Classic Stuffed Cabbage Rolls are a timeless comfort food made with tender cabbage leaves wrapped around a savory filling of seasoned ground beef and rice, then slowly baked in a rich tomato sauce until perfectly tender. This hearty, old-fashioned recipe is packed with flavor and makes a satisfying family dinner that tastes even better the next day. The cabbage becomes soft and delicate while the beef filling stays juicy and flavorful, soaking up every bit of the delicious tomato sauce. Whether you’re preparing Sunday dinner, meal prepping for the week, or serving guests, these cabbage rolls are guaranteed to impress. Pair them with mashed potatoes, crusty bread, or a fresh green salad for a complete and comforting meal.
Ingredients For the Cabbage Rolls
- 1 large green cabbage
- 1 lb lean ground beef
- 1 cup cooked white rice
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 egg
- 2 tbsp chopped parsley
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Tomato Sauce
- 2 cups tomato sauce
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp brown sugar
- ½ tsp garlic powder
- Salt and pepper to taste
For Garnish
- Fresh parsley, chopped
Step-by-Step Instructions
Step 1: Prepare the Cabbage
Bring a large pot of water to a boil. Remove the cabbage core and carefully place the whole cabbage into the boiling water for 5–7 minutes. As the outer leaves soften, gently peel them away and continue until you have 10–12 large leaves. Allow them to cool.
Step 2: Trim the Leaves
Using a small knife, carefully shave down the thick center rib on each cabbage leaf so it rolls easily without tearing.
Step 3: Make the Filling
In a large bowl combine the ground beef, cooked rice, diced onion, garlic, egg, parsley, paprika, Italian seasoning, salt, and pepper. Mix gently until everything is evenly combined.
Step 4: Prepare the Sauce
In a saucepan stir together the tomato sauce, tomato paste, Worcestershire sauce, brown sugar, garlic powder, salt, and pepper. Simmer over low heat for about 5 minutes.
Step 5: Fill the Cabbage
Lay one cabbage leaf flat on your work surface. Place about ¼ cup of filling near the stem end. Fold in both sides, then roll tightly to completely enclose the filling.
Step 6: Arrange the Rolls
Spread a thin layer of tomato sauce in the bottom of a large baking dish or Dutch oven. Arrange the cabbage rolls seam-side down in a single layer.
Step 7: Add the Sauce
Pour the remaining tomato sauce evenly over the cabbage rolls, making sure each roll is well coated.
Step 8: Bake
Cover tightly with foil or a lid and bake in a preheated 350°F (175°C) oven for 1½ to 2 hours, until the cabbage is very tender and the filling is fully cooked.
Step 9: Rest Before Serving
Allow the cabbage rolls to rest for 10 minutes before serving so they hold their shape.
Step 10: Garnish
Sprinkle with freshly chopped parsley and serve warm with mashed potatoes, buttered bread, or a crisp green salad.
Tips, Notes & Q&A
Tips
- Freeze the whole cabbage overnight and thaw before using for naturally soft leaves.
- Do not overfill the rolls to prevent them from opening while baking.
- Freshly cooked rice works best because it stays moist.
- A splash of beef broth can be added to the sauce for richer flavor.
- These rolls taste even better after sitting overnight in the refrigerator.
- Freeze cooked cabbage rolls in airtight containers for up to 3 months.
Q&A
Can I prepare these ahead of time?
Yes. Assemble the rolls one day ahead, refrigerate, and bake when ready.
Can I use ground turkey?
Absolutely. Ground turkey or chicken works well for a lighter version.
Can I cook them in a slow cooker?
Yes. Cook on LOW for 7–8 hours or HIGH for about 4 hours.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days and reheat gently before serving.
Servings & Nutrition
Servings: 6
Approximate Nutrition (Per Serving):
- Calories: 360
- Protein: 25g
- Carbohydrates: 24g
- Fat: 18g
- Saturated Fat: 6g
- Fiber: 4g
- Sugar: 8g
- Sodium: 620mg