Stuffed cabbage rolls filled with savory beef and rice, smothered in a rich tomato sauce, and baked to tender perfection. A must-try classic!
Growing up, stuffed cabbage rolls were the ultimate “special occasion” dish in our house. My mom would pull out the biggest pot we owned, boil a whole head of cabbage, and turn the kitchen into what felt like a mini assembly line. She’d roll, I’d steal bits of filling (sorry, not sorry), and the aroma of simmering tomato sauce would fill the house. By dinnertime, the anticipation was almost unbearable.
Years later, I realized these rolls aren’t just reserved for special occasions—they’re perfect for cozy weeknights, too. There’s something so satisfying about unwrapping those tender cabbage leaves to reveal the flavorful beef and rice filling inside. Plus, they’re surprisingly versatile. Whether you’re sticking with tradition or putting your own spin on them, stuffed cabbage rolls never fail to deliver. Every bite feels like a warm hug, and honestly, who couldn’t use more of those?
Why You’ll Love This Stuffed Cabbage Rolls Recipe?
- It’s the ultimate comfort food: Hearty, filling, and packed with flavor.
- Make-ahead magic: Prep everything in advance, then just pop it in the oven when you’re ready.
- Versatile: Perfect for family dinners, potlucks, or even meal prep.
- A crowd-pleaser: Even picky eaters can’t resist these tender, savory bundles.
- Leftovers are a gift: They reheat beautifully and taste even better the next day.
Ingredient Notes:
Let’s take a closer look at what makes this recipe so special:
- Cabbage: Choose a medium head with large, sturdy leaves. They’ll soften beautifully after blanching.
- Ground Beef: I prefer 90% lean, but a mix of beef and pork works wonders if you’re feeling adventurous.
- Rice: Cooked white rice is classic, but brown rice or even quinoa works if you want to switch things up.
- Tomatoes: Crushed tomatoes and tomato sauce make the perfect tangy base for the sauce.
- Brown Sugar & Vinegar: This sweet-and-tangy duo balances the acidity of the tomatoes and takes the sauce to the next level.
- Fresh Parsley: Adds a pop of color and a little brightness to the dish.
Pro Tip: Don’t stress if your cabbage leaves tear. Overlap them slightly when rolling, and they’ll still hold together just fine. Plus, imperfections give it that homemade charm!
How To Make Stuffed Cabbage Rolls?
Making stuffed cabbage rolls might seem like a labor of love, but it’s surprisingly simple once you break it down. Let’s get rolling:
Step 1. Simmer the Sauce
Start by melting butter in a large pot. Sauté the onions until they’re soft and golden, then add the garlic for a quick aromatic boost. Toss in the crushed tomatoes, tomato sauce, brown sugar, vinegar, and seasoning. Let it simmer gently while you prep everything else. The smell alone will have your family wandering into the kitchen, asking, “What’s for dinner?”
Step 2. Blanch the Cabbage
Bring a big pot of water to a boil and carefully drop in the whole head of cabbage. After a few minutes, the leaves will soften enough to peel off easily. Pat them dry and cut out the thick rib at the base of each leaf—it makes rolling so much easier.
Step 3. Make the Filling
In a mixing bowl, combine the ground beef, cooked rice, finely chopped onion, garlic, parsley, and an egg to hold it all together. Add a ladle of the tomato sauce to keep things moist and flavorful. It’s a little messy, but isn’t that half the fun?
Step 4. Roll the Cabbage Leaves
Lay a cabbage leaf flat, scoop about 1/3 cup of filling into the center, and roll it up like you’re making a burrito. Fold the sides in, then roll from the bottom. Repeat until you’ve used up all the filling. It’s oddly therapeutic, trust me.
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Step 5. Assemble and Bake
Spread half the tomato sauce in the bottom of a baking dish. Arrange the rolls seam-side down, then pour the remaining sauce over the top. Cover tightly with foil and bake at 350°F for 60-90 minutes. By the end, your kitchen will smell like heaven.
