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Stuffed Cabbage Rolls Recipe
“This recipe for Stuffed Cabbage Rolls features tender cabbage leaves filled with a savory blend of ground meat and rice, then simmered in a rich, homemade tomato sauce. Perfect for a hearty dinner, these rolls are also freezer-friendly, making them great for meal prepping ahead of time.”
The aroma of this dish instantly takes me back to my childhood, when my mom would make it for us. I call this the ultimate stuffed cabbage roll recipe because it’s flavorful, visually appealing, and every bite is perfectly meaty, juicy, and balanced with rice.
The tomato sauce is a true standout—I highly recommend doubling the recipe because it’s so delicious you’ll want to use it in other meals. With its variety of flavors and textures, this dish offers something new with every bite.
I’m passionate about getting this recipe just right. Just as Italians master their pasta, I know my cabbage rolls. They should be tender but slightly crisp, hearty yet succulent, and bursting with flavor.”
Try our Best Cabbage Soup Recipe for more great flavors
Ingredients
Tomato Sauce:
- 2 tablespoons olive oil
- 1/2 onion diced
- 4 cloves garlic minced
- 28 ounce can crushed tomatoes do not drain
- 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
Cabbage Rolls:
- 1 pound ground beef leaner is better
- 1 cup cooked rice white or brown
- 1 tablespoon onion powder
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/4 cup fresh parsley chopped
- 1 egg
- 1 head cabbage
Instruction
Tomato Sauce:
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Place a large pot over medium heat and add olive oil. Add the onion once the oil is hot and cook for 2-3 minutes or until translucent.
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Add the garlic and cook for 30 seconds.
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Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire, and red wine vinegar. Stir and bring to a simmer.
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Cook for 10-15 minutes, stirring from time to time.
Cabbage Rolls:
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In the meantime, bring a large pot of water to a boil.
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Preheat oven to 350 degrees F.
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Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.
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Remove from water and peel 12 large leaves.
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In a large bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, two tablespoons of fresh parsley, and the egg until combined.
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Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
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Lay each cabbage leaf on a flat surface, and using a small knife, cut a V-shaped notch to remove the cabbage rib’s thick part.
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Take 1/3 of a cup of the meat mixture and shape it into a log. Place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with the remaining meat and cabbage leaves.
Bake:
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Coat a 9×13-inch pan with cooking spray. Pour half of the tomato sauce on the bottom, and arrange the cabbage rolls seam-side down in the baking dish. Top with the remaining sauce.
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Cover with foil. Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.
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Sprinkle with the remaining parsley and serve.
