If you’ve ever longed for a hearty, comforting meal that fills your home with warmth and nostalgia, this Stuffed Cabbage Rolls Recipe is the perfect answer. Tender cabbage leaves wrapped around a flavorful mixture of ground meat, rice, and aromatic spices, all baked in a rich tomato sauce, combine to create a dish that’s both satisfying and downright delicious. It’s a classic that brings together simple ingredients in a way that feels like a cozy hug from your favorite family recipe.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in crafting the perfect balance of taste, texture, and color in this dish. From the vibrant cabbage leaves to the spice-packed filling, every component shines through beautifully.
- 1 large head green cabbage: The star wrapper that holds all the delicious filling together, softened for easy rolling.
- 1 pound ground beef or ground pork (or a mix): Provides hearty, savory richness to the filling.
- 1/2 cup cooked white rice: Adds a tender, slightly chewy texture that keeps the rolls moist.
- 1 small onion (finely chopped): Brings subtle sweetness and depth to the filling.
- 2 cloves garlic (minced): Infuses aromatic warmth that enhances every bite.
- 1 egg (lightly beaten): Binds the filling ingredients together for cohesive rolls.
- 1/2 teaspoon salt: Essential for balancing flavors throughout the dish.
- 1/4 teaspoon black pepper: Adds just the right amount of mild heat and complexity.
- 1/2 teaspoon paprika: Brings a smoky sweetness and color to the filling.
- 1/4 teaspoon dried thyme: Offers a subtle herbal note to elevate the meat mix.
- For the tomato sauce: 1 can (15 ounces) tomato sauce, 1 can (14.5 ounces) diced tomatoes (with juices), 1 tablespoon tomato paste, 1 tablespoon brown sugar, 1 tablespoon red wine vinegar or lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper to taste—all combine to create a vibrant, tangy, and slightly sweet sauce that lovingly coats each roll.
How to Make Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage Leaves
Bring a large pot of water to a rolling boil, making sure it’s hot enough to soften the cabbage leaves without cooking them to mush. Carefully core the cabbage and immerse the whole head in the boiling water for about 5 to 7 minutes. This loosens the leaves and makes them flexible. Peel off the outer leaves gently, continuing to boil and remove leaves until you have 12 large, tender leaves ready for stuffing. Allow them to cool so they’re safe to handle.
Step 2: Make the Filling
In a spacious bowl, combine ground beef or pork with cooked rice, finely chopped onion, minced garlic, lightly beaten egg, salt, black pepper, paprika, and dried thyme. Mix everything thoroughly with your hands or a spoon until fully incorporated and the flavors meld. This filling is the heart of the recipe, so take a moment to savor the wonderful aroma that starts to develop here.
Step 3: Prepare the Tomato Sauce
Whisk together tomato sauce, diced tomatoes with juice, tomato paste, brown sugar, red wine vinegar (or lemon juice), garlic and onion powders, and salt and pepper to taste in a bowl. This sauce will be the luscious base and topping for your cabbage rolls, bringing a perfect balance of tangy and sweet elements.
Step 4: Assemble the Rolls
Pour half a cup of the tomato sauce into the bottom of a 9×13-inch baking dish. Lay a cabbage leaf flat and spoon 2 to 3 tablespoons of the filling onto the center. Fold in the sides snugly and roll tightly, much like a burrito, to encase the filling. Place each roll seam-side down into the sauce in the baking dish. Repeat until all leaves and filling are used.
Step 5: Bake to Perfection
Pour the remaining tomato sauce evenly over the cabbage rolls and cover the dish tightly with foil. Place in your preheated oven at 350°F (175°C) and bake for 60 to 75 minutes. The long, gentle baking time ensures the rolls become tender and the filling cooks evenly inside. Let the dish rest for 5 to 10 minutes after baking to allow the flavors to settle before serving.
How to Serve Stuffed Cabbage Rolls Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or dill on top of the rolls for a pop of color and fresh herbal brightness. A dollop of sour cream on the side can add creamy tang that balances the tomato sauce’s acidity perfectly.
Side Dishes
Serve your stuffed cabbage rolls with a simple cucumber salad or roasted potatoes to complement the rich flavors without overpowering the dish. Crusty bread works wonderfully for mopping up the luscious tomato sauce, too.
