Easy & Traditional Old Fashioned Stuffed Cabbage Rolls (Homemade, Healthy Comfort Food)

Old Fashioned Stuffed Cabbage Rolls are the kind of comfort food that smells like Sunday afternoons at grandma’s house — slow-simmered, hearty, and wrapped in tender cabbage leaves. This easy, traditional, homemade recipe brings nostalgia to the table and is perfect for weeknight dinners, Sunday family meals, or holidays when you want something cozy and made with love.

Serve these cabbage rolls for a family-style dinner, a potluck, or a holiday spread — they feed a crowd, freeze beautifully, and taste even better the next day.

🧂 Ingredients:

• 1 large head green cabbage (about 3–4 lbs)
• 1 lb ground beef (or 1/2 lb beef + 1/2 lb ground pork for extra flavor)
• 1/2 cup long-grain white rice, cooked (or brown rice, see variations)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 2 tbsp olive oil (or butter) for browning
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes (undrained)
• 2 tbsp brown sugar (or honey/maple syrup)
• 1 tbsp lemon juice or 1 tbsp apple cider vinegar
• 1 cup beef or vegetable broth
• Pinch of red pepper flakes (optional)
• Sour cream and fresh dill or parsley for serving (optional)

Optional equipment recommendations (great for gifts/affiliate links on a blog): large Dutch oven or deep baking dish with lid, sharp chef’s knife, large pot for blanching cabbage, fine mesh strainer.

👩‍🍳 Directions:

1. Preheat oven to 350°F (175°C).
2. Prepare the cabbage leaves: Trim the core with a sharp knife and place the whole head in a large pot of boiling salted water. Blanch for 5–8 minutes until outer leaves are pliable. Remove and cool slightly. Carefully peel off 12–16 large leaves (reserve smaller inner leaves for another use). If leaves tear, save pieces to line the pan.
   • Tip: If the leaves are stubborn, score the core in a cross pattern before boiling to help loosen layers.
3. Cook the rice per package instructions; drain and cool. (About 15–20 minutes total if pre-cooked.)
4. Make the filling: In a large bowl combine ground meat(s), cooked rice, chopped onion, garlic, egg, parsley, salt, pepper, and smoked paprika. Mix gently but thoroughly.
5. Assemble rolls: Place about 1/3–1/2 cup of filling near the base of each cabbage leaf. Fold in the sides and roll up tightly, tucking the ends under to seal. Repeat until all filling is used.
6. Brown (optional): Heat 2 tbsp olive oil in a skillet over medium-high heat. Quickly brown rolls seam-side down for 1–2 minutes just to develop flavor (not required, but delicious).
7. Make the sauce: In a bowl, mix tomato sauce, diced tomatoes, brown sugar, lemon juice (or vinegar), and broth. Taste and adjust salt/pepper.
8. Arrange rolls seam-side down in a large Dutch oven or baking dish. Pour sauce evenly over the rolls. If using a baking dish, add a little extra broth to keep moist.
9. Cover tightly with lid or foil and bake 1 hour. Remove foil for the last 15 minutes if you like the tops a bit deeper in color.
10. Let rest 10 minutes before serving. Spoon extra sauce over each serving. Garnish with sour cream and fresh dill if desired.

Total cook time: about 1 hour 30 minutes (including prep). Serves 6–8.

💡 Tips & Variations:

• Low-carb swap: Skip the rice and add 1/2 cup riced cauliflower (squeezed dry) or extra chopped mushrooms to the meat mixture. You can also use ground turkey or chicken.
• Vegan version: Substitute ground meat with a mix of cooked lentils + finely chopped mushrooms + 1/4 cup oats or cooked quinoa, mix with flax “egg” (1 tbsp ground flax + 3 tbsp water), and use vegetable broth and a rich tomato sauce. Bake the same way.
• Gluten-free: This recipe is naturally gluten-free if you use gluten-free broth and check canned ingredients. Replace breadcrumbs (if you sometimes add them) with almond flour or cooked quinoa.
• Flavor boost: Add a splash (1–2 tbsp) of Worcestershire sauce to the filling, or stir 1 tsp smoked paprika into the sauce.
• Make-ahead: Assemble rolls and refrigerate (covered) up to 24 hours before baking. Sauce and rolls can also be frozen (see below).
• Freezing: Fully cooked rolls freeze well up to 3 months. Freeze in an airtight container with sauce. Reheat covered in a 350°F oven for 30–40 minutes from thawed, or longer from frozen.
• Reheating: Microwave individual portions or reheat on the stovetop in a covered pan over low heat until warmed through. Add a splash of broth if the sauce is thick.

