Stuffed Cabbage Rolls Recipe
If you crave comfort food that brings both nostalgia and flavor to the table, Stuffed Cabbage Rolls are the answer. This hearty classic combines tender cabbage leaves wrapped around a savory mixture of beef, pork, and rice, all baked in a zesty tomato sauce. Every bite offers a blend of juicy, herbed filling and tangy, slightly sweet sauce that warms you from the inside out. Whether you serve them on a chilly evening or for a festive family gathering, Stuffed Cabbage Rolls transform humble ingredients into pure magic.
Ingredients You’ll Need
Stuffed Cabbage Rolls might look impressive, but the ingredient list is simple and each item plays an important part in bringing out the dish’s rich taste, soft texture, and beautiful color. From the fresh cabbage to the blend of meats and that irresistible tomato sauce, every ingredient adds something special. Here’s what you’ll need and why:
- Green cabbage: The sturdy leaves create perfectly tender wraps after blanching and hold up well to baking.
- Ground beef: Delivers robust, classic flavor and meaty texture to the filling.
- Ground pork (optional): Adds a hint of sweetness and makes the filling juicier, but you can simply use more beef instead.
- Cooked white rice: Lightens the filling, helping it stay moist and fluffy.
- Onion: Brings aromatic depth and a subtle natural sweetness to balance the meat.
- Garlic: Essential for a savory punch and irresistible aroma.
- Egg: Acts as a binder, holding all the filling ingredients together.
- Salt and black pepper: Brighten and enhance all the other flavors.
- Paprika: Adds color and a gentle hint of warmth to the mix.
- Tomato sauce: Serves as the main base for the rich, tangy sauce that smothers every roll.
- Diced tomatoes: Add texture and provide little juicy bursts of flavor in the sauce.
- Tomato paste: Deepens the sauce’s color and intensifies the tomato flavor.
- Brown sugar: A touch of sweetness that balances the acidity of tomatoes.
- Lemon juice or red wine vinegar: Lends brightness and a gentle lift to the sauce.
- Dried oregano: Brings herbal earthiness and a hint of Mediterranean flair.
How to Make Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a rolling boil. Core your cabbage and gently peel off about 10 to 12 of the largest, brightest leaves. Drop the leaves in the boiling water for 2 to 3 minutes until they become soft and floppy but aren’t falling apart. This quick boil makes them pliable for stuffing and prevents tearing. Drain and let them cool—no one likes burned fingertips!
Step 2: Mix the Filling
Grab a large bowl and combine the ground beef, pork (if you’re using it), the rice you’ve already cooked, finely chopped onion, minced garlic, a beaten egg, salt, pepper, and paprika. Use your hands or a fork to mix it all together, but stop as soon as everything looks evenly distributed. Overmixing can make the filling tough—gentle is the way to go for tender rolls.
Step 3: Make the Tomato Sauce
In a separate medium bowl, stir together the tomato sauce, diced tomatoes, tomato paste, brown sugar, lemon juice (or red wine vinegar), salt, and dried oregano. The brown sugar mellows the acidity, while that splash of lemon juice or vinegar brightens every spoonful. Reserve about a cup of the sauce for layering in the baking dish—don’t skip this step, it keeps the bottoms from sticking and burning.
Step 4: Assemble the Stuffed Cabbage Rolls
Lay a cabbage leaf flat on your work surface with the stem end facing you. Spoon 2 to 3 tablespoons of the meat mixture into the center, fold the sides over, then roll up tightly from the stem end, tucking the filling in as you go. Aim for plump rolls, but don’t overstuff—they need space to expand as they cook. Place each roll seam-side down in your casserole dish, directly into that saucy base layer.
Step 5: Bake and Savor
Once all your beautiful stuffed cabbage rolls are nestled in the dish, pour the remaining tomato sauce evenly over the top, making sure everyone gets a generous coating. Cover the dish tightly with foil—think of it as a little steam bath that helps everything turn out meltingly tender. Bake at 350°F (175°C) for about 1 hour 15 minutes, then let the dish rest for 10 minutes before serving. This rest time helps the juices meld and makes the rolls easier to handle.
How to Serve Stuffed Cabbage Rolls
Garnishes
A sprinkle of fresh parsley or dill adds a burst of color and freshness right before serving. If you love a little richness, a dollop of cool sour cream next to your rolls is an Eastern European tradition that never disappoints. For a splash of brightness and crunch, scatter a few sliced scallions or a dusting of paprika over the platter.
