Name: Stuffed Cabbage Rolls Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Eastern European
Ingredients: 1 medium head cabbage (About 2 pounds); 1 cup uncooked rice; 1 pound ground beef (Or ground turkey); 1 large onion (Chopped); 2 cloves garlic (Minced); 1 tablespoon olive oil; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh parsley (Chopped, optional); 2 cups tomato sauce; 1 teaspoon dried thyme (Optional); 1 tablespoon lemon juice (Optional)

Jump to Recipe

The moment you wrap tender cabbage leaves around a savory blend of ground beef, rice, and aromatic spices, magic happens. These Stuffed Cabbage Rolls are a comforting dish that brings cozy flavors and satisfying textures to your table, perfect for family dinners or impressing guests with a hearty, homemade meal. Every bite offers a beautiful balance of the earthiness of cabbage and the rich, juicy filling, all smothered in a luscious tomato sauce that ties everything together with warmth and tang.

Stuffed Cabbage Rolls Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for these Stuffed Cabbage Rolls is delightfully simple, yet each one plays a vital role in building taste, texture, and color. From the fresh cabbage’s crispness and subtle sweetness to the spice and savoriness in the filling, every element brings the dish to life.

1 medium head cabbage: About 2 pounds, for tender leaves that wrap the filling perfectly.
1 cup uncooked rice: Adds a soft, chewy texture while soaking up the flavors inside the rolls.
1 pound ground beef: Or ground turkey for a lighter option; this creates a juicy filling base.
1 large onion: Chopped finely to infuse sweetness and depth once sautéed.
2 cloves garlic: Minced to bring that unmistakable savory punch that makes everything better.
2 cups tomato sauce: The rich, tangy sauce that blankets the rolls and keeps them moist during baking.
1 tablespoon olive oil: For sautéing the onions and garlic to golden perfection.
1 teaspoon paprika: Adds subtle smoky warmth to the filling blend.
1 teaspoon salt: Essential for enhancing and balancing all the flavors.
½ teaspoon black pepper: Adds just the right amount of gentle heat.
1 tablespoon fresh parsley (optional): Chopped, for a fresh, herbal brightness inside the filling.
1 teaspoon dried thyme (optional): Sprinkled on top for an earthy aromatic touch.
1 tablespoon lemon juice (optional): Drizzled at the end to lift and brighten the entire dish.

How to Make Stuffed Cabbage Rolls

Step 1: Prepare the Cabbage Leaves

Start by bringing a large pot of salted water to a boil. Carefully remove the cabbage core and immerse the whole head into the boiling water for about five minutes. This softens the leaves and makes them pliable for rolling without tearing. Gently peel off the outer leaves as they soften and let them cool on a plate while you prepare the filling.

Step 2: Cook the Filling

Heat olive oil in a skillet over medium heat, then add chopped onions and minced garlic. Cook until they soften and become fragrant, about five minutes. Add the ground beef and cook until browned through, breaking it up as it cooks. If there’s excess fat, drain it carefully to keep the filling balanced and not greasy.

Step 3: Combine the Filling Ingredients

In a large mixing bowl, combine the cooked meat mixture with uncooked rice, paprika, salt, black pepper, and chopped parsley if you’re using it. Mix all the components together thoroughly so every bite has that perfect mix of spice and savoriness.

Step 4: Assemble the Cabbage Rolls

Preheat your oven to 350°F (175°C). Take one cabbage leaf at a time and place about two to three tablespoons of the filling near the base of the leaf. Fold the sides over the filling, then roll it up tightly, like a little package of pure deliciousness. Repeat this process until all your filling and leaves are used up.

Step 5: Bake the Rolls

Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange your stuffed cabbage rolls seam-side down so they don’t unravel while cooking. Pour the remaining tomato sauce over the top and sprinkle dried thyme for some extra aroma if you like. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to let the sauce thicken and get beautifully concentrated.

Step 6: Finish and Serve

After baking, take the dish out of the oven and let it rest for a few minutes. Drizzle with fresh lemon juice for a bright, zesty finish that really brings the flavors together and makes your Stuffed Cabbage Rolls pop.

