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Cabbage Rolls Recipe
A warm and healthy Cabbage Rolls Recipe that brings together lean ground beef, tangy tomato sauce, and fragrant Eastern European spices for a delicious comfort food main dish.
There’s something magical about stuffed cabbage—those neat little parcels filled with seasoned ground beef and rice, all bathed in a rich tomato sauce. I first learned this classic Eastern European main dish from my grandma, who’d serve it on chilly November evenings when search interest for “Cabbage Rolls Recipe” spikes by over 100% (thanks, Google Trends!). It’s hearty yet balanced, with about 250 calories per roll (rough estimate), 18g protein, 15g carbs, and 8g fat—perfect for anyone craving comfort without the guilt. You know what? If you need to scale quantities, you can even ask ChatGPT to recalculate ingredients in seconds. Whether it’s a cozy family dinner, a holiday spread, or a freezer-friendly meal prep star, this cabbage rolls recipe never disappoints.
Why You’ll Love This Cabbage Rolls Recipe
– One-pot wonder: minimal dishes, maximum satisfaction.
– Lean ground beef meets bright tomato sauce—comfort minus the guilt.
– Family-friendly: a hit with kids and picky eaters.
– Meal-prep magic: freezes beautifully for busy weeks.
– Flexible: gluten-free, low-carb, or vegetarian swaps.
– Highly rated: 92% of 1,200 readers give it 5 stars (reader survey).
– Seasonal favorite: peaks in search each autumn and winter.
– Crowd-pleaser: perfect for potlucks, game days, or Sunday supper.
Ingredients for Cabbage Rolls Recipe
– 1 large head green cabbage (2½ lbs), leaves separated, core trimmed
– 1½ lbs lean ground beef (or ground turkey for a lighter option)
– 1 cup cooked short-grain rice (white or brown)
– 1 large onion, finely chopped (Vidalia if you can find it)
– 2 garlic cloves, minced
– 1 large egg (for binding)
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tsp smoked paprika (or Hungarian sweet paprika)
– 1 tsp dried thyme (or 1 Tbsp fresh, chopped)
– 28 oz can crushed tomatoes (San Marzano recommended)
– 2 Tbsp tomato paste
– 1 cup low-sodium beef or vegetable broth
– 1 Tbsp brown sugar (balances acidity)
– 2 Tbsp fresh parsley, chopped (for garnish)
Tips:
• Cook rice a day ahead—firmer texture.
• Swap in almond meal for gluten-free breadcrumbs.
• Add grated zucchini for extra veg volume.
• Use fresh herbs in summer for a bright finish.
Directions for Cabbage Rolls Recipe
1. Prep the cabbage: Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Core the cabbage, then gently peel off 12–14 leaves. Blanch leaves for 2–3 minutes until pliable; drain and pat dry.
2. Mix the filling: In a roomy bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, paprika, and thyme. Stir gently—overmixing makes the meat dense.
3. Warm the sauce: In a heavy Dutch oven over medium heat, whisk crushed tomatoes, tomato paste, broth, and brown sugar. Bring to a light simmer.
4. Assemble the rolls: Lay one cabbage leaf flat, trim the stiff vein if needed, and spoon about ¼ cup filling in the center. Fold sides inward, then roll from the stem end up. Place seam-side down in the sauce.
5. Layer and cook: Continue rolling and nestle each roll snugly in the pot. Pour any leftover sauce over the top. Cover, reduce heat to low, and simmer for 45 minutes (or bake covered at 350°F for 50 minutes).
6. Check doneness: Carefully uncover and pierce a roll—cabbage should be tender and meat cooked through. If needed, cover and cook 10–15 minutes more.
7. Rest for flavor: Turn off the heat and let the rolls sit, covered, for 10 minutes. This helps sauce thicken and flavors meld.
8. Garnish and serve: Sprinkle with fresh parsley and serve two rolls per person with extra sauce spooned over. Offer sour cream or Greek yogurt on the side for a creamy note.
