Here’s a classic, hearty Stuffed Cabbage Rolls recipe — tender cabbage leaves filled with a savory meat and rice mixture, simmered in a rich tomato sauce. Perfect for comfort food lovers!
🥬🍖 Stuffed Cabbage Rolls
Ingredients (Serves 6–8)
For the Cabbage Rolls
- 1 large head green cabbage
- 1 lb ground beef (or a mix of beef & pork)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 tbsp chopped fresh parsley
For the Tomato Sauce
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp tomato paste
- ½ cup water or beef broth
- 1 tbsp brown sugar (optional, balances acidity)
- 1 tsp vinegar or lemon juice
- 1 tsp salt
- ½ tsp black pepper
- Optional: ½ tsp dried oregano or thyme
🥣 Instructions
1. Prepare the cabbage
- Bring a large pot of water to boil.
- Core the cabbage and gently separate the leaves.
- Boil leaves 2–3 minutes until pliable. Drain and cool.
- Trim thick stem edges so rolls are easier to fold.
2. Make the filling
In a bowl, combine:
- ground beef
- cooked rice
- onion
- garlic
- egg
- salt, pepper, paprika
- parsley
Mix until well combined.
3. Fill the cabbage leaves
- Place 2–3 tbsp of filling in the center of a cabbage leaf.
- Fold in sides and roll tightly, like a burrito.
- Repeat with remaining leaves and filling.
4. Prepare the sauce
In a medium bowl, mix:
- tomato sauce
- tomato paste
- water or broth
- sugar
- vinegar
- salt & pepper
- herbs (optional)
5. Assemble in a baking dish
- Spread a little sauce on the bottom of a large baking dish.
- Arrange cabbage rolls seam-side down in a single layer.
- Pour remaining sauce over the rolls.
- Cover with foil.
6. Bake
- Preheat oven to 350°F (175°C).
- Bake 1–1¼ hours, until meat is cooked through and cabbage is tender.
7. Serve
- Spoon extra sauce over rolls.
- Garnish with chopped parsley or a dollop of sour cream if desired.
- Serve with mashed potatoes or crusty bread.
⭐ Tips & Variations
Stovetop Option
- Layer rolls in a large pot, cover with sauce, and simmer on low 1 hour.
Sweet & Sour Version
- Add ¼ cup brown sugar + 2 tbsp vinegar to the sauce for tangy-sweet flavor.
Rice-Free Option
- Replace rice with cauliflower rice or quinoa for a low-carb version.
Freezing
- Rolls freeze well before or after cooking. Thaw in fridge overnight, then bake.
If you want, I can also give you:
🥬 Polish Golabki-Style Stuffed Cabbage
🥩 Stuffed Cabbage with Ground Turkey
🌱 Vegetarian Stuffed Cabbage with Lentils & Rice
Which version would you like?
