Stuffed Cabbage Rolls are the ultimate comfort food, wrapping tender cabbage leaves around a hearty, flavorful filling and smothering it all in a tangy tomato sauce. This classic dish is perfect for cozy family dinners or sharing with friends, and it brings together simple ingredients in a way that’s deeply satisfying. With every bite, you’ll enjoy a delightful contrast of textures and a harmony of savory, sweet, and slightly tart flavors that make this recipe a timeless favorite.
Ingredients You’ll Need
The beauty of Stuffed Cabbage Rolls is in their simplicity—each ingredient plays a vital part in creating a dish that’s both comforting and crave-worthy. From the delicate cabbage leaves to the rich, meaty filling and the sweet-tangy tomato sauce, every item in this list adds its own special touch.
- Green cabbage: Select a large, firm head for the best leaves to wrap your filling without tearing.
- Ground beef: Brings classic, savory flavor and hearty texture to the filling.
- Ground pork: Adds juiciness and a subtle, sweet flavor that pairs beautifully with beef.
- Cooked white rice: Helps bind the filling and soaks up all those delicious juices.
- Onion: Finely chopped onion adds gentle sweetness and depth to the filling.
- Garlic: Fresh, minced garlic infuses the rolls with aromatic warmth.
- Egg: Acts as a binder, keeping the filling together during baking.
- Salt and black pepper: Essential for seasoning every layer of flavor in this dish.
- Paprika: Adds subtle warmth and a beautiful color to the filling.
- Dried thyme: Offers an earthy note that complements the meat and tomato sauce.
- Crushed tomatoes: Forms the base of the tangy, rich sauce that bathes the rolls.
- Tomato paste: Intensifies the tomato flavor and thickens the sauce.
- Brown sugar: Balances acidity with a hint of sweetness in the sauce.
- Red wine vinegar: Brightens the sauce with a gentle tang.
- Beef broth: Adds savory depth to the sauce and keeps the rolls moist.
- Olive oil: Used for greasing the baking dish and adding a touch of richness.
- Fresh parsley: A colorful, fresh garnish that makes the final dish pop.
How to Make Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage Leaves
Bring a large pot of water to a boil and carefully separate 12–14 whole leaves from your head of cabbage. Blanch them in the boiling water for 2–3 minutes until they’re tender and pliable—this makes them much easier to roll without tearing. Once done, drain the leaves and set them aside to cool while you prepare the filling.
Step 2: Mix the Filling
In a large bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, lightly beaten egg, salt, black pepper, paprika, and dried thyme. Use clean hands or a sturdy spoon to mix everything together until just combined; be careful not to overmix, as you want the filling to stay light and tender.
Step 3: Make the Sauce
In a separate bowl, whisk together the crushed tomatoes, tomato paste, brown sugar, red wine vinegar, and beef broth. This sauce is the magic that ties the whole dish together, adding a sweet, tangy, and rich finish to your Stuffed Cabbage Rolls.
Step 4: Assemble the Rolls
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil. Lay out a cabbage leaf and place 2–3 tablespoons of filling in the center. Fold in the sides, then roll up tightly, tucking as you go. Place each roll seam-side down in the baking dish. Repeat until you’ve used up all your filling and leaves, snuggling the rolls close together.
Step 5: Add Sauce and Bake
Pour the tomato sauce evenly over the cabbage rolls, making sure every roll is coated. Cover the dish tightly with foil and bake for 1 hour, letting the flavors meld and the rolls cook through. After an hour, uncover the dish and bake for another 15–20 minutes, until the sauce is bubbling and the top is slightly browned.
Step 6: Garnish and Serve
Once your Stuffed Cabbage Rolls are piping hot and aromatic, sprinkle them generously with freshly chopped parsley. This finishing touch brings a burst of color and freshness that makes every plate look as inviting as it tastes.
How to Serve Stuffed Cabbage Rolls
Garnishes
A generous sprinkle of chopped fresh parsley is classic, adding brightness and a pop of color. For even more flavor, try a dollop of sour cream on each roll or a little extra cracked black pepper for a hint of spice.
