Stuffed Cabbage Rolls Recipe
Stuffed cabbage rolls are the ultimate comfort food, combining tender cabbage leaves with savory beef and rice, all wrapped in a rich tomato sauce. This stuffed cabbage rolls recipe brings hearty flavors to your table in the coziest way.
Perfect for family dinners or when you crave something nostalgic, these rolls bake up soft, juicy, and packed with satisfying textures. Each bite melts in your mouth, delivering homemade warmth you’ll want to revisit again and again.
Key Ingredients for Stuffed Cabbage Rolls
- Green cabbage – Provides the tender wrap, softening beautifully while holding the hearty filling together.
- Ground beef – The main protein, adding rich, savory depth and making each roll filling and satisfying.
- Cooked rice – Gives the filling its soft texture and mild flavor, balancing the beef and helping bind everything together.
- Onion & garlic – Infuse the rolls and sauce with aromatic sweetness and a touch of savory warmth.
- Crushed tomatoes & tomato sauce – Form the base of the vibrant, slightly tangy sauce that bathes each roll in classic comfort.
- Brown sugar & red wine vinegar – Add a subtle sweetness and brightness to round out the tomato sauce perfectly.
- Egg & fresh parsley – Help bind the filling and brighten it up with fresh, herbal notes.
How to Make Stuffed Cabbage Rolls
Start by simmering a simple homemade tomato sauce with onions, garlic, crushed tomatoes, a hint of brown sugar, and red wine vinegar until thickened and fragrant.
Meanwhile, blanch a whole cabbage in boiling water until the leaves soften enough to roll. Combine ground beef, cooked rice, sautéed onions, garlic, fresh parsley, and an egg in a bowl, then mix in a bit of the tomato sauce for extra flavor.
Place a scoop of the filling onto each cabbage leaf, trim out the tough rib, then roll it up snugly like a burrito. Arrange the rolls seam side down in a baking dish layered with tomato sauce. Spoon the remaining sauce on top, cover with foil, and bake until the cabbage is meltingly tender and the filling is cooked through.
Tips for Perfect Stuffed Cabbage Rolls
For the most tender rolls, choose a fresh, medium-sized cabbage and blanch it just long enough to peel the leaves without tearing them. Don’t skip adding a spoonful of sauce to the filling — it keeps the beef juicy while baking. If you prefer a lighter version, swap ground beef for ground turkey or even a plant-based alternative. You can also mix in a bit of cooked quinoa with the rice for added texture.
Adjust the sauce’s sweetness and tang by tasting as you go; some prefer it more savory while others like a hint more brown sugar. A sprinkle of fresh parsley right before serving lifts the dish beautifully.
Storing & Reheating Stuffed Cabbage Rolls
Stuffed cabbage rolls taste even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to three days. To reheat, place them in a baking dish, cover with foil, and warm in a 325°F oven until heated through. They also freeze well — simply wrap them tightly, freeze for up to two months, and thaw overnight in the fridge before reheating as usual.
Enjoy these stuffed cabbage rolls as a hearty dinner centerpiece that never fails to comfort and satisfy!
Stuffed Cabbage Rolls Recipe
Ingredients
For the Tomato Sauce
- 1 tablespoon red wine vinegar
- 1/2 cup onion finely chopped
- 2 tablespoons butter
- 28- ounce can crushed tomatoes undrained
- 1 teaspoon garlic minced
- 15- ounce can tomato sauce
- 2 tablespoons brown sugar
- Salt and pepper to taste
For the Cabbage Rolls
- 1 egg
- 1/2 cup onion finely chopped
- Cooking spray
- 1 teaspoon garlic minced
- 1 pound ground beef 90% lean
- 1/2 teaspoon pepper
- 1 cup cooked rice
- 1 teaspoon salt
- 1 head cabbage
- 1/4 cup fresh parsley leaves chopped and divided
Instructions
- Melt the butter in a large pot set over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Pour in the crushed tomatoes and tomato sauce, seasoning with salt and pepper to taste. Blend in the brown sugar and red wine vinegar, then bring the mixture to a gentle simmer. Let the sauce cook for 10–15 minutes, stirring now and then.
- Meanwhile, fill a large pot with water and bring it to a boil. Submerge the cabbage head in the boiling water and cook for 3–5 minutes, or until the leaves are flexible. Remove and gently peel off 12 large leaves.
- In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, egg, and 2 tablespoons of the chopped parsley. Mix in 1/2 cup of the prepared tomato sauce, stirring until thoroughly blended.
- Lay out each cabbage leaf on a clean work surface and carefully cut a V-shaped notch at the base to remove the tough rib portion. Form about 1/3 cup of the meat mixture into a compact log and position it at the center of each leaf. Roll the leaf snugly around the filling. Repeat with the remaining leaves and filling.
- Preheat the oven to 350°F. Lightly coat a 9″x13″ baking dish with cooking spray. Spread half of the tomato sauce along the bottom of the prepared dish. Arrange the cabbage rolls seam-side down atop the sauce. Spoon the remaining sauce evenly over the rolls. Cover the dish tightly with foil and bake for 60–90 minutes, or until the cabbage is tender and the filling is fully cooked through.
- Once baked, garnish with the remaining chopped parsley and serve warm.
