Stuffed Cabbage Bake with Savory Meat & Rice Filling

This hearty Stuffed Cabbage Bake layers tender cabbage leaves around a flavorful meat and rice filling, then bakes everything together in a rich tomato-butter broth. With a blend of aromatic spices—paprika, turmeric, cumin, and garlic—this comforting dish warms the soul and brings a taste of home to your table. Perfect for family dinners or weekend gatherings, it’s a satisfying meal that elevates humble ingredients into a crowd-pleasing classic.

Cooking Time

• Prep Time: 40 minutes (includes parboiling and filling cabbage)

• Bake Time: 30 minutes

• Total Time: 1 hour 10 minutes

• Servings: 6–8

Ingredients

Cabbage & Filling:

• 1 medium cabbage

• 600–700g (1.3–1.5 lb) ground meat (pork, beef, or mixed)

• 1 cup uncooked rice

• 1 onion, finely chopped

• 1 bell pepper, diced

• 1 bunch parsley, chopped

• 1 tomato, diced

• 1 tsp paprika powder

• ½ tsp turmeric

• ½ tsp cumin

• 1 tsp salt

• 1 tsp black pepper

Broth & Baking:

• 40g (1.4 oz) butter

• 1 tbsp tomato paste

• 300ml (10 fl oz) water

• Optional: sour cream sauce—1 tbsp sour cream, garlic, parsley

Seasoning Sauce (optional):

• 1 tbsp sour cream

• 3 garlic cloves, minced

• 1 bunch parsley, chopped

• Salt & pepper to taste

Step-by-Step Cooking Directions

1. Prepare the Cabbage
Core the cabbage and gently separate the leaves. Parboil in boiling water for 5 minutes until pliable. Drain and pat dry.

2. Make the Filling
Rinse rice and drain. In a large bowl, combine ground meat, rice, diced onion, bell pepper, parsley, tomato, paprika, turmeric, cumin, salt, and pepper. Mix until evenly combined.

3. Stuff the Cabbage
Place a cabbage leaf flat, add a generous spoonful of filling near the stem end, fold sides in, and roll up tightly. Repeat with all leaves.

4. Assemble in Baking Dish
Grease a baking dish with butter. Arrange stuffed cabbage rolls snugly side by side in the dish.

5. Prepare the Broth
Melt 40g butter in a small saucepan. Stir in tomato paste until combined. Add 300ml water, bring to a simmer, taste and adjust seasoning, pour evenly over the rolls.

6. Bake
Cover the dish with foil and bake in a preheated 180°C (356°F) oven for 30 minutes.

7. Prepare Optional Sauce
While baking, whisk together sour cream, minced garlic, chopped parsley, salt, and pepper into a creamy sauce.

8. Serve
Remove baked cabbage rolls, drizzle with the sour cream sauce, and sprinkle extra parsley before serving.

Nutritional Information (Per Serving, Approximate)

• Calories: 410

• Protein: 22g

• Fat: 18g

• Carbohydrates: 35g

• Fiber: 5g

• Sodium: 760mg

The Origins and Popularity of the Recipe

Stuffed cabbage is a cherished dish across Eastern Europe, the Balkans, and parts of the Middle East and Mediterranean. Known as golabki, sarma, or malfouf, these rolls symbolize home cooking and resourcefulness. Packed with rice and meat and simmered in tomato-rich broth, they flourish in family kitchens. Today, they remain popular for feeding large groups and celebrating gatherings—appearing often in food blogs, cooking videos, and potluck tables worldwide.

Reasons Why You’ll Love This Recipe

• Comforting and satisfying: A complete meal in one dish.

• Simple, everyday ingredients: Budget-friendly and easy to find.

• Flexible and customizable: Easily adjust meat, grains, and spices.

• Cultural familiarity: Reminds many of cherished family traditions.

• Meal-prep friendly: Freezes and reheats beautifully.

Health Benefits

• Cabbage: High in fiber, vitamin C, and antioxidants.

• Lean meat: Provides protein, iron, and B vitamins.

• Rice: Offers sustained energy and helps bulk up the filling.

• Parsley and garlic: Boost flavor, vitamins, and digestion.

• Tomato broth: Adds lycopene, vitamin A, and moisture without heaviness.

Serving Suggestions

• Serve with crusty bread or boiled potatoes

• Drizzle extra sour cream or yogurt on top

• Accompany with simple cucumber salad or beet slaw

• Offer sliced pickles on the side

• Garnish with extra parsley for freshness

Common Mistakes to Avoid

• Overstuffing leaves: They may tear or not cook evenly

• Skipping parboil: Leaves need to be pliable for rolling

• Undercooking rice: Ensure grains are tender after baking

• Neglecting seasoning: The broth must be flavorful

• Oven prep: Cover rolls tightly or they may dry out

Pairing Recommendations

• Drinks: Hungarian wine, light beer, or herbal tea

• Sides: Potato salad, pickles, or sauerkraut

• Dessert: Simple apple strudel or yogurt with honey

• Appetizers: Smoked meats or cheeses pair well

Cooking Tips

• Rinse rice in cool water to prevent stickiness

• Lay leaves seam-side down for stability during baking

• Use a thermometer—meat should reach 74°C (165°F)

• Make ahead: Bake, cool, and refrigerate to serve next day

• Freeze extras: Store individually for easy future meals

Similar Recipes to Try

• Greek Dolmades (stuffed grape leaves)

• Hungarian Stuffed Peppers

• Italian Cabbage Roll Casserole

• Balkan Stuffed Cabbage with Sauerkraut

• Middle Eastern Stuffed zucchini boats

Variations to Try

• Vegetarian: Swap meat with lentils or mushrooms

• Spiced: Add cumin, allspice, or smoked paprika

• Cheesy: Stir in feta or grated parmesan into the filling

• Rice swap: Use bulgur, quinoa, or wild rice

• Saucy twist: Simmer in tangy tomato sauce instead of broth

Ingredient Spotlight: Cabbage

Cabbage, one of the world’s most cultivated leafy vegetables, is rich in vitamins K and C, fiber, and powerful antioxidants. Its sturdy leaves make excellent vessels for rolling. Low in calories and versatile, cabbage is celebrated across cuisines for its support of digestive and heart health—and it shines when parboiled to retain tenderness and nutrients.

Conclusion

This Stuffed Cabbage Bake with Savory Meat & Rice Filling is the epitome of home-cooked comfort. With fragrant spices, tender vegetables, and soulful flavor, it delivers nourishment and nostalgia in every slice. Easy to assemble and suitable for freezing or make-ahead meals, it’s a versatile staple with heart. Gather around for a family-favorite dish that has stood the test of time—and enjoy the warmth it brings.

10 Comprehensive Frequently Asked Questions

1. Can I use pre-cooked rice?
Yes—reduce moisture in filling if rice is already cooked.

2. Can I prepare this dish ahead of time?
Absolutely—assemble, cover, refrigerate up to 24 hours before baking.

3. Is this recipe gluten-free?
Yes, naturally. Double-check spices and tomato paste brands if sensitive.

4. Can I freeze stuffed cabbage?
Yes—freeze after baking, thaw and reheat in oven for best texture.

5. What meats can I use?
Try pork, beef, lamb, or even ground turkey.

6. How do I reduce sodium?
Use low-sodium broth, reduce salt, and skip bottled additives.

7. Can I steam instead of bake?
Yes—steam rolls in tomato broth on stovetop for 60 minutes.

8. What if cabbage leaves tear?
Use smaller inner leaves or patch tears with extra layers.

9. Can I make a vegetarian version?
Yes—swap meat for lentils, beans, or finely chopped mushrooms.

10. What are good side sauces?
Try sour cream, tzatziki, or yogurt-garlic sauce for added richness.