Stuffed cabbage rolls are a comforting classic made with tender cabbage leaves wrapped around a savory filling of seasoned ground meat and rice, then slowly cooked in a rich tomato sauce. They’re hearty, flavorful, and perfect for a family dinner.
Ingredients
For the cabbage rolls
- 1 large head of green cabbage
- 1 lb (450 g) ground beef
- ½ lb (225 g) ground pork
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
For the sauce
- 2 cans (14 oz each) crushed tomatoes
- 1 cup tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup beef broth or water
Instructions
1. Prepare the cabbage
Bring a large pot of salted water to a boil.
Carefully remove the core from the cabbage. Place the whole cabbage into the boiling water and cook for several minutes. As the outer leaves soften, carefully remove them with tongs.
Continue until you have about 12–16 large, flexible leaves.
Place the leaves on a plate and allow them to cool.
2. Make the filling
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, thyme, and parsley.
Mix gently until everything is evenly combined. Avoid overmixing, which can make the filling dense.
3. Make the tomato sauce
Heat olive oil in a large skillet or saucepan.
Add the chopped onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
Stir in the crushed tomatoes, tomato sauce, brown sugar, paprika, salt, pepper, and beef broth.
Simmer for about 10 minutes.
4. Roll the cabbage
Place one cabbage leaf flat on a work surface.
If the thick central rib is very firm, carefully trim it down with a knife.
Place about 2–3 tablespoons of filling near the bottom of the leaf.
Fold the sides inward, then roll the cabbage tightly upward, similar to making a small burrito.
Repeat with the remaining leaves and filling.
5. Arrange the rolls
Spread a thin layer of tomato sauce across the bottom of a large baking dish or Dutch oven.
Arrange the cabbage rolls seam-side down in a single layer. If necessary, make a second layer.
Pour the remaining sauce over the top.
6. Bake
Cover the dish tightly with aluminum foil or a lid.
Bake at 350°F (175°C) for approximately 1½ hours, or until the cabbage is very tender and the meat is fully cooked.
Let the cabbage rolls rest for about 10 minutes before serving.
Helpful Tips
Don’t overfill the leaves. The rice and meat mixture expands as it cooks, so leave some room inside each roll.
Use tender leaves. If a cabbage leaf feels difficult to roll, return it to the hot water for another minute or two.
Make them ahead. Cabbage rolls can be assembled in advance and refrigerated until you’re ready to bake them.
They taste even better the next day. The flavors have more time to develop after sitting overnight in the sauce.
What to Serve With Stuffed Cabbage Rolls
Stuffed cabbage rolls are delicious served with:
- Sour cream
- Crusty bread
- Mashed potatoes
- Pickles
- Fresh parsley
- A simple cucumber salad
For a Hungarian-inspired version, you can also add smoked paprika and sauerkraut to the sauce for an extra layer of flavor.
Can You Freeze Cabbage Rolls?
Yes. Allow the cooked cabbage rolls to cool completely, then place them in an airtight freezer-safe container with some of the tomato sauce.
They can be frozen for up to about 3 months for best quality.
Thaw them in the refrigerator overnight and reheat gently until hot throughout.
Final Thoughts
Stuffed cabbage rolls are the kind of meal that turns simple ingredients into something incredibly satisfying. Tender cabbage, flavorful meat and rice filling, and rich tomato sauce come together in one comforting dish.
They’re perfect for Sunday dinner, holidays, meal prep, or whenever you’re craving a traditional homemade meal.