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Stuffed Cabbage Recipe
This Stuffed Cabbage Recipe is a cozy, baked comfort food packed with seasoned ground beef, fluffy rice, and tangy tomato sauce—perfect for a family dinner any night of the week.
I grew up in a house where Sunday suppers were all about warm pans of food filling the kitchen with steam and memories. Stuffed cabbage—sometimes called golumpki or holubtsi—has roots in Eastern European kitchens but quickly became my favorite traditional dish. What makes this version extra special? A hit of garlic, a touch of paprika, and a slow bake that melds flavors just right. Honestly, it’s healthy comfort food: lean ground beef, brown rice (or white, your call), and a tomato sauce that’s low in sugar yet full of sunshine. You know what? Every bite feels like a hug.
Why You’ll Love This Stuffed Cabbage Recipe
• Truly hands-on feel—rolling each leaf is like wrapping a tiny gift
• Ready in about 90 minutes, so it’s great for busy weeknights
• Baked, not fried—less oil, more flavor
• Versatile filling—ground beef, turkey, or even lentils for plant-based eats
• Freezes beautifully for meal prep magic
• A family crowd-pleaser that sparks second helpings
• Comforting sauce that doubles as a dip for crusty bread
• Traditional dish with modern tweaks—balance of nostalgia and novelty
Ingredients for Stuffed Cabbage Recipe
• 1 large head green cabbage (firm, fresh—look for tight leaves)
• 1 lb ground beef (85/15 lean; sub ground turkey or bison for lighter version)
• 1 cup cooked long-grain rice (try Bob’s Red Mill brown rice for extra fiber)
• 1 medium yellow onion, finely chopped (Vidalia adds sweetness)
• 2 cloves garlic, minced
• 1 large egg (helps bind the filling; sub 2 tbsp flax “egg” for vegan)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp sweet paprika (Hungarian if you can find it)
• 1½ cups tomato sauce (Heinz or Muir Glen; low-sugar if you like)
• 1 can (14 oz) crushed tomatoes
• 1 tbsp brown sugar or honey (balances acidity)
• 1 cup beef or vegetable broth (low-sodium recommended)
• 2 tbsp olive oil (extra virgin for drizzling)
Tip: To prep cabbage, core with a sharp knife. Blanch whole head in boiling water 2–3 minutes, then peel leaves gently. That makes rolling a breeze.
Directions for Perfect Stuffed Cabbage Recipe
1. Mix the Filling
In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Use your hands or a fork to blend until evenly mixed—think firm but not overly tight.
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Prepare the Sauce
Stir together tomato sauce, crushed tomatoes, brown sugar, and broth. Taste and adjust salt. If it’s too tart, add a pinch more sugar; if too sweet, a splash of vinegar brightens it. -
Roll the Cabbage
Lay one blanched cabbage leaf flat, trim the thick vein if necessary. Place 2–3 tablespoons of filling near the stem end. Fold sides over, then roll up like a mini burrito. Ribbon-like rolls shine here. -
Arrange in Baking Dish
Preheat oven to 350°F. Drizzle oil in a 9×13-inch pan. Nestle rolls seam-side down in rows. There should be a snug fit—no gaps. -
Pour Sauce & Bake
Ladle sauce evenly over rolls, covering them by half. Cover dish tightly with foil. Bake 50 minutes, then remove foil and bake 10 more to caramelize edges. -
Rest & Serve
Let stand 5–10 minutes; this helps the juices settle. Tip: if you like a thicker sauce, skim a few spoonfuls from the pan, simmer on stove until reduced, then pour back over rolls.
Servings & Timing for Stuffed Cabbage Recipe
• Yield: Makes 8–10 stuffed cabbage rolls (serves 4–6)
• Prep Time: 20 minutes (plus 5 minutes blanching leaves)
• Bake Time: 1 hour (50 minutes covered, 10 minutes uncovered)
• Total Time: Approximately 1 hour 25 minutes
Variations on the Classic Stuffed Cabbage Recipe
• Vegetarian twist: swap beef and rice for lentils and quinoa.
• Low-carb version: use cauliflower rice instead of regular rice.
• Smoky flavor: stir in 1 tsp smoked paprika and crisp bacon bits.
• Mediterranean style: add chopped spinach, feta cheese, and oregano.
