Stuffed Cabbage Rolls Recipe
If you’re searching for a cozy, crowd-pleasing comfort dish, look no further than these Stuffed Cabbage Rolls. Featuring tender cabbage leaves tightly filled with a flavorful mix of beef, pork, rice, and spices, all bathed in richly seasoned tomato sauce and baked until bubbling, this classic brings the tastes and nostalgia of Eastern European kitchens right to your own table. Just a little prep yields an ultra-satisfying meal that’s at once hearty, wholesome, and delightfully homey—sure to be a family favorite!
Ingredients You’ll Need
The beauty of Stuffed Cabbage Rolls lies in how a handful of simple ingredients can transform into something truly special. Each item plays a crucial role, bringing savory flavors, satisfying textures, and vibrant colors to the final dish.
- Green Cabbage: The key to perfect rolls—choose a big, firm head with fresh, unblemished leaves for easy wrapping and optimal tenderness.
- Ground Beef: Adds hearty flavor and substance; an 80/20 blend gives a juicy, robust filling.
- Ground Pork: Brings extra moisture and richness, helping the filling stay juicy and flavorful.
- White Rice (cooked): Absorbs meat juices and binds everything together for that classic, satisfying bite.
- Onion (finely chopped): Adds gentle sweetness and aromatic depth—make sure it’s chopped small to blend smoothly into the filling.
- Garlic (minced): Two cloves give just enough punch to round out the flavors without overpowering the dish.
- Egg: Acts as the glue, helping hold your meaty mixture together inside the cabbage leaves.
- Salt & Black Pepper: Essential seasonings; be generous to enhance both meat and cabbage.
- Paprika: Adds color and a subtle smoky depth that really brings the filling to life.
- Tomato Sauce: The base of the luscious baking sauce, keeping the rolls saucy and succulent.
- Tomato Paste: Concentrates tomato flavor, thickening and enriching the sauce beautifully.
- Sugar: Just a touch to balance out the acidity of the tomatoes and round out the flavors.
- Worcestershire Sauce: Delivers subtle umami and complexity to the sauce.
- Dried Thyme: Infuses gentle herbal notes, which pair perfectly with tomatoes and cabbage.
- Water: Loosens the sauce so it soaks into the rolls as they bake, keeping everything tender.
How to Make Stuffed Cabbage Rolls
Step 1: Prep the Cabbage Leaves
Start by bringing a large pot of water to a lively boil. Gently peel 12 large leaves from your cabbage, trying not to tear them (steam or microwave the head for a few minutes if the leaves are stubborn.) Blanch them in the boiling water for 2 to 3 minutes, just until they’re pliable. Drain and set aside—these softened leaves will become the tasty edible wrappers of your Stuffed Cabbage Rolls.
Step 2: Make the Filling
In a big mixing bowl, combine your ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, and paprika. Don’t be afraid to use your hands! Mixing by hand ensures that everything combines evenly for a uniform and flavorful filling. You’re aiming for a mixture that’s moist but not wet, firm enough to hold its shape inside each cabbage leaf.
Step 3: Fill and Roll
Lay a blanched cabbage leaf flat on your work surface. Place about one-third cup of the filling in the center, then fold in the sides and roll it up tightly from the base to the tip. Repeat with the remaining leaves and filling. This step can feel a little fiddly at first, but you’ll quickly get into the groove, and the tidy, plump rolls will look so satisfying lined up in the dish.
Step 4: Mix the Sauce
In a medium bowl, whisk together the tomato sauce, tomato paste, sugar, Worcestershire sauce, dried thyme, and water. The sauce will taste sweet-tangy and savory—just what your rolls need for baking to perfection. This is the secret that gives Stuffed Cabbage Rolls their irresistible, cozy aroma as they cook.
Step 5: Assemble and Bake
Coat the bottom of a large baking dish with a thin layer of the sauce to keep the rolls from sticking. Arrange the cabbage rolls, seam side down, snugly in the dish. Pour the rest of the sauce over the top, making sure every roll is nicely coated. Cover tightly with foil and bake at 350°F for 1 hour and 15 minutes. When you take off the foil, the sauce should be bubbly and the cabbage meltingly tender. Let everything rest for 10 minutes so the flavors meld before serving.
How to Serve Stuffed Cabbage Rolls
Garnishes
Brighten up your Stuffed Cabbage Rolls with a sprinkle of fresh parsley or dill just before serving. A dollop of sour cream on top adds a creamy, tangy touch that complements the savory tomato sauce beautifully. If you want to take it up a notch, a dusting of extra paprika or even some crisp fried onions for crunch makes the plate look and taste truly special.
