These Easy Stuffed Cabbage Rolls are stuffed with rice and meat, wrapped up in a cabbage leaf, and are baked to perfection in tomato sauce. This delicious recipe is great for meal prep or as an easy weekend dinner.
Try my delicious Sausage and Fried Cabbage and my homemade Haluski. If you need some more hearty cabbage dishes.
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Why this Stuffed Cabbage Roll Recipe is a Keeper
This traditional dish is simple, satisfying and completely customizable. Homemade cabbage rolls are perfect for special events or a Sunday evening. Tender cabbage leaves filled with beef and covered in tangy tomato sauce.
- Simple Ingredients, Big Flavor: With pantry staples like rice, ground beef, and tomato sauce, this recipe delivers satisfying flavor without a long grocery list.
- Comfort Food Classic: Stuffed cabbage rolls are a timeless dish that brings warmth to the table; perfect for Sunday dinners, holidays, or meal prep.
- Make-Ahead Friendly: You can prep these ahead of time and bake when ready, making them ideal for busy weeks or entertaining. You can even make ahead the sauce for stuffed cabbage rolls.
- Freezer-Friendly: They freeze beautifully, so you can double the batch and save some for later.
Do I Have to Boil the Cabbage Leaf First?
Yes. The recipe calls to boil the cabbage leaves before rolling them. Boiling them first makes it easier to roll them without tearing.
Pro Tip to Love this Recipe
Flavor Mellows: Like many braised dishes, the flavors improve the next day. Stuffed cabbage often tastes even better after being refrigerated overnight and reheated.
Ingredient Notes for Easy Cabbage Rolls
This old fashioned stuffed cabbage rolls recipe uses easy to find, fresh ingredients that bring a punch of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Green Cabbage Head: Use a fresh, whole head of cabbage to make this stuffed cabbage recipe.
- Beef: I prefer to use a lean ground beef to minimize the amount of grease.
- Rice: It’s best to use long grain rice in these wraps.
Variations and Substitutions to Make Cabbage Rolls
Easily customize this recipe by experimenting. Take it to the next level by using different ingredients and trying different flavors.
- Ground meat: Use ground pork, turkey, or a mix of beef and pork meats.
- Grain Options: Try quinoa, brown rice, or cauliflower rice for a twist.
- Cabbage Roll Sauce Boost: Add a splash of balsamic vinegar or a pinch of sugar to the tomato sauce for extra depth. You could also make your own rich tomato sauce with tangy tomato paste for stuffed cabbage rolls.
- Herb Add-Ins: Fresh parsley, thyme, or basil can brighten the filling.
- Vegetarian Version: Use lentils or mushrooms in place of meat for these polish stuffed cabbage rolls.
How to Make Stuffed Cabbage Rolls
This recipe comes together in just 5 easy to follow steps. These cabbage leaves stuffed with beef and rice are so easy and delicious, I come back to them over and over again.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Add Cabbage and Boil: Bring a large pot of water to a boil, and cook the cabbage leaves for about 8 minutes. Remove and let cool.
- Make Meat and Rice Mixture: In a mixing bowl, mix together the cooked rice, ground beef, egg, minced onion, minced garlic, Worcestershire sauce, salt, onion powder, pepper, dill and some of the tomato sauce.
- Fill and Roll: Lay a cabbage leaf flat surface and add 3 Tablespoons of mix near the end of the cabbage leaf. Roll the cabbage tightly, making sure to tuck in the sides as you go.
- Arrange in the Baking Dish: Pour half of the tomato sauce on the bottom of a casserole dish. Then, place the cabbage rolls, seam-side down. Pour the rest of the sauce over the cabbage rolls. Cover the dish with aluminum foil, and bake until you have fully cooked filling and tender cabbage leaves.
Prep Ahead Suggestions for Cabbage Rolls in Tomato Sauce
Preparing a recipe ahead of time can be the best way to go. Make a recipe in advance to be able to enjoy it whenever you’re ready.
- Make the Filling: Boil and separate cabbage leaves ahead of time and store in a sealed container.
