If you’re looking for a cozy, classic dinner with deep roots and loads of home-cooked flavor, these Stuffed Cabbage Rolls are the answer. Tender cabbage leaves wrap around a savory mixture of meats, rice, and delicate seasonings, all lovingly baked under a rich tomato sauce until everything melds together. It’s one of those memorable dishes that fills your kitchen with irresistible aromas and delivers heartwarming comfort in every bite. Whether you’re feeding a hungry family, impressing guests, or just craving the flavors of Eastern Europe, this timeless recipe makes every occasion feel special.

Stuffed Cabbage Rolls Recipe - Recipe Image

Ingredients You’ll Need

These Stuffed Cabbage Rolls come together with just a handful of straightforward ingredients, but each one plays a vital role. The combination of fresh vegetables, tender ground meats, and that vibrant tomato sauce gives this recipe its distinctive depth and satisfying taste.

Green cabbage: This is your edible wrapper—choose a sturdy head for easy peeling and rolling.
Ground beef: Adds hearty flavor and rich texture to the filling.
Ground pork: Blends with beef for a juicier, more nuanced filling.
Cooked white rice: Soaks up flavor and binds the filling together.
Onion (finely chopped): Delivers natural sweetness and aromatics.
Garlic (minced): Gives the filling a warm, garlicky punch.
Egg: Holds the filling together so your rolls stay neatly wrapped.
Salt & black pepper: Essential for seasoning every bite just right.
Dried oregano: Adds that signature, earthy Mediterranean note.
Tomato sauce: Provides the saucy base that bathes and flavors the rolls.
Diced tomatoes: Adds texture and freshness to the sauce.
Tomato paste: Intensifies the tomato flavor and thickens the sauce.
Brown sugar: Balances acidity and enhances depth of flavor.
Worcestershire sauce: Brings a delightful, tangy umami component.
Paprika: Gives a gentle warmth and rich red color.
Water: Helps the sauce achieve the perfect consistency while baking.

How to Make Stuffed Cabbage Rolls

Step 1: Prepare the Cabbage Leaves

Start by bringing a big pot of water to a full boil. Carefully cut out the cabbage core, then lower the entire head into the water. After a few minutes, the outer leaves will become soft enough to gently peel away—grab them one by one with tongs and set aside. You’ll want about 12 nice, large leaves; saving extras as backup never hurts.

Step 2: Make the Filling

In a large bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, garlicky goodness, egg, salt, pepper, and that pinch of oregano. Mix it all up with your hands (the best tool for the job!) until well combined but don’t overwork it. You’re aiming for a filling that’s cohesive but still tender.

Step 3: Stuff and Roll

Lay out a cabbage leaf on your workspace and, if the stem is thick, trim it so rolling is easier. Drop about a quarter cup of filling into the center of the leaf. Fold the sides in, roll up tightly from the stem end, and set aside seam-side down. Keep rolling until you run out of filling or leaves—whichever comes first.

Step 4: Mix the Sauce

In a separate bowl, whisk together the tomato sauce, diced tomatoes, tomato paste for that extra explosion of flavor, sweet brown sugar, Worcestershire sauce, smoked paprika, and a splash of water. This sauce does double duty: some lines the bottom of your baking dish, and the rest blankets the rolls from above.

Step 5: Assemble and Bake

Spoon half the sauce into a large baking dish and arrange your Stuffed Cabbage Rolls in a single layer, seams down to keep everything tucked in. Pour the rest of the sauce on top, making sure every roll is well-covered. Cover tightly with foil and bake at 350°F for 1 hour and 15 minutes. When time’s up, let the pan rest for about 10 minutes so the flavors finish mingling and the sauce thickens slightly.

How to Serve Stuffed Cabbage Rolls

Garnishes

Just before serving, sprinkle your Stuffed Cabbage Rolls with a shower of fresh chopped parsley or dill for a pop of color. For extra flair, a dollop of sour cream or a scattering of crispy fried onions adds contrast and a touch of luxury.