Side Dishes
These rolls are a meal in themselves, but they pair exceptionally well with sides like fluffy mashed potatoes for soaking up every last bit of sauce, or slices of crusty, buttered bread. If you’re looking for a lighter accompaniment, try simple buttered peas or a refreshing cucumber salad. The flavors in Stuffed Cabbage Rolls are so adaptable, you can really make the meal your own.
Creative Ways to Present
For family gatherings, arrange the Stuffed Cabbage Rolls in a big, rustic baking dish and serve them straight from the oven—that bubbling sauce will be irresistible! For a dinner party, nestle each roll on a swath of sauce on individual plates with artful drizzles and a pop of herbs. Or, slice larger rolls into serving rounds for a bite-sized appetizer platter. Don’t be afraid to get playful—stuffed cabbage deserves to shine!
Make Ahead and Storage
Storing Leftovers
Got extras? Simply let the Stuffed Cabbage Rolls cool to room temperature, then store them in an airtight container in the refrigerator. They’ll keep beautifully for up to three days, and the flavors deepen even more as they rest, making leftovers a real treat.
Freezing
These rolls are freezer-friendly! Arrange cooled, cooked rolls in a single layer in a freezer-safe dish, cover with sauce and wrap tightly. They’ll keep for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before reheating to preserve their tender texture and luscious sauce.
Reheating
To reheat, place the rolls with their sauce in a covered baking dish and warm them in a 325°F oven until heated through, about 20–25 minutes. Alternatively, microwave individual portions on medium power until piping hot. Add a splash of water or broth if the sauce has thickened up; this helps restore their just-baked juiciness.
FAQs
Can I make Stuffed Cabbage Rolls ahead of time?
Absolutely! You can assemble the rolls a day in advance, cover, and refrigerate them until you’re ready to bake. This lets the flavors meld and takes the stress out of mealtime prep. Just remember to add a few extra minutes to the baking time if they’re going straight from the fridge to the oven.
Is it possible to make Stuffed Cabbage Rolls gluten-free?
Yes! The classic recipe is already naturally gluten-free since rice takes the place of any breadcrumbs. Just double-check that your tomato products and Worcestershire sauce are certified gluten-free if you’re serving someone with sensitivities.
Can I use turkey or chicken instead of beef and pork?
You sure can. Substitute ground turkey or chicken for the beef and pork, if you prefer a lighter version. Take care not to overcook, as lean meats can dry out more quickly—adding a splash more sauce helps keep things juicy.
What’s the best way to keep cabbage leaves from tearing?
The trick is to blanch the cabbage leaves just enough so they’re soft and pliable. If the leaves are difficult to peel from the head, microwaving or steaming the whole cabbage for a few minutes loosens them up, making them easier to remove without ripping.
Are there any low-carb alternatives to the rice in Stuffed Cabbage Rolls?
Definitely! Cauliflower rice is a great substitute, keeping the filling fluffy and tender while slashing the carbs. The flavor is mild and blends right in, so even traditionalists will love it.
Final Thoughts
If you’re ready to bring a bit of warmth and tradition to your table, give these Stuffed Cabbage Rolls a try. They may look fancy, but they’re surprisingly simple, deeply satisfying, and bursting with home-cooked comfort—perfect for sharing with the ones you love!
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Stuffed Cabbage Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Stuffed Cabbage Rolls are a classic Eastern European dish filled with a savory mixture of ground beef, pork, rice, and seasonings, all wrapped in tender cabbage leaves and baked to perfection in a flavorful tomato sauce.
Ingredients
Cabbage Rolls:
- 1 large head green cabbage
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Sauce:
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 cup water
Instructions
- Prepare Cabbage: Boil water, blanch cabbage leaves, and set aside.
- Make Filling: Mix meats, rice, onion, garlic, egg, and seasonings.
- Assemble Rolls: Fill cabbage leaves and roll up tightly.
- Prepare Sauce: Whisk together tomato sauce, paste, sugar, Worcestershire, thyme, and water.
- Bake: Layer sauce, add rolls, cover with foil, and bake at 350°F for 1 hour 15 minutes.
- Serve: Rest for 10 minutes before serving.
Notes
- You can make these ahead and refrigerate overnight before baking.
- For a lower-carb version, substitute cauliflower rice.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 360
- Sugar: 7g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg
