Classic Stuffed Cabbage Rolls

These Stuffed Cabbage Rolls are filled with seasoned ground beef and tender rice, wrapped in soft cabbage leaves, and slowly baked in a rich tomato sauce. They are warm, hearty, and perfect for Sunday dinner, family gatherings, meal prep, or a comforting cold-weather meal.

The cabbage leaves become tender as they bake, while the beef and rice filling stays moist and flavorful. A simple tomato sauce surrounds every roll and creates plenty of savory liquid to spoon over mashed potatoes, bread, or the cabbage rolls themselves.

Ingredients

For the Cabbage Rolls

1 large head green cabbage
2 pounds ground beef
1 cup uncooked long-grain white rice
1 medium onion, finely chopped
3 cloves garlic, minced
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon dried thyme

For the Tomato Sauce

1 can, 28 ounces, crushed tomatoes
1 can, 15 ounces, tomato sauce
2 tablespoons tomato paste
2 tablespoons brown sugar, optional
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth or water

Ingredient Notes

Cabbage: Green cabbage is the traditional choice because the leaves are large, sturdy, and easy to roll after softening. Choose a heavy head with tightly packed leaves.

Ground beef: Lean ground beef works best because very fatty meat can create an oily sauce. Ground turkey, pork, or a mixture of beef and pork may also be used.

Rice: The rice is added uncooked, but it should be rinsed first. It cooks inside the rolls and absorbs flavor from the meat and tomato sauce.

Tomato sauce: Brown sugar softens the acidity of the tomatoes, while lemon juice or vinegar keeps the sauce balanced. Adjust the sweetness according to your preference.

How to Soften the Cabbage Leaves

Bring a large pot of water to a boil. Remove the hard center core from the cabbage with a sharp knife.

Carefully lower the whole cabbage into the boiling water. After two to three minutes, the outer leaves will begin to soften and loosen. Remove each softened leaf with tongs and transfer it to a tray.

Continue until you have approximately 12 to 16 large leaves. Return the cabbage to the water as necessary to soften the inner layers.

Allow the leaves to cool. Cut away the thickest section of the central rib without cutting completely through the leaf. This makes folding and rolling easier.

How to Make Stuffed Cabbage Rolls

Preheat the oven to 350°F.
Lightly grease a large baking dish or Dutch oven.
Rinse the uncooked rice under cold water and drain thoroughly.
In a large bowl, combine the ground beef, rice, onion, garlic, egg, salt, pepper, paprika, parsley, and thyme.
Mix gently until evenly combined. Avoid overworking the meat.
In a separate bowl, stir together the crushed tomatoes, tomato sauce, tomato paste, brown sugar, Worcestershire sauce, lemon juice, garlic powder, salt, pepper, and beef broth.
Spread approximately one cup of sauce across the bottom of the baking dish.
Place one softened cabbage leaf on a clean work surface.
Add approximately one-third to one-half cup of filling near the stem end.
Fold the bottom of the leaf over the filling.
Fold both sides inward, then roll tightly toward the top.
Place the roll seam-side down in the prepared dish.
Repeat with the remaining cabbage and filling.
Pour the remaining tomato sauce evenly over the rolls.
Cover the dish tightly with foil or a lid.
Bake for approximately 1 hour 30 minutes.
Check that the cabbage is tender, the rice is cooked, and the beef filling reaches 160°F.
Rest for 10 minutes before serving.

Tips for Perfect Cabbage Rolls

Do not overfill the cabbage leaves. The rice expands while cooking, so leaving a little room prevents the rolls from bursting.

Arrange the rolls closely together with the seams facing down. This helps them hold their shape during baking.

Keep the baking dish tightly covered for most of the cooking time. The trapped steam softens the cabbage and cooks the rice.

If the sauce becomes too thick during baking, add a small amount of hot broth or water around the edges of the dish.

Easy Variations

For a richer filling, use one pound ground beef and one pound ground pork.

For a lighter version, replace the beef with ground turkey or chicken. Add one tablespoon olive oil when the meat is very lean.

For additional vegetables, stir grated carrot, chopped mushrooms, or finely diced bell pepper into the filling.

For a spicy variation, add red pepper flakes, cayenne, or hot paprika to the meat and tomato sauce.

For an unstuffed version, chop the cabbage and layer it in a casserole with the beef, rice, and sauce.

What to Serve with Stuffed Cabbage Rolls

Serve cabbage rolls with mashed potatoes, buttered noodles, rice, crusty bread, dinner rolls, or roasted potatoes.

Sour cream is a popular topping because its cool tanginess balances the tomato sauce. Green beans, carrots, cucumber salad, or roasted vegetables make excellent side dishes.

Make-Ahead, Storage, and Freezing

The cabbage rolls can be assembled up to one day ahead. Cover the baking dish and refrigerate, then add approximately 10 to 15 minutes to the baking time.

Store cooked leftovers in an airtight container in the refrigerator for up to four days. Reheat them gently in a covered baking dish or saucepan with extra sauce.

To freeze, cool the cabbage rolls completely and place them in freezer-safe containers with tomato sauce. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.

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