Stuffed cabbage leaves filled with seasoned ground beef, rice, tomato sauce, sauerkraut, and herbs for a cozy, heritage-inspired meal.

I never thought I’d say this, but… I have a soft spot for cabbage now. Not raw in slaw (no offense to coleslaw people). I mean cabbage that’s been gently boiled, stuffed with seasoned rice and meat, hugged into a roll, and bathed in tomato sauce until it’s practically melting in your mouth.

this recipe

The first time I made stuffed cabbage leaves, I was feeling some kind of way. It was late fall, I hadn’t cooked anything “from scratch” in weeks, and I was craving a little bit of nostalgia—even if it wasn’t technically my nostalgia. You know that weird feeling where you want to slow down and do something slightly old-fashioned, like bake bread or sew a button or, in my case, stuff cabbage leaves like a bubbe in a Netflix drama?

Anyway, what started as a “let’s see what happens” kind of dinner turned into one of the most comforting, slightly chaotic, completely worth it meals I’ve ever made. It was warm. It was saucy. It made my apartment smell like Sunday dinner at a house I’ve never been to but somehow remember. That’s the magic.

Why You’ll Love This Stuffed Cabbage Leaves Recipe?

There’s something so personal about this dish. It’s not fancy. It’s not flashy. But it’s the kind of thing that makes people go quiet at the table—and you know what that means.

Here’s what I love about it:

• The flavor layers. Tangy tomatoes, a little sweetness, herby meat, briny sauerkraut. It’s rich without being heavy.

• The texture. Soft cabbage, hearty rice, tender meat. Like a dumpling and a casserole had a baby.

• The time it takes. Yes, it simmers for a couple hours—but that’s part of the charm. Some meals are better slow.

• The leftovers. Arguably even better the next day. Especially if you’re eating them cold straight from the fridge at midnight. Not that I’d do that. Again.

Ingredient Notes:

Heads up: This isn’t minimalist cooking. But it’s not complicated either.

• 1 large green cabbage (3.5–4 lbs): Look for one with tight leaves and a solid base. The bigger, the better. Don’t overthink it though—cabbage is forgiving.

• 1 lb ground meat: Beef is classic. A beef-chicken mix is great too. Or use turkey if that’s your vibe. Just avoid super lean meat or you’ll miss out on flavor.

• 1 cup cooked rice: White, brown, leftover Chinese takeout rice—anything works.

• Onion + dill + egg: Classic flavor base. Use fresh dill if you can—dried works, but fresh really makes it sing.

• Sauerkraut (divided): Trust me. This gives the whole dish that “I’ve been simmering all day in grandma’s pot” kind of taste. No, it doesn’t make it sour. Yes, it matters.

• Tomato stuff: Sauce, crushed tomatoes, paste. This is your liquid gold. Don’t skimp on the tomato paste—it adds depth.

• Lemon juice + brown sugar: Sweet + sour = balance. Adjust based on how tangy you like things.

• Paprika, garlic, allspice: Warm spices that make this taste like it came from a place, not a box.

• Stock or water: Helps everything simmer into tender perfection.

How To Make Stuffed Cabbage Leaves?

It’s not hard. It’s just a little hands-on. Like therapy, but tastier.

Step 1: Soften the cabbage

Boil a big pot of water. Dunk the cabbage in, core-side down, and let it simmer for 4–5 minutes. The outer leaves should loosen and feel floppy—not like they’re auditioning for a burrito, but close. Cool it down, peel off the leaves, and trim the thick stem vein so you don’t end up fighting it during rolling.

Step 2: Make the filling

Mix ground meat, rice, onion, dill, egg, ½ cup sauerkraut, ⅓ cup tomato sauce, salt and pepper. Here’s the trick: fry a teaspoon of the mixture in a pan and taste it. Adjust seasoning. I always do. It feels like cheating, but in a good way.

Step 3: Stuff and roll

Place a spoonful of filling in each leaf. Fold up the bottom, tuck in the sides, roll it up. Some will be weird shapes. Some will burst. It’s fine. Cabbage rolls are like relationships—they don’t have to be perfect to be wonderful.

Step 4: Make the sauce

In a saucepan, combine the rest of the tomato sauce, crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic, and allspice. Simmer until it smells like a hug. Taste and tweak.

Step 5: Layer and simmer

In a Dutch oven or deep pot, scatter chopped cabbage and sauerkraut on the bottom. Add a layer of stuffed cabbage rolls. Pour sauce. Repeat. Top with sauce. Add stock or water. Bring to a boil. Reduce heat. Cover and simmer for 2–2½ hours, or until everything is fall-apart tender and your kitchen smells like love.

Storage Options:

• Fridge: Airtight container, 3–4 days. They get better the next day. Like soup. Or revenge.

• Freezer: Freeze with sauce. Individually wrapped or in portions. Defrost overnight or reheat low and slow in a pan.