Side Dishes
Stuffed Cabbage Rolls are wonderfully satisfying on their own, but they cozy up perfectly with creamy mashed potatoes or a wedge of crusty bread for mopping up every bit of tangy sauce. A simple cucumber salad or lightly dressed greens make for a crisp, refreshing contrast as well.
Creative Ways to Present
For parties or family-style feasts, arrange the rolls snugly in a casserole, then shower them with chopped herbs just before bringing them to the table. For an elegant twist, serve them individually with a spoonful of extra sauce and a swirl of sour cream on small plates. Leftover rolls can even be sliced and served on toast for a surprisingly fancy brunch!
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Cabbage Rolls keep beautifully! Store the rolls and all their sauce in an airtight container in the fridge for up to 4 days. The flavors only get better as they mingle, making tomorrow’s lunch something to look forward to.
Freezing
To freeze, arrange the rolls in a freezer-safe dish, cover with sauce, and wrap tightly with foil or a lid. They’ll keep up to three months this way. When you’re ready for comfort food, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the rolls (and sauce!) in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through, usually about 20-30 minutes. For single servings, a couple of minutes in the microwave works just fine—just add a splash of water or sauce to keep them moist.
FAQs
Can I make Stuffed Cabbage Rolls ahead of time?
Absolutely! You can assemble the rolls and layer them with sauce in your baking dish the night before. Just cover and refrigerate—then pop them in the oven when you’re ready for dinner. They taste even better with a little extra marinating time.
Do I need to use both beef and pork?
Nope! The combination brings added richness, but using all beef works perfectly well if that’s what you have on hand (or prefer for dietary reasons). Some people even enjoy a vegetarian filling using mushrooms or lentils.
What’s the best rice to use for this recipe?
White rice is the classic choice thanks to its soft, neutral flavor that soaks up the juices, but you can use brown rice if you want a nuttier bite—just make sure it’s cooked and cooled first!
How do I prevent the cabbage leaves from tearing?
Boil the leaves just until they’re pliable, and handle them gently. If one splits, just use it to reinforce another leaf, or tuck the torn side underneath when rolling up the filling.
Can I make these gluten-free?
Yes! Stuffed Cabbage Rolls are already gluten-free as long as your rice and tomato products don’t contain any sneaky wheat-based thickeners or additives. Just double-check your labels to be sure.
Final Thoughts
If you’re looking for a cozy, no-fuss meal that fills the house with savory aromas and brings everyone to the table smiling, give these Stuffed Cabbage Rolls a try. It’s a treasured recipe that delivers comfort with every bite—don’t wait for a special occasion to enjoy this classic favorite!
Print
Stuffed Cabbage Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
These Stuffed Cabbage Rolls are a classic comfort food dish featuring tender cabbage leaves filled with a savory mixture of ground beef, rice, and aromatic seasonings, all baked in a rich tomato sauce. Perfect for a cozy family dinner.
Ingredients
Main Filling:
1 large head green cabbage;
1 pound ground beef;
1/2 pound ground pork (optional, or use all beef);
1/2 cup cooked white rice;
1 small onion, finely chopped;
2 cloves garlic, minced;
1 egg, beaten;
1 teaspoon salt;
1/2 teaspoon black pepper;
1/2 teaspoon paprika
For the sauce:
1 (15-ounce) can tomato sauce;
1 (14.5-ounce) can diced tomatoes;
2 tablespoons tomato paste;
1 tablespoon brown sugar;
1 tablespoon lemon juice or red wine vinegar;
1/2 teaspoon salt;
1/2 teaspoon dried oregano
Instructions
- Prepare the Cabbage: Core the cabbage and remove 10–12 whole leaves. Boil for 2–3 minutes, then drain and cool.
- Make the Filling: Combine beef, pork (if using), rice, onion, garlic, egg, salt, pepper, and paprika in a bowl.
- Prepare the Sauce: Mix tomato sauce, diced tomatoes, tomato paste, brown sugar, lemon juice, salt, and oregano in a separate bowl.
- Assemble the Rolls: Place meat mixture in cabbage leaves, roll up, and arrange in a baking dish.
- Bake: Pour sauce over the rolls, cover with foil, and bake at 350°F (175°C) for 1 hour 15 minutes.
- Serve: Let rest before serving.
Notes
- Prepare ahead and refrigerate overnight.
- Leftovers taste better the next day.
- 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: 370
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 90 mg
