These Old-Fashioned Stuffed Cabbage Rolls are the ultimate comfort food: tender cabbage leaves wrapped around a savory mixture of ground beef, rice, onion, and seasonings, then slowly baked in a rich tomato sauce. They are hearty, cozy, and full of the nostalgic flavor of a classic family recipe.
Ingredients
For the Cabbage Rolls
- 1 large head green cabbage
- 1 pound ground beef
- 1/2 pound ground pork, optional
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
For the Tomato Sauce
- 1 can (28 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 2 tablespoons tomato paste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon brown sugar, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 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 cabbage head into the boiling water and cook for about 2–3 minutes. As the outer leaves soften, carefully remove them with tongs and place them on a plate. Continue until you have about 12–15 large leaves.
Trim away the thickest part of the center rib from each leaf so they are easier to roll.
2. Make the Filling
In a large bowl, combine the ground beef, ground pork if using, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, parsley, and thyme.
Mix gently until everything is evenly combined. Avoid overmixing, which can make the filling dense.
3. Prepare the Sauce
In a bowl, stir together the crushed tomatoes, tomato sauce, tomato paste, onion, garlic, brown sugar, salt, pepper, paprika, oregano, and beef broth.
Pour about 1 cup of the sauce into the bottom of a large baking dish.
4. Fill and Roll the Cabbage
Place one cabbage leaf flat on a work surface. Spoon about 2–3 tablespoons of the meat mixture near the bottom of the leaf.
Fold the sides toward the center, then roll the cabbage tightly upward, similar to rolling a burrito.
Place each cabbage roll seam-side down in the baking dish.
5. Add the Sauce
Pour the remaining tomato sauce evenly over the cabbage rolls, making sure they are well covered.
Cover the baking dish tightly with aluminum foil.
6. Bake
Preheat the oven to 350°F (175°C).
Bake the covered cabbage rolls for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cabbage is very tender and the filling is fully cooked.
For a slightly thicker sauce, remove the foil during the final 15 minutes of baking.
7. Rest and Serve
Let the cabbage rolls rest for about 10 minutes before serving. Spoon plenty of the tomato sauce over each roll.
Serve warm with mashed potatoes, crusty bread, or a simple green salad.
Helpful Tips
- Cook the rice first: Using partially or fully cooked rice helps ensure the filling cooks evenly.
- Don’t overfill: The rice and meat mixture expands as it cooks, so leave plenty of room for the rolls to close.
- Use extra cabbage leaves: Some leaves may tear while separating them. Keeping a few extra leaves is helpful.
- Make them ahead: The cabbage rolls can be assembled a day ahead and refrigerated before baking.
- For extra flavor: Add a little Worcestershire sauce to the meat mixture or sauce.
Storage
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently until heated through.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6–8