There is something irresistibly comforting about a classic Stuffed Cabbage Rolls Recipe that just wraps you in warmth and flavor. Tender cabbage leaves envelop a savory mixture of ground beef, rice, and fresh herbs, all nestled in a rich, tangy tomato sauce that’s slow-baked to perfection. This dish feels like a labor of love, yet the process is straightforward and truly rewarding. Perfect for a family meal or cozy gathering, these cabbage rolls bring vibrant colors, hearty textures, and deep, homey flavors to your table that everyone will adore.
Ingredients You’ll Need
The magic of this Stuffed Cabbage Rolls Recipe lies in its simplicity. Each ingredient plays an essential part in building layers of flavor, texture, and that perfect balance between tangy and savory. With pantry staples and fresh produce, you can whip up a comforting dish that feels both hearty and wholesome.
- 2 tablespoons butter: Adds richness and helps soften the onions to release their sweetness.
- 1/2 cup onion (finely chopped): Brings a subtle but crucial aromatic depth to both the sauce and filling.
- 1 teaspoon garlic (minced): Infuses warmth and a savory kick throughout the dish.
- 28 ounce can crushed tomatoes (do not drain): Gives the sauce its hearty body and vibrant color.
- 15 ounce can tomato sauce: Adds smoothness and tang to balance the sweetness of the tomatoes.
- Salt and pepper to taste: Essential seasonings to enhance every flavor component.
- 2 tablespoons brown sugar: Balances acidity and adds a subtle caramel note to the sauce.
- 1 tablespoon red wine vinegar: Provides a bright, tangy contrast that lifts the tomato sauce beautifully.
- 1 pound ground beef (90% lean): The hearty protein center of the rolls that keeps them satisfying.
- 1 cup cooked rice: Gives structure to the filling and creates a tender, comforting texture.
- 1/2 cup onion (finely chopped): Used again in the filling to add moisture and flavor.
- 1 teaspoon garlic (minced): Infuses the filling with a gentle garlic aroma.
- 1 teaspoon salt: Seasoning the filling enhances all combined flavors.
- 1/2 teaspoon pepper: Adds a delicate spice that keeps the filling lively.
- 1/4 cup fresh parsley leaves (chopped, divided use): Brings freshness and a touch of herbal brightness.
- 1 egg: Acts as a binder to hold the filling together.
- 1 head cabbage: The star vehicle of this recipe, its leaves become tender wrappers for the filling.
- Cooking spray: To keep the baking dish non-stick and make cleanup easier.
How to Make Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Tomato Sauce
Start by melting the butter in a large pot over medium heat, then add the chopped onion. Let it cook gently for 4 to 5 minutes until it becomes translucent and soft, releasing a sweet aroma that fills your kitchen. Add the minced garlic and cook just for 30 seconds so its flavor doesn’t overpower. Pour in the crushed tomatoes along with the tomato sauce, then season with salt and pepper. Stir in the brown sugar and red wine vinegar to create a perfectly balanced sauce that simmers for 10 to 15 minutes, thickening and melding the flavors beautifully.
Step 2: Prepare the Cabbage Leaves
While the sauce simmers, bring a large pot of water to a rolling boil to soften the cabbage. Immerse the whole head of cabbage into the boiling water for 3 to 5 minutes until the outer leaves become pliable and easy to peel. Carefully remove about a dozen large leaves, making sure to keep them intact. These tender leaves will become the perfect wrappers for your delicious filling.
Step 3: Make the Filling
In a large bowl, combine the ground beef, cooked rice, 1/2 cup finely chopped onion, minced garlic, salt, pepper, 2 tablespoons of chopped parsley, and the egg. Add half a cup of your tomato sauce into the mixture to keep everything moist and flavorful. Mix everything thoroughly, but gently, so the filling holds together well without becoming dense.
Step 4: Assemble the Cabbage Rolls
Lay each cabbage leaf flat on your work surface. Trim the thick rib of the leaf by cutting a small V-shaped notch at its base to make rolling easier. Spoon about 1/3 cup of the filling onto the center of each leaf and shape it into a small log. Roll the cabbage leaf tightly around the filling, folding in the sides to secure the meat inside like a little package of comfort.
Step 5: Bake the Rolls
Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9″x13″ baking dish with cooking spray. Spread half of the tomato sauce across the bottom, creating a flavorful base. Arrange the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top to keep them moist during baking. Cover the dish tightly with foil and bake for 60 to 90 minutes until the cabbage is tender and the filling is cooked through, filling your kitchen with an irresistible aroma.
Step 6: Garnish and Serve
Once the cabbage rolls are baked to perfection, sprinkle the remaining 2 tablespoons of fresh parsley over the top for a burst of color and fresh flavor. These beautiful rolls are now ready to be enjoyed!
How to Serve Stuffed Cabbage Rolls Recipe
Garnishes
Fresh chopped parsley is the classic garnish that adds brightness and a lovely green pop against the rich tomato sauce. If you like, a dollop of sour cream on the side can add a creamy, cooling contrast that balances the tang and spices beautifully.
