Stuffed cabbage rolls with ground beef, rice, and fire-roasted tomato sauce—simple ingredients, slow-cooked comfort, all wrapped in cabbage.
I never meant to fall in love with stuffed cabbage rolls. Honestly, if you’d asked me ten years ago, I’d have told you cabbage was strictly a coleslaw-only situation. Too mushy. Too grandma. Too… Eastern European for my Midwestern palate back then (and yes, I can say that because my own grandma was Eastern European, and she definitely made weird things in cabbage that I avoided as a kid). But life has this funny way of humbling your taste buds.
It was one of those nights. You know the kind—cold outside, no groceries, the fridge looking a bit apocalyptic. I had half a head of cabbage, some sad rice leftovers, and a pound or two of ground beef I’d been meaning to use. And a can of fire-roasted tomatoes that I’d been hoarding like I was preparing for the culinary apocalypse. I googled, found a rough outline of what cabbage rolls even were, and figured, what’s the worst that could happen?
Spoiler alert: they were incredible. Like, cozy-up-on-the-couch, don’t-talk-to-me-I’m-eating kind of good. And now? They’re my go-to when I need something homey and grounding. I make them when I miss my grandma. I make them when I don’t know what else to make. And I definitely make them when I want dinner to feel like a warm blanket and not just another plate of “whatever.”
Why You’ll Love This Stuffed Cabbage Rolls with Tomato Sauce Recipe?
Alright. I won’t pretend this recipe is revolutionary. I mean, it’s rice and beef rolled up in a leaf. But here’s what makes these stuffed cabbage rolls special—they’re real. This is the kind of food people made when times were tough, when nothing went to waste, and dinner had to stretch. And the sauce? It’s got this sweet-tangy thing going on, thanks to a little vinegar and brown sugar, plus that kick of red pepper that sneaks up on you like a spicy whisper. The fire-roasted tomatoes give it depth you just don’t get from a regular sauce. You bake it low and slow, and what comes out is somewhere between old-school comfort and kitchen therapy.
And if we’re being honest? It’s kind of fun to roll meat into cabbage. Like meal prepping for a cabbage burrito army. You’ll see.
Ingredient Notes:
You ever read a recipe and immediately nope out because it calls for something like “pink Himalayan black garlic paste”? Yeah. This isn’t that.
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Cabbage: Obviously. Big head. The leaves are your wrappers. You’ll boil them just enough to get them soft and flexible—like little edible blankets.
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Ground beef: I go for something with a little fat. 80/20 works. Leaner is okay too if that’s your thing.
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White rice: Leftover works fine. Cold even better—it holds together.
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Onion & garlic: Because they’re the foundation of nearly every good savory thing, ever.
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Eggs: To keep your filling from falling apart mid-roll.
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Parsley, cumin, Italian seasoning: Adds flavor without trying too hard. A little herby warmth, a little earthy spice.
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Fire-roasted tomatoes & tomato sauce: These are the backbone of the sauce. The fire-roasted ones especially—they make you look like you cooked all day.
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Brown sugar & red wine vinegar: This is where the magic happens. Sweet, tangy, balanced.
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Red pepper flakes: Optional. But if you like a tiny tingle of heat, this is it.
How To Make Stuffed Cabbage Rolls with Tomato Sauce?
You ready? Don’t overthink this. Put on some music, roll up your sleeves, and let’s do it.
Step 1: the sauce. Heat the olive oil in a saucepan. Toss in the onions, let them sizzle till soft and golden. Stir in the garlic—just a bit, and just until it smells like heaven. Then the tomatoes, tomato sauce, brown sugar, vinegar, and red pepper flakes. Salt, pepper, stir it all up. Let it simmer while you prep the rest. It’s gonna make your kitchen smell like you know what you’re doing.
Step 2: Next, the cabbage bath. Boil a big pot of water. Lower your whole cabbage in—yes, the whole thing. Give it a gentle 8-minute steam-jacuzzi treatment. Then rinse it under cold water so it doesn’t burn your fingerprints off. Peel off the outer 12 leaves. Cut out the thick vein in the middle if it’s too stiff to roll.
Step 3: Filling time. In a big bowl, mix the ground beef, rice, onions, parsley, eggs, and all the seasonings. Use your hands. Don’t be shy—it’s meatloaf vibes. Form the mixture into 12 meatballs-ish shapes. Not perfect balls. Just close enough.
Step 4: Let’s roll. Place a scoop of filling onto each cabbage leaf. Fold in the sides, then roll it up like a baby cabbage burrito. If it looks wonky, that’s okay. Imperfect rolls taste just as good.
