Stuffed Cabbage Recipe
This Stuffed Cabbage Recipe wraps seasoned ground beef and rice in tender cabbage leaves, smothered in a rich tomato sauce and baked to cozy, comforting perfection.
My mom passed down this Eastern European comfort food—a traditional dish that feels festive any time of year. It’s unique because you get all the flavors of a hearty meatloaf tucked into a veggie wrapper. Seasonally, I love serving it on chilly Sunday evenings or bringing it to holiday potlucks. With lean protein, a bit of starchy rice, and plenty of cabbage, it’s surprisingly balanced on the nutrition scale—fiber, protein, vitamins—plus that heartwarming tomato sauce.
Why You’ll Love This Recipe
– Makes you feel like you’re hugging yourself with dinner
– Uses pantry staples: ground beef, rice, tomato sauce
– One-bake dish means fewer dishes to clean
– Prep up to a day ahead and breeze through the weeknight
– Packed with veggies, lean meat, and whole grains
– Easily doubles for a crowd or halves for two
– Gluten-free if you stick to pure ingredients
– Welcomes endless flavor tweaks (spicy, cheesy, or herby!)
Ingredients
1. 1 large head green cabbage (about 2½ lbs), outer leaves removed, core trimmed
2. 1 lb ground beef (85% lean; swap ground turkey or lamb if you like)
3. 1 cup long-grain white rice, rinsed until water runs clear (try basmati for extra aroma)
4. 1 medium yellow onion, finely chopped (about 1 cup)
5. 2 cloves garlic, minced (or 1 tsp garlic powder)
6. 1 (28-oz) can crushed tomatoes (I love Hunt’s for its bright flavor)
7. ½ cup low-sodium chicken broth (or vegetable broth)
8. 2 tbsp fresh parsley, chopped (or 2 tsp dried parsley)
9. 1 tsp paprika
10. 1 tsp sea salt
11. ½ tsp black pepper
12. 1 tbsp Worcestershire sauce (optional, adds umami)
13. 2 tbsp olive oil (extra-virgin for depth)
14. Pinch of red pepper flakes (for a gentle kick)
Tip: Choose a cabbage with firm leaves and a tight head so rolls hold their shape. Rinsed rice means a fluffier filling.
Directions
1. Preheat oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Carefully lower the cabbage head, blanch 4 minutes, then lift out and cool. Peel off 12–14 large leaves.
3. In a skillet, warm olive oil over medium heat. Add onion and garlic, sauté 3 minutes until fragrant and soft.
4. Add ground beef; break it up with a spoon and cook until no pink remains, about 6–8 minutes. Drain excess fat.
5. Stir in rice, parsley, paprika, salt, pepper, Worcestershire sauce, and red flakes. Cook 1 minute, then remove from heat.
6. Spread a thin layer of crushed tomatoes and broth on the bottom of your baking dish.
7. Place 2–3 tablespoons of filling on each cabbage leaf, fold in sides and roll seam-side down, arranging rolls snugly.
8. Pour the remaining tomato mixture over rolls; cover dish tightly with foil.
9. Bake covered for 1 hour, then remove foil and bake 15 more minutes so the sauce thickens and tops brown slightly.
10. Let rest 10 minutes before serving—this helps them set and slice neatly.
Servings & Timing
Makes: 12–14 rolls (serves 4–6)
Prep Time: 25 minutes of active work
Bake Time: 1 hour covered + 15 minutes uncovered
Total Time: About 1 hour 40 minutes (including a 10-minute rest)
Variations
• Swap ground lamb for beef and add a sprinkle of cumin for a Middle Eastern spin.
• Use cauliflower rice or quinoa instead of white rice to shrink the carbs.
• Stir shredded carrots and chopped celery into the filling for extra veggies.
• Mix in ½ cup shredded cheese (cheddar or mozzarella) before rolling for gooey pockets.
• Spoon dollops of sour cream on each roll when plating for a tangy finish.
• For a vegan take, replace meat with cooked lentils and mushrooms and skip the Worcestershire.
Storage & Reheating
Fridge: Store in an airtight container up to 4 days.
Freezer: Freeze rolls (without sauce) in a freezer-safe bag for 2–3 months. Sauce can be frozen separately.
Reheat from fridge: Cover with foil, bake at 350°F for 20–25 minutes until warm.
Reheat from freezer: Thaw overnight, then bake covered 30 minutes, uncover and bake 10 more.
Make-Ahead: Assemble rolls and sauce a day ahead; keep separately in the fridge. Bake when guests arrive for stress-free hosting.
Notes
• If a leaf tears, tuck the edge under and keep rolling—it hides nicely in sauce.
• For fluffier rice, let it sit 5 minutes off the heat before mixing with meat.
• A splash of red wine in the sauce lifts the flavor—and feels fancy without the fuss.
• Taste your sauce before pouring—if it’s too tangy, stir in a teaspoon of sugar to balance.
FAQs
Q: Can I skip blanching the cabbage?
A: Blanching softens leaves so they roll without tearing; skipping it often leads to ripped wrappers.
Q: Is it okay to use pre-cooked rice?
A: Yes—just reduce broth by half so rolls aren’t soggy, and add pre-cooked rice in step 5.
Q: How do I keep rolls from falling apart?
A: Roll them snugly without overfilling, tuck ends under, and bake seam-side down first.
Q: Can I use a slow cooker instead?
A: Absolutely—line slow cooker with sauce, place rolls seam-side down, pour remaining sauce, cook on low 6–7 hours.
Q: What’s the best way to serve this dish?
A: Pair with mashed potatoes or crusty bread to soak up every last drop of tomato sauce.
Q: How can I reduce calories without losing flavor?
A: Use ground turkey or lean beef, swap half the rice for chopped cauliflower, and skip added oil in sauce.
Conclusion
This Stuffed Cabbage Recipe brings together classic flavors—ground beef, rice, and tangy tomato sauce—wrapped in veggie goodness, then baked for a cozy, feel-good meal. Give it a whirl this weekend, and don’t forget to drop a comment below sharing your tweaks or memories. If you loved this, you might also enjoy my Hearty Beef Stew or Easy Veggie Lasagna recipes waiting just a click away!
Stuffed Cabbage Recipe
Ingredients
- 1 large head green cabbage outer leaves removed, core trimmed
- 1 lb ground beef (85% lean) swap ground turkey or lamb if desired
- 1 cup long-grain white rice rinsed until water runs clear (try basmati for extra aroma)
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced (or 1 tsp garlic powder)
- 1 28-oz can crushed tomatoes
- 1/2 cup low-sodium chicken broth (or vegetable broth)
- 2 tbsp fresh parsley chopped (or 2 tsp dried parsley)
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce optional, adds umami
- 2 tbsp olive oil extra-virgin for depth
- Pinch of red pepper flakes for a gentle kick
Instructions
- Preheat oven to 350°F (175°C) and lightly oil a 9×13-inch baking dish.
- Boil a large pot of salted water, blanch cabbage for 4 minutes, cool, then peel off 12–14 large leaves.
- In a skillet, sauté onion and garlic, then add ground beef and cook until no pink remains. Stir in rice, parsley, paprika, salt, pepper, Worcestershire sauce, and red pepper flakes.
- Spread a layer of crushed tomatoes and broth in the baking dish. Place filling on cabbage leaves, roll them up, and arrange in the dish.
- Cover the dish with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes. Let rest before serving.