• Spicy kick: mix in ½ tsp red pepper flakes and hot sauce.
• Cheese-topped: sprinkle grated Parmesan in the last 10 minutes.
Storage & Reheating Tips for Stuffed Cabbage Recipe
Store cooled cabbage rolls in an airtight container—fridge up to 4 days, freezer up to 3 months. To reheat: thaw overnight if frozen, then bake at 350°F for 20–25 minutes until warmed through. Alternatively, microwave single portions for 2–3 minutes, covering loosely to keep moisture in. Make-ahead tip: assemble rolls and pour sauce, then cover and chill up to 24 hours before baking.
Notes on My Stuffed Cabbage Recipe
• I’ve learned that trimming the central white rib off cabbage leaves makes rolling less frustrating.
• Brown rice gives nuttier flavor but cooks in advance; white rice speeds things up.
• A splash of Worcestershire sauce in the filling adds umami depth.
• For a lighter sauce, swap half the tomato sauce for plain Greek yogurt just before serving.
• Freshly ground pepper tastes brighter than pre-ground brands—trust me on this.
FAQs on Stuffed Cabbage Recipe
Q: Can I use leftover rice?
A: Absolutely—cold leftover rice holds together well in the filling.
Q: What cabbage type works best?
A: Green cabbage is classic; savoy has thinner leaves that roll easily.
Q: How do I keep rolls from falling apart?
A: Don’t overstuff. Trim the leaf vein so it folds cleanly.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze pre-baked rolls in sauce, then bake from frozen at 350°F for 60–70 minutes.
Q: Can I make it in a slow cooker?
A: Sure—layer rolls and sauce, cook on low for 6–7 hours.
Q: How do I prevent soggy rolls?
A: Drain excess liquid before baking and remove foil in last 10 minutes.
Q: What sides pair well?
A: Mashed potatoes, rye bread, or a crisp cucumber salad.
Q: Any tip for less acidic sauce?
A: Stir in a pinch of baking soda to neutralize excess tang.
Conclusion: Your Stuffed Cabbage Recipe Awaits
This hearty Stuffed Cabbage Recipe brings together ground beef, rice, and tomato sauce in a warm, baked embrace—an easy comfort food that feels both traditional and fresh. Give it a whirl this weekend, leave a comment below on how it turned out, and don’t forget to explore our Instant Pot Meatballs for another weeknight winner. Enjoy every roll!
Stuffed Cabbage Recipe
Ingredients
- 1 large head green cabbage firm, fresh—look for tight leaves
- 1 lb ground beef 85/15 lean sub ground turkey or bison for lighter version
- 1 cup cooked long-grain rice brown rice (or white, your call) try Bob’s Red Mill brown rice for extra fiber
- 1 medium yellow onion finely chopped (Vidalia adds sweetness)
- 2 cloves garlic minced
- 1 large egg helps bind the filling; sub 2 tbsp flax “egg” for vegan
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp sweet paprika Hungarian if you can find it
- 1 1/2 cups tomato sauce Heinz or Muir Glen; low-sugar if you like
- 1 can (14 oz) crushed tomatoes
- 1 tbsp brown sugar or honey balances acidity
- 1 cup beef or vegetable broth low-sodium recommended
- 2 tbsp olive oil extra virgin for drizzling
Instructions
- In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Use your hands or a fork to blend until evenly mixed—think firm but not overly tight.
- Stir together tomato sauce, crushed tomatoes, brown sugar, and broth. Taste and adjust salt. If it’s too tart, add a pinch more sugar; if too sweet, a splash of vinegar brightens it.
- Lay one blanched cabbage leaf flat, trim the thick vein if necessary. Place 2–3 tablespoons of filling near the stem end. Fold sides over, then roll up like a mini burrito. Ribbon-like rolls shine here.
- Preheat oven to 350°F. Drizzle oil in a 9×13-inch pan. Nestle rolls seam-side down in rows. There should be a snug fit—no gaps.
- Ladle sauce evenly over rolls, covering them by half. Cover dish tightly with foil. Bake 50 minutes, then remove foil and bake 10 more to caramelize edges.
- Let stand 5–10 minutes; this helps the juices settle. Tip: if you like a thicker sauce, skim a few spoonfuls from the pan, simmer on stove until reduced, then pour back over rolls.