Step 5: Now assemble. Pour half the sauce into the bottom of a baking dish. Lay the rolls seam-side down. Cover with the rest of the sauce. Cover the dish with foil.
Step 6: Bake. 350°F, 90 minutes. Set a timer. Pour yourself a drink. You earned it.
Want To Save This Recipe?
Storage Options:
These actually taste better the next day. I don’t know why—it’s cabbage sorcery. Store ’em in the fridge in an airtight container for up to 4 days. Microwave to reheat, or bake if you’re fancy. You can freeze them, too. Either before or after baking. Just thaw before reheating or you’ll be biting into a meat-cabbage popsicle. Which… no.
Variations and Substitutions:
Look, I’m not the cabbage police. You can absolutely tweak this.
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Use turkey or chicken if you want to lighten it up.
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Make it vegetarian with lentils or mushrooms. Still tasty.
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Try quinoa or brown rice if you’re off the white stuff.
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Top with cheese before baking. Trust me. Mozzarella = magic.
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Add mushrooms, carrots, or even chopped spinach to the filling. Sneaky greens for the win.
You’ve got options, friend. Run wild.
What to Serve with Stuffed Cabbage Rolls with Tomato Sauce?
I usually keep it simple, but here’s what works well:
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Garlic bread – because carbs on carbs is sometimes the answer.
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Mashed potatoes – don’t judge me.
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Roasted veggies – Brussels sprouts, carrots, green beans, whatever’s in season.
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A sharp little salad – something vinegary to cut the richness.
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Applesauce or cranberry – weirdly traditional but so good.
Frequently Asked Questions:
Can I make these a day ahead?
Absolutely. Roll ’em up, stash in the fridge, and bake the next day. The flavors get even better.
Can I freeze them raw?
Yep. Roll them, layer in a freezer-safe dish with sauce, and freeze. Thaw overnight before baking. Add a bit of extra time if they’re still chilly.
My cabbage leaves tore! Help?
Happens to me too. Just patch the hole with another leaf or wrap the roll in a second one. Cabbage duct tape, if you will.
Okay, that’s everything. You made it through the saga of Stuffed Cabbage Rolls with Tomato Sauce. If you try them, let me know how it goes! Did you go spicy? Add cheese? Use turkey? Or maybe you cursed my name while rolling cabbage at midnight—either way, I’d love to hear.
Drop a comment, shoot me a pic, or send me your grandma’s version—let’s swap stories.
<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!
Keep the Flavor Coming – Try These:
Stuffed Cabbage Rolls with Tomato Sauce
Ingredients
For the Tomato Sauce:
- 1 can 28 oz fire-roasted diced tomatoes, undrained
- 2 tablespoons olive oil
- 1 can 15 oz tomato sauce
- ½ cup chopped onion
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
For the Cabbage Rolls:
- 1 large head of green cabbage
- 2 pounds ground beef
- 1½ cups cooked white rice
- ½ cup finely chopped onion
- ¼ cup chopped fresh parsley
- 2 large eggs
- 1 teaspoon cumin
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
Prepare the Sauce:
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, approximately 3–4 minutes. Stir in the minced garlic and cook for an additional 30 seconds. Incorporate the fire-roasted diced tomatoes (with liquid), tomato sauce, brown sugar, red wine vinegar, and red pepper flakes. Season with salt and black pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer, covered, for 15 minutes. Set aside.
Boil the Cabbage:
- Fill a large stockpot approximately three-quarters full with water and bring it to a boil. Carefully lower the entire head of cabbage into the boiling water. Boil for about 8 minutes or until the outer leaves are pliable. Remove the cabbage from the water and rinse under cold water to halt the cooking process. Gently peel off 12 large outer leaves. Trim the thick vein from each leaf to allow easier rolling.
Prepare the Filling:
- In a large mixing bowl, combine the ground beef, cooked white rice, chopped onion, parsley, eggs, cumin, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Form the Rolls:
- Divide the meat mixture into 12 equal portions. Place one portion in the center of each cabbage leaf. Fold the sides inward and roll tightly to enclose the filling, forming a compact roll.
Assemble and Bake:
- Preheat the oven to 350°F (175°C). Spread half of the prepared tomato sauce in the bottom of a 9x13-inch baking dish. Arrange the cabbage rolls, seam-side down, over the sauce. Pour the remaining sauce over the rolls, ensuring they are well covered. Cover the dish with aluminum foil and bake for approximately 90 minutes, or until the cabbage is tender and the filling is fully cooked through.
Notes
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!
