the boiling water, core side down. Boil for 3 to 4 minutes, then use tongs to peel away the outer leaves as they soften.
- Continue peeling leaves in layers, returning the cabbage to the water for another minute or two between rounds, until you have at least 12 large, flexible leaves. Lay the leaves on a clean kitchen towel to drain and cool slightly.
- Using your paring knife, shave down the thick rib at the base of each leaf so it folds easily without cracking.
- Melt 1 tablespoon of the butter in a small skillet over medium heat. Add half of the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant. Remove the skillet from the heat and let the mixture cool for a few minutes before adding it to the filling.
- In a large mixing bowl, combine the ground beef, Italian sausage, cooked rice, cooled onion and garlic mixture, egg, parsley, 1 teaspoon of the salt, black pepper, and smoked paprika.
- Use your hands to gently mix everything together just until combined. Overmixing can make the filling tough, so stop as soon as the ingredients are evenly distributed.
- In the same skillet used for the onions, melt the remaining tablespoon of butter over medium heat. Add the remaining diced onion and cook for 3 to 4 minutes until softened.
- Stir in the San Marzano crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and the remaining 1/2 teaspoon of salt.
- Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, then remove from the heat.
- Preheat your oven to 350 degrees Fahrenheit.
- Spoon about 1/3 cup of the meat filling onto the center of a cabbage leaf, near the base where the rib was trimmed. Fold the sides of the leaf in over the filling, then roll it up tightly from the base to the tip, like a burrito.
- Repeat with the remaining leaves and filling. If some leaves tear, you can double them up or patch small holes with a second small leaf.
- Spread a thin layer of the tomato sauce across the bottom of your 9×13 inch baking dish. Arrange the cabbage rolls seam side down in a single snug layer.
- Pour the remaining tomato sauce evenly over the top of the rolls. Cover the dish tightly with aluminum foil.
- Bake for 1 hour and 15 minutes, then check the internal temperature of a roll with your meat thermometer. It should read at least 165 degrees Fahrenheit.
- If needed, uncover and bake for another 10 to 15 minutes to let the sauce reduce slightly.
- Let the rolls rest for 10 minutes before serving so the filling has time to set.
Nutrition
Notes
- Freeze the cabbage instead of boiling: Freeze the whole cabbage head the night before instead of boiling it. It thaws into soft, pliable leaves with almost no effort.
- Trim the ribs: Do not skip trimming the thick center rib. It is the main reason leaves tear while rolling.
- Use cooled rice: Use cooled or day old rice so the filling does not turn mushy.
- Prevent sticking: Line the bottom of the baking dish with any leftover torn cabbage leaves to keep the rolls from sticking.
- Roll snugly: Roll the cabbage snugly but not too tight, since the rice will expand slightly as it finishes cooking.
- Make ahead: You can assemble the rolls up to a day in advance and store them covered in the refrigerator. Add a little extra baking time since the dish will be starting out cold.
- Slow cooker option: Arrange the rolls in the slow cooker, pour the sauce over the top, and cook on low for 6 to 7 hours.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze fully cooled rolls in a single layer, then transfer to a freezer bag for up to 3 months. Thaw frozen rolls overnight in the refrigerator before reheating.
- Reheating: Reheat in a covered baking dish at 350 degrees Fahrenheit for 20 to 25 minutes, or until warmed through. Individual portions can also be reheated in the microwave in 1 minute intervals.
- Variations: Swap the ground beef and sausage for ground turkey or chicken for a lighter version. Use cooked brown rice, cauliflower rice, or quinoa in place of white rice. Stir a handful of golden raisins into the filling for a touch of sweetness. Add a spoonful of sour cream to the finished sauce for a creamier, Eastern European style dish. Make it spicy with a pinch of red pepper flakes in the sauce.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Stuffed cabbage rolls are the kind of meal that fills the kitchen with a warm, tomatoey smell and brings everyone to the table.
They take a little time, but most of it is hands off simmering and baking while you go about your evening.
I hope this recipe becomes a regular on your dinner rotation, just like it has on mine.
If you give it a try, I would love to hear how it turned out in the comments, and feel free to share this recipe with anyone who loves a cozy, homemade dinner.
Recommended:
- Stuffed Pepper Casserole
- Meatloaf and Mashed Potatoes
- Cabbage Barley Soup Recipe
- French Onion Beef and Rice Casserole Recipe
- One Pot American Goulash Recipe