How to Serve Stuffed Cabbage Rolls

Garnishes

Garnish your Stuffed Cabbage Rolls with fresh chopped parsley or a sprinkle of paprika to add a dash of color and fresh aroma. A dollop of sour cream on the side adds creamy contrast and a slight tang that complements the tomato sauce beautifully.

Side Dishes

Serve these rolls with buttery mashed potatoes, warm crusty bread, or a crisp green salad for a well-rounded, comforting meal. Each side pairs nicely, soaking up the rich juices from the cabbage rolls and adding texture variety to your plate.

Creative Ways to Present

For a fun twist, try layering the Stuffed Cabbage Rolls in a casserole dish with extra cheese melted on top. Or serve them as individual portions wrapped in parchment paper for a rustic yet elegant presentation that makes each serving feel special.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Cabbage Rolls keep wonderfully in an airtight container in the refrigerator for up to four days. This makes for easy lunches or quick dinners that taste just as flavorful after reheating.

Freezing

You can freeze stuffed cabbage rolls either before or after baking. Wrap them tightly in foil or place in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Reheating

To reheat, cover the cabbage rolls and warm them gently in the oven at 325°F until heated through, about 20 minutes. You can also microwave individual portions covered with a damp paper towel to retain moisture while reheating.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works just as well and results in a lighter flavor. Just be sure to cook it thoroughly and drain any excess juices to avoid a soggy filling.

Do I need to precook the rice before adding it to the filling?

Nope! The rice cooks perfectly inside the cabbage rolls during the baking process, absorbing all those wonderful flavors for a tender, well-seasoned texture.

What if I can’t find fresh cabbage leaves?

You can often find pre-washed cabbage leaves in the produce section or use frozen ones that are thawed gently. Just be sure the leaves are soft and pliable to roll without breaking.

Can I make these vegetarian?

Yes! Substitute the ground meat with cooked lentils, mushrooms, or a plant-based protein, and adjust seasonings accordingly for a delicious vegetarian version of Stuffed Cabbage Rolls.

How spicy are these Stuffed Cabbage Rolls?

They’re generally mild with a gentle warmth from the paprika and black pepper. You can ramp up the spice by adding cayenne or chili flakes if you prefer a bit more kick.

Final Thoughts

These Stuffed Cabbage Rolls have a wonderful way of bringing comfort and joy to any meal, with flavors that feel both nostalgic and satisfying. Whether you’re making them for a family gathering or a cozy night in, they never fail to impress. Give this recipe a try—you might just find a new favorite go-to that warms your heart and fills your kitchen with irresistible aromas.

Stuffed Cabbage Rolls Recipe

★★★★★

5.1 from 10 reviews

Author: Ethan
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

Delicious and comforting stuffed cabbage rolls filled with a savory mixture of ground beef, rice, and aromatic spices, baked in a rich tomato sauce. This classic dish is perfect for a hearty family meal and combines tender cabbage leaves with a flavorful filling for a satisfying taste experience.

Instructions

Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 5 minutes, or until the outer leaves are tender. Gently peel off the softened leaves and set them aside to cool.
Cook the Meat Mixture: In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 5 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Mix Filling Ingredients: In a mixing bowl, combine the cooked meat mixture with the uncooked rice, paprika, salt, black pepper, and fresh parsley. Mix well to combine all ingredients thoroughly.
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
Assemble the Rolls: Take one cabbage leaf at a time and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly to enclose the filling. Repeat this process with the remaining leaves and filling.
Arrange and Add Sauce: In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the top of the rolls, and sprinkle with dried thyme if desired.
Bake the Rolls: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
Serve: Once cooked, remove the rolls from the oven and let them cool for a few minutes before serving. Drizzle with a little lemon juice for added flavor if desired.

Notes

You can substitute ground beef with ground turkey or chicken for a leaner option.
Using uncooked rice in the filling allows it to cook fully inside the cabbage rolls during baking.
If your cabbage leaves are small, use more leaves to ensure all filling is enclosed.
For a vegetarian variation, replace meat with cooked lentils or mushrooms and increase the spices accordingly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to add a pinch of cayenne pepper to the filling for a spicy kick.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Eastern European