Side Dishes
Stuffed cabbage rolls pair wonderfully with simple mashed potatoes or buttery egg noodles that soak up the extra sauce. For a lighter option, steamed green beans or a crisp garden salad bring freshness and crunch to round out the meal.
Creative Ways to Present
For a fun twist, serve the rolls individually on small appetizer plates or in mini casserole dishes for a party spread. You can also cut one in half across the middle to show off the colorful filling inside, making it as visually enticing as it is delicious.
Make Ahead and Storage
Storing Leftovers
Allow the cabbage rolls to cool completely before transferring them to an airtight container. Stored in the refrigerator, they will keep fresh for up to 3 to 4 days and develop even deeper flavor.
Freezing
This Stuffed Cabbage Rolls Recipe freezes beautifully. Layer the cooled rolls in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers in a covered dish in the oven at 350 degrees Fahrenheit until warmed through, about 20 to 30 minutes. Alternatively, the microwave works well for a quick warm-up, just cover the rolls to retain moisture.
FAQs
Can I use a different type of meat in this Stuffed Cabbage Rolls Recipe?
Absolutely! Ground turkey, pork, or a mix of meats all work well and can bring unique flavors and textures to the filling. Just be sure to adjust cooking times if needed.
Do I have to boil the cabbage leaves before rolling?
Yes, boiling the cabbage softens the leaves, making them pliable and easier to roll without tearing. It also helps reduce any bitterness.
Is it possible to make this recipe vegetarian?
Definitely. Swap out the ground beef for a hearty mixture of cooked lentils, mushrooms, and rice. Season the filling well to capture that savory depth.
How do I prevent the rolls from falling apart?
Trimming the thick rib from the cabbage leaf helps it roll smoothly, and including an egg in the filling acts as a binder to keep everything intact during cooking.
Can I prepare the cabbage rolls a day ahead?
Yes, assembling the rolls the day before and storing them covered in the fridge is a great way to save time. Just bake them on the day you plan to serve for the best flavor and texture.
Final Thoughts
Trying this Stuffed Cabbage Rolls Recipe will surely become a new family favorite, bringing both nostalgia and deliciousness to your dinner table. It’s a fantastic way to show love through cooking, with each tender roll filled with comforting flavors and care. Don’t hesitate to dive in and make this classic dish your own—you’ll be so glad you did!
Print
Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Eastern European
Description
Delicious and hearty stuffed cabbage rolls made with a savory ground beef and rice filling, baked in a rich tomato sauce. This comforting classic dish features tender cabbage leaves enveloping a flavorful mixture, perfect for a family dinner or special occasion.
Ingredients
Tomato Sauce
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 28 ounce can crushed tomatoes (do not drain)
- 15 ounce can tomato sauce
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
Filling
- 1 pound ground beef (90% lean)
- 1 cup cooked rice
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley leaves, chopped (divided use)
- 1 egg
Cabbage
- 1 head cabbage
- Cooking spray
Instructions
- Prepare the Tomato Sauce: Melt the butter in a large pot over medium heat. Add the finely chopped onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the crushed tomatoes and tomato sauce, then season with salt and pepper to taste. Stir in the brown sugar and red wine vinegar. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
- Prepare the Cabbage Leaves: While the sauce simmers, bring a large pot of water to a boil. Immerse the whole cabbage head in the boiling water and cook for 3-5 minutes or until the leaves become pliable. Peel off 12 large cabbage leaves carefully, setting them aside for rolling.
- Make the Filling: In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, salt, pepper, 2 tablespoons of chopped parsley, and the egg. Add 1/2 cup of the prepared tomato sauce to the mixture and stir well to combine all ingredients evenly.
- Roll the Cabbage: Lay each cabbage leaf flat on a clean surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage stem in the center of each leaf. Shape about 1/3 cup of the meat mixture into a log and place it at the base of each leaf. Carefully roll the leaf around the filling, folding in the sides to enclose the meat securely. Repeat with all leaves and meat mixture.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray. Spread half of the tomato sauce evenly on the bottom of the dish. Arrange the cabbage rolls seam side down in a single layer over the sauce. Pour the remaining tomato sauce evenly over the rolls. Cover the dish tightly with aluminum foil.
- Bake the Rolls: Bake in the preheated oven for 60-90 minutes, or until the cabbage is tender and the meat is fully cooked through. To check doneness, insert a fork to ensure meat is no longer pink inside.
- Serve: Remove the rolls from the oven, sprinkle the remaining 2 tablespoons of fresh parsley over the top, and serve warm.
Notes
- Ensure the cabbage leaves are pliable to prevent tearing while rolling by blanching properly.
- The V-shaped notch cuts help the cabbage leaves roll more easily around the filling without bulkiness at the ribs.
- You may substitute ground beef with ground turkey or chicken for a leaner option.
- Leftover cabbage rolls reheat well in the oven or microwave.
- Use fresh parsley for garnish and flavor enhancement.