Storage Options:
Stuffed cabbage rolls are practically made for leftovers. Here’s how to keep them fresh:
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently in the oven or microwave with extra sauce to keep them moist.
- Freeze: Freeze individual portions or a whole batch for up to 3 months. Thaw overnight in the fridge before reheating.
Pro Tip: Freeze them uncooked if you want to prep ahead for a fresh-baked meal later.
Variations and Substitutions:
Stuffed cabbage rolls are wonderfully flexible. Here are a few ideas to mix it up:
- Switch the Protein: Try ground pork, turkey, or even a beef-pork blend.
- Go Vegetarian: Replace the meat with lentils, mushrooms, or a mix of finely chopped veggies and nuts.
- Add Spice: Toss a pinch of red pepper flakes into the sauce or filling for some heat.
- Different Grains: Quinoa, bulgur, or even cauliflower rice are great alternatives to white rice.
- Tomato-Free Twist: Use a creamy mushroom or garlic butter sauce instead.
What to Serve with Stuffed Cabbage Rolls?
While these rolls are a meal on their own, a few sides can make it even better:
- Crusty Bread: Perfect for soaking up every drop of that tangy tomato sauce.
- Mashed Potatoes: Creamy and comforting, they’re the perfect match.
- Green Salad: A light, crisp salad adds freshness to balance the rich flavors.
- Steamed Veggies: Broccoli, carrots, or green beans make for a colorful, healthy side.
Frequently Asked Questions:
Can I make these ahead of time?
Definitely! Assemble the rolls and refrigerate them (covered) for up to a day before baking.
Do I have to use fresh cabbage?
Fresh is best, but Napa cabbage or even Swiss chard can work in a pinch.
What’s the best way to reheat them?
In the oven with a little extra sauce, or in the microwave with a damp paper towel to keep them from drying out.
So, are you ready to roll? (Sorry, I couldn’t resist.) These stuffed cabbage rolls are more than just a meal—they’re a little slice of comfort and tradition. I’d love to hear how yours turn out or if you’ve got your own family twist on the recipe. Let’s keep the conversation going!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Stuffed Cabbage Rolls
Ingredients
- 1 lb ground beef lean beef is best
- 1 head cabbage
- 1/4 c. onion minced
- 3 cloves garlic minced
- 1 24- oz. favorite jarred marinara sauce or homemade marinara sauce
- 1 large egg whisked
- 1/2 tsp nutmeg
- 1 c. cooked brown rice
- 1 tsp salt
- 1/2 tsp dill
- 2 tsp dried Italian seasoning
Instructions
- Make sure your oven is at 350 degrees.
- Put a lot of water to boil in a big saucepan. Adding salt brings out the flavor. Cut around the center of the cabbage with a paring knife. Carefully remove six cabbage leaves without tearing them. It's fine if they get a little torn up. To make removing the leaves from a head of cabbage easier, you may blanch the entire vegetable in boiling water for a few minutes. Prepare cabbage leaves by boiling them for 3–4 minutes, or until they are soft and flexible.
- Mix together the brown rice, dill, nutmeg, egg, salt, dill, and Italian seasoning in a medium bowl. Add the ground meat, onion, garlic, 1/2 cup marinara, and Italian seasoning. Mix the ingredients together with your hands or a fork until everything is evenly distributed.
- Put a layer of sauce in the bottom of a 9x12 baking dish. The tough center vein of cabbage may be easily removed with a paring knife. Put roughly a half cup of the filling in the center of each cabbage leaf. Roll it up jelly-roll shape by tucking in the edges. Place seam-side down in the prepared pan. Spread the remaining sauce on top.
- Tent it with aluminum foil. Bake for approximately an hour, or until the meat is thoroughly cooked and the cabbage is very soft.
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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!
One Response
I use tomato bisque instead of marinara sauce. It gives it a sweet taste.