Tender cabbage leaves wrapped around a savory rice-and-meat filling, simmered in a tangy tomato sauce until melt-in-your-mouth soft—Stuffed Cabbage Rolls are the coziest kind of classic. They’re budget-friendly, easy to make ahead, and perfect for family dinners or freezer meals.
Why You’ll Love This Recipe
- Classic comfort: Sweet-tangy tomato sauce + tender cabbage + juicy filling.
- Great leftovers: Even better the next day; freezes beautifully.
- Flexible: Beef/pork blend, lean turkey, or a hearty meatless version.
- One pan bake: Assemble, sauce, and cook hands-off in the oven.
Ingredients
Cabbage & Sauce
- 1 large green cabbage (about 2–3 lb / 900 g–1.4 kg)
- 2 tbsp olive oil or butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) tomato sauce or passata
- 2 tbsp tomato paste
- 2–3 tbsp brown sugar (to taste)
- 2 tbsp red wine vinegar or lemon juice
- 1 cup (240 ml) low-sodium beef or chicken broth
- 1 tsp paprika (sweet or smoked)
- Salt & black pepper, to taste
Filling
- 1 lb (450 g) ground beef (85–90% lean)
- ½ lb (225 g) ground pork or additional beef/turkey
- ¾ cup (120 g) uncooked rice (long-grain or medium)
- 1 egg, lightly beaten
- ½ onion, very finely chopped (or grated)
- ¼ cup (10 g) fresh parsley, chopped
- 1 tsp paprika
- ½ tsp dried thyme or marjoram
- 1½ tsp kosher salt, ½ tsp black pepper
- 2 tbsp water or milk (for a tender mix)
Optional finish: sour cream + chopped dill or parsley.
Time & Yield
- Prep: 30 minutes
- Cook: 75–90 minutes
- Total: ~2 hours
- Yield: 16–18 rolls (6–8 servings)
Step-by-Step Instructions
1) Soften the Cabbage
Boil method: Core cabbage. Simmer whole head in salted water 6–8 minutes, peeling off leaves as they soften; drain.
Freezer method (no boiling): Freeze whole cored cabbage overnight; thaw, then peel off pliable leaves.
Trim the thick rib on each leaf by shaving it level with a knife so it folds easily.
2) Make the Sauce
Heat oil in a wide pot over medium. Sauté onion 4–5 minutes until translucent; add garlic 30 seconds. Stir in crushed tomatoes, tomato sauce, tomato paste, brown sugar, vinegar, broth, paprika, salt, and pepper. Simmer 10 minutes; taste and balance sweet/acid/salt.
3) Mix the Filling
In a bowl, combine beef, pork, rice (uncooked), egg, onion, parsley, paprika, thyme, salt, pepper, and water/milk. Mix gently—don’t compact.
4) Fill & Roll
Spoon about 2–3 tbsp filling near the base of each leaf. Fold bottom over filling, tuck sides, and roll snugly. Repeat.
5) Assemble
Spread 1 cup sauce in a 9×13-inch (23×33 cm) baking dish (or Dutch oven). Nestle rolls seam-side down in a tight single layer; top with remaining sauce. Cover tightly with foil or lid.
6) Bake
Bake at 350°F (175°C) for 75–90 minutes, until rice is tender and rolls are very soft. Uncover for the last 10 minutes if you want light caramelization.
Stovetop option: Simmer gently, covered, 60–75 minutes, adding a splash of broth if sauce thickens too much.
7) Serve
Let rest 10 minutes. Spoon extra sauce over the rolls. Finish with a dollop of sour cream and herbs if you like.
Nutrition (Per Serving, 1/6 of recipe, about 2–3 rolls)
Approx. 420–470 kcal, 20–24 g fat, 38–42 g carbs, 24–27 g protein, sodium varies by broth and tomatoes.
Pro Tips for Perfect Rolls
- Balance the sauce: Aim for bright-tangy with a hint of sweetness (adjust vinegar/sugar).
- Don’t overpack: Looser filling cooks more evenly and stays tender.
- Layer protection: A few torn cabbage leaves under the rolls prevent sticking and over-browning.
- Make it ahead: Assemble in the morning; bake before dinner.
Variations & Swaps
- Turkey-Rice Light: Use all ground turkey; add 1 tbsp olive oil and ½ tsp extra salt.
- All-Beef Classic: Skip pork; add 1 tbsp Worcestershire to the filling.
- Mediterranean: Add ½ tsp cinnamon + ¼ tsp allspice to filling; finish with lemon zest.
- Spicy: Stir ½–1 tsp chili flakes into the sauce.
- Vegetarian: Swap meat for 1 can (15 oz) lentils + 1 cup sautéed mushrooms; keep rice and seasonings.
Make-Ahead, Storage & Freezing
- Fridge: Up to 4 days (airtight).
- Freeze: Cooled rolls with sauce up to 3 months (portion in containers).
- Reheat: Thaw overnight; warm covered at 325°F (165°C) 20–30 minutes, adding a splash of broth if needed.
What to Serve With Stuffed Cabbage Rolls
- Buttered potatoes or mashed potatoes
- Crusty bread or buttered noodles
- Cucumber-dill salad or simple green salad for freshness
Why They’re a Crowd Favorite
Everything cozy is here: tender leaves, savory filling, and a bright sauce that ties it all together. They’re impressive yet humble—the kind of dish that feeds people well and tastes like home.