Classic Stuffed Cabbage Rolls Recipe

I just made Cabbage Roll Ups that stay tender and juicy after baking and I promise they vanish from the plate before dessert.

I’m obsessed with Cabbage Roll Ups because the filling peeks out like comfort on a plate. I love the way the meat and rice get all juicy and saucy, and how a simple tomato base makes every bite sing.

This Recipe For Stuffed Cabbage Rolls is exactly the kind of thing I crave on a tired weeknight. I always reach for 1 pound ground beef and toss in 1 yellow onion to keep it honest.

But it’s the cabbage leaf wrapping that keeps me coming back, rustic, a little messy, and wildly satisfying. So good, I always sneak leftovers for breakfast.

Ingredients

• Cabbage leaves: crisp wraps, surprisingly sturdy.
• Ground beef: juicy, main protein punch.
• Basically rice: soft filler, soaks up sauce.
• Onion: sweet, adds savory backbone.
• Garlic: sharp zing, wakes everything.
• Egg: binds the mix together.
• Salt: brings out the flavors.
• Pepper: tiny heat, little attitude.
• Paprika: smoky-sweet color and warmth.
• Parsley: fresh lift, looks homey.
• Olive oil: slick sauté flavor.
• Tomatoes: bright, saucy comfort.
• Tomato paste: deepens that tomato punch.
• Beef broth: adds meaty depth.
• Brown sugar: soft sweetness, cuts acidity.
• Lemon or vinegar: hits with tang.
• Plus bay leaf: subtle herbal background note.
• Worcestershire: optional umami boost, worth it.

Ingredient Quantities

• 1 large head green cabbage, about 2 to 2 1/2 pounds, you’ll use the outer leaves
• 1 pound ground beef (80 20 is good for flavor)
• 1/2 cup uncooked long grain white rice
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 2 tablespoons fresh parsley, chopped, or 1 tablespoon dried parsley
• 2 tablespoons olive oil for sautéing
• 1 (24 ounce) can crushed tomatoes or tomato sauce
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice or distilled white vinegar
• 1 bay leaf
• 1 teaspoon Worcestershire sauce, optional but tastes good

How to Make this

1. Bring a large pot of salted water to a boil, core the cabbage, then gently pull off about 12 to 14 large outer leaves; blanch the leaves in the boiling water 2 to 3 minutes until pliable, drain and cool on a towel, trim thick vein centers so they fold easier.

2. While the cabbage cools, rinse 1/2 cup long grain rice under cold water, then cook it in 1 cup water until just tender but not mushy, about 12 minutes, drain and let cool a bit.

3. Heat 2 tablespoons olive oil in a skillet over medium heat, sauté 1 finely chopped yellow onion until translucent, add 2 minced garlic cloves and cook 30 seconds more, then remove from heat and let cool slightly.

4. In a big bowl combine 1 pound ground beef, the cooked rice, beaten large egg, sautéed onion and garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon sweet paprika, and 2 tablespoons chopped fresh parsley, mix gently until just combined, don’t overwork it or it gets tough.

5. Make the tomato sauce by stirring together a 24 ounce can crushed tomatoes or tomato sauce, 2 tablespoons tomato paste, 1 cup beef broth, 1 tablespoon brown sugar, 1 tablespoon lemon juice or white vinegar, 1 bay leaf, and 1 teaspoon Worcestershire sauce if using, simmer in a saucepan 8 to 10 minutes to meld flavors, taste and adjust salt.

6. Spoon about 1/3 to 1/2 cup of the meat mixture onto the center of each cabbage leaf, fold the sides over the filling, then roll from the stem end up to enclose, tucking ends under so they don’t unroll; keep a few leaves aside for patching holes if any tear.

7. Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish, place the rolls seam-side down snugly in the dish, pour the remaining sauce over the top so each roll is mostly covered, you can add a splash more beef broth if it looks dry.

8. Cover tightly with foil and bake in a 350F oven for 60 to 75 minutes until the beef is cooked through and cabbage is tender, remove foil for the last 10 minutes if you want a slightly thicker sauce on top.

9. Let the rolls rest 10 minutes after baking so they set, remove the bay leaf from the sauce, garnish with extra chopped parsley if you want, then serve warm with spoonfuls of that tangy sauce.

10. Leftovers keep well in the fridge for 3 to 4 days and actually taste better the next day, they also freeze fine, cool completely then freeze in portions with sauce.

Equipment Needed

1. Large stock pot for boiling the cabbage and cooking the rice, big enough to hold lots of water so the leaves blanch easy
2. Colander or slotted spoon to drain the cabbage and rice, and a clean kitchen towel to cool the leaves on
3. Large skillet for sautéing the onion and garlic, preferably nonstick or stainless
4. Medium saucepan for simmering the tomato sauce so flavors can meld
5. Big mixing bowl to combine the beef, rice, egg and seasonings without overworking it
6. 9×13-inch baking dish to arrange the rolls and bake them evenly
7. Aluminum foil to cover the dish while it bakes and keep things moist
8. Measuring cups and spoons plus a wooden spoon or silicone spatula for stirring and folding the filling

FAQ

Classic Stuffed Cabbage Rolls Recipe Substitutions and Variations

• Ground beef: try ground pork, ground turkey, or a mix of beef and pork for richer flavor. For a vegetarian option use cooked lentils or a plant based crumble instead.
• Long grain white rice: swap with short grain rice, jasmine rice, or parboiled rice. For a gluten free lower carb choice use cooked quinoa or cauliflower rice (note texture changes).
• Green cabbage leaves: substitute savoy cabbage or napa cabbage leaves, or use large blanched chard or collard leaves to roll if you want a sturdier wrap.
• Crushed tomatoes / tomato sauce: you can use diced tomatoes blended smooth, passata, or a 24 oz jar of marinara. For brighter tang use an equal amount of tomato puree plus a splash more lemon juice or vinegar.

Pro Tips

1. Parboil the leaves til theyre pliable, then stack and press them between towels with a weight for 10 minutes so they roll easier and wont spring open while baking. This also lets you trim the big vein thinner without tearing the leaf.

2. Rinse the rice well and undercook it just a little, it should still have a tiny bite. That way it soaks up juices in the oven instead of turning mushy, and the filling keeps a nicer texture.

3. Don’t overmix the meat. Mix just until everything is combined, then stop. If you knead it too much the rolls will be dense and tough after cooking.

4. Bake covered, then uncover for the last 10 minutes only if you want a thicker, slightly caramelized top. Let the dish rest 10 minutes before serving so the sauce firms up and the rolls hold together better.