Stuffed Cabbage Rolls Recipe
Your grandma’s kitchen always smelled like this, didn’t it?
Stuffed cabbage rolls are one of those dishes that feels like a warm hug from someone who actually cares about you. They’re savory, comforting, and taste even better the next day (if you can resist eating them all in one sitting).
I grew up eating these on cold winter nights, and now I make them when I need that same cozy feeling.
They look fancy enough for company but are actually pretty simple once you get the hang of it.
What You’ll Need
The Cabbage Rolls
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage (large head) | 3-4 pounds | Pick one with tightly packed leaves |
| Ground beef | 1 1/2 pounds | Or mix beef and pork 50/50 |
| White rice (cooked) | 1 cup | Must be cooled before mixing |
| Onion (medium) | 1 | Finely diced |
| Garlic | 3 cloves | Minced fresh, not jarred |
| Egg (large) | 1 | Binds everything together |
| Salt | 1 1/2 teaspoons | |
| Black pepper | 1/2 teaspoon | Freshly ground is best |
| Paprika | 1 teaspoon | Adds color and mild flavor |
| Dried thyme | 1/2 teaspoon |
Also Read: Creamy Lobster Bisque
The Sauce
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Crushed tomatoes | 28-ounce can | Base of your sauce |
| Tomato sauce | 15-ounce can | Adds smoothness |
| Tomato paste | 2 tablespoons | Deepens the flavor |
| Brown sugar | 2 tablespoons | Balances the acidity |
| Apple cider vinegar | 1 tablespoon | Adds brightness |
| Worcestershire sauce | 1 teaspoon | Secret umami boost |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/4 teaspoon | |
| Bay leaf | 1 | Remove before serving |
Tools You’ll Need
Essential:
- Large pot for boiling cabbage
- Sharp knife
- Large mixing bowl
- 9×13 inch baking dish
Also Helpful:
- Medium saucepan
- Aluminum foil
- Tongs
- Wooden spoon
Pro Tips
The Freezer Hack: Put your whole cabbage in the freezer overnight, then thaw it completely before using. This breaks down the cell walls and makes the leaves WAY easier to peel off without tearing. Game changer!
Save Those Scraps: Any cabbage leaves that rip or are too small? Chop them up and layer them on the bottom of your baking dish. They’ll soak up all the sauce flavors and taste incredible.
The Meat Mix Secret: Half ground beef, half ground pork gives you the best flavor and texture. The pork adds fat and keeps everything moist during baking. Trust me on this one.
Rice Timing Matters: Cook your rice al dente. The rice will continue cooking in the oven, so slightly undercook it when you’re preparing it. You want it just barely tender, not mushy.
Better With Age: Your sauce actually tastes better if you make it the day before. All those flavors get to know each other really well overnight in the fridge.
Quick Timing Guide
| Task | Time Needed |
|---|---|
| Prep cabbage leaves | 15 minutes |
| Make filling | 10 minutes |
| Make sauce | 15 minutes |
| Roll the cabbage | 20-25 minutes |
| Baking time | 90 minutes |
| Total Time | 2 hours 30 minutes |
Active time: About 1 hour
How to Make Stuffed Cabbage Rolls
Step 1: Prep the Cabbage
Fill your largest pot with water and bring it to a rolling boil.
Add a good pinch of salt.
While the water heats up, carefully cut out the tough core from the bottom of your cabbage. Go deep enough to make removing leaves easier, but not so deep that you destroy the whole head.
Once the water’s boiling, carefully place the entire cabbage head in the pot.
Let it boil for 3-4 minutes.
Use tongs to start peeling off the outer softened leaves. They should come off pretty easily now.
As you remove leaves, the inner ones will start to soften too.
Continue boiling and peeling until you have 12-14 nice, large leaves.
Set them aside on a clean kitchen towel to drain and cool.
Step 2: Make the Filling
In your large mixing bowl, combine:
- Ground beef
- Cooked rice
- Diced onion
- Minced garlic
- Egg
- All the seasonings
Get your hands in there and mix everything together until just combined.
Don’t overmix it or your filling will be tough and dense.
The mixture should hold together when you squeeze it but still look a little loose.
Also Read: Coffee Cookies
Step 3: Make the Sauce
In a medium saucepan over medium heat, combine all your sauce ingredients.
Bring the sauce to a gentle simmer, then reduce the heat to low.
Let it bubble away for about 10 minutes while you start rolling.
Taste it and adjust the seasoning if needed. Some people like it sweeter, some like it more tangy.
Make it yours.
Step 4: Roll ‘Em Up
Preheat your oven to 350°F.
The Rolling Technique:
- Take one cabbage leaf and lay it flat with the stem end closest to you
- If there’s a really thick stem, shave it down with your knife
- Place about 1/3 cup of filling near the stem end
- Fold the sides in over the filling
- Roll away from you like you’re making a burrito
- Place seam-side down in your baking dish
Pack them in snugly so they don’t unroll during cooking.
Step 5: Bake
Pour your tomato sauce over all the cabbage rolls.
Make sure each one gets some love. You want them swimming in sauce, not drowning, but definitely cozy.
Cover the entire dish tightly with aluminum foil. The foil traps steam and helps everything cook evenly.
Baking Schedule:
- 60 minutes covered
- 30 minutes uncovered
The rolls are done when the cabbage is completely tender and the filling reaches 165°F inside.
Step 6: Rest and Serve
Let the cabbage rolls rest for about 10 minutes before serving.
This helps everything settle and makes them easier to scoop out.
Spoon some of that gorgeous sauce over each serving.
