If you’re looking for a dish that’s pure comfort food with a touch of old-world charm, Stuffed Cabbage Rolls are the way to go! These tender cabbage leaves, stuffed with a flavorful blend of seasoned meat and rice, then simmered in a rich, tangy tomato sauce, are the definition of cozy, home-cooked goodness. Whether you grew up eating them or you’re trying them for the first time, trust me—this recipe is a keeper!
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Why You’ll Love This Recipe
- Classic Comfort Food: Warm, hearty, and deeply satisfying.
- Make-Ahead Friendly: Perfect for meal prep or freezing.
- Customizable: Adjust the filling with different meats, grains, or seasonings.
- One-Pot Wonder: Everything simmers together for easy cleanup.
- Family Favorite: Even picky eaters love the rich, savory flavors!
Ingredients in Stuffed Cabbage Rolls
Each ingredient plays a key role in making these cabbage rolls absolutely delicious:
- Cabbage: The wrap that holds everything together. Choose a large, firm head for easy rolling.
- Ground Meat: A mix of beef and pork adds depth of flavor, but you can use just one if preferred.
- Rice: Helps bind the filling while adding texture and heartiness.
- Onion & Garlic: Classic aromatics that add a savory base.
- Egg: Acts as a binder to hold the filling together.
- Seasonings: A mix of salt, pepper, paprika, and herbs for rich, balanced flavor.
- Tomato Sauce: The flavorful sauce that ties it all together.
- Brown Sugar & Vinegar: A touch of sweetness and acidity makes the sauce irresistible.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head into the boiling water. Let it soften for a few minutes, then peel off the leaves as they become tender.
Make the Filling: In a large bowl, mix the ground meat, cooked rice, onion, garlic, egg, and seasonings until well combined.
Assemble the Rolls: Place a cabbage leaf on a flat surface, add a spoonful of the filling to the center, then roll it up like a burrito—tucking in the sides as you go.
Layer in the Pot: Spread a little tomato sauce on the bottom of a large pot or baking dish. Arrange the cabbage rolls seam-side down, stacking if necessary.
Make the Sauce: In a separate bowl, mix the tomato sauce, brown sugar, vinegar, and additional seasonings. Pour over the cabbage rolls.
Simmer to Perfection: Cover and cook on the stovetop over low heat or bake in the oven until the rolls are tender and the flavors have melded beautifully.
Serve & Enjoy: Let them rest for a few minutes before serving. Garnish with fresh herbs and a dollop of sour cream if desired!
How to Serve Stuffed Cabbage Rolls
- With Crusty Bread: Perfect for soaking up that rich tomato sauce.
- Side Salad: A crisp, fresh contrast to the hearty dish.
- Mashed Potatoes: For an extra dose of comfort.
- Steamed Vegetables: A light, nutritious pairing.
- Sour Cream or Yogurt: Adds a cool, creamy touch.
Additional Tips
- Make It Lighter: Use ground turkey or chicken instead of beef and pork.
- Make It Vegetarian: Swap meat for lentils, mushrooms, or quinoa.
- For Extra Flavor: Add a splash of Worcestershire sauce to the sauce.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze assembled, uncooked rolls for an easy meal later.
FAQ Section
Q1: Can I use savoy cabbage instead of regular green cabbage?
A1: Yes! Savoy cabbage is softer and easier to roll.
Q2: Can I make these ahead of time?
A2: Definitely! Assemble them a day ahead, refrigerate, and cook when ready.
Q3: Can I cook them in a slow cooker?
A3: Yes! Cook on low for 6-8 hours or high for 3-4 hours.
Q4: What’s the best way to reheat stuffed cabbage rolls?
A4: Reheat in the oven at 350°F or on the stovetop with a little extra sauce.
Q5: Can I freeze leftover cooked cabbage rolls?
A5: Yes! Freeze in sauce for up to 3 months. Thaw and reheat gently.
Q6: Can I use brown rice instead of white rice?
A6: Yes, but cook it partially before adding to the filling, as it takes longer to soften.
Q7: What if my cabbage leaves tear?
A7: No worries! Overlap two smaller leaves to make one.
Q8: How do I prevent the rolls from coming apart?
A8: Place them seam-side down and pack them tightly in the pot.
Q9: Can I make a spicy version?
A9: Add red pepper flakes or use spicy sausage in the filling.
Q10: What should I do with leftover cabbage?
A10: Chop it up and sauté it as a simple side dish!
Final Thoughts
There’s nothing quite like Stuffed Cabbage Rolls—warm, hearty, and full of comforting flavors that bring people together. Whether you’re making them for a cozy family dinner or prepping them for an easy meal later in the week, they’re sure to become a staple in your kitchen. So grab a head of cabbage and get rolling—you won’t regret it!
Print
Stuffed Cabbage Rolls
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These classic stuffed cabbage rolls are filled with savory ground beef, rice, and breadcrumbs, then baked in a rich, tangy tomato sauce for a comforting, hearty meal. Perfect for weeknight dinners or meal prepping!
Ingredients
For the Sauce:
- 2 tbsp extra virgin olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tsp dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Cabbage Rolls:
- 15 cabbage leaves
- 1 lb ground beef
- 1/4 cup uncooked white rice
- 1/4 cup Italian breadcrumbs
- 1/2 large onion, chopped
- 2 tbsp freshly chopped parsley (plus extra for garnish)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
1️⃣ Make the Sauce:
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent (about 3 minutes).
- Stir in garlic, tomato paste, brown sugar, and balsamic vinegar. Cook until fragrant (30 seconds).
- Add crushed tomatoes and oregano. Season with salt and pepper.
- Reduce heat and simmer for 20 minutes.
2️⃣ Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Blanch the cabbage leaves for about 1 minute until tender.
- Remove and let cool.
3️⃣ Make the Filling:
- In a mixing bowl, combine ground beef, 1 cup of sauce, rice, breadcrumbs, onion, and parsley.
- Season with salt and pepper and mix well.
4️⃣ Assemble the Rolls:
- Remove the tough white vein from the cabbage leaves.
- Place ⅓ cup of filling at one end of each leaf.
- Roll tightly, tucking in the sides as you go.
- Keep rolls seam-side down.
5️⃣ Bake:
- Preheat oven to 350°F (175°C).
- Spread 1 cup of sauce on the bottom of a 9×13-inch casserole dish.
- Arrange cabbage rolls seam-side down in the dish.
- Spoon remaining sauce over the rolls.
- Cover with foil and bake for 1 hour 15 minutes.
6️⃣ Serve:
- Garnish with fresh parsley and enjoy!
Notes
- Make Ahead: These rolls taste even better the next day! Prepare in advance and reheat when ready to serve.
- Serving Suggestions: Enjoy with mashed potatoes, roasted vegetables, or crusty bread.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 323
- Sugar: 8g
- Sodium: 650 mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg