Cabbage Rolls Recipe
Cabbage Rolls Recipe: tender cabbage leaves stuffed with a savory ground beef and rice filling, simmered in a healthy tomato sauce that’s both comforting and delicious.
Growing up in a family of Polish roots, stuffed cabbage—known as golabki—was a Sunday staple in my kitchen. Each leaf wrapped around a juicy blend of lean ground beef, fluffy rice, and a whisper of fresh herbs felt like a warm hug after a chilly Midwest winter day. What makes this Eastern European classic truly special is its balance: protein-packed filling meets fiber-rich cabbage, all brought together in a tangy, low-sugar tomato sauce. I often swap in lean turkey or extra veggies to keep things light, but the comforting flavor always shines through. Whether you’re craving comfort food or a healthy main dish that travels well, this recipe delivers every time.
Why You’ll Love This Recipe
– Simple prep: mix filling in one bowl and roll away.
– Nutritious comfort: lean ground beef, cabbage, and rice combine for a balanced meal.
– Budget-friendly: pantry staples keep costs low.
– Make-ahead magic: freeze or chill for busy weeknights.
– Crowd-pleasing: perfect for potlucks, family dinners, or holiday gatherings.
– Flavorful depth: oregano, paprika, and a hint of sugar bring the sauce to life.
– Versatile protein: switch to ground turkey, lamb, or a veggie mix.
– Soup-like sauce: doubles as a hearty soup when you ladle it over the plates.
Ingredients
– 1 large head green cabbage (about 3 pounds) – choose firm, crisp leaves
– 1 pound lean ground beef (90/10) – or ground turkey for a lighter twist
– 1 cup uncooked long-grain white rice – rinsed and drained (brown rice adds fiber, but extend cooking time)
– 1 medium yellow onion, finely chopped – Vidalia or sweet onion softens the flavor
– 2 cloves garlic, minced – fresh gives the best aroma
– 1 large egg (room temperature) – helps bind the filling
– 2 cups tomato sauce – Hunt’s or Muir Glen for rich, balanced taste
– 2 tablespoons tomato paste – deepens sauce; ketchup can work in a pinch
– 1 cup low-sodium beef broth – chicken broth is fine, too
– 1 teaspoon sea salt (adjust to preference)
– ½ teaspoon black pepper, freshly cracked
– 1 teaspoon dried oregano – or 2 teaspoons chopped fresh
– 1 teaspoon sweet paprika – or smoked for a subtle char note
– 1 teaspoon sugar – balances tomato acidity; honey is a natural swap
– 2 tablespoons fresh parsley, chopped – bright garnish
Directions
1. Prep the cabbage. Core the head and gently remove 12–14 large outer leaves. Place in a large pot of boiling water for 2 minutes until pliable. Drain and set aside on a kitchen towel. (Tip: Slide a sharp knife under the core to loosen leaves easily.)
2. Cook the rice. In a small saucepan, cover rice with 2 cups water, bring to a boil, then simmer 15 minutes until just tender. Drain any excess water. (Slightly undercooked rice keeps rolls from turning gummy.)
3. Mix the filling. In a roomy bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, oregano, and paprika. Use clean hands or a spoon to mix until evenly combined.
4. Form the rolls. Lay a cabbage leaf flat, trim any thick vein at the base for easy rolling. Place 2–3 tablespoons filling in the center, fold sides over, and roll tightly from the base upward. Repeat with remaining leaves.
5. Prepare the sauce. In a medium bowl, whisk tomato sauce, tomato paste, beef broth, sugar, and a pinch of salt until smooth.
6. Layer and pour. Spread a thin layer of sauce in a large Dutch oven or baking dish. Arrange cabbage rolls seam-side down in snug rows. Pour remaining sauce over the top, ensuring each roll gets coated.
7. Simmer or bake. Cover with a lid or foil. For stove method, simmer over low heat for 45–50 minutes. For oven, bake at 350°F for 50 minutes. (If sauce thickens too much, add a splash of broth.)
8. Rest before serving. Let the rolls sit, covered, for 10 minutes so the juices redistribute. This little rest keeps them from falling apart on the plate.
9. Garnish and serve. Sprinkle with chopped parsley and a dollop of Greek yogurt or sour cream if you like.
10. Enjoy! Pair with crusty bread or boiled potatoes for a true comfort-food feast.
Servings & Timing
– Yield: Serves 6–8 as a main dish
– Prep Time: 20 minutes (plus 15 minutes for rice)
– Cook Time: 50 minutes (simmer or bake)
– Total Time: about 1 hour 30 minutes (including resting time)
Variations
– Swap ground turkey or chicken for beef to lighten the meal.
– Use cauliflower rice in the filling for a low-carb twist.
– Stir chopped mushrooms into the beef mixture for extra umami.
– Add a pinch of red pepper flakes for gentle heat.
– Layer sliced carrots and potatoes under rolls for a one-pot dinner.
– Finish with a creamy dill sauce instead of tomato for a Greek flair.
Storage & Reheating
Store leftover cabbage rolls in an airtight container in the fridge for up to 4 days. To freeze, cool completely then place in freezer-safe boxes for up to 3 months. Thaw overnight in the fridge before reheating. Warm in a covered dish at 325°F for 15–20 minutes or microwave individual portions until piping hot.
Make-ahead tip: Assemble rolls and keep them covered in the fridge for up to 8 hours; pour sauce on top just before cooking.
Notes
– Removing the thick cabbage rib makes rolling easier and yields a tender bite.
– Slightly undercook rice so it finishes perfectly inside the roll.
– If you find the sauce too tart, a bit more sugar or a splash of cream softens the edge.
– One extra roll is a great test case—taste it before cooking to tweak seasoning.
– Baking in a Dutch oven gives you a gorgeous, caramelized top edge on the rolls.
FAQs
Q: Can I use store-bought coleslaw mix instead of whole cabbage?
A: You need whole leaves for rolling; coleslaw mix won’t hold the filling.
Q: Do I have to precook the rice?
A: Yes—uncooked rice in the raw rolls can end up underdone. A quick simmer helps.
Q: What if my cabbage leaves tear?
A: Use smaller pieces for the torn areas or layer two leaves together for extra support.
Q: Can I omit the beef for vegetarian rolls?
A: Absolutely—try cooked lentils or chopped portobellos with extra herbs.
Q: Is it better to bake or simmer on the stove?
A: Baking gives a deeper caramelized flavor, while simmering keeps sauce loose—it’s your call.
Q: How do I prevent a watery sauce?
A: Drain extra liquid from the rice and adjust broth quantities. Simmer uncovered in the last 10 minutes.
Q: Can I make these gluten-free?
A: Use a gluten-free broth and ensure tomato sauce is labeled gluten-free.
Q: What’s the best side dish?
A: Mashed potatoes, rye bread, or a simple green salad all pair beautifully.
Conclusion
This Cabbage Rolls Recipe balances hearty flavors with a nourishing twist, making it an all-time favorite comfort food. With make-ahead ease and freezer-friendly stash potential, you’ll find plenty of reasons to tuck these stuffed cabbage rolls into your meal plan. Give it a try, leave a note below with your favorite spin, and don’t forget to explore our stuffed vegetable dinners for more main dish inspiration!
Cabbage Rolls Recipe
Ingredients
- 1 large head green cabbage about 3 pounds, choose firm, crisp leaves
- 1 pound lean ground beef (90/10) or ground turkey for a lighter twist
- 1 cup uncooked long-grain white rice rinsed and drained, brown rice adds fiber but extend cooking time
- 1 medium yellow onion finely chopped, Vidalia or sweet onion softens the flavor
- 2 cloves garlic minced, fresh gives the best aroma
- 1 large egg (room temperature), helps bind the filling
- 2 cups tomato sauce Hunt’s or Muir Glen for rich, balanced taste
- 2 tablespoons tomato paste deepens sauce; ketchup can work in a pinch
- 1 cup low-sodium beef broth chicken broth is fine, too
- 1 teaspoon sea salt adjust to preference
- 1/2 teaspoon black pepper freshly cracked
- 1 teaspoon dried oregano or 2 teaspoons chopped fresh
- 1 teaspoon sweet paprika or smoked for a subtle char note
- 1 teaspoon sugar balances tomato acidity; honey is a natural swap
- 2 tablespoons fresh parsley chopped, bright garnish
Instructions
- Core the head and gently remove 12–14 large outer leaves. Place in a large pot of boiling water for 2 minutes until pliable. Drain and set aside on a kitchen towel. (Tip: Slide a sharp knife under the core to loosen leaves easily.)
- In a small saucepan, cover rice with 2 cups water, bring to a boil, then simmer 15 minutes until just tender. Drain any excess water.
- In a roomy bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, oregano, and paprika. Use clean hands or a spoon to mix until evenly combined.
- Lay a cabbage leaf flat, trim any thick vein at the base for easy rolling. Place 2–3 tablespoons filling in the center, fold sides over, and roll tightly from the base upward. Repeat with remaining leaves.
- In a medium bowl, whisk tomato sauce, tomato paste, beef broth, sugar, and a pinch of salt until smooth.
- Spread a thin layer of sauce in a large Dutch oven or baking dish. Arrange cabbage rolls seam-side down in snug rows. Pour remaining sauce over the top, ensuring each roll gets coated.
- Cover with a lid or foil. For stove method, simmer over low heat for 45–50 minutes. For oven, bake at 350°F for 50 minutes. (If sauce thickens too much, add a splash of broth.)
- Let the rolls sit, covered, for 10 minutes so the juices redistribute. This little rest keeps them from falling apart on the plate.
- Sprinkle with chopped parsley and a dollop of Greek yogurt or sour cream if you like. Pair with crusty bread or boiled potatoes for a true comfort-food feast.
Notes
- Slightly undercook rice so it finishes perfectly inside the roll.
- If you find the sauce too tart, a bit more sugar or a splash of cream softens the edge.
- One extra roll is a great test case—taste it before cooking to tweak seasoning.
- Baking in a Dutch oven gives you a gorgeous, caramelized top edge on the rolls.
