Tender cabbage leaves generously stuffed with seasoned beef and rice, simmered in rich tomato sauce—this hearty dish delivers pure comfort.
Why You’ll Love This Recipe
- Comfort food at its finest: Warm, filling, and deeply satisfying
- Traditional with a twist: Classic ingredients brought together with rich flavor
- Perfect for make-ahead meals: Assembles easily and reheats beautifully
- Budget-friendly: Uses simple, accessible ingredients
- Great for feeding a crowd: Makes six generous servings
- Nutritious and balanced: Includes vegetables, protein, and grains in every bite
- Freezer-friendly: Ideal for meal prep and batch cooking
- Customizable: Swap the meat, add spices, or use brown rice
- Delicious sauce: The sweet and tangy tomato sauce ties it all together
- One-pan baking: Fewer dishes and easy cleanup
Ingredients
- 1 large head green cabbage
- 1 lb ground beef
- 1/2 cup uncooked white rice
- 1 egg, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
Directions
- Preheat oven to 350°F (175°C)
- Bring a large pot of water to a boil. Carefully peel away 12 whole cabbage leaves and blanch them in boiling water for 2–3 minutes, until soft. Drain and set aside
- In a large bowl, mix ground beef, uncooked rice, egg, onion, garlic, parsley, salt, and pepper until well combined
- Lay out each cabbage leaf, trim the thick vein at the base, and place about 1/4 cup of the filling in the center. Fold in the sides and roll up tightly
- In a medium bowl, stir together tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce
- Spread a thin layer of the tomato mixture in the bottom of a large baking dish
- Arrange cabbage rolls seam-side down in the dish and pour remaining sauce over the top
- Cover tightly with foil and bake for 1 hour and 15 minutes, until the rolls are cooked through and tender
Servings And Timing
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Calories: Approx. 285 kcal per serving
Variations
- Turkey cabbage rolls: Swap ground beef with ground turkey or chicken for a lighter option
- Vegetarian version: Replace meat with lentils or mushrooms and add shredded carrots or beans
- Spicy rolls: Add crushed red pepper flakes or hot sauce to the meat filling or tomato sauce
- Brown rice substitute: Use brown rice or quinoa for a whole grain alternative
- Cheesy twist: Mix in a bit of shredded mozzarella or Parmesan into the meat filling
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days
- Freezing: Freeze assembled or baked rolls in a freezer-safe container for up to 3 months
- Reheating: Reheat in the oven covered at 350°F (175°C) for 20–25 minutes, or microwave individual portions until heated through
FAQs
What Type Of Cabbage Should I Use?
Green cabbage works best due to its size and flexibility, but Savoy cabbage is also a good alternative
Can I Make These Ahead Of Time?
Yes, you can assemble the rolls and refrigerate them up to a day before baking
Do I Have To Cook The Rice First?
No, this recipe uses uncooked rice, which will cook as the rolls bake
Can I Use Pre-Cooked Meat?
It’s best to use raw meat so the filling cooks evenly inside the cabbage rolls
What If My Cabbage Leaves Tear?
Use two smaller leaves overlapping, or patch with trimmings—no one will notice once they’re rolled
Can I Cook This On The Stovetop?
Yes, layer the rolls in a large pot, add sauce, cover, and simmer on low for about 1.5 hours
What Can I Serve With Stuffed Cabbage Rolls?
Mashed potatoes, crusty bread, or a simple green salad pair perfectly
How Do I Know They’re Done?
The cabbage should be tender and the filling cooked through; a meat thermometer should read 160°F (71°C)
Can I Make This Without Egg?
Yes, but the egg helps bind the filling. You can use a flax egg or omit it with careful rolling
Can I Use Tomato Soup Instead Of Sauce?
Yes, condensed tomato soup mixed with a bit of water can be used as a shortcut sauce
Conclusion
Stuffed Cabbage Rolls are the ultimate comfort dish, blending simple ingredients into a rich and flavorful meal that warms both the belly and the soul. Whether you’re making them for a cozy dinner or as part of a festive meal, this traditional recipe delivers satisfaction in every bite. Prepare them fresh, freeze them for later, or pass them on as a family favorite—these rolls are always a hit.
More Comfort Food Classics to Pair with Your Stuffed Cabbage Roll Dish
Whether you’re serving a hearty dinner or planning meals for the week, these comforting recipes complement your Stuffed Cabbage Roll Dish beautifully:
- Add variety to your beef lineup with this creamy Ground Beef Stroganoff Pasta Casserole with Cheese.
- For a similar cabbage-focused bake, try the nourishing Wholesome Cabbage Beef Bake.
- If you like fusion comfort food, you’ll love the rich layers in the Cheesy Sloppy Joe Cornbread Casserole.
- Craving something crispy to go on the side? These Crispy Amish Onion Fritters add just the right texture.
- Round off your plate with the creamy, cheesy goodness of Cheesy Golden Crust Mashed Potato Bake.
Stuffed Cabbage Roll Dish
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Tender cabbage leaves wrapped around a hearty filling of beef, rice, and herbs, then baked in a tangy tomato sauce for a comforting and timeless dish.
Ingredients
- 1 large head green cabbage
- 1 lb ground beef
- 1/2 cup uncooked white rice
- 1 egg, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 350°F (175°C).
- Bring a large pot of water to a boil. Carefully peel away 12 whole cabbage leaves and blanch them in boiling water for 2–3 minutes, until soft. Drain and set aside.
- In a large bowl, mix ground beef, uncooked rice, egg, onion, garlic, parsley, salt, and pepper until well combined.
- Lay out each cabbage leaf, trim the thick vein at the base, and place about 1/4 cup of the filling in the center. Fold in the sides and roll up tightly.
- In a medium bowl, stir together tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce.
- Spread a thin layer of the tomato mixture in the bottom of a large baking dish.
- Arrange cabbage rolls seam-side down in the dish and pour remaining sauce over the top.
- Cover tightly with foil and bake for 1 hour and 15 minutes, until the rolls are cooked through and tender.
Notes
- You can substitute ground beef with ground turkey for a leaner option.
- These rolls can be made ahead and refrigerated before baking.
- Leftovers store well and taste even better the next day.
- Use a meat thermometer to ensure internal temperature reaches at least 160°F (71°C).
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 9g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg