Stuffed cabbage rolls are a hearty, comforting dish that has stood the test of time. They’re an ideal meal for family gatherings, special occasions, or a cozy night in. This version of stuffed cabbage rolls combines tender cabbage leaves with a flavorful filling of ground beef, rice, and seasonings. Topped with a tangy and slightly sweet tomato sauce, these rolls are full of rich flavors and are satisfying enough to serve as a main dish. Whether you grew up with this dish or are just discovering it now, stuffed cabbage rolls are a classic that everyone can enjoy.

This recipe is a perfect balance of savory, tangy, and sweet elements that meld together beautifully. The preparation takes a bit of time, but the results are well worth the effort. Serve these rolls with a side of mashed potatoes, crusty bread, or a simple green salad for a complete meal.

Full Recipe:

Ingredients

For the Rolls:

• 1 large head of cabbage (you will need about 12 large leaves)
• 1 lb ground beef (or a mix of beef and pork)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste

For the Sauce:

• 2 cups tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp paprika

Step-by-Step Instructions

1. Prepare the Cabbage Leaves

• Begin by preparing the cabbage leaves. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Let the cabbage cook for about 5-7 minutes, until the outer leaves are soft and pliable. Gently peel off the leaves one by one, being careful not to tear them. You’ll need about 12 large leaves for the rolls.
• After removing the leaves, set them aside to cool. Once cooled, cut out the thick vein from the center of each leaf to make rolling easier. Set aside the leaves that you plan to use.

2. Make the Filling

• In a large mixing bowl, combine the ground beef (or beef and pork mixture), cooked rice, finely chopped onion, minced garlic, beaten egg, dried oregano, dried basil, salt, and pepper. Mix everything together thoroughly until well combined. If the mixture feels too loose, you can add a little extra rice or breadcrumbs to help bind it together.

3. Roll the Cabbage

• Lay one cabbage leaf flat on a clean surface. Place a spoonful of the meat mixture (about 2-3 tablespoons) near the stem end of the leaf. Fold in the sides of the cabbage leaf over the filling, then roll it up tightly, like you would a burrito. Repeat with the remaining cabbage leaves and filling.
• Arrange the rolls seam side down in a large baking dish or a deep casserole dish. If there’s any leftover filling, you can form it into small meatballs and add them to the dish as well.

4. Make the Tomato Sauce

• In a medium saucepan, combine the tomato sauce, diced tomatoes (with their juices), brown sugar, lemon juice, dried thyme, and paprika. Stir everything together and bring to a simmer over medium heat. Let the sauce cook for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

5. Bake the Cabbage Rolls

• Preheat your oven to 350°F (175°C). Pour the prepared tomato sauce evenly over the cabbage rolls, ensuring they are all covered with the sauce.
• Cover the baking dish with aluminum foil and bake for 1 hour. After an hour, remove the foil and bake for an additional 15-20 minutes to allow the sauce to thicken and the tops of the rolls to brown slightly.

6. Serve

• Once the cabbage rolls are cooked, remove them from the oven. Let them cool for a few minutes before serving. Garnish with fresh herbs if desired, and serve the cabbage rolls with extra sauce spooned over the top.

Nutrition Facts (Per Serving)

This recipe makes about 8 servings. Below are approximate nutritional values per serving:

• Calories: 280 kcal
• Carbohydrates: 22g
• Protein: 18g
• Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 450mg
• Fiber: 3g
• Sugar: 8g

Frequently Asked Questions (FAQs)

1. Can I use ground turkey or chicken instead of beef?

• Yes, you can substitute ground turkey or chicken for the ground beef if you prefer a leaner option. Just be aware that ground turkey or chicken may be a bit drier than beef, so you might want to add a little extra moisture in the form of a bit more tomato sauce or olive oil.

2. Can I make this recipe ahead of time?

• Absolutely! You can prepare the stuffed cabbage rolls a day in advance. Just assemble the rolls and store them in the fridge covered with plastic wrap or aluminum foil. When you’re ready to bake, simply prepare the sauce and bake as directed. The flavors will have even more time to meld together and develop!

3. Can I freeze stuffed cabbage rolls?

• Yes, stuffed cabbage rolls freeze very well. To freeze, assemble the rolls, place them in a freezer-safe dish, and cover with the tomato sauce. Wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, bake from frozen at 350°F for 1.5-2 hours, or until heated through. You can also thaw the rolls in the refrigerator overnight before baking if preferred.

4. Can I add other vegetables to the filling?

• Yes! You can customize the filling to your liking by adding vegetables such as finely chopped mushrooms, bell peppers, or carrots. Just make sure to sauté any raw vegetables before adding them to the filling to ensure they are tender and flavorful.

5. What should I serve with stuffed cabbage rolls?

• Stuffed cabbage rolls are hearty enough to be a meal on their own, but they pair well with a variety of sides. Consider serving them with mashed potatoes, a fresh salad, or crusty bread to soak up the delicious tomato sauce.

Tips for Making the Best Stuffed Cabbage Rolls

1. Remove the Thick Vein: Cutting out the thick vein from the cabbage leaves will make rolling much easier and prevent the leaves from tearing.
2. Use Room Temperature Filling: Allow the filling mixture to come to room temperature before assembling the rolls to make the process smoother.
3. Be Generous with the Sauce: The sauce is what infuses the cabbage rolls with flavor, so be sure to cover the rolls completely with the sauce before baking. If the rolls are exposed to air, they may dry out during cooking.
4. Add a Touch of Smokiness: If you like a smoky flavor, consider adding a bit of smoked paprika to the filling in addition to the sauce for extra depth of flavor.
5. Don’t Overstuff the Rolls: While it may be tempting, overstuffing the cabbage leaves can cause them to break apart while baking. Stick to a modest portion of filling to ensure the rolls stay intact.

Storage Tips

Refrigeration:

• Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven until heated through. Add a little extra sauce if needed to prevent drying out.

Freezing:

• Stuffed cabbage rolls can be frozen for up to 3 months. If freezing the rolls before cooking, place them in a baking dish, cover with sauce, and freeze. Thaw the rolls overnight in the fridge before baking as instructed. You can also freeze baked rolls by placing them in an airtight container or freezer bag.

Conclusion

Stuffed cabbage rolls are a classic comfort food that’s perfect for any occasion, from a casual weeknight dinner to a special family gathering. With their hearty filling of ground meat, rice, and seasonings, topped with a tangy and slightly sweet tomato sauce, these cabbage rolls are sure to satisfy any appetite. Though they take a bit of time to prepare, the delicious result is well worth the effort. Whether you make them ahead of time, store them for later, or freeze them for future meals, these stuffed cabbage rolls will always be a family favorite. Enjoy them with loved ones for a truly comforting and satisfying meal.