Serving ideas:

• Serve over mashed potatoes, buttered rice, or with crusty rye bread.
• Offer sour cream, chopped dill, or pickles on the side for authentic Eastern European flair.
• Pair with a bright salad or steamed green beans to balance the richness.

🩺 Health & Lifestyle Tie-in:
Old Fashioned Stuffed Cabbage Rolls pack protein from the meat or plant-based filling and fiber and vitamins from cabbage and tomatoes (vitamin C, K, folate). Choosing lean meats and using olive oil can make this dish heart-healthier. Cooking at home like this not only improves nutrition but can help you save money on eating out — small savings that add up and can contribute to long-term financial and health stability (which ties into things like the cost of health care and insurance over time).

If you’re featuring this recipe on a blog with affiliate links, consider linking to quality kitchen gear—Dutch ovens, sharp knives, and an instant-read thermometer—so readers can make it confidently in their own kitchens.

❤️ Conclusion:
There’s nothing like pulling a pan of Old Fashioned Stuffed Cabbage Rolls from the oven and watching everyone gather for seconds. If you make this dish, let me know in the comments or tag me on Instagram — I’d love to see your version and hear about your family traditions. Happy cooking and enjoy every cozy bite!

Old Fashioned Stuffed Cabbage Rolls

Comforting cabbage rolls filled with hearty meat and rice, smothered in a rich tomato sauce, and perfect for family dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Eastern European

Calories: 350

Ingredients Method Notes

Ingredients

  

Cabbage and Filling Ingredients

• 1 large head green cabbage (about 3–4 lbs)
• 1 lb ground beef (or 1/2 lb beef + 1/2 lb ground pork for extra flavor)
• 1/2 cup long-grain white rice, cooked (or brown rice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)

Cooking Sauce and Toppings

• 2 tbsp olive oil (or butter) for browning
• 1 can 15 oz tomato sauce
• 1 can 14.5 oz diced tomatoes (undrained)
• 2 tbsp brown sugar (or honey/maple syrup)
• 1 tbsp lemon juice or apple cider vinegar
• 1 cup beef or vegetable broth
• pinch red pepper flakes (optional)

For Serving

• Sour cream and fresh dill or parsley (optional)

Method

 

Preparation

1. Preheat oven to 350°F (175°C).
2. Prepare the cabbage leaves: Trim the core with a sharp knife and place the whole head in a large pot of boiling salted water. Blanch for 5–8 minutes until outer leaves are pliable. Remove and cool slightly. Carefully peel off 12–16 large leaves (reserve smaller inner leaves for another use). If leaves tear, save pieces to line the pan.
3. Cook the rice per package instructions; drain and cool (about 15–20 minutes if pre-cooked).

Filling and Rolling

1. Make the filling: In a large bowl combine ground meat(s), cooked rice, chopped onion, garlic, egg, parsley, salt, pepper, and smoked paprika. Mix gently but thoroughly.
2. Assemble rolls: Place about 1/3–1/2 cup of filling near the base of each cabbage leaf. Fold in the sides and roll up tightly, tucking the ends under to seal. Repeat until all filling is used.
3. Brown (optional): Heat 2 tbsp olive oil in a skillet over medium-high heat. Quickly brown rolls seam-side down for 1–2 minutes just to develop flavor (not required, but delicious).

Baking

1. Make the sauce: In a bowl, mix tomato sauce, diced tomatoes, brown sugar, lemon juice (or vinegar), and broth. Taste and adjust salt/pepper.
2. Arrange rolls seam-side down in a large Dutch oven or baking dish. Pour sauce evenly over the rolls.
3. Cover tightly with lid or foil and bake for 1 hour. Remove foil for the last 15 minutes if you like the tops a bit deeper in color.
4. Let rest for 10 minutes before serving. Spoon extra sauce over each serving. Garnish with sour cream and fresh dill if desired.

Notes

Consider low-carb, vegan, and gluten-free variations for dietary needs. Ensure to use quality ingredients for better flavor. Freezing tips available for leftovers.