I’m excited to share my Recipe For Stuffed Cabbage Rolls, a Polish-style dish where tender beef and rice are wrapped in perfectly boiled cabbage leaves and baked in a savory tomato sauce, with a few clever tips that make rolling them a breeze.

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I love a classic stuffed cabbage roll, how green cabbage wraps a juicy ground beef filling like a secret. I admit I’m not perfect at rolling them and yes I still mess up the first few, but that only makes dinner more real.

If you ever looked up Cabbage Roll Ups or poked through Cabbage Leaf Recipes you’ll see how forgiving this dish is and why folks keep coming back. There’s a small stubborn pleasure in the work, and every imperfect roll somehow tastes like a win, it always makes me want to try another little twist.

Ingredients

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Cabbage, crisp leaves that soften when cooked, high in fiber vitamin C, low cal.
Ground beef, main protein, adds richness and umami, can be lean or fatty.
Rice, starchy binder gives body and carbs, soaks up sauce, keeps rolls together.
Onion sweet and savory base flavor adds moisture and natural sugars when cooked.
Garlic, punchy aroma, small amount lifts overall flavor, has healthful antioxidants.
Crushed tomatoes, tangy sauce backbone, provides acidity and sweetness balance, lots of lycopene.
Parsley, fresh herb lift, adds brightness and subtle earthiness plus vitamin K.

Ingredient Quantities

1 medium head green cabbage (about 2 to 3 lb)

1 1/2 lb (about 700 g) lean ground beef

3/4 cup long grain white rice, uncooked (about 150 g)

1 large egg lightly beaten

1 medium yellow onion, finely chopped (about 1 cup)

2 cloves garlic minced

1 tsp fine sea salt

1/2 tsp black pepper

1 tsp paprika (sweet or smoked)

2 tbsp fresh parsley chopped or 1 tbsp dried parsley

2 tbsp olive oil or vegetable oil

1 28-oz can crushed tomatoes (about 800 g)

2 tbsp tomato paste

1 cup beef broth or water

1 tbsp sugar optional, to balance acidity

1 bay leaf

2 tbsp butter optional, for dotting on top before baking

Additional salt and pepper to taste

How to Make this

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1. Preheat oven to 350F (175C). Core the cabbage then blanch the whole head in a large pot of boiling salted water for 8 to 12 minutes, turning once, until outer leaves loosen; peel off leaves as they soften and set aside to cool and dry.

2. Trim the thick central rib from each leaf by cutting a V shaped wedge at the base or carefully shaving the underside so the leaf lays flat and rolls easier.

3. Cook the rice until just underdone (about 75 percent cooked) according to package directions, drain and let cool a bit so it wont make the filling soggy.

4. Heat the 2 tbsp oil in a skillet and sauté the chopped onion until translucent, add the garlic for the last minute, then let cool slightly.

5. In a bowl combine the ground beef, par-cooked rice, beaten egg, sautéed onion and garlic, parsley, salt, pepper and paprika; mix gently with your hands or a fork until combined but don’t overwork it.

6. Make the tomato sauce: stir together the crushed tomatoes, tomato paste, beef broth or water, bay leaf and optional 1 tbsp sugar in a pot, season with salt and pepper and simmer 8 to 10 minutes to meld flavors; remove bay leaf before serving.

7. To assemble place each cabbage leaf flat, put about 2 to 3 tablespoons of filling near the base (use less for small leaves), fold the sides in over the filling then roll from the base toward the tip so the seam is underneath.

8. Spread a little sauce on the bottom of a baking dish, arrange the rolls seam side down snugly in a single layer, pour the remaining sauce over them and dot the tops with the optional butter.

9. Cover tightly with foil and bake 60 to 75 minutes until meat is cooked through and cabbage is tender; remove foil for the last 10 minutes if you want the sauce to thicken a bit.

10. Let rest 10 minutes, taste and adjust salt and pepper, then serve with extra sauce and a sprinkle of fresh parsley. Leftovers keep well in the fridge for 3 days.

Equipment Needed

1. Large stock pot for blanching the whole cabbage
2. Slotted spoon or kitchen tongs to turn and lift the leaves
3. Sharp chef’s knife and cutting board to core and trim the ribs
4. Large skillet for sautéing the onion and garlic
5. Large mixing bowl to combine beef, rice, egg and herbs
6. Measuring cups and spoons
7. Colander to drain the rice
8. 9×13 inch (or similar) baking dish for assembling and baking
9. Ladle or wooden spoon plus a spatula to spread the sauce and stir
10. Aluminum foil and oven mitts for covering and handling the hot dish, dont forget to have a can opener handy for the tomatoes

FAQ

How do I get cabbage leaves soft enough to roll? Core the cabbage, then blanch the whole head in boiling water 4 to 8 minutes until outer leaves loosen. Pull off leaves as they loosen, or dip individual leaves in boiling water for 20 to 30 seconds. Trim or thin the thick center vein with a knife so leaves fold without tearing. Don’t overcook them or they’ll fall apart.

Can I use cooked rice instead of the uncooked amount called for? Yes. Replace the 3/4 cup uncooked rice with about 1 1/2 to 2 cups cooked rice. Let it cool before mixing so the filling doesn’t get soggy, and cut back a little on extra liquid in the filling if needed.

How do I stop rolls from falling apart while cooking? Don’t overfill each leaf, tuck the sides in and roll seam-side down. Pack the filling snug but not too tight. Arrange rolls seam-side down in the pan, cover while simmering or baking, and simmer gently. A single beaten egg in the filling helps bind everything together.

