Homemade Stuffed Cabbage Rolls

These classic Homemade Stuffed Cabbage Rolls are filled with a savory mixture of ground beef, rice, onions, and herbs, then baked in a rich tomato sauce until tender. They’re a hearty, comforting meal that’s perfect for family dinners or meal prep.

Ingredients

For the Cabbage Rolls

• 1 large green cabbage
• 1 lb (450 g) lean ground beef
• ½ lb (225 g) ground pork (optional, or use more ground beef)
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For the Tomato Sauce

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 cup (240 ml) beef broth
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Carefully remove the cabbage core and place the whole cabbage into the boiling water. Cook for 5–8 minutes, peeling off the softened outer leaves as they loosen. Continue until you have 10–12 large leaves. Drain and cool.
3. Trim the thick rib from the base of each cabbage leaf so it rolls easily.
4. In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, parsley, paprika, oregano, salt, and black pepper.
5. Place about ⅓ cup of the filling near the base of each cabbage leaf. Fold in the sides and roll tightly.
6. Heat the olive oil in a saucepan over medium heat. Cook the onion for 3–4 minutes, then add the garlic and tomato paste. Cook for 1 minute.
7. Stir in the crushed tomatoes, beef broth, brown sugar, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes.
8. Spread 1 cup of the tomato sauce in the bottom of a 9×13-inch baking dish.
9. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the top.
10. Cover tightly with foil and bake for 1 hour 15 minutes, until the cabbage is tender and the filling reaches 160°F (71°C).
11. Let the rolls rest for 10 minutes before serving.

Tips

• Freezing the whole cabbage overnight and thawing it makes the leaves easier to separate without boiling.
• Don’t overfill the leaves to prevent them from splitting.
• Use leftover cooked rice to save time.
• The flavor improves after a day, making leftovers especially delicious.

Serving Suggestions

• Creamy mashed potatoes
• Buttered egg noodles
• Crusty bread
• Roasted vegetables
• Sour cream
• Fresh parsley

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooked cabbage rolls (with sauce) for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.

Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Calories: Approximately 390 calories per serving