The Traditional Stuffed Cabbage Rolls Recipe is a perfect harmony of tender cabbage leaves wrapped around a savory, comforting filling of ground beef, rice, and fragrant spices, all simmered in a rich tomato sauce. This classic dish brings warmth, nostalgia, and a hearty satisfaction to your table, showcasing how simple ingredients transform into a delicious family favorite. If you’ve ever yearned for a meal that feels like a big, flavorful hug, this recipe will quickly become one you cherish and crave.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Traditional Stuffed Cabbage Rolls Recipe. Each ingredient plays its part, from the crunch and slight sweetness of cabbage leaves to the robust taste of ground beef and the acidity of tomatoes that balance everything beautifully.
- Large head green cabbage: Choose a firm cabbage with crisp leaves for the best wrapping texture.
- Olive oil (2 tablespoons): Adds richness and helps soften the onions in the sauce.
- Yellow onion (1 cup finely diced + ½ cup finely diced): Provides sweetness and depth in both the sauce and filling.
- Garlic cloves (3 minced): Adds a punch of aromatic flavor in both the meat filling and the sauce.
- Tomato sauce (1 15-ounce can): Forms the base of the tangy, flavorful sauce that coats the rolls.
- Crushed tomatoes (1 15-ounce can): Gives the sauce a rustic texture and enhances the natural sweetness of the tomatoes.
- Worcestershire sauce (1 tablespoon): Boosts umami and gives the sauce a subtle savory kick.
- Sugar (1 tablespoon): Balances tomato acidity and brings harmony to the sauce.
- Salt (2 teaspoons total): Essential for seasoning both the filling and the sauce.
- Black pepper (½ teaspoon + ¼ teaspoon): Offers mild heat and spice.
- Ground beef (1 pound, 85/15): The hearty protein base for the meat filling.
- Cooked white rice (1 cup): Adds texture and helps bind the filling mixture together.
- Large egg (1): Acts as a binder to keep the filling cohesive.
- Fresh parsley (3 tablespoons finely chopped + extra for garnish): Brings a fresh, herbal brightness to the filling and the finished dish.
- Paprika (¼ teaspoon): Contributes a subtle smokiness and color.
- Cayenne pepper (â…› teaspoon, optional): Adds just a hint of heat for those who enjoy a little spice.
How to Make Traditional Stuffed Cabbage Rolls Recipe
Step 1: Preheat and Prepare Your Baking Dish
Begin by preheating your oven to 350°F to get it ready for baking the rolls. While it heats up, spray a 9×13 inch baking dish with non-stick cooking spray to ensure your cabbage rolls don’t stick and come out perfectly intact after baking.
Step 2: Soften the Cabbage Leaves
Bring a large pot of water to a rolling boil. Slice about an inch off the bottom of the cabbage to remove the tough core, and then submerge the entire cabbage head in boiling water for 4 to 5 minutes. This step is crucial as it makes the leaves pliable and easy to peel without tearing, ready to cradle the savory filling inside.
Step 3: Peel and Prepare the Leaves
Once the cabbage has softened, carefully lift it out and let it drain on a dish towel. When cool enough to handle, gently peel off 12 large leaves. Each leaf is your canvas for the filling to shine, so try to keep them whole and pristine for wrapping.
Step 4: Make the Tomato Sauce
Heat olive oil over medium heat in a large skillet, then add one cup of finely diced onion. Cook until soft and translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute. Add the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 10 to 15 minutes. The result will be a luscious sauce that perfectly complements the savory rolls.
Step 5: Prepare the Meat Filling
In a large bowl, combine ground beef, cooked white rice, half a cup finely diced onion, minced garlic, egg, salt, pepper, parsley, paprika, and optional cayenne pepper. Using a potato masher or your hands, gently mash and mix everything until well incorporated. This filling is balanced to be juicy and flavorful but firm enough to hold its shape inside the cabbage leaf.
Step 6: Assemble the Cabbage Rolls
Lay one cabbage leaf flat on a cutting board and cut a V-shaped notch at the base to remove the thick, tough rib—this makes rolling easier. Place 3-4 tablespoons of the meat mixture near the base of the leaf. Fold the right side over the filling, then the left side, creating a neat envelope. Roll upward from the base to seal in the delicious filling. Repeat until all leaves and filling are used.