Can I make these ahead or freeze them? Yes. Assemble and freeze raw in a baking dish covered tightly for up to 3 months, then bake from frozen adding extra 15 to 30 minutes. Or bake, cool, and freeze cooked rolls up to 3 months. Refrigerate leftovers 3 to 4 days.

What are good vegetarian swaps for the ground beef? Use cooked lentils, chopped mushrooms, chopped walnuts, or a plant-based ground meat substitute. Add a binder like an egg or flax egg and a little breadcrumbs if the mixture seems loose. Use vegetable broth in the sauce.

Best way to reheat leftovers so cabbage doesn’t turn mushy? Reheat covered in a 325 to 350 F oven (160 to 180 C) with a splash of broth or sauce until hot, about 20 to 35 minutes depending on amount. Microwave will work faster but can soften the cabbage too much, so use the oven when you can.

Classic Stuffed Cabbage Rolls Recipe Substitutions and Variations

Ground beef: swap for ground pork, ground turkey or chicken (turkey can be drier so add a tbsp oil), or for a vegetarian twist use cooked lentils or finely chopped mushrooms mixed with an egg or breadcrumbs to help bind
Uncooked long grain rice: use uncooked quinoa or bulgur (same measure), or use 1 cup cooked rice leftover (omit raw rice), or for low carb try 1 cup riced cauliflower well drained
Green cabbage: use large collard greens or Swiss chard leaves (blanch them same as cabbage), or a Savoy cabbage, or even sturdy iceberg lettuce for a lighter roll
Crushed tomatoes: substitute passata, canned diced tomatoes pulsed briefly in a blender, or 2 cups tomato sauce plus 2 tbsp tomato paste to match thickness

Pro Tips

– Dry the cabbage leaves really well before you fill them. If they’re even a little wet the filling gets soggy and the rolls can fall apart, so pat them with towels and let them air a few minutes too.

– Don’t overwork the meat mix, mix it just until it holds together or the texture will get tough. If you’re not sure about seasoning fry a tiny patty of the filling and taste it, then adjust salt and pepper.

– Boost the sauce with a splash of something savory like Worcestershire or a teaspoon of soy sauce, it gives more depth without changing the basic flavor. If the tomatoes taste flat at the end add a little vinegar or a pinch of sugar to balance the acidity.

– For better color and less soggy bottoms brown the rolls quickly in a hot skillet or brush them with melted butter before the last few minutes of oven time, it makes them prettier and richer. Let them rest a bit after baking so the juices set and they stay together when you serve.

Classic Stuffed Cabbage Rolls Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

475

kcal

Equipment: 1. Large stock pot for blanching the whole cabbage
2. Slotted spoon or kitchen tongs to turn and lift the leaves
3. Sharp chef’s knife and cutting board to core and trim the ribs
4. Large skillet for sautéing the onion and garlic
5. Large mixing bowl to combine beef, rice, egg and herbs
6. Measuring cups and spoons
7. Colander to drain the rice
8. 9×13 inch (or similar) baking dish for assembling and baking
9. Ladle or wooden spoon plus a spatula to spread the sauce and stir
10. Aluminum foil and oven mitts for covering and handling the hot dish, dont forget to have a can opener handy for the tomatoes

Ingredients

1 medium head green cabbage (about 2 to 3 lb)
1 1/2 lb (about 700 g) lean ground beef
3/4 cup long grain white rice, uncooked (about 150 g)
1 large egg lightly beaten
1 medium yellow onion, finely chopped (about 1 cup)
2 cloves garlic minced
1 tsp fine sea salt
1/2 tsp black pepper
1 tsp paprika (sweet or smoked)
2 tbsp fresh parsley chopped or 1 tbsp dried parsley
2 tbsp olive oil or vegetable oil
1 28-oz can crushed tomatoes (about 800 g)
2 tbsp tomato paste
1 cup beef broth or water
1 tbsp sugar optional, to balance acidity
1 bay leaf
2 tbsp butter optional, for dotting on top before baking
Additional salt and pepper to taste

Directions

Preheat oven to 350F (175C). Core the cabbage then blanch the whole head in a large pot of boiling salted water for 8 to 12 minutes, turning once, until outer leaves loosen; peel off leaves as they soften and set aside to cool and dry.
Trim the thick central rib from each leaf by cutting a V shaped wedge at the base or carefully shaving the underside so the leaf lays flat and rolls easier.
Cook the rice until just underdone (about 75 percent cooked) according to package directions, drain and let cool a bit so it wont make the filling soggy.
Heat the 2 tbsp oil in a skillet and sauté the chopped onion until translucent, add the garlic for the last minute, then let cool slightly.
In a bowl combine the ground beef, par-cooked rice, beaten egg, sautéed onion and garlic, parsley, salt, pepper and paprika; mix gently with your hands or a fork until combined but don't overwork it.
Make the tomato sauce: stir together the crushed tomatoes, tomato paste, beef broth or water, bay leaf and optional 1 tbsp sugar in a pot, season with salt and pepper and simmer 8 to 10 minutes to meld flavors; remove bay leaf before serving.
To assemble place each cabbage leaf flat, put about 2 to 3 tablespoons of filling near the base (use less for small leaves), fold the sides in over the filling then roll from the base toward the tip so the seam is underneath.
Spread a little sauce on the bottom of a baking dish, arrange the rolls seam side down snugly in a single layer, pour the remaining sauce over them and dot the tops with the optional butter.
Cover tightly with foil and bake 60 to 75 minutes until meat is cooked through and cabbage is tender; remove foil for the last 10 minutes if you want the sauce to thicken a bit.
Let rest 10 minutes, taste and adjust salt and pepper, then serve with extra sauce and a sprinkle of fresh parsley. Leftovers keep well in the fridge for 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.