Stuffed Cabbage Rolls
Classic Stuffed Cabbage Rolls with Tomato Sauce
Stuffed Cabbage Rolls are a comforting homemade meal made with tender cabbage leaves wrapped around a savory meat and rice filling, then baked slowly in a rich tomato sauce.
While cabbage rolls require a little preparation, the result is well worth the effort. The combination of tender cabbage, seasoned meat, cooked rice, and flavorful tomato sauce creates a hearty dinner that’s perfect for family meals and cozy weekends.
ADVERTISEMENT
This recipe serves 8 and is especially delicious when prepared ahead of time and reheated before serving.
Why You’ll Love This Stuffed Cabbage Rolls Recipe
Comforting and satisfying: Tender cabbage surrounds a flavorful meat and rice filling.
Rich tomato sauce: The homemade sauce adds plenty of savory and tangy flavor.
Great for families: One baking dish makes enough for a crowd.
Make-ahead friendly: Cabbage rolls can be prepared in advance.
Simple ingredients: Most of the ingredients are easy to find.
Freezer-friendly: Leftovers can be frozen for a convenient future meal.
Ingredients
For the Cabbage Rolls
1 large head cabbage
1 pound ground beef
1 cup cooked jasmine rice
1 teaspoon onion powder
2 cloves garlic, minced
Salt, to taste
½ teaspoon black pepper
1 teaspoon dried Italian herbs
1 tablespoon dried parsley
1 large egg
1 tablespoon Worcestershire sauce
½ teaspoon paprika
½ cup prepared tomato sauce
For the Tomato Sauce
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can crushed tomatoes
1 cup tomato sauce
2 tablespoons tomato paste
1 teaspoon dried Italian herbs
Salt and black pepper, to taste
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1–2 teaspoons brown sugar, optional
Additional dried parsley, for serving
How to Make Stuffed Cabbage Rolls
1. Prepare the Tomato Sauce
Heat the olive oil in a large pot over medium heat.
ADVERTISEMENT
Add the finely chopped onion and cook for 2–3 minutes, or until the onion becomes soft and translucent.
Add the minced garlic and cook for approximately 30 seconds, stirring frequently to prevent it from burning.
2. Add the Tomato Ingredients
Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt, black pepper, Worcestershire sauce, red wine vinegar, and brown sugar if using.
Stir well until all the ingredients are evenly combined.
Bring the sauce to a gentle boil, then reduce the heat and simmer for 10–15 minutes, stirring occasionally.
The sauce should become flavorful and slightly thicker as it cooks.
3. Prepare the Cabbage
While the tomato sauce is simmering, bring a large pot of water to a boil.
Preheat the oven to 350°F (175°C).
Lightly coat a 9 × 13-inch baking dish with nonstick cooking spray.
Carefully place the cabbage head into the boiling water.
Cook for approximately 4–5 minutes, or until the outer cabbage leaves become soft and flexible enough to roll.
Remove the cabbage carefully from the water and allow it to cool enough to handle.
Peel off approximately 10 large cabbage leaves, keeping them as intact as possible.
4. Prepare the Filling
In a large bowl, combine the ground beef, cooked jasmine rice, onion powder, minced garlic, salt, black pepper, Worcestershire sauce, paprika, Italian herbs, half of the parsley, and egg.
Mix gently until the ingredients are evenly combined.
Add ½ cup of the prepared tomato sauce and stir until incorporated.
Avoid overmixing the meat mixture, as this can make the filling dense.
5. Prepare the Cabbage Leaves
Place each cabbage leaf on a clean, flat surface.
If the thick center rib makes the leaf difficult to roll, carefully trim or thin the thickest portion with a small knife.
Be careful not to cut completely through the leaf.
6. Fill the Cabbage Leaves
Place approximately ⅓ cup of the meat and rice mixture in the center of each cabbage leaf.
Shape the filling into a small log.
Fold the sides of the cabbage leaf over the filling, then roll it tightly from one end to the other, similar to making a small burrito.
Repeat with the remaining cabbage leaves and filling.
7. Arrange the Cabbage Rolls
Spread a thin layer of tomato sauce across the bottom of the prepared baking dish.
Arrange the cabbage rolls seam-side down in the dish.
Pour the remaining tomato sauce over the top, making sure the rolls are well covered.
8. Bake
Cover the baking dish tightly with aluminum foil.
Bake at 350°F (175°C) for approximately 2 hours, or until the cabbage is tender and the meat filling is fully cooked.
The exact cooking time can vary depending on the size of the cabbage rolls and your oven.
For food safety, make sure the ground beef reaches an internal temperature of 160°F (71°C).
9. Rest and Serve
Remove the cabbage rolls from the oven and carefully uncover the dish.
Sprinkle the remaining parsley over the top.
Allow the cabbage rolls to rest for approximately 15 minutes before serving.
This short resting period allows the filling and sauce to settle and makes the rolls easier to serve.
