Stuffed Cabbage Rolls: An Incredible Ultimate Recipe

Why You’ll Love Stuffed Cabbage Rolls: An Incredible Ultimate Recipe

I enjoy this recipe because it’s classic, filling, and perfect for family-style meals. I like how the cabbage becomes soft and slightly sweet as it bakes, while the filling stays juicy and flavorful. It’s a timeless dish that always feels special, whether I’m making it for a weeknight dinner or a gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large head of green cabbage
1 pound ground beef (or turkey)
1 cup cooked rice
1 small onion, finely chopped
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
Fresh parsley for garnish (optional)

Directions

I start by bringing a large pot of water to a boil. I carefully remove the core from the cabbage and place the whole head into the boiling water for about 2 to 3 minutes, just until the leaves soften. I remove it from the pot and let it cool enough to handle.

While the cabbage cools, I heat a skillet over medium heat and sauté the chopped onion and minced garlic until softened. I add the ground beef and cook it until browned, then drain off any excess fat.

In a large bowl, I combine the cooked rice, the beef mixture, Worcestershire sauce, dried thyme, paprika, salt, and black pepper. I mix everything together until well combined.

Once the cabbage leaves are cool, I gently peel them off one by one. I place about 2 to 3 tablespoons of the filling at the base of each leaf and roll it up tightly, folding in the sides as I go.

I preheat the oven to 350°F (175°C). In a large baking dish, I combine the tomato sauce and diced tomatoes and spread a layer on the bottom. I arrange the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top. I cover the dish with foil and bake for about 1 hour.

After baking, I let the rolls cool slightly, then garnish with fresh parsley before serving.

Servings and Timing

I make this recipe to serve about 4 to 6 people. The prep time takes me around 15 minutes, the cooking time is about 1 hour, and the total time comes to approximately 1 hour and 15 minutes.

Variations

I sometimes use ground turkey instead of beef for a lighter version. I also like adding a pinch of smoked paprika or a splash of lemon juice to the sauce for extra depth. When I want more vegetables, I mix finely chopped carrots into the filling.

Storage/Reheating

I store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them in the oven covered with foil or gently in the microwave until heated through.

FAQs

Can I make stuffed cabbage rolls ahead of time?

I assemble them ahead and bake them when I’m ready to serve.

How do I keep the cabbage leaves from tearing?

I make sure they’re softened well in boiling water before rolling.

Can I freeze cabbage rolls?

I freeze them before or after baking and thaw overnight before reheating.

What type of cabbage works best?

I prefer green cabbage because it’s sturdy and easy to roll.

Can I use uncooked rice?

I use cooked rice so the filling cooks evenly.

Do I have to cover them with foil?

I cover them to keep them moist while baking.

Can I make this recipe gluten-free?

I check the Worcestershire sauce to make sure it’s gluten-free.

How much filling should I use per leaf?

I stick to 2 to 3 tablespoons so the rolls close neatly.

Can I add cheese?

I sometimes sprinkle cheese on top near the end of baking.

What should I serve with cabbage rolls?

I like serving them with mashed potatoes, bread, or a simple salad.

Conclusion

I find these stuffed cabbage rolls to be a comforting, classic recipe that never goes out of style. With tender cabbage, savory filling, and rich tomato sauce, it’s a dish I love making whenever I want a satisfying, home-cooked meal that brings everyone to the table.