If you’re searching for a hearty, comforting meal that transports you straight into the warmth of an Eastern European kitchen, Stuffed Cabbage Rolls are just what you need. These gently baked parcels of tender cabbage, savory meat, and tangy-sweet tomato sauce will make even a simple weeknight dinner feel extra special. Each bite is a perfect blend of homey, satisfying flavors with just the right touch of nostalgia. This dish is a favorite in my home, and I’m thrilled to share the recipe with you so you can make it your new go-to classic!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Stuffed Cabbage Rolls is how a handful of everyday ingredients can come together to create something deeply flavorful and memorable. Each component plays a crucial role—don’t be tempted to skip any, because they all contribute to the final magic!
- Green Cabbage: The star of the show, providing soft, pliable leaves that wrap beautifully around the filling.
- Olive Oil: Adds a subtle richness and helps the onions caramelize to sweetness.
- Onion: Lends savory depth and natural sweetness; make sure it’s finely chopped for an even mix.
- Garlic: Infuses the filling with irresistible aroma and flavor—don’t hold back!
- Ground Beef or Pork: Juicy, tender, and full of character; a mix brings even more dimension.
- Cooked White Rice: Soaks up the juices and helps bind everything together for that perfect bite.
- Egg: Acts as a binder to keep the rolls tender yet cohesive.
- Salt & Black Pepper: Essential for seasoning—don’t forget to taste as you go.
- Paprika: A hint of smoky warmth pairs perfectly with the tomato sauce.
- Tomato Sauce: The tangy backbone of the dish, making everything savory and succulent.
- Tomato Paste: Deepens the tomato flavor and adds a touch of richness.
- Brown Sugar: Balances the tomatoes with subtle sweetness for that classic sauce.
- Worcestershire Sauce: Adds a layer of umami complexity—such a game-changer here!
- Dried Thyme: Woodsy and aromatic, bringing everything together beautifully.
- Water or Beef Broth: Keeps it all juicy and creates a luscious sauce while baking.
How to Make Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a lively boil. Carefully core your cabbage, then gently peel away 10 to 12 whole leaves. Pop those in the boiling water for just 2 to 3 minutes—a quick blanching makes them nice and pliable without becoming mushy! Set the leaves aside to cool while you prepare the filling.
Step 2: Sauté the Aromatics
In a skillet, warm up the olive oil over medium heat, then add your onions, letting them sizzle and soften until translucent and sweet-smelling. Toss in the garlic for just 30 seconds more so it gets fragrant without burning. Remove from the heat and let that delicious aroma set the stage for the upcoming filling.
Step 3: Mix the Filling
Grab your largest bowl—it’s time to make magic! Combine the ground meat, cooked rice, egg, the sautéed onion and garlic mixture, salt, pepper, and paprika. Get in there with your hands (or a sturdy spoon) and mix until everything is thoroughly combined. The filling should be moist, well-seasoned, and ready for rolling.
Step 4: Prepare the Sauce
In a separate bowl, whisk together the tomato sauce, tomato paste, brown sugar, Worcestershire sauce, thyme, and water or broth. You’ll notice the sauce is rich, a little sweet, and deeply savory—exactly what will transform the stuffed cabbage rolls into the ultimate comfort food.
Step 5: Assemble the Rolls
Spoon a thin layer of your luscious sauce onto the bottom of a large baking dish, creating a cushion for the rolls. Then, working with one cabbage leaf at a time, place 2 to 3 tablespoons of filling in the center. Fold the sides in, roll up tightly like a little burrito, and place seam-side down in the baking dish. Keep going until all your leaves (and filling) are used up.
Step 6: Bake the Stuffed Cabbage Rolls
Pour the rest of the sauce over your neatly packed rolls, making sure everyone gets covered. Cover the dish with foil and bake at 350°F (175°C) for one hour. For an irresistible finish, remove the foil and bake another 10 to 15 minutes—your kitchen will smell amazing, and the rolls will emerge bubbly and slightly browned on top!
How to Serve Stuffed Cabbage Rolls
Garnishes
A sprinkle of fresh chopped parsley instantly brightens up the plate, adding a little color and freshness. If you’re feeling a bit fancy, a dollop of sour cream on each roll provides a cool, creamy contrast that takes the flavors over the top!
