Stuffed Cabbage Rolls Recipe
This Stuffed Cabbage Rolls Recipe is a cozy, hearty comfort food made with tender cabbage leaves filled with seasoned meat, rice, and herbs, all baked in rich tomato sauce. Perfect for family dinners, meal prep, or special gatherings, this dish delivers warm, nostalgic flavors in every bite. Learn How to make Stuffed Cabbage Rolls easily with simple ingredients and step-by-step instructions.
Equipment
- Large pot
- Large baking dish or Dutch oven
- Sharp knife and cutting board
- Large mixing bowl
- Aluminum foil
- Tongs
- Ladle
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- Green cabbage – 1 large head (about 3 lbs)
- Ground beef – 1 lb (450g), 80/20 blend
- Ground pork – ½ lb (225g)
- Long-grain white rice – 1 cup (185g), uncooked
- Yellow onion – 2 medium, finely diced
- Garlic – 6 cloves, minced
- Egg – 1 large
- Salt – 2½ teaspoons
- Black pepper – 1½ teaspoons
- Sweet paprika – 2 teaspoons
- Dried thyme – 1 teaspoon
- Fresh parsley – 2 tablespoons, chopped
- Crushed tomatoes – 2 cans (15 oz each)
- Tomato sauce – 1 can (15 oz)
- Olive oil – 1 tablespoon
- Brown sugar – 1 tablespoon
- Worcestershire sauce – 1 teaspoon
- Oregano – ½ teaspoon, dried
- Beef broth or water – ½ cup (120ml)
Instructions
Prepare Cabbage
- Bring a large pot of water to a boil. Remove cabbage core carefully and place whole cabbage in hot water for a few minutes until leaves loosen for easy peeling.
Blanch Leaves
- Peel softened cabbage leaves one by one using tongs. Transfer each leaf into ice water immediately to stop cooking and keep them flexible for rolling later.
Trim Leaves
- Lay each leaf flat and trim the thick central rib using a knife. This helps the cabbage roll easily and prevents tearing while folding and cooking evenly.
Make Sauce
- Heat olive oil and cook onion until soft. Add garlic, then stir in tomatoes, seasonings, and broth. Simmer until slightly thickened and flavorful, then set aside.
Prepare Filling
- In a large bowl mix beef, pork, uncooked rice, onion, garlic, egg, herbs, salt, pepper, and paprika. Combine gently until evenly mixed without overworking the meat.
Fill Leaves
- Place cabbage leaf flat and add filling near the base. Use about three tablespoons depending on size. Avoid overfilling so leaves can fold tightly and securely.
Roll Cabbage
- Fold bottom, then sides inward and roll tightly into a neat bundle. Place seam side down so it holds shape during baking and does not open.
Assemble Dish
- Spread sauce in baking dish, arrange cabbage rolls tightly in one layer, then pour remaining sauce over top ensuring all rolls are fully covered and moist.
Bake
- Cover dish with foil and bake at low temperature until tender. Remove foil near end so sauce thickens slightly and flavors deepen before serving hot.
Notes
- Do not overfill cabbage leaves or they may tear while baking
- Use uncooked rice so it absorbs sauce during cooking
- Let rolls rest before serving for best texture
- Freeze with sauce to keep them moist and flavorful