Stuffed Cabbage Rolls are a beloved classic dish found in many cuisines around the world, from Eastern Europe to the Middle East. They combine tender cabbage leaves wrapped around a hearty filling of ground meat, rice, herbs, and spices, then slowly simmered in a rich tomato sauce until everything is melt-in-your-mouth tender. This is a comfort food that speaks of home, tradition, and satisfying nourishment. Whether you’re making them for a cozy family dinner or preparing a meal ahead of time for the week, stuffed cabbage rolls are flavorful, filling, and surprisingly easy to assemble once you get the technique down. The aroma as they cook is irresistible, and the finished result is impressive enough for entertaining guests or enjoying as leftovers.
Storage Options
Leftover stuffed cabbage rolls can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully—place cooled rolls in a freezer-safe container with some sauce, and freeze for up to 3 months. Reheat in the oven or microwave until hot throughout, adding a splash of sauce or water if needed to keep them moist.
Summary
Stuffed Cabbage Rolls are made by wrapping tender cabbage leaves around a savory mixture of ground beef, rice, onion, and spices, then baking them in a seasoned tomato sauce until soft and flavorful. This hearty, nutritious dish is comforting, filling, and full of rich flavor with every bite.
Why You’ll Love This Recipe
You’ll love this recipe for its balance of comfort and nutrition. It’s packed with protein, fiber, and flavor, making it a complete meal on its own. Plus, it’s great for meal prep and freezer-friendly, so you can enjoy leftovers later without sacrificing taste. The sauce adds a tangy sweetness that perfectly complements the savory filling, and the cabbage turns soft and delicate during cooking, soaking in all the goodness. It’s also customizable to suit your dietary needs or preferences.
Kitchen Equipment You’ll Need
- Large pot (for boiling cabbage)
- Mixing bowl
- 9×13-inch baking dish or casserole dish
- Skillet (for cooking onion or meat, optional)
- Spoon or tongs
- Foil for covering
Tips for Success
Use large, whole cabbage leaves without tears. Boil the cabbage just until soft to make rolling easier. Don’t overstuff the rolls to prevent tearing. Place them seam-side down in the baking dish to help hold their shape. Let them bake covered to keep them moist, then uncover at the end for slight browning.
Ingredients
1 large head of green cabbage
1 lb ground beef or pork (or a mix)
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
2 cups canned crushed tomatoes
1 tablespoon tomato paste
1 tablespoon sugar
1 teaspoon vinegar or lemon juice
1/2 teaspoon dried thyme or Italian seasoning
Directions
Preheat the oven to 350°F. Bring a large pot of water to a boil. Carefully peel off 12 large cabbage leaves and boil them for 3–5 minutes until pliable. Drain and cool. In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, and pepper. Lay a cabbage leaf flat, place 2–3 tablespoons of filling in the center, fold in the sides, and roll tightly. Repeat with remaining leaves. Mix crushed tomatoes, tomato paste, sugar, vinegar, and seasoning in a bowl. Spread a bit of sauce on the bottom of a baking dish. Arrange rolls seam-side down, then pour remaining sauce over the top. Cover with foil and bake for 1 hour. Remove foil and bake an additional 15 minutes.
Additional Tips or Variations
For extra flavor, brown the meat and onion before mixing. Use ground turkey or chicken for a lighter version. Add herbs like dill or parsley for a fresh twist. You can also make this in a slow cooker—just layer and cook on low for 6–8 hours. Serve with mashed potatoes or crusty bread for a complete meal.