Substitutions and Variations
Protein Options
| Instead of Beef | Use This | Adjustment Needed |
|---|---|---|
| Ground turkey | Same amount | Add 1 tbsp olive oil to mixture |
| Ground chicken | Same amount | Add extra seasoning |
| Lentils + mushrooms | 2 cups total | Vegetarian option, season well |
| Ground lamb | Same amount | Reduce thyme, add mint |
Grain Swaps
Rice not your thing? Try these:
- Quinoa: Use same amount, adds protein
- Cauliflower rice: Low-carb option, use 1 1/2 cups
- Bulgur wheat: More fiber, same amount
- Finely chopped mushrooms: No grain at all
Flavor Variations
Classic Eastern European: Add sauerkraut layer on bottom, use beef and pork mix
Mediterranean: Add oregano and feta, use ground lamb
Spicy Version: Add cayenne to filling, red pepper flakes to sauce
Italian Style: Add Italian sausage, mozzarella on top
Also Read: Gordon Ramsay Cauliflower Puree Recipe
Make Ahead Tips
These are actually perfect for making ahead.
Like, they were designed for it.
Option 1: Refrigerate Before Baking
- Assemble everything up to 24 hours ahead
- Cover tightly and refrigerate
- Add extra 15 minutes to baking time
Option 2: Freeze Before Baking
- Assemble in freezer-safe dish
- Wrap really well
- Freeze up to 3 months
- Thaw overnight in fridge before baking
Option 3: Make the Sauce Ahead
- Prepare up to 3 days early
- Store in fridge
- Reheat before pouring over rolls
Nutritional Breakdown
Per Serving (2 rolls)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 385 | |
| Protein | 28g | 56% |
| Carbohydrates | 32g | 11% |
| Fat | 16g | 21% |
| Fiber | 5g | 18% |
| Sodium | 890mg | 39% |
| Iron | 4mg | 22% |
| Vitamin C | 45mg | 50% |
Lighter Options:
Swap for lean ground turkey: -120 calories, -8g fat
Use cauliflower rice: -100 calories, -22g carbs
Reduce cheese (if adding): -80 calories, -7g fat
Meal Pairing Suggestions
What Goes Great With Cabbage Rolls
Starchy Sides:
- Crusty bread for sopping up sauce
- Roasted potatoes with herbs
- Buttery mashed potatoes
- Egg noodles tossed in butter
Fresh Sides:
- Cucumber and tomato salad
- Simple green salad with vinaigrette
- Pickled vegetables
- Coleslaw (yes, more cabbage!)
Traditional Toppings:
- Dollop of sour cream
- Fresh dill
- Extra paprika sprinkle
Wine Pairing
Red Wine: Merlot or Cabernet Sauvignon
White Wine: Chardonnay if you prefer lighter
Beer: Czech pilsner or amber ale
Leftovers and Storage
Refrigerator Storage
How Long: Up to 4 days in airtight container
Pro Tip: They honestly taste even better the next day after all those flavors have had time to meld together.
Also Read: Chicken Salad Chick Broccoli Salad
Reheating Methods
| Method | Time | Best For |
|---|---|---|
| Microwave | 2-3 minutes | Quick lunch |
| Oven (covered) | 20 minutes at 350°F | Maintaining texture |
| Stovetop | 10 minutes in sauce | Best overall |
Add a splash of water or broth if the sauce has thickened too much.
Freezer Storage
Cooked Rolls:
- Cool completely first
- Transfer to freezer-safe containers with sauce
- Freeze up to 3 months
- Thaw overnight in fridge before reheating
Individual Portions:
Freeze separately in small containers for easy grab-and-go lunches. Label with date and reheating instructions.
FAQ
Can I use a different type of cabbage?
Green cabbage is traditional, but savoy cabbage actually works even better because the leaves are more tender. Napa cabbage is too delicate and tends to tear easily, so I’d avoid that.
My cabbage leaves keep tearing. What am I doing wrong?
You might not be boiling them long enough. The leaves need to be really soft and pliable. Also, try the freezer trick I mentioned in the pro tips section.
Do I have to use rice?
Nope! You can use cooked barley, quinoa, bulgur wheat, or even skip grains entirely and bulk up the filling with more onions and vegetables.
Can I make these in a slow cooker?
Absolutely. Assemble your rolls, place them in the slow cooker, pour the sauce over them, and cook on low for 6-7 hours or high for 3-4 hours. They come out incredibly tender this way.
Why is my sauce too watery?
This usually happens if you cover the dish for the entire cooking time. Make sure you remove the foil for the last 30 minutes so the sauce can reduce and thicken up properly.
Can I add cheese?
You totally can! Some people like to sprinkle mozzarella or parmesan on top during the last 10 minutes of baking. It’s not traditional, but it’s delicious.
How do I know when they’re fully cooked?
The cabbage should be completely tender when you pierce it with a fork, and the internal temperature of the filling should be 165°F.
What if I have extra filling?
Form it into small meatballs and nestle them around the cabbage rolls in the sauce. They’ll cook right alongside everything else and you’ll have bonus meatballs. 🎉
Wrapping Up
Stuffed cabbage rolls might seem old-fashioned, but there’s a reason they’ve been around forever.
They’re comforting, filling, and the kind of food that makes your house smell like home.
The first time you make these, it might feel like a bit of a project. But I promise by the second time, you’ll have the technique down and it’ll go way faster.
Make a big batch on Sunday and you’ll have the best lunches all week. Or freeze half for when you need comfort food but don’t feel like cooking.
Give this recipe a try and let me know how it turns out! Drop a comment below with any questions or to tell me about your favorite way to make cabbage rolls.
I love hearing from you. ❤️