Step 7: Bake to Perfection
Spread the tomato sauce evenly on the bottom of your prepared baking dish. Place each cabbage roll seam-side down in the dish in two neat rows of six. Cover the dish tightly with aluminum foil and bake for 60 to 75 minutes. The rolls are ready when the internal temperature reaches 165°F. Let them rest for 5 to 10 minutes to allow the flavors to settle before serving.
How to Serve Traditional Stuffed Cabbage Rolls Recipe
Garnishes
A sprinkle of fresh parsley brightens up each plate with a pop of color and herbal freshness, elevating the comforting flavors of the cabbage rolls and giving a beautiful finishing touch.
Side Dishes
Traditional Stuffed Cabbage Rolls Recipe pairs wonderfully with creamy mashed potatoes or buttered egg noodles. The smooth textures offer an excellent contrast to the dense, saucy rolls. Alternatively, a crisp green salad adds balance and freshness to the meal.
Creative Ways to Present
For a fun twist, try serving the rolls in individual ramekins, ladled generously with extra tomato sauce and topped with shredded cheese, then broiled for a golden finish. You can also slice the rolls into medallions and layer them in a casserole for a hearty family-style dish that looks as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover cabbage rolls store beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making them a perfect next-day meal or lunch packed with comfort and familiarity.
Freezing
If you want to save your Traditional Stuffed Cabbage Rolls Recipe for a later date, place fully cooked rolls in a freezer-safe container with sauce, then freeze for up to three months. Thaw overnight in the refrigerator before reheating to ensure the best texture and flavor.
Reheating
Reheat the cabbage rolls gently in a 350°F oven, covered with foil, for about 20-30 minutes or until warmed through. You can also microwave individual portions, but covering to retain moisture is key so the rolls don’t dry out.
FAQs
Can I use a different type of meat for the filling?
Absolutely! While ground beef is traditional, you can substitute ground pork, turkey, or a mix to suit your taste or dietary preferences. Each will bring a slightly different flavor and texture to the rolls.
How do I prevent the cabbage leaves from tearing?
Blanching the whole head of cabbage in boiling water softens the leaves and makes peeling them more manageable. Also, cutting out the thick rib at the base of each leaf helps with folding and rolling without any tears.
Is it necessary to cook the rice before adding it to the filling?
Yes, cooked rice ensures the filling holds together well and cooks evenly inside the cabbage rolls. Uncooked rice won’t soften properly during baking and could result in a gritty texture.
Can I make this recipe vegetarian?
Definitely! Replace the ground beef with a hearty mix of sautéed mushrooms, lentils, or cooked quinoa for a satisfying vegetarian version. Adjust seasonings and add extra herbs to enhance flavor.
What can I serve with this Traditional Stuffed Cabbage Rolls Recipe for a complete meal?
Mashed potatoes, egg noodles, or crusty bread are traditional sides that soak up the delicious tomato sauce beautifully. Fresh steamed vegetables or a crisp salad provide a refreshing counterpoint for a well-rounded meal.
Final Thoughts
If you’re craving a dish that’s comforting, hearty, and packed with love, the Traditional Stuffed Cabbage Rolls Recipe is your go-to. It’s a wonderful way to bring family and friends together over a meal that’s as satisfying as it is timeless. Give it a try, and you might just discover a new favorite to pass down through generations.
Print
Traditional Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American, Eastern European
Description
This traditional stuffed cabbage rolls recipe features tender cabbage leaves filled with a flavorful mixture of ground beef, rice, onions, and spices, all baked in a rich homemade tomato sauce. Perfect as a comforting family meal, these rolls are baked to perfection until juicy and tender, then garnished with fresh parsley.
Ingredients
Cabbage and Filling
- 1 large head green cabbage
- 1 pound 85/15 ground beef
- 1 cup cooked white rice
- ½ cup finely diced yellow onion
- 1 garlic clove, minced
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley (plus more for serving)
- ¼ teaspoon paprika
- â…› teaspoon cayenne pepper (optional)
Tomato Sauce
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking the cabbage rolls.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Trim about 1 inch off the bottom of the cabbage head. Submerge the whole head in the boiling water for 4-5 minutes until the outer leaves become pliable and peel off easily. Drain on a dish towel and let cool enough to handle, then carefully remove 12 large leaves without tearing.
- Make Tomato Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 2-3 minutes until softened. Add 2 minced