A warm hug in a dish, these Stuffed Cabbage Rolls bring together tender leaves, flavorful beef and rice lightly simmered in a tomato sauce you’ll want to spoon by the bowlful.
Why You’ll Love This Recipe
* Classic Eastern European comfort food that feels like home
* Hands-on, cozy cooking—great for gathering around the stove
* No fancy equipment—just a big pot and basic tools
* Make-ahead friendly: freezes like a dream for busy weeknights
* Balanced beef and rice filling keeps everyone satisfied
* Homemade tomato sauce adds bright, tangy flavor without added preservatives
* Perfect for serving at family dinners or potlucks—always disappears!
Ingredients
1 medium head green cabbage (about 2½ lbs)
1 lb ground beef (85% lean)
1 cup long-grain white rice (rinsed)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 large egg, lightly beaten
½ cup fresh parsley, chopped (or 2 tbsp dried)
1 tsp salt
½ tsp freshly ground black pepper
1 can (28 oz) crushed tomatoes (we like Muir Glen)
1 can (8 oz) tomato sauce
1 tbsp brown sugar (optional, cuts acidity)
2 tbsp olive oil
1 tsp smoked paprika
½ tsp dried thyme
1 bay leaf
Water or low-sodium beef broth, as needed
Directions
1. Core and blanch the cabbage. Bring a large pot of water to a boil, then gently lower the whole cabbage head in. Let it simmer 5–7 minutes until outer leaves soften. Transfer to a plate and peel off 12–14 intact leaves—set aside.
2. Prep the filling. In a bowl, combine ground beef, rice, onion, garlic, egg, parsley, salt, pepper, paprika, and thyme. Mix just until evenly distributed—overmixing makes the meat dense.
3. Shape the rolls. Lay each cabbage leaf flat, trim the thick vein if needed, then spoon 2–3 tablespoons of filling near the stem end. Fold sides over, roll up snugly, and set seam-side down in a deep casserole or Dutch oven.
4. Make the tomato sauce. In a separate pan, heat olive oil over medium heat. Add crushed tomatoes, tomato sauce, brown sugar, and bay leaf. Stir, bring to a gentle simmer, and season to taste.
5. Layer and pour. Pour half the sauce into the bottom of your cooking vessel. Arrange cabbage rolls seam-side down, then spoon remaining sauce over the top—covering them completely.
6. Simmer on the stovetop. Cover with a tight lid and cook over low heat 45–50 minutes until rice is tender and beef is cooked through. (You’ll smell that comforting tomato-meat aroma.)
7. Finish in the oven (optional). For a lightly caramelized top, slide the covered pot into a preheated 350°F oven for 15 minutes, then remove lid and bake 5 more minutes.
8. Rest and garnish. Let the rolls sit 5 minutes off the heat so flavors settle. Sprinkle with extra fresh parsley before serving—tiny green flecks make all the difference!
Servings & Timing
Makes 8 servings
Prep Time: 30 minutes (chopping, blanching, filling)
Cook Time: 60 minutes (stovetop, plus optional oven finish)
Total Time: About 1 hour 30 minutes
Variations
* Turkey & Rice: Swap beef for ground turkey for a lighter twist.
* Vegan Style: Use cooked lentils and omit egg, stir in nutritional yeast for umami.
* Spicy Kick: Add ½ tsp crushed red pepper flakes to the sauce.
* Herb-Lemon Lift: Mix fresh dill and a squeeze of lemon juice into the sauce.
* Cheese Fold: Sprinkle shredded mozzarella between rolls for a gooey surprise.
* Mushroom Boost: Sauté chopped mushrooms with onions for extra earthiness.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooled rolls in a sealed, freezer-safe dish for up to 3 months.
Reheat: Thaw overnight in the fridge, then warm gently on the stovetop or in a 325°F oven until heated through; microwave works too for single servings.
FAQs
Q: Can I use a different cabbage?
A: Absolutely—savoy or napa cabbage work well; just blanch leaves until flexible.
Q: Do I have to pre-cook the rice?
A: No, uncooked rice simmers inside the rolls, absorbing tomato sauce so you get tender grains.
Q: My rolls fell apart—what happened?
A: Make sure leaves are soft enough and don’t overfill; a snug, seam-down tuck is key.
Q: How do I reduce acidity in the sauce?
A: A teaspoon of brown sugar or a splash of cream can mellow tart tomatoes.
Q: Can I double this recipe?
A: Yes! Use a larger pot or two pans, keeping the layering and sauce ratio the same.
Q: What sides go well with cabbage rolls?
A: Mashed potatoes, rye bread, or a crisp cucumber salad are classic companions.
Q: How do I know when they’re done?
A: Rice grains should be tender when you cut into one—no chalky center.
Q: Any tips for meal prep?
A: Assemble rolls a day ahead, refrigerate covered, then cook on serving day for fresher texture.
Conclusion
These stuffed cabbage rolls are a savory homemade recipe that marry timeless Eastern European roots with everyday convenience—truly a comfort food superstar. Give this beef and rice–filled delight a try, and let me know how yours turned out! For more cozy casseroles and savory dishes, explore my other comfort food recipes.
Stuffed Cabbage Rolls
Ingredients
- 1 medium green cabbage head about 2½ lbs, for leaves
- 1 lb ground beef 85% lean
- 1 cup long-grain white rice rinsed
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 large egg lightly beaten
- 1/2 cup fresh parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 28 oz crushed tomatoes one can, e.g. Muir Glen
- 8 oz tomato sauce one can
- 1 tbsp brown sugar optional
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- Water or beef broth as needed for sauce
Instructions
- Core and simmer the cabbage head in boiling water 5–7 minutes, then remove leaves and set aside.
- In a bowl, combine beef, rice, onion, garlic, egg, parsley, salt, pepper, paprika, and thyme; mix until just blended.
- Place 2–3 tablespoons of filling on each leaf, fold sides over, roll up seam-side down in a casserole dish.
- Heat olive oil, then stir in crushed tomatoes, tomato sauce, brown sugar, and bay leaf; season and simmer briefly.
- Pour half the sauce over the bottom, arrange rolls, top with remaining sauce, cover, and simmer 45–50 minutes on low.
- For a golden top, bake covered at 350°F for 15 minutes, then uncover and bake 5 more minutes.
- Let rolls rest 5 minutes off heat, discard bay leaf, garnish with parsley, and serve warm.
Notes
Nutrition
