Classic Stuffed Cabbage Rolls

A Hearty, Comforting Dish Full of Flavor and Tradition

There’s something so nostalgic and cozy about a pan of homemade stuffed cabbage rolls bubbling away in the oven. Tender cabbage leaves wrapped around a flavorful mixture of ground beef, rice, and seasonings, all simmered in a rich tomato sauce — this dish is the ultimate comfort food.

Whether you grew up eating these at your grandmother’s table or you’re making them for the first time, stuffed cabbage rolls are one of those recipes that bring warmth and love to every bite. They’re hearty, wholesome, and even better the next day after all the flavors meld together.

Let’s dive into how to make this old-fashioned, soul-satisfying dish step-by-step!

Ingredients

For the Cabbage Rolls:

1 large head of green cabbage
1 ½ pounds ground beef (or a mix of beef and pork for extra richness)
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg, beaten
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried thyme or parsley (optional)

For the Tomato Sauce:

2 tablespoons olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes
2 tablespoons tomato paste
1 tablespoon brown sugar (balances the acidity)
1 tablespoon vinegar (apple cider or white vinegar)
1 teaspoon Worcestershire sauce
Salt and pepper to taste
½ teaspoon smoked paprika or red pepper flakes (optional for a little heat)
Tip: Using both tomato sauce and diced tomatoes gives the sauce a perfect texture — smooth, but with bits of juicy tomato throughout.

Instructions

Step 1: Prepare the Cabbage

Start by removing the core from the cabbage. Bring a large pot of salted water to a boil and carefully lower in the cabbage head. Boil for 8–10 minutes, gently peeling off the leaves as they soften. You’ll need about 12–14 large leaves for rolling.

Once softened, place the cabbage leaves on paper towels to drain and cool. Use a sharp knife to trim the thick vein at the bottom of each leaf to make them easier to roll.

Pro Tip: If your cabbage leaves tear, don’t worry! You can patch them by overlapping or using smaller leaves as “liners.”

Step 2: Make the Filling

In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and thyme. Mix well using your hands or a spoon until everything is evenly distributed — but don’t overmix, or the filling will become dense.

Step 3: Prepare the Tomato Sauce

In a saucepan, heat the olive oil or butter over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.

Add the tomato sauce, diced tomatoes, tomato paste, brown sugar, vinegar, Worcestershire sauce, salt, and pepper. Bring the sauce to a simmer and let it cook for 10–15 minutes, stirring occasionally, until thickened slightly. Adjust seasoning to taste.

Tip: For a deeper flavor, simmer the sauce for 20 minutes — it makes all the difference.

Step 4: Assemble the Cabbage Rolls

Preheat your oven to 350°F (175°C).

Lay a cabbage leaf flat on your work surface. Spoon about ¼ cup of the meat mixture onto the center (use more if your leaves are large). Fold the sides of the leaf over the filling, then roll it up from the bottom, tucking in the edges like a burrito to seal the filling inside.

Repeat until all the filling is used. You should have 10–12 rolls depending on the size of your cabbage leaves.

Step 5: Layer and Bake

Spread a thin layer of tomato sauce on the bottom of a large baking dish or Dutch oven. Place the cabbage rolls seam-side down in the dish, packing them snugly together.

Pour the remaining sauce evenly over the top, making sure all the rolls are covered. If needed, add a bit of water or broth (¼ cup) to keep the rolls moist during baking.

Cover the dish tightly with foil and bake for 1 hour and 15 minutes, or until the cabbage is tender and the filling is cooked through.

Tip: For extra flavor, remove the foil during the last 15 minutes of baking to allow the sauce to thicken slightly and the top to caramelize.

Serving Suggestions

Serve your Stuffed Cabbage Rolls hot, with a spoonful of the rich tomato sauce ladled over the top. They pair beautifully with:

Creamy mashed potatoes
Steamed green beans or peas
Fresh crusty bread to soak up the sauce
Or a light green salad for balance

You can even add a dollop of sour cream on top for a touch of tanginess.

Storage & Make-Ahead Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen as it sits, making leftovers even better!
Freezer: You can freeze cooked cabbage rolls (with sauce) for up to 3 months. Reheat in the oven at 350°F until heated through.
Make Ahead: Assemble the rolls up to a day in advance, refrigerate, then bake when ready to serve.

Why You’ll Love This Recipe

Traditional yet simple: Brings a taste of old-fashioned home cooking with modern ease.
Hearty and satisfying: Perfect comfort food for cold days or family dinners.
Make-ahead friendly: Great for meal prep or freezing for busy nights.
Balanced flavor: The savory filling, tender cabbage, and tangy tomato sauce work together beautifully.

Variations & Customization Ideas

Add bacon: Layer a few slices of smoky bacon on top before baking for extra flavor.
Try ground turkey or chicken: For a lighter version that’s still delicious.
Add cheese: Sprinkle shredded mozzarella or Parmesan on top before serving.
Spice it up: Add a pinch of red pepper flakes or cayenne for a little heat.
Sauce swap: Use a creamy tomato or mushroom sauce instead of traditional tomato-based sauce for a different twist.

Frequently Asked Questions

Can I make stuffed cabbage rolls in a slow cooker?
Yes! Layer the rolls and sauce in your slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Why are my cabbage leaves tearing?
If your leaves are tearing, they might not be soft enough. Boil them a few minutes longer or freeze the head of cabbage overnight and thaw it — freezing also softens the leaves.

Can I use uncooked rice in the filling?
It’s best to use cooked rice, but if you prefer to use uncooked, add ¼ cup extra liquid (like tomato juice or broth) and extend the baking time by 15–20 minutes.

What can I do with leftover cabbage?
Use it in soups, stir-fries, or sauté it with butter and garlic for a quick side dish!

Final Thoughts

These Classic Stuffed Cabbage Rolls are a warm, hearty, and timeless dish that brings the flavors of tradition right to your dinner table. Whether you make them for Sunday dinner or a special occasion, this recipe will impress family and friends alike.

Serve them bubbling hot with plenty of sauce and enjoy that perfect mix of tender cabbage, savory beef, and rich tomato goodness — pure comfort in every bite!