Side Dishes

These hearty rolls are a meal on their own, but a scoop of creamy mashed potatoes, light buttered egg noodles, or a crisp cucumber salad makes for a beautiful, satisfying plate. Crusty bread is always welcome for mopping up every bit of tangy-sweet tomato sauce.

Creative Ways to Present

For a dinner party, try arranging Stuffed Cabbage Rolls in a circular mosaic on a platter, sauce spooned generously over top. If you’re in a rush, go “deconstructed” by layering chopped cabbage, filling, and sauce in a casserole, lasagna-style. Even in lunchboxes, these rolls travel so well—try slicing thick rounds for a pretty, picnic-friendly option.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Stuffed Cabbage Rolls in an airtight container in the refrigerator. They’ll keep beautifully for up to four days, making them ideal for meal prep or next-day lunches.

Freezing

For longer storage, arrange rolls in a freezer-safe dish, cover tightly, and freeze unbaked or baked. Individual portions can be wrapped separately for grab-and-go meals. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, transfer rolls to a baking dish, spoon extra sauce over if needed, and cover with foil. Warm in a 350°F oven until heated through. In a pinch, the microwave works too; just cover to keep the rolls moist and prevent the filling from drying out.

FAQs

Can I use only ground beef or another meat?

Absolutely! While the mix of beef and pork yields extra juicy, flavorful rolls, you can stick to just ground beef, turkey, or even chicken if you prefer. The filling will still bind nicely and soak up the sauce.

What’s the best way to soften cabbage leaves?

The boiling water method is tried and true—just blanch the cored head until the leaves loosen and carefully peel them off. If you want less mess, you can also steam the cabbage until tender.

Can I make Stuffed Cabbage Rolls vegetarian?

Definitely. Swap out the meat for a combination of cooked lentils, beans, and extra veggies such as mushrooms or carrots. Keep the rice, follow the same spices, and your rolls will be just as comforting and delicious.

Is it possible to prepare this recipe ahead of time?

Yes! You can assemble the rolls and keep them in the fridge, covered, for a day before baking. They also freeze very well (before or after cooking), making them a fantastic option for batch meal prep.

Why do my Stuffed Cabbage Rolls fall apart?

The biggest culprit is overly thick cabbage stems, which make rolling harder. Trim those ribs, don’t overfill the leaves, and always place the rolls seam-side down in the pan. This helps them hold their shape perfectly as they bake.

Final Thoughts

If you’ve never tried making Stuffed Cabbage Rolls from scratch, I can’t recommend it enough! It’s a dish that feels like a warm hug from the inside out, guaranteed to delight at any table. Gather your ingredients, take your time with each step, and get ready for a homemade meal that’s sure to become a new tradition.

Stuffed Cabbage Rolls Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Stuffed Cabbage Rolls are a classic comfort food dish featuring tender cabbage leaves filled with a savory mixture of ground beef, pork, rice, and aromatic seasonings, all baked in a rich tomato sauce until perfectly cooked. A satisfying and hearty meal that’s sure to please the whole family.

Ingredients

Scale

Main Ingredients:

1 large head green cabbage
1 lb ground beef
½ lb ground pork
1 cup cooked white rice

For Filling:

1 small onion (finely chopped)
2 cloves garlic (minced)
1 egg
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano

For Sauce:

1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon paprika
½ cup water

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Instructions

Prepare Cabbage: Boil a large pot of water. Remove cabbage core, boil cabbage and peel off leaves.
Make Filling: Mix together beef, pork, rice, onion, garlic, egg, salt, pepper, and oregano.
Fill and Roll: Place filling on cabbage leaves, roll up tightly.
Prepare Sauce: Combine tomato sauce, diced tomatoes, tomato paste, sugar, Worcestershire sauce, paprika, and water.
Assemble and Bake: Layer sauce, place rolls, pour remaining sauce, bake covered at 350°F for 1 hour 15 minutes.
Rest and Serve: Let the rolls rest before serving.