Classic Stuffed Cabbage Rolls

Classic stuffed cabbage rolls are a timeless comfort food found in many cultures across Europe and beyond. Tender cabbage leaves are wrapped around a savory filling of meat, rice, and seasonings, then gently simmered in a rich tomato sauce until perfectly soft and flavorful. This dish is hearty, satisfying, and perfect for family dinners, holidays, or make-ahead meals.

Why You’ll Love This Recipe

Made with simple, affordable ingredients
Filling and nutritious
Easy to prepare ahead of time
Freezer-friendly
Full of traditional, homemade flavor

Ingredients

For the Cabbage Rolls

1 large green cabbage
1 pound (450 g) ground beef (or beef and pork mix)
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)

For the Tomato Sauce

2 cups tomato sauce or crushed tomatoes
1 tablespoon tomato paste
1 tablespoon sugar (optional, balances acidity)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 tablespoon olive oil
½ cup water or broth

Instructions

Step 1: Prepare the Cabbage

Bring a large pot of water to a boil. Carefully remove the core from the cabbage using a sharp knife. Place the whole cabbage into the boiling water and cook for 3–5 minutes, until the outer leaves soften. Gently peel off the softened leaves and set them aside. Continue boiling and removing leaves until you have about 12–15 large leaves.

Trim the thick center vein from each leaf to make rolling easier.

Step 2: Make the Filling

In a large bowl, combine the ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley. Mix gently until just combined—do not overmix, or the rolls may become dense.

Step 3: Assemble the Rolls

Lay a cabbage leaf flat on a clean surface. Place about 2–3 tablespoons of filling near the base of the leaf. Fold the sides inward, then roll tightly from the bottom up, forming a neat roll. Repeat with the remaining leaves and filling.

Step 4: Prepare the Sauce

In a bowl, mix the tomato sauce, tomato paste, sugar (if using), salt, pepper, paprika, olive oil, and water or broth. Stir until smooth.

Step 5: Cook the Cabbage Rolls

Spread a small amount of sauce on the bottom of a large pot or baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce evenly over the rolls.

Stovetop method:
Cover and simmer on low heat for 60–75 minutes.

Oven method:
Cover with foil and bake at 350°F (175°C) for 75–90 minutes.

The rolls are done when the cabbage is tender and the filling is fully cooked.

Serving Suggestions

Serve stuffed cabbage rolls hot, spooning extra sauce over the top. They pair well with:

Mashed potatoes
Crusty bread
Sour cream or plain yogurt
A simple green salad

Tips for Best Results

Use fully cooked rice to prevent undercooked filling
Don’t overfill the leaves—they need room to roll
Let the rolls rest 10 minutes before serving for best texture
Taste the sauce before cooking and adjust seasoning if needed

Storage and Reheating

Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze cooked rolls for up to 3 months
Reheat: Gently warm on the stovetop or in the oven with extra sauce

A Dish with Tradition

Stuffed cabbage rolls have been passed down through generations, with each family adding its own twist. Whether enjoyed for a special occasion or a cozy weeknight dinner, this classic recipe delivers warmth, flavor, and a sense of home.