There’s something deeply homey and satisfying about Stuffed Cabbage Rolls. Tender cabbage leaves wrapped around a seasoned beef and rice filling, all smothered in a homemade tomato sauce — it’s like a warm hug on a plate. This recipe takes a bit of love and patience, but the result is a comforting, hearty dish that’s worth every minute.
If you’ve never made cabbage rolls before, don’t worry — they’re easier than they look. Blanch the cabbage, roll it like a burrito, and let the oven do the rest. The sauce, rich with roasted tomatoes and hints of vinegar and brown sugar, brings it all together in the most flavorful way.
Why You’ll Love These Cabbage Rolls
- Ultimate comfort food – A cozy, slow-baked dish full of love and flavor.
- Hearty and filling – Perfect for feeding a family or meal prepping for the week.
- Customizable – Make it spicy, swap in turkey, or go vegetarian with lentils.
- Freezer-friendly – Make a double batch and freeze for an easy future meal.
- One-dish magic – Rolls bake directly in sauce for easy cleanup.
Ingredients
For the Tomato Sauce:
- 2 tablespoons olive oil
- ½ cup yellow onion, finely chopped
- 1 teaspoon garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 (28 oz) can fire-roasted tomatoes (do not drain)
- 1 (15 oz) can tomato sauce
- Salt and black pepper, to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
For the Cabbage Rolls:
- 2 pounds ground beef (80/20)
- 1½ cups cooked white rice
- ½ cup yellow onion, finely chopped
- 2 teaspoons garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon Italian seasoning
- ¼ cup fresh parsley, minced
- 2 eggs
- 1 head green cabbage
- Cooking spray
How to Make Stuffed Cabbage Rolls
Step 1: Make the Tomato Sauce
Heat olive oil in a large pot over medium heat. Add onions and cook until translucent. Add minced garlic and crushed red pepper; sauté for 1 minute. Stir in fire-roasted tomatoes, tomato sauce, salt, pepper, brown sugar, and red wine vinegar. Bring to a simmer and cook for 15 minutes, stirring occasionally. Set aside.
Step 2: Prepare the Cabbage
Fill a large stockpot ¾ full with water and bring to a boil. Add the whole cabbage head and boil for 7–8 minutes until leaves are pliable. Remove from pot and let cool slightly. Carefully peel off 12 large leaves and trim the thick rib if needed.
Step 3: Mix the Filling
In a large bowl, combine ground beef, cooked rice, onion, garlic, salt, pepper, cumin, Italian seasoning, parsley, and eggs. Mix well using your hands until fully incorporated.
Step 4: Roll the Cabbage
Place a cabbage leaf on a flat surface. Add a portion of the meat mixture in the center and shape it into a small log. Fold in the sides and roll up tightly, like a burrito. Repeat until all the meat mixture is used.
Step 5: Assemble and Bake
Preheat oven to 350°F (175°C). Coat a 9×13″ baking dish with cooking spray. Spread half the tomato sauce on the bottom of the dish. Place the cabbage rolls seam-side down. Pour remaining sauce over the rolls. Cover tightly with foil and bake for 90 minutes, or until the cabbage is tender.
Step 6: Serve and Enjoy
Garnish with fresh parsley or grated cheese if desired. Serve warm and soak up every bite!
Tips for Rolling Success
- Trim the rib – Cutting off the thick part of the cabbage makes rolling easier and ensures even cooking.
- Make it spicy – Add more red pepper flakes or hot sauce to the meat mixture.
- Use ground turkey or pork for a leaner or richer flavor profile.
- Leftovers taste better – These rolls are even tastier the next day.
Make-Ahead & Freezer Tips
- Make ahead: Assemble rolls and refrigerate up to 24 hours before baking.
- Freeze before or after baking – Just thaw overnight and reheat in the oven.
- Use disposable foil pans for freezing individual portions or easy gifting.
Final Thoughts
Stuffed Cabbage Rolls are the kind of dish that turns a humble head of cabbage into something memorable. Savory beef, fluffy rice, aromatic herbs, and sweet-tangy tomato sauce come together in perfect harmony. It’s not just a recipe — it’s a tradition passed down through generations.
Whether you’re cooking for your family, guests, or simply indulging in nostalgic comfort food, this dish delivers every single time.
Share Your Rolls!
Did you make these cabbage rolls?
Tag your photos or comment below — I’d love to see your twist! Maybe you added cheese, changed up the protein, or made it spicy? Let me know how yours turned out!
Stuffed Cabbage Rolls
Ingredients
For the Tomato Sauce:
- 2 tablespoons olive oil
- ½ cup yellow onion finely chopped
- 1 teaspoon garlic minced
- 1 teaspoon crushed red pepper flakes
- 1 28 oz can fire-roasted tomatoes (do not drain)
- 1 15 oz can tomato sauce
- Salt and black pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
For the Cabbage Rolls:
- 2 pounds ground beef 80/20
- 1½ cups cooked white rice
- ½ cup yellow onion finely chopped
- 2 teaspoons garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon Italian seasoning
- ¼ cup fresh parsley minced
- 2 eggs
- 1 head green cabbage
- Cooking spray
Instructions
Step 1: Make the Tomato Sauce
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent. Add minced garlic and crushed red pepper; sauté for 1 minute. Stir in fire-roasted tomatoes, tomato sauce, salt, pepper, brown sugar, and red wine vinegar. Bring to a simmer and cook for 15 minutes, stirring occasionally. Set aside.
Step 2: Prepare the Cabbage
- Fill a large stockpot ¾ full with water and bring to a boil. Add the whole cabbage head and boil for 7–8 minutes until leaves are pliable. Remove from pot and let cool slightly. Carefully peel off 12 large leaves and trim the thick rib if needed.
Step 3: Mix the Filling
- In a large bowl, combine ground beef, cooked rice, onion, garlic, salt, pepper, cumin, Italian seasoning, parsley, and eggs. Mix well using your hands until fully incorporated.
Step 4: Roll the Cabbage
- Place a cabbage leaf on a flat surface. Add a portion of the meat mixture in the center and shape it into a small log. Fold in the sides and roll up tightly, like a burrito. Repeat until all the meat mixture is used.
Step 5: Assemble and Bake
- Preheat oven to 350°F (175°C). Coat a 9×13″ baking dish with cooking spray. Spread half the tomato sauce on the bottom of the dish. Place the cabbage rolls seam-side down. Pour remaining sauce over the rolls. Cover tightly with foil and bake for 90 minutes, or until the cabbage is tender.
Step 6: Serve and Enjoy
- Garnish with fresh parsley or grated cheese if desired. Serve warm and soak up every bite!
Leave a Comment