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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.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Eastern European
Calories: 350

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.