Go Back
–+ servings
Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls

iamwinfred
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American
Servings 12 rolls
Calories 220 kcal

Equipment

  • Large stockpot or enameled Dutch oven for boiling the cabbage
  • 9x13-inch ceramic baking dish
  • Large mixing bowl
  • Sharp paring knife
  • Tongs
  • Aluminum foil
  • Instant-read meat thermometer

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

For Serving

  • 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

Instructions
 

  • 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 9x13 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.

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.

Nutrition

Serving: 1RollCalories: 220kcalCarbohydrates: 15gProtein: 14gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 430mgPotassium: 350mgFiber: 3gSugar: 6gVitamin A: 8IUVitamin C: 35mgCalcium: 4mgIron: 10mg
Keyword beef and rice cabbage rolls, cabbage rolls recipe, classic cabbage rolls, comfort food dinner, stuffed cabbage rolls
Tried this recipe?Let us know how it was!