Classic Stuffed Cabbage Rolls Recipe

Discover how to make the ultimate comfort food with this classic Stuffed Cabbage Rolls recipe. Tender cabbage leaves wrapped around a perfectly seasoned ground beef and rice filling, baked to perfection in a rich, tangy tomato sauce.

There is nothing quite like a warm tray of homemade stuffed cabbage rolls fresh out of the oven. This recipe takes a bit of love and patience to assemble, but the payoff is absolute comfort on a plate. The cabbage becomes incredibly tender, soaking up the savory tomato sauce, while the beef and rice filling stays wonderfully moist.

Here is how to make them from scratch.

Prep time: 30 mins | Cook time: 1 hour 15 mins | Servings: 4-6

Ingredients

For the Cabbage:

• 1 large head of green cabbage

• 1 tbsp salt (for boiling)

For the Filling:

• 1 lb ground beef (85% lean works best)

• 1 cup cooked white rice (cooled)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 large egg

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp dried parsley (or 2 tbsp fresh, finely chopped)

For the Sauce:

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) crushed tomatoes

• 2 tbsp brown sugar

• 1 tbsp apple cider vinegar (for a little tang)

• 1/2 tsp garlic powder

Step-by-Step Instructions

1. Prep the Cabbage Leaves

Bring a large pot of salted water to a rolling boil. Use a sharp knife to carefully cut out the tough inner core from the bottom of the cabbage head. Submerge the whole cabbage into the boiling water.

As the outer leaves begin to soften (about 2–3 minutes), carefully peel them away one by one using tongs. Move the softened leaves to a colander to drain and cool. You will need about 10–12 large leaves. Once cooled, use a paring knife to shave down the thick, hard center vein on the back of each leaf so it rolls up easily.

2. Mix the Filling

In a large mixing bowl, combine the ground beef, cooled cooked rice, diced onion, minced garlic, egg, salt, black pepper, and parsley. Use your hands to gently mix everything together until just combined. Try not to overwork the meat, or the filling can turn out dense.

3. Make the Sauce

In a separate bowl, whisk together the tomato sauce, crushed tomatoes, brown sugar, apple cider vinegar, and garlic powder until smooth. Spread about a cup of this sauce into the bottom of a large $9 \times 13$ inch baking dish.

4. Roll 'Em Up

Lay a prepared cabbage leaf flat on your clean workspace. Place about 1/3 cup of the meat mixture near the bottom stem end of the leaf. Fold the bottom over the meat, tuck in the sides securely, and roll it tightly toward the top of the leaf (just like a burrito). Place the roll, seam-side down, into your prepared baking dish. Repeat with the remaining leaves and filling, packing them snugly in the dish.

5. Bake to Perfection

Preheat your oven to 350°F (175°C). Pour the remaining tomato sauce evenly over the top of all the cabbage rolls, making sure they are well covered. Cover the baking dish tightly with aluminum foil.

Bake for 1 hour. Remove the foil and bake for an additional 15 minutes, allowing the sauce to bubble and thicken slightly.

Serve and Enjoy!

Let the dish cool for about 5 to 10 minutes before serving. Garnish with a sprinkle of fresh parsley if you like. They pair beautifully with a dollop of sour cream on top or a side of crusty bread to soak up all that incredible tomato sauce.