Stuffed Cabbage Rolls

These classic Stuffed Cabbage Rolls wrap tender cabbage leaves around a savory beef-and-rice filling, all simmered in a tangy tomato sauce you’ll dream about—perfect for family dinners, make-ahead meals, and freezer-friendly feasts.

Why You’ll Love This Recipe

• Crowd-pleasing comfort food for family gatherings
• Make-ahead and freezer-safe—prep now, bake later
• Budget-friendly pantry staples you likely have on hand
• High-protein meal in every stuffed roll
• One-pan bake means easy cleanup
• Gluten-free and vegan breadcrumb swaps available
• Customizable with your favorite spices or herbs
• A subtly sweet, tangy cabbage recipe that delights
• Perfect for holiday feasts or cozy weeknights
• Flavors deepen overnight—leftovers taste even better

Ingredients

• 1 large green cabbage head (about 2–3 lbs), outer leaves separated for rolling
• 1 lb ground beef (or ground turkey/lamb for a twist)
• ½ cup uncooked long-grain white rice (or ¾ cup cooked rice)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg (or flax egg for vegan option)
• ¼ cup breadcrumbs (regular or gluten-free)
• 1 tsp paprika
• 1 tsp dried parsley (or 2 Tbsp fresh, chopped)
• Salt & pepper, to taste
• 2 cups tomato sauce (or crushed tomatoes)
• 1 cup beef or vegetable broth
• 2 Tbsp olive oil
• 1 Tbsp brown sugar (optional, balances acidity)
• 1 tsp Worcestershire sauce (optional, adds depth)
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the cabbage leaves. Bring a large pot of water to a rolling boil and core the cabbage. Gently separate 12–14 of the largest outer leaves, then blanch them for 2–3 minutes until tender and pliable. Tip: Slide a paring knife under the leaf to peel it off cleanly without tearing.
2. Preheat your oven. While the cabbage chills slightly, preheat to 350°F (175°C). Position the rack in the center for even heat and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
3. Mix the filling. In a large bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, egg, breadcrumbs, paprika, parsley, and a generous pinch of salt and pepper. Use your hands or a spoon to mix gently—overmixing can make the filling dense.
4. Roll the cabbage. Pat each leaf dry, then place about 2–3 tablespoons of filling near the stem end. Fold the sides in and roll up tightly, seam-side down. If needed, secure with a toothpick or a chive strand to keep each stuffed roll intact.
5. Make the sauce. In a medium bowl, whisk together tomato sauce, broth, brown sugar, and Worcestershire sauce until smooth. Taste and adjust seasoning—this tangy layer makes your cabbage recipe sing.
6. Assemble in the dish. Pour half the sauce into the bottom of your prepared baking dish. Arrange rolls snugly in rows, then ladle remaining sauce over the top so each roll is evenly coated.
7. Bake covered. Tightly cover with foil and bake for 45 minutes. The steam will finish cooking the rice and meat. Pro tip: Check at 40 minutes—leaves should be tender but still hold shape.
8. Finish uncovered & rest. Remove foil and bake another 15 minutes until sauce bubbles and edges caramelize slightly. Let the rolls rest 10 minutes before serving—this helps the juices redistribute and keeps your stuffed rolls from falling apart.

Servings & Timing

• Yield: Makes 12 rolls (serves 6–8)
• Prep Time: 20 minutes (includes chilling blanched leaves)
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Variations

• Vegetarian Cabbage Rolls: Swap beef for cooked lentils and finely chopped mushrooms.
• Low-Carb Option: Replace rice with riced cauliflower or omit grains altogether.
• Spicy Twist: Stir in ½ tsp red pepper flakes or diced jalapeño to your stuffing.
• Greek Style: Use ground lamb, add oregano, garlic, and a dollop of tzatziki when serving.
• Instant Pot Cabbage Rolls: Layer rolls and sauce in a pressure cooker, then cook on high for 25 minutes.
• Slow-Cooker Version: Assemble rolls in a crock pot with sauce and cook on low for 6–7 hours.

Storage & Reheating

Store cooled cabbage rolls in an airtight container in the refrigerator for up to 3 days—or freeze individual portions in freezer-safe bags for up to 2 months. To reheat, thaw overnight in the fridge, then warm in a 350°F oven for 15–20 minutes or microwave covered until heated through. Label and date each container for easy meal-prep planning.

FAQs

• Can I use pre-cooked rice? Yes—just reduce breadcrumbs slightly and mix rice in cold to avoid soggy filling.
• Why are my rolls splitting? Blanch the cabbage leaves long enough to make them pliable and roll seam-side down in the dish.
• Is this recipe gluten-free? Make it gluten-free by using GF breadcrumbs and ensuring your tomato sauce has no hidden gluten.
• Can I freeze before baking? Absolutely—assemble rolls, freeze in dish, thaw overnight, then bake as directed.
• What’s a good side for cabbage rolls? Creamy mashed potatoes, buttered egg noodles, or a crisp garden salad all pair beautifully.
• How do I keep the sauce from being too watery? Simmer sauce 5–10 minutes uncovered before pouring, or stir in a teaspoon of tomato paste.
• Can I substitute ground turkey? Yes—ground turkey or chicken makes a lighter stuffed roll variation.
• How do I adjust spice level? Increase paprika to smoked paprika, add chili powder, or a dash of hot sauce to the sauce mix.

Conclusion

These hearty Stuffed Cabbage Rolls are a comforting, nutrient-packed cabbage recipe that doubles as a crowd-favorite and meal-prep champion. With endless variations—from vegetarian lentil stuffing to spicy jalapeño twists—you’ll keep coming back to this classic stuffed recipe time after time. Give it a try, leave a comment below, and be sure to explore more stuffed rolls and cabbage rolls on my blog!

Stuffed Cabbage Rolls

These Stuffed Cabbage Rolls are classic comfort food featuring tender cabbage leaves wrapped around a flavorful beef and rice filling, all simmered in a tangy tomato sauce. Perfect for family dinners, meal prep, and freezer-friendly make-ahead meals!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American, Eastern European

Servings 6 servings

Calories 320 kcal

Ingredients

  

1x2x3x

• 1 large green cabbage head (about 2-3 lbs), leaves separated
• 1 lb ground beef (or ground turkey/lamb)
• 1/2 cup uncooked long-grain white rice (or 3/4 cup cooked rice)
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 large egg (or flax egg for vegan option)
• 1/4 cup breadcrumbs (regular or gluten-free)
• 1 tsp paprika
• 1 tsp dried parsley (or 2 Tbsp fresh, chopped)
• salt and pepper to taste
• 2 cups tomato sauce (or crushed tomatoes)
• 1 cup beef or vegetable broth
• 2 Tbsp olive oil
• 1 Tbsp brown sugar (optional)
• 1 tsp Worcestershire sauce (optional)
• fresh parsley chopped, for garnish

Instructions

 

• Bring a large pot of water to a rolling boil and core the cabbage. Gently separate 12–14 of the largest outer leaves, then blanch them for 2–3 minutes until tender and pliable. Tip: Slide a paring knife under the leaf to peel it off cleanly without tearing.
• Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray. Position the rack in the center for even heat distribution.
• In a large bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, egg, breadcrumbs, paprika, parsley, and salt and pepper. Stir until just blended—overmixing can lead to dense rolls.
• Pat each leaf dry, then place 2–3 tablespoons of filling near the stem end. Fold sides inward and roll up tightly, sealing seam-side down; secure with a toothpick if necessary.
• Whisk together tomato sauce, beef or vegetable broth, brown sugar, and Worcestershire sauce in a small bowl. Taste and adjust seasoning—this tangy base brings your cabbage recipe to life.
• Pour half the sauce into the bottom of the baking dish. Arrange cabbage rolls seam-side down in rows, then spoon remaining sauce over the top so each roll is evenly coated.
• Cover tightly with foil and bake for 45 minutes, allowing steam to finish cooking the rice and meat. Remove foil and bake another 15 minutes until sauce bubbles and edges caramelize.
• Let the stuffed cabbage rolls rest 10 minutes before serving to help juices redistribute. Garnish with fresh parsley and enjoy warm.

Notes

To freeze: assemble and bake in a freezer-safe dish, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating. Leftovers keep 3 days refrigerated.

Nutrition

Calories: 320kcal

Keyword Cabbage Recipe, Cabbage Rolls, Stuffed Cabbage, Stuffed Cabbage Rolls, Stuffed Recipe

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