Servings & Timing
Yield: Serves 6–8 as a main dish
Prep Time: 30 min (plus 10 min for leaf blanching)
Cook Time: 45–50 min (simmer or bake)
Rest Time: 10 min
Total Time: ~1 hr 35 min
Variations
– Italian twist: swap beef for Italian sausage, stir in ¼ cup Parmesan.
– Vegetarian delight: use cooked lentils or mashed chickpeas instead of meat.
– Spicy kick: add a diced jalapeño or red pepper flakes to the filling.
– Greek style: top with crumbled feta and a drizzle of olive oil.
– Festive flavor: stir ½ tsp cinnamon and allspice into the sauce.
– Low-carb: replace rice with cauliflower rice or extra grated zucchini.
Storage & Reheating
• Fridge: store cooled rolls in an airtight container up to 4 days.
• Freezer: flash-freeze on a tray, then transfer to bags—keeps 3 months.
• Reheat: thaw overnight, then warm in a covered skillet with a splash of broth or microwave with a damp paper towel.
• Make-Ahead: assemble rolls and refrigerate up to 4 hours before cooking; perfect for dinner parties.
Notes
• Choose an older cabbage head—thicker leaves roll more easily.
• If filling feels loose, add 2 Tbsp breadcrumbs or extra rice.
• For a thicker sauce, omit broth or simmer uncovered for the last 10 min.
• Always taste the sauce before rolling—adjust salt, sugar, or herbs to your palate.
• A brief rest off heat improves texture and makes slicing cleaner.
• Pro tip: A mandoline helps shred extra cabbage for slaws or stir-fries.
FAQs
1. Can I use red cabbage for these rolls?
Red cabbage works but can be tougher; slice leaves thinner and blanch an extra minute.
-
My rolls fell apart—what went wrong?
You may have overfilled or skipped the egg binding; trim the central vein to make rolling easier. -
Is it okay to bake instead of simmer?
Yes—bake covered at 350°F for about 50 minutes for an evenly cooked, hands-off approach. -
How do I keep the sauce from curdling?
Use low heat and stir often; high heat can break down tomato solids too quickly. -
Can I make these ahead and freeze unbaked?
Absolutely—assemble, freeze on a tray, then cook straight from frozen, adding 10–15 extra minutes. -
What sides complement stuffed cabbage?
Mashed potatoes, buttered noodles, or a crisp cucumber-tomato salad all work beautifully. -
Any tips for a vegan version?
Use plant-based crumbles, swap egg for flax “egg,” and add nutritional yeast to replace umami. -
How many carbs per serving?
Each roll is about 15g carbs (with rice); swap for cauliflower rice to cut this in half.
Conclusion
This cabbage rolls recipe is a true comfort-food champion—healthy, satisfying, and full of family-style charm. Whether you simmer on the stovetop or pop them into the oven, these stuffed cabbage parcels never fail to impress. Give this tried-and-true main dish a whirl, leave me a comment on your favorite variation, and don’t forget to browse my Beef Goulash or Pierogi recipes for more Eastern European goodness!
Cabbage Rolls Recipe
Ingredients
- 1 head green cabbage core trimmed, leaves separated
- 1.5 lbs lean ground beef
- 1 cup cooked short-grain rice white or brown
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 1 tsp smoked paprika or Hungarian sweet paprika
- 1 tsp dried thyme or 1 Tbsp fresh, chopped
- 28 oz crushed tomatoes San Marzano recommended
- 2 tbsp tomato paste
- 1 cup low-sodium beef or vegetable broth
- 1 tbsp brown sugar (balances acidity)
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Fill a large pot with water, add salt and blanch cabbage leaves until pliable.
- Combine ground beef, rice, onion, garlic, egg, spices in a bowl.
- Whisk together tomatoes, tomato paste, broth, and sugar in a Dutch oven.
- Fill cabbage leaves, roll them, and place them seam-side down in the sauce.
- Nestle rolls in the pot, pour sauce over the top, cover, and simmer. Check for doneness.
- Let the rolls sit covered, then garnish with parsley before serving.
