Classic Homemade Stuffed Cabbage Rolls
These stuffed cabbage rolls are filled with savory ground beef, tender rice, onion, and herbs, then slowly baked in a rich tomato sauce until the cabbage is tender and the filling is juicy and flavorful.Servings: 6–8
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: About 1 hour 45 minutes
🛒 Ingredients
For the cabbage rolls
- 1 large green cabbage
- 1 lb (450 g) ground beef
- ½ cup (90 g) uncooked long-grain white rice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp dried oregano
- 2 tbsp fresh parsley, chopped
For the tomato sauce
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (8 oz / 225 g) tomato sauce
- 1 tbsp tomato paste
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp brown sugar (optional)
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (240 ml) beef or chicken broth
👩🍳 Instructions
1. Prepare the cabbage
Bring a large pot of salted water to a gentle boil.
Remove any damaged outer cabbage leaves.
Using a sharp knife, carefully cut around the core at the bottom of the cabbage.
Place the whole cabbage into the boiling water.
Cook for about 2–3 minutes, then use tongs to carefully remove the softened outer leaves.
Return the cabbage to the water and repeat until you have approximately 12–16 good-sized leaves.
Set the leaves aside to cool.
2. Trim the leaves
Once the cabbage leaves are cool enough to handle, use a small knife to carefully shave down the thick central rib.
Don’t cut all the way through.
This makes the leaves much easier to roll without tearing.
Reserve the smaller inner leaves and any torn pieces—they can be chopped and placed underneath the rolls.
🍅 Make the Tomato Sauce
3. Sauté the aromatics
Heat 1 tablespoon olive oil in a saucepan over medium heat.
Add the diced onion.
Cook for approximately 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
4. Add the tomatoes
Stir in:
- Crushed tomatoes
- Tomato sauce
- Tomato paste
- Broth
- Paprika
- Oregano
- Salt
- Black pepper
- Brown sugar, if using
Bring the sauce to a gentle simmer.
Cook for 8–10 minutes, stirring occasionally.
Taste and adjust the seasoning.
🥩 Make the Filling
5. Prepare the rice
Cook the rice according to the package directions until just tender.
Don’t overcook it because it will continue cooking inside the cabbage rolls.
Let it cool slightly.
6. Combine the filling
In a large bowl, combine:
- Ground beef
- Cooked rice
- Diced onion
- Garlic
- Egg
- Salt
- Pepper
- Paprika
- Dried parsley
- Oregano
- Fresh parsley
Mix gently with your hands or a wooden spoon until everything is evenly combined.
Don’t overmix, or the filling can become dense.
🥬 Assemble the Cabbage Rolls
7. Prepare the baking dish
Preheat your oven to 350°F (175°C).
Spread about 1 cup of tomato sauce over the bottom of a large baking dish or Dutch oven.
Scatter any chopped leftover cabbage underneath the rolls.
8. Fill the leaves
Place one cabbage leaf flat on your work surface.
Add approximately ¼ cup of filling near the bottom center of the leaf.
Don’t overfill—the rice expands as it cooks.
9. Roll
Fold the bottom of the cabbage leaf over the filling.
Fold both sides inward.
Then roll the cabbage upward into a snug little package.
Place it seam-side down in the baking dish.
Repeat with the remaining leaves and filling.
10. Add the sauce
Pour the remaining tomato sauce over the cabbage rolls.
Make sure most of the rolls are covered.
If the sauce seems very thick, add another ½ cup broth or water around the edges.
🔥 Bake
11. Cover and bake
Cover the baking dish tightly with aluminum foil or a lid.
Bake at 350°F (175°C) for 60 minutes.
The cabbage should be very tender and the filling fully cooked.
12. Finish uncovered
Remove the foil.
Spoon a little sauce over the tops.
Return to the oven for another 10–15 minutes.
This allows the sauce to thicken slightly and the tops of the cabbage rolls to develop more flavor.
13. Rest
Remove from the oven and let the cabbage rolls rest for 10 minutes before serving.
Spoon plenty of tomato sauce over each roll.
Garnish with fresh parsley.
⭐ Tips for Perfect Cabbage Rolls
Don’t overfill
The rice expands during cooking, so leave enough room for the filling to grow.
Keep the rolls snug
Place them close together in the baking dish so they don’t unravel.
Use enough sauce
The cabbage needs moisture while it cooks. The sauce also prevents the rolls from drying out.
Let them rest
A short resting period makes them easier to serve and allows the filling to settle.
Even better the next day
Cabbage rolls often taste even better after a night in the refrigerator, because the flavors have time to develop.
🍽️ Delicious Variations
Pork & Beef
Use ½ lb ground beef + ½ lb ground pork for a richer filling.
Turkey Cabbage Rolls
Replace the beef with ground turkey for a lighter version.
Hungarian Style
Add extra paprika and serve with a spoonful of sour cream.
Spicy
Add ½ tsp crushed red pepper flakes to the tomato sauce.
Vegetarian
Replace the meat with cooked lentils, mushrooms, rice, and finely diced vegetables.
Creamy Finish
Serve with a spoonful of sour cream or Greek yogurt and fresh dill.
🧊 Storage & Freezing
Store cooled cabbage rolls with their sauce in an airtight container in the refrigerator for 3–4 days.
To freeze, place cooled rolls and sauce in a freezer-safe container and freeze for up to 3 months.
Thaw overnight in the refrigerator, then reheat gently in the oven or on the stovetop until heated through.
🥄 Serving suggestion
Serve 2–3 cabbage rolls per person with plenty of tomato sauce, a spoonful of sour cream, and fresh parsley or dill. A slice of crusty bread on the side is perfect for soaking up the sauce.