Make Rolls: Assemble the rolls and refrigerate overnight, then bake the next day. Freeze unbaked rolls in a foil pan for a future meal, just thaw and bake as directed.
Alternate Cooking Methods for Easy Cabbage Rolls Recipe
Make this recipe another way by using your instant pot, stovetop or crock pot if your oven is occupied with something else.
- Slow Cooker: Layer the rolls and sauce in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
- Stovetop Simmer: Place rolls in a Dutch oven, cover with sauce, and simmer gently for 1–1.5 hours.
- Instant Pot: Use the pressure cook setting for 18–20 minutes with a natural release.
Store, Reheat and Leftover Classic Stuffed Cabbage
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the oven at 325°F or microwave individual portions until heated through. Top with remaining sauce.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Use Leftovers: This recipe is perfect to chop and stir leftovers into tomato soup or stew, or serve over mashed potatoes or egg noodles.
Common Questions About This Cabbage Recipe
Blanching the head of lettuce helps to soften the leaves so that they don’t rip.
Place some of the mixture of ground beef towards one end of the leaf. Roll the leaf towards the center of the cabbage leaf, making sure to fold in the sides as you go.
Expert Tips for Traditional Stuffed Cabbage Rolls
- Core the Cabbage First: Removing the core before boiling helps the leaves separate more easily.
- Don’t Overfill: Stick to about 3 Tablespoons of filling per leaf to ensure easy rolling and even cooking.
- Layer Sauce Generously: A thin layer on the bottom prevents sticking, and a full pour on top keeps everything moist and flavorful.
- Let Them Rest: After baking, let the rolls sit for 10 minutes before serving. This helps the juices settle and makes them easier to plate.
- Double the Batch: If you’re already rolling, make extra and freeze half. You’ll thank yourself later.
- Serve With: Some other recipes to serve with stuffed cabbage rolls include Apple Carrot Slaw, Garlic Roasted Cauliflower Steaks or Easy Potato Salad.
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Easy Stuffed Cabbage Rolls
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Ingredients
- 1 head Cabbage
- 1 cup Long grain rice, cooked
- 1 ½ pounds Lean ground beef, I use 90/10
- 1 Egg
- 1 medium Onion , chopped
- 3 cloves Garlic, minced
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Onion powder
- 1 ½ teaspoons Salt, divided
- 1 ¼ teaspoons Ground black pepper, divided
- ½ teaspoon Dried dill
- 42 ounces Tomato sauce, divided
Instructions
- Preheat oven to 350℉.
- Boil a large pot with water. Place cabbage in pot and cook for 8 to 10 minutes. Remove and allow to cool.
- In a large bowl combine cooked rice, ground beef, egg, minced onion, minced garlic, Worcerstershire sauce, onion powder, 1 teaspoon salt, 1 teaspoon pepper, dill and ½ cup of tomato sauce.
- Lay a cabbage leaf on a flat surface and place 3 Tablespoons of the filling near the base of the leaf.
- Roll the leaf tightly, tucking in the sides to secure the filling. Repeat with the remaining leaves and filling.
- Spread a thin layer of the tomato sauce in the bottom of a large baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish.
- Pour the remaining sauce over the cabbage rolls, covering them completely. Season with remaining salt and pepper.
- Cover the dish with aluminum foil and bake for 1 hour, or until the cabbage is tender and the filling is cooked through.
Christina’s Notes
- Sweet-and-Sour Balance: Stuffed cabbage sauces are often a balance of tomato, sweetness, and acidity. A basic sauce can be crushed tomatoes, with a sweetener (brown sugar or honey), and an acid (vinegar or lemon juice). Taste and adjust this balance before pouring it over the rolls.
- Braising Liquid is Key: Pour enough sauce/braising liquid (often tomato sauce and/or broth) over the rolls so they are almost completely submerged. The moist environment is essential for cooking the raw rice and tenderizing the cabbage.
- Low and Slow: This is a low-and-slow dish. Simmering on the stovetop (approx. 1 hour) or baking in the oven (approx. 1.5–3 hours, depending on the recipe) at a low temperature allows the rice to cook, the flavors to meld, and the cabbage to become meltingly tender.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.