Stuffed Cabbage Rolls

Why You’ll Love This Recipe

These cabbage rolls offer an irresistible combination of textures and flavors: tender cabbage, juicy meat and rice filling, and tangy tomato sauce. They’re surprisingly simple to make and perfect for prepping in advance. Plus, this recipe is adaptable to many diets—you can make it with ground beef, turkey, or even lentils for a vegetarian twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green cabbage
• Ground beef or ground turkey
• Cooked white rice
• Onion
• Garlic
• Egg
• Tomato sauce or crushed tomatoes
• Tomato paste
• Olive oil
• Paprika
• Dried thyme
• Salt
• Black pepper
• Lemon juice or vinegar (optional, for added tang)
• Fresh parsley (for garnish)

Directions

1. Bring a large pot of water to a boil. Core the cabbage and place it in the pot. Boil for 3–5 minutes, gently peeling off the softened outer leaves as they loosen. Set aside.
2. In a large bowl, combine ground meat, cooked rice, minced onion, garlic, egg, paprika, thyme, salt, and pepper. Mix until just combined.
3. Lay a cabbage leaf flat and place a scoop of filling in the center. Fold in the sides and roll tightly from the bottom up, tucking in the ends.
4. In a large skillet or Dutch oven, heat olive oil over medium heat. Stir in tomato paste and cook for 1 minute.
5. Add tomato sauce or crushed tomatoes and a splash of water. Season with salt, pepper, and lemon juice or vinegar if using. Bring to a simmer.
6. Gently place the cabbage rolls seam-side down into the sauce. Cover and simmer on low for 45–60 minutes, or until the rolls are cooked through and tender.
7. Serve hot with extra sauce spooned over the top and a sprinkle of fresh parsley.

Servings and timing

This recipe makes 6 servings.
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Vegetarian Version: Use cooked lentils or mushrooms instead of meat.
• Grain Swap: Substitute rice with quinoa or bulgur.
• Spicy Kick: Add chili flakes or diced jalapeños to the filling.
• Sweet & Sour: Add a bit of brown sugar and vinegar to the tomato sauce.
• Baked Option: Assemble in a baking dish, cover with foil, and bake at 375°F for 1 hour.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place rolls and sauce in a skillet or baking dish, cover, and warm in the oven at 350°F for 20–25 minutes, or microwave individual portions until heated through.
These rolls also freeze well. Place cooled rolls in a freezer-safe container with sauce and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

What type of cabbage is best for stuffing?

Green cabbage is the most common and works well because the leaves are large and pliable when cooked.

Can I make these rolls ahead of time?

Yes, you can assemble them a day ahead and store in the fridge before cooking, or cook them fully and reheat when ready to serve.

Do I need to cook the rice before stuffing?

Yes, using pre-cooked rice ensures the filling cooks evenly and avoids undercooked grains.

What’s the best way to soften cabbage leaves?

Boil the whole head in water and gently remove leaves as they soften, or freeze the head overnight and thaw to soften the leaves without boiling.

Can I use ground chicken or pork?

Absolutely. Ground chicken, turkey, or pork are all great alternatives to beef.

How do I keep the rolls from falling apart?

Roll them tightly and place them seam-side down in the pan. Cooking them close together also helps keep them intact.

Is it necessary to use egg in the filling?

The egg helps bind the filling, but you can omit it if needed, especially in vegetarian versions.

Can I make this dish in the oven?

Yes, layer the rolls in a baking dish with sauce, cover with foil, and bake at 375°F for about 1 hour.

Can I use jarred pasta sauce instead of tomato sauce?

Yes, you can substitute with your favorite pasta sauce for convenience and added flavor.

What sides go well with cabbage rolls?

Mashed potatoes, crusty bread, or a light cucumber salad make great accompaniments.

Conclusion

Stuffed Cabbage Rolls are a hearty, homey meal with timeless appeal. Whether you’re cooking for family, prepping meals ahead, or simply craving something comforting and nourishing, this dish delivers big flavor in every bite. Try it once, and it might just become a new classic in your kitchen.

Stuffed Cabbage Rolls

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Stuffed Cabbage Rolls are a comforting and hearty dish made by wrapping tender cabbage leaves around a savory mixture of meat, rice, and spices, then simmering everything in a rich tomato sauce. It’s a timeless, satisfying meal perfect for cozy dinners.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Eastern European
• Diet: Halal

Ingredients

1. 1 head green cabbage
2. 1 lb ground beef or ground turkey
3. 1 cup cooked white rice
4. 1 small onion, finely chopped
5. 2 garlic cloves, minced
6. 1 egg
7. 2 cups tomato sauce or crushed tomatoes
8. 2 tbsp tomato paste
9. 1 tbsp olive oil
10. 1 tsp paprika
11. 1/2 tsp dried thyme
12. Salt and black pepper, to taste
13. 1 tbsp lemon juice or vinegar (optional)
14. 2 tbsp fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and place it in the pot. Boil for 3–5 minutes, removing softened leaves as they loosen. Set aside.
2. In a bowl, mix ground meat, cooked rice, onion, garlic, egg, paprika, thyme, salt, and pepper until just combined.
3. Place a spoonful of filling on a cabbage leaf. Fold in the sides and roll tightly from the bottom up. Repeat with remaining leaves and filling.
4. In a large skillet or Dutch oven, heat olive oil over medium heat. Add tomato paste and cook for 1 minute.
5. Stir in tomato sauce, lemon juice (if using), salt, and pepper. Bring to a simmer.
6. Arrange cabbage rolls seam-side down in the sauce. Cover and simmer on low heat for 45–60 minutes, until fully cooked and tender.
7. Serve hot with extra sauce and a sprinkle of fresh parsley on top.

Notes

• Use ground pork, chicken, or lentils for variety.
• Substitute rice with quinoa or bulgur for a grain twist.
• Freeze leftover rolls with sauce for up to 3 months.
• Add a pinch of chili flakes for extra heat or brown sugar for a sweet-and-sour flavor.

Nutrition

• Serving Size: 1 stuffed cabbage roll with sauce
• Calories: 340
• Sugar: 6g
• Sodium: 590mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 85mg