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How to make stuffed cabbage rolls recipe

A traditional dish that evokes memories of home-cooked meals, these cabbage rolls are baked in a rich tomato sauce and served with your choice of sides. For a more tender cabbage leaf, consider freezing the whole head overnight and allowing it to thaw before use, making the leaves pliable and easy to stuff without pre-cooking.
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Course: Main Course
Cuisine: Eastern European
Keyword: How to make stuffed cabbage rolls recipe
Prep Time: 37 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 42 minutes
Servings: 6

Ingredients

For the Rolls:

  • 1 head of green cabbage approximately 12 large leaves
  • 1 1/2 teaspoons salt plus more for boiling water
  • 1/2 cup finely chopped onion
  • 1 pound ground beef lean (85% or less)
  • 1 large egg
  • 1/4 cup milk
  • 3/4 cup cooked rice
  • 1 teaspoon freshly ground black pepper

For the Sauce:

  • 1 can 14 1/2 ounces diced tomatoes, undrained
  • 1 can 8 ounces tomato sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons white wine vinegar
  • 3 tablespoons sugar
  • 3/4 cup water divided

Instructions

  • Preheat the oven to 350°F (180°C), setting the rack in the center position. Prepare a large pot of salted water and bring it to a boil.
  • Separate 12 to 15 large leaves from the cabbage head and blanch them in the boiling water for about 3 minutes. Drain thoroughly and set aside.
  • In a medium mixing bowl, combine the ground beef, cooked rice, chopped onion, egg, milk, 1 1/2 teaspoons of salt, and black pepper. Mix thoroughly and divide into 12 equal portions.
  • Lay a cabbage leaf flat and place approximately 2 1/4 ounces of the beef mixture at the center. Roll the leaf around the filling, folding the edges in to secure it.
  • Arrange the cabbage rolls seam-side down in a large baking dish or an oven-safe Dutch oven, securing each roll with toothpicks if needed.
  • To prepare the sauce, mix the diced tomatoes (with juice), tomato sauce, sugar, vinegar, and 1/2 cup of water in a bowl. Pour the sauce over the cabbage rolls.
  • Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for about 1 hour, or until the cabbage is tender and the sauce is bubbling.
  • Remove the toothpicks from the rolls and transfer them to a serving platter.
  • Pour the cooking juices from the baking dish into a saucepan and place it over medium heat. Dissolve the cornstarch in 1/4 cup of cold water, then gradually add the slurry to the saucepan, stirring constantly. Bring to a boil, reduce to a simmer, and continue to stir until the sauce reaches the desired thickness.
  • Serve the cabbage rolls hot, topped with the thickened tomato sauce.

Notes

Storage: Keep leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Alternatively, they can be frozen uncooked; thaw in the refrigerator overnight before cooking.
Tips: For a low-carb version, substitute rice with cauliflower rice. For a plant-based option, replace ground beef with a meat substitute, use dairy-free milk, and omit the egg.