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–+ servings

Irresistible Stuffed Cabbage Rolls

Tender cabbage leaves filled with savory meat and rice, simmered in a tangy tomato sauce—this stuffed cabbage rolls recipe is the perfect comfort food for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 rolls
Course: Main Course
Cuisine: Eastern European
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the cabbage rolls
  • 1 large head green cabbage
  • 1 pound 85/15 ground beef
  • 1 cup cooked white rice
  • 1/2 cup finely diced yellow onion (for filling)
  • 1 large egg
  • 3 tablespoons fresh parsley (finely chopped)
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon black pepper
For the tomato sauce
  • 2 tablespoons olive oil
  • 1 cup finely diced yellow onion (for sauce)
  • 2 garlic cloves (minced)
  • 1 can tomato sauce (15-ounce)
  • 1 can crushed tomatoes (15-ounce)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • large pot
  • Skillet
  • Mixing bowl
  • 9x13 inch baking dish

Method
 

Prepare Cabbage Leaves
  1. Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Boil it for 4–5 minutes until the leaves are pliable and peel easily.
  2. Remove the boiled cabbage and place it on a dish towel to drain. Once cool to the touch, peel off 12 leaves carefully to avoid tearing.
Make Tomato Sauce
  1. Heat olive oil in a skillet over medium heat. Add finely diced onion and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
  2. Add tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Simmer gently for 10–15 minutes to develop flavor.
Prepare Meat Filling
  1. In a large bowl, combine ground beef, cooked rice, finely diced onion, garlic, egg, parsley, paprika, cayenne pepper, and black pepper.
Assemble Rolls
  1. Trim the tough rib of each cabbage leaf using a sharp knife. Place 3–4 tablespoons of filling onto a leaf, fold the sides inward, and roll tightly from the base. Repeat for all leaves.
  2. Pour the tomato sauce into the prepared baking dish and spread evenly. Arrange cabbage rolls seam-side down in two rows.
  3. Cover with foil and bake at 350°F for 60–75 minutes until the internal temperature reaches 165°F.
Serve
  1. Let the rolls rest for 5–10 minutes before serving. Garnish with parsley if desired.

Nutrition

Calories: 250kcalCarbohydrates: 18gProtein: 18gFat: 10gSaturated Fat: 3.5gCholesterol: 55mgSodium: 450mgPotassium: 330mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 40mgCalcium: 45mgIron: 2.4mg

Notes

This dish pairs wonderfully with sour cream, mashed potatoes, or crusty bread. Make-ahead and freezer-friendly for convenience. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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