Side Dishes
Stuffed Cabbage Rolls are the hero of any dinner table, but they love a supporting cast. Creamy mashed potatoes, warm crusty bread, or a simple cucumber-dill salad all play beautifully here. The tanginess and freshness of pickled vegetables are also pure magic alongside these rolls!
Creative Ways to Present
Sometimes I like to bake the rolls in individual ramekins for a charming, restaurant-style touch. Or you can slice the finished rolls and arrange them on a platter with a drizzle of extra sauce—it’s an inviting, family-style approach that makes everyone reach for seconds.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Cabbage Rolls keep wonderfully in the refrigerator. Store them in an airtight container, nestled in their sauce, for up to 4 days. The flavors meld and deepen with time, so don’t be surprised if they taste even better the next day!
Freezing
For ultimate convenience, Stuffed Cabbage Rolls are freezer-friendly! You can freeze them before or after baking. Simply wrap individual rolls (with sauce) tightly in foil and pop them in a zip-top bag or freezer-safe container. They’ll keep for up to 3 months—just be sure to label them so you remember the treasure you have waiting!
Reheating
Reheating is easy-peasy. For best results, thaw overnight in the fridge if frozen, then warm covered in the oven at 325°F with a splash of extra sauce or broth to keep things moist. Microwave works too for single servings, but the oven keeps them from getting too soft.
FAQs
Can I make Stuffed Cabbage Rolls ahead of time?
Absolutely! You can assemble Stuffed Cabbage Rolls and keep them in the refrigerator for up to 24 hours before baking. That makes them perfect for meal prep or entertaining when you want dinner ready with minimal fuss.
What kind of meat works best?
A combination of ground beef and pork gives the richest flavor, but you can use all beef, all pork, or even ground turkey for a lighter option. For a vegetarian twist, lentils and finely chopped mushrooms make a fantastic substitute.
Are Stuffed Cabbage Rolls gluten-free?
Yes! This recipe doesn’t use any breadcrumbs or flour, so it’s naturally gluten-free. Just double-check that your Worcestershire sauce is gluten-free to be extra safe.
Can I use red cabbage instead of green?
Green cabbage is traditional because it softens beautifully and its flavor is mild, but red cabbage can be used in a pinch. Red cabbage leaves are a bit firmer and will add a gorgeous pop of color, though the rolls may be a tad chewier.
How do I keep my rolls from falling apart?
Be sure to blanch the cabbage leaves just enough to make them flexible but not too soft. Roll them tightly and place them seam-side down in the baking dish; covering with sauce and foil helps keep everything snug and intact as they bake.
Final Thoughts
Once you try these Stuffed Cabbage Rolls, you’ll see why they’ve been loved across generations and continents. The process is fun, the flavors are unforgettable, and the results are pure comfort. Give them a spot in your dinner rotation—you’ll be reaching for this recipe again and again!
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Stuffed Cabbage Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Stuffed Cabbage Rolls are a classic Eastern European dish featuring tender cabbage leaves filled with a savory mixture of ground meat, rice, and flavorful seasonings, all baked in a rich tomato sauce. A comforting and satisfying main course perfect for a cozy dinner.
Ingredients
Cabbage Rolls:
- 1 large head green cabbage
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef or ground pork (or a mix)
- 1 cup cooked white rice
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Sauce:
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ cup water or beef broth
Instructions
- Prepare the Cabbage: Core the cabbage and blanch whole leaves in boiling water until pliable. Set aside to cool.
- Make the Filling: Sauté onion and garlic, then mix with meat, rice, egg, salt, pepper, and paprika.
- Prepare the Sauce: Combine tomato sauce, tomato paste, brown sugar, Worcestershire sauce, thyme, and water or broth.
- Assemble: Fill cabbage leaves, roll up tightly, and place seam-side down in a baking dish.
- Bake: Pour sauce over rolls, cover with foil, and bake at 350°F for 1 hour. Uncover and bake an additional 10–15 minutes.
Notes
- You can make these ahead and refrigerate before baking.
- They also freeze well before or after cooking.
- For a vegetarian version, swap meat for lentils and add sautéed mushrooms.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 310
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 85mg
