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Stuffed Cabbage Rolls

These stuffed cabbage rolls are a comforting dish featuring tender cabbage leaves wrapped around a savory mix of ground beef, rice, onion, garlic, and herbs. Finished with a rich tomato sauce that melds all the flavors together, this dish is perfect for meal prep and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage Rolls
  • 1 large head green cabbage about 12–15 leaves, core removed
  • 1 lb ground beef preferably around 85% lean
  • 1 cup cooked white rice about ½ cup uncooked
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 large egg lightly beaten
  • 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the Sauce
  • 2 tablespoons olive oil or butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes (or tomato puree)
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar to balance acidity
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • ½ teaspoon salt to taste
  • ½ teaspoon black pepper
  • 1 cup beef or chicken broth

Equipment

  • Large pot
  • Baking dish
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

  1. Bring a large pot of water to a boil. Remove the core from the cabbage and place the entire head in the boiling water. Simmer for about 5-7 minutes until the leaves become pliable.
  2. Carefully peel away about 12-15 softened cabbage leaves and let them cool. Trim out the thick center rib from each leaf to make them easier to roll.
  3. In a large mixing bowl, combine the ground beef, cooked white rice, finely chopped medium onion, minced garlic, lightly beaten egg, parsley, paprika, salt, and black pepper. Mix until just combined without overworking.
  4. For the sauce, heat olive oil or butter in a large pot. Sauté the finely chopped onion until translucent, then add the minced garlic and cook for about 30 seconds until fragrant.
  5. Stir in the crushed tomatoes, tomato paste, sugar, paprika, dried oregano (or Italian seasoning), salt, black pepper, and beef or chicken broth. Allow the sauce to simmer while you prepare the rolls.
  6. To assemble the rolls, place a portion of the meat filling onto each cabbage leaf. Fold in the sides and roll up the leaf snugly, then arrange the rolls in a baking dish.
  7. Pour the simmering tomato sauce evenly over the cabbage rolls. Cover the baking dish and bake until the meat is fully cooked and the flavors have melded together.

Notes

These stuffed cabbage rolls are an adaptable comfort food classic that can be made ahead for meal prep or enjoyed fresh. They are forgiving in preparation, allowing for substitutions like ground turkey or even a vegetarian filling with mushrooms and lentils. The dish benefits from resting overnight when the flavors meld further, making it ideal for leftovers. Serve with mashed potatoes or a crisp salad to complete the meal.