Go Back
–+ servings
Stuffed Cabbage Recipe

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Eastern European
Servings 4 servings
Calories 350 kcal

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.

Notes

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.

Nutrition

Calories: 350kcal
Keyword Comfort Food, Family Dinner, Stuffed Cabbage
Love this recipe?Follow us at @Recipecs for more