Side Dishes
Stuffed Cabbage Rolls are hearty on their own, but they truly shine alongside creamy mashed potatoes or hunks of crusty bread to soak up the extra sauce. For a lighter touch, a crisp green salad with a tangy vinaigrette balances the richness of the rolls beautifully.
Creative Ways to Present
Arrange your Stuffed Cabbage Rolls in a rustic casserole dish for a family-style dinner, or serve them individually on plates with a drizzle of sauce and a scattering of fresh herbs. For parties, slice them into bite-sized pieces and spear with toothpicks for a fun and unexpected appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Stuffed Cabbage Rolls in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making them even more delicious the next day.
Freezing
Stuffed Cabbage Rolls freeze beautifully! Arrange cooled rolls in a single layer in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, place the rolls in a baking dish, cover with foil, and warm in a 350°F oven until heated through (about 20–25 minutes). You can also microwave individual portions—just add a splash of broth or sauce to keep them moist.
FAQs
Can I use only beef instead of a beef and pork mix?
Absolutely! If you prefer, you can make your Stuffed Cabbage Rolls with all beef or even substitute with ground turkey for a lighter version. Each variation brings its own unique flavor and texture.
What type Main Course
Cooked white rice is traditional and works perfectly, but you can substitute with brown rice or even quinoa for a slightly nuttier flavor and extra fiber. Just make sure the rice is fully cooked and cooled before mixing it into the filling.
How do I keep the cabbage leaves from tearing?
Blanching the cabbage leaves until they’re soft and pliable is key. If a leaf does tear, simply overlap it with another or patch it as you roll—no one will notice once they’re baked and covered in sauce!
Can I make Stuffed Cabbage Rolls ahead of time?
Definitely! You can assemble the rolls and refrigerate them overnight before baking. This makes them a fantastic option for entertaining or prepping meals in advance.
What makes the sauce so special?
The sauce is a harmonious blend of crushed tomatoes, tomato paste, brown sugar, vinegar, and beef broth. It strikes a perfect balance between sweet and tangy, soaking into the rolls and making every forkful irresistible.
Final Thoughts
There’s something undeniably special about gathering around the table for a meal of Stuffed Cabbage Rolls—it’s a dish that feels both homey and celebratory. Whether you’re cooking for loved ones or treating yourself, I hope you’ll give this recipe a try and let it bring a little extra comfort and joy to your kitchen.
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Stuffed Cabbage Rolls Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and comforting stuffed cabbage rolls made with a savory mixture of ground beef and pork, cooked rice, and aromatic spices, all baked in a rich tomato sauce. This traditional Eastern European dish is perfect for a hearty main course and can be prepared ahead of time.
Ingredients
For the 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, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
For the Sauce:
- 2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1/2 cup beef broth
- 1 tablespoon olive oil (for greasing)
For Garnish:
- Chopped fresh parsley
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove 12–14 whole cabbage leaves and blanch them in boiling water for 2–3 minutes until pliable. Drain and set aside to cool.
- Make the Filling: In a large bowl, combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, lightly beaten egg, salt, black pepper, paprika, and dried thyme. Mix thoroughly until all ingredients are well incorporated.
- Prepare the Sauce: In a separate bowl, mix together crushed tomatoes, tomato paste, brown sugar, red wine vinegar, and beef broth until smooth and well combined.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with olive oil to prevent sticking.
- Assemble the Rolls: Place 2–3 tablespoons of the meat filling in the center of each cabbage leaf. Fold in the sides and roll tightly to encase the filling. Arrange the rolls seam-side down in the prepared baking dish.
- Add Sauce and Bake: Pour the tomato sauce evenly over the cabbage rolls. Cover the dish tightly with foil and bake for 1 hour in the preheated oven.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 15–20 minutes until the sauce is bubbly and the rolls are slightly browned on top.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley before serving. Enjoy warm.
Notes
- For a lighter version, substitute ground beef and pork with ground turkey or all beef.
- You can assemble the rolls the day before, cover, and refrigerate overnight for enhanced flavors before baking.
- Serve the stuffed cabbage rolls with mashed potatoes or crusty bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 390
- Sugar: 8g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
