Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are a classic comfort-food dish made with tender cabbage leaves wrapped around a savory filling of seasoned ground beef, rice, and onion, then slowly baked in a rich tomato sauce. The result is tender, juicy rolls with plenty of flavorful sauce.

Ingredients

For the Cabbage Rolls

• 1 large green cabbage
• 1 pound ground beef
• ½ cup uncooked long-grain white 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
• 1 tablespoon Worcestershire sauce, optional
• 2 tablespoons fresh parsley, chopped

For the Tomato Sauce

• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. Prepare the cabbage

Fill a large pot with water and bring it to a boil.

Remove any damaged outer leaves from the cabbage.

Using a sharp knife, carefully cut around the core at the bottom of the cabbage. This will make it easier to remove the leaves as they soften.

Place the whole cabbage into the boiling water.

Cook for approximately 2–3 minutes, then carefully remove the softened outer leaves using tongs.

Return the cabbage to the water and continue cooking, removing leaves every few minutes until you have about 12–16 good-sized leaves.

Place the leaves on a plate or baking sheet and allow them to cool.

2. Prepare the rice

Cook the rice according to the package directions, but slightly undercook it.

It should be tender but still have a little firmness because it will continue cooking inside the cabbage rolls.

Drain and allow it to cool slightly.

3. Make the filling

In a large bowl, combine:

• Ground beef
• Cooked rice
• Chopped onion
• Minced garlic
• Egg
• Salt
• Black pepper
• Paprika
• Thyme
• Worcestershire sauce
• Fresh parsley

Mix gently with your hands or a wooden spoon until everything is evenly combined.

Don’t overmix the meat because this can make the filling dense.

4. Prepare the tomato sauce

In a separate bowl, combine the tomato sauce, diced tomatoes, tomato paste, beef broth, brown sugar, paprika, garlic powder, oregano, salt, and black pepper.

Stir until well combined.

Taste the sauce and adjust the seasoning if necessary.

5. Prepare the cabbage leaves

Lay each cabbage leaf flat.

If the thick center rib is very firm, carefully shave down the thickest part with a knife. This makes the leaves easier to roll without tearing.

Don’t cut completely through the leaf.

6. Fill the cabbage leaves

Place approximately 2–3 tablespoons of filling near the bottom-center of each cabbage leaf.

Fold the bottom edge over the filling.

Fold both sides inward.

Then roll the cabbage upward tightly, similar to rolling a burrito.

Place each cabbage roll seam-side down so it doesn’t open during cooking.

Repeat until all the filling is used.

7. Assemble the dish

Preheat your oven to 350°F (175°C).

Spread a thin layer of tomato sauce across the bottom of a 9×13-inch baking dish.

Arrange the cabbage rolls tightly in the dish, seam-side down.

Pour the remaining tomato sauce over the top, making sure the rolls are well covered.

If desired, place a few extra cabbage leaves over the top to help prevent excessive browning.

8. Cover and bake

Cover the baking dish tightly with aluminum foil.

Bake for approximately 1 hour and 30 minutes.

The cabbage should become very tender and the filling should be fully cooked.

9. Finish uncovered

Remove the foil and continue baking for another 15–20 minutes.

This allows the sauce to thicken slightly and the tops of the cabbage rolls to develop a little color.

The internal temperature of the meat filling should reach at least 160°F (71°C) for ground beef.

10. Rest before serving

Remove the cabbage rolls from the oven and let them rest for approximately 10–15 minutes.

This allows the filling to settle and makes the rolls easier to serve without falling apart.

Spoon plenty of tomato sauce over each roll before serving.

Helpful Tips

Don’t overcook the cabbage leaves: You only need them soft enough to roll. Overcooked leaves can become fragile and tear.

Don’t overfill: The rice expands as it cooks, so leave enough room inside each roll.

Keep the rolls snug: Arranging them close together helps them maintain their shape during baking.

For extra flavor: Brown the ground beef and onion in a skillet before mixing the filling. Allow it to cool before adding the egg and rice.

For a richer sauce: Add 1–2 tablespoons of butter to the tomato sauce.

For a lighter option: Substitute ground turkey or chicken for the beef.

Serving Suggestions

Serve these cabbage rolls with:

• Creamy mashed potatoes
• Crusty bread
• Garlic bread
• Steamed green beans
• Roasted vegetables
• A simple green salad
• Sour cream

A spoonful of sour cream on top is especially delicious with the rich tomato sauce.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days.

They also freeze very well. Allow them to cool completely, place them in a freezer-safe container with some sauce, and freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat covered in the oven until heated through.