Creative Ways to Present
For a fun twist, serve individual rolls on small plates topped with a drizzle of extra sauce and garnished with microgreens. Alternatively, arrange them in a rustic cast-iron skillet on the table for a cozy, family-style serving that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, let any leftovers cool to room temperature before covering and refrigerating in an airtight container. Stuffed cabbage rolls keep well for up to 3 days and often taste even better the next day as the flavors deepen.
Freezing
This Stuffed Cabbage Rolls Recipe is freezer-friendly! Assemble the rolls and place them in a baking dish, covering tightly with foil or plastic wrap. Freeze for up to 2 months. When ready, bake straight from frozen, adding extra time to the cooking process to ensure they’re heated through.
Reheating
Reheat leftover cabbage rolls gently in the oven at 325°F (160°C), covered with foil to maintain moisture, until warmed through. You can also microwave individual portions, but be careful not to overcook the cabbage to keep it tender without becoming mushy.
FAQs
Can I use different types of meat for the filling?
Absolutely! While ground beef or pork are traditional, mixing them or using ground turkey or chicken can work well too. Just keep an eye on moisture levels, as leaner meats may need a little extra binding or fat.
Is it possible to make this recipe vegetarian?
Yes, you can swap the meat for a hearty mix of cooked lentils, mushrooms, or plant-based ground “meat” substitutes to create a delicious vegetarian version that still packs plenty of flavor and texture.
What’s the best way to soften cabbage leaves for rolling?
The key is boiling the whole head and gently peeling off the leaves as they soften. This technique keeps the leaves intact and pliable without tearing, making rolling much easier.
Can I prepare stuffed cabbage rolls in advance?
Definitely! You can assemble the rolls and refrigerate them overnight before baking, which often helps flavors meld together even more. Just be sure to cover the dish tightly until ready to bake.
How do I store leftovers for best quality?
Store in an airtight container in the fridge for up to three days or freeze for longer storage. When reheating, keep the dish covered to retain moisture and avoid drying out the cabbage leaves.
Final Thoughts
There’s something truly special about making and sharing this Stuffed Cabbage Rolls Recipe—it’s a dish that brings comfort and joy, perfect for family dinners or cozy gatherings. I encourage you to give it a try, embrace the process, and savor every flavorful bite. Once you do, you might just have a new favorite comfort food to call your own.
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Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: Gluten Free
Description
Classic stuffed cabbage rolls featuring tender cabbage leaves wrapped around a flavorful mix of ground meat, rice, and seasonings, baked in a rich tomato sauce. This comforting Eastern European dish is perfect for family dinners and can be made ahead or frozen for convenience.
Ingredients
Stuffed Cabbage Rolls
- 1 large head green cabbage
- 1 pound ground beef or ground pork (or a mix)
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
Tomato Sauce
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar or lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and immerse the whole head into the boiling water. Cook for 5–7 minutes to soften the outer leaves. Peel off the softened leaves carefully and continue boiling and removing leaves until you have about 12 large, pliable leaves. Set leaves aside to cool.
- Make Filling: In a large bowl, combine the ground meat, cooked rice, finely chopped onion, minced garlic, beaten egg, salt, black pepper, paprika, and dried thyme. Mix thoroughly until all ingredients are well incorporated.
- Prepare Tomato Sauce: In a separate bowl, whisk together the tomato sauce, diced tomatoes with juices, tomato paste, brown sugar, red wine vinegar or lemon juice, garlic powder, onion powder, and salt and pepper to taste. Pour half a cup of this sauce into the bottom of a 9×13-inch baking dish.
- Assemble Rolls: Place 2–3 tablespoons of the meat filling in the center of each cabbage leaf. Fold in the sides and tightly roll the leaf like a burrito, enclosing the filling. Place each roll seam-side down in the baking dish. Repeat until all leaves and filling are used.
- Bake: Pour the remaining tomato sauce evenly over the cabbage rolls. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 60–75 minutes, or until the cabbage rolls are tender and the filling is fully cooked.
- Rest and Serve: Remove the baking dish from the oven and let the cabbage rolls rest for 5–10 minutes before serving to allow flavors to meld and the rolls to set.
Notes
- Stuffed cabbage rolls can be made ahead and refrigerated overnight, or frozen before baking for convenience.
- For a low-carb alternative, substitute cauliflower rice for the cooked white rice in the filling.
- Use a mix of ground beef and pork for a richer flavor if desired.
- Ensure cabbage leaves are pliable to prevent tearing when rolling.