Variations and Substitutions:

• Meat-free? Lentils, mushrooms, or a mix. Add nuts for texture. Sounds weird—tastes great.

• Different grains: Quinoa, bulgur, farro, or cauliflower rice if you’re low-carb-ish.

• Kick it up: Add red pepper flakes or harissa to the sauce.

• Make it Jewish-style: Add raisins or a spoonful of apricot jam to the tomato sauce. Don’t knock it till you try it.

What to Serve with Stuffed Cabbage Leaves?

They’re hearty, but if you wanna round it out:

• Crusty bread: Essential for mopping.

• Tangy yogurt or sour cream: For that creamy contrast.

• Roasted potatoes: Always welcome.

• Something green-ish: Even a few pickles on the side.

• A nap. Because, well, you’ve earned it.

Frequently Asked Questions:

Do I have to boil the cabbage?
Yep. Unless you like wrestling with crunchy leaves that crack when you roll them. Ask me how I know.

Can I make it ahead?
Totally. Make and refrigerate a day ahead, then reheat gently. It’s even better the next day.

What if my rolls fall apart?
Scoop it all into a bowl, top with sauce, call it deconstructed stuffed cabbage. Boom. Trendy.

Making stuffed cabbage leaves is a little messy. A little nostalgic. A little “why is my stove covered in tomato splatters?” But when you sit down and take that first bite—saucy, tender, savory, with a little zing—you’ll get it.

This isn’t fast food. This is slow food that gives back. It’s a reminder that taking your time, rolling a little love into each leaf, and letting things simmer… well, that’s kind of what cooking (and life) is about, right?

Give them a try, mess them up a little, love them anyway. And if you do? Tell me. I wanna know—did yours fall apart too? Did you go rogue and add chili flakes? Did you eat the leftovers cold out of the fridge like a rebel? Let’s talk cabbage.

Keep the Flavor Coming – Try These:

Pumpkin Pecan Cobbler

How to Make Mouthwatering Stuffing Balls

Easy Penuche Fudge

Stuffed Cabbage Leaves

Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 3 hours hrs

Our recipe for Stuffed Cabbage Leaves. Offers an inviting meal. Combining the comfort of soft cabbage. With a delicious blend of seasoned ground meat and rice. Each cabbage leaf holds a mixture coated in a tomato sauce. That hints at Mediterranean culinary traditions. More than a dish. It tells a tale of heritage. Affection and the joy of preparing food. Transforming a dinner into a moment. While creating lasting memories over shared meals.

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8 Servings

Ingredients

1x2x3x

• 1 large green cabbage 3.5-4 lbs.
• 1 lb. ground beef ground chicken, or a mixture
• 1 c cooked long grain rice white or brown
• 1/3 c finely minced onion
• 2 tbsp fresh minced dill
• 1 large egg
• 1 1/2 c sauerkraut divided
• 28 oz tomato sauce divided
• 14 oz diced or crushed tomatoes
• 2 tbsp fresh lemon juice or more to taste
• 2 tbsp brown sugar or more to taste
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 clove garlic minced
• 1/4 tsp allspice
• 1/2 c chicken stock or water
• Salt and pepper to taste

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Instructions

 

1. Prepare the cabbage by washing it and boiling it for 4 to 5 minutes. Until the leaves become soft. Let it cool. Then remove the leaves. And trim the stem parts with a knife.
2. For the filling. Combine ground meat, cooked rice, minced onion, dill, egg, ½ cup of sauerkraut 1/3 cup of tomato sauce, salt and pepper in a bowl. Taste test by cooking a small amount in a skillet.
3. Stuff each cabbage leaf with some filling. Fold over the base first. Then fold in the sides. Roll it up neatly.
4. To make the sauce. Mix together the remaining tomato sauce with tomatoes, lemon juice, brown sugar tomato paste, paprika, minced garlic and allspice in a saucepan. Heat until it starts bubbling.
5. Layer chopped cabbage and sauerkraut in a pot. Add stuffed leaves on top. Pour over some sauce. Repeat layering stuffed leaves. Finish with the remaining sauce on top.
6. Bring everything to a boil. Then let it simmer covered for 2 to 2 ½ hours. Until the cabbage leaves are tender.
7. Carefully take out the cabbage leaves filled with stuffing. Add the sauce on top. And savor the dish!

Notes

To construct our Stuffed Cabbage Leaves recipe. For a gluten-free diet. Guarantee that all the components. Especially the sauces and seasonings are gratis of gluten. While most elements. Such as rice and ground meat. Are naturally gluten-free. It's critical to scan tags for any covert origins of gluten. In items like tomato sauce, sauerkraut, and broth. Additionally, remember to watch out for cross-contamination in your kitchen. To ensure that your dish remains completely free of gluten. By following these steps. You can relish this delightful feast. Without any concerns about gluten.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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