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Stuffed Cabbage Rolls

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Eastern European
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 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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