Name: Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Eastern European
Ingredients: 1 large green cabbage; 1 lb ground beef or beef/pork mix; 1 cup cooked white rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 large egg; Salt and pepper, to taste; 1 can (28 oz) crushed tomatoes or tomato sauce; 2 tbsp tomato paste; 2 tbsp brown sugar; 2 tbsp vinegar or lemon juice; Optional: 1 tsp paprika, chopped dill or parsley

Stuffed Cabbage Rolls are one of my favorite comfort food dishes—hearty, flavorful, and packed with a delicious filling of meat and rice, all wrapped in tender cabbage leaves and simmered in a tangy tomato sauce. They’re classic, satisfying, and remind me of cozy family dinners around the table.

Why You’ll Love This Recipe

I love this recipe because it’s both nourishing and nostalgic. The cabbage turns soft and tender as it cooks, and the filling absorbs all the rich tomato flavor. It’s one of those meals that tastes even better the next day, and although it looks fancy, it’s surprisingly simple to make. Whether I’m cooking for the week or hosting a gathering, these rolls always impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Green cabbage
Ground beef or a mix of beef and pork
Cooked white rice
Onion, finely chopped
Garlic, minced
Egg
Salt and pepper
Crushed tomatoes or tomato sauce
Tomato paste
Brown sugar
Vinegar or lemon juice
Optional: paprika, dill, or parsley for extra flavor

directions

I bring a large pot of water to a boil and carefully remove the outer leaves of the cabbage. I boil them for 2–3 minutes until soft and flexible, then set them aside to cool.
In a mixing bowl, I combine ground meat, cooked rice, chopped onion, garlic, egg, salt, and pepper until everything is well mixed.
I place a spoonful of filling onto each cabbage leaf, fold the sides, and roll tightly from the base to the tip.
In a separate bowl, I mix crushed tomatoes, tomato paste, brown sugar, and vinegar to make the sauce. I season it with salt, pepper, and a touch of paprika.
I pour some sauce into the bottom of a baking dish or Dutch oven, arrange the cabbage rolls seam-side down, and cover them with the rest of the sauce.
I cover the dish with foil or a lid and bake at 350°F (175°C) for about 1.5 to 2 hours, until the rolls are cooked through and the flavors are blended.
I let them rest for a few minutes before serving, spooning extra sauce over the top.

Servings and timing

This recipe makes about 6–8 servings, depending on the size of the rolls. Prep takes around 30 minutes, and baking time is about 1 hour 30 minutes to 2 hours. I usually plan for about 2.5 hours from start to finish, especially if I’m prepping the cabbage carefully.

Variations

Sometimes I use ground turkey or chicken for a lighter version. I’ve also added chopped mushrooms or grated carrots to the filling for extra veggies. For a spicier twist, I add a pinch of crushed red pepper flakes to the sauce. I’ve even tried a sweet-and-sour variation using raisins and more vinegar in the sauce—it’s a delicious spin on the classic.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. These reheat beautifully—I warm them in the oven at 325°F covered with foil or microwave them with some sauce spooned over the top. I also freeze them (sauce and all) in freezer-safe containers for up to 2 months, thawing overnight before reheating.

FAQs

Can I make these ahead of time?

Yes, I often assemble the rolls and refrigerate them (covered) up to a day in advance. Then I bake them when I’m ready to serve.

Do I have to pre-cook the cabbage?

Yes, boiling the cabbage makes the leaves pliable and easy to roll. I’ve also frozen the whole head overnight and thawed it to soften the leaves without boiling.

Can I use uncooked rice?

I prefer using cooked rice because it ensures the filling is fully tender and avoids undercooked grains. Uncooked rice can work, but I adjust the liquid and baking time.

What’s the best way to roll the cabbage?

I trim the thick rib at the base of each leaf, add the filling near the bottom, fold in the sides, and roll tightly. It holds its shape better during baking.

Can I use red cabbage?

Red cabbage works, but it’s firmer and slightly more bitter. I stick with green cabbage for the classic flavor and soft texture.

Conclusion

Stuffed Cabbage Rolls are the kind of meal I turn to when I want something wholesome, filling, and made with love. With savory meat, tender cabbage, and tangy tomato sauce, every bite is comforting and full of flavor. It’s a timeless dish that brings people together—and always reminds me that the simplest meals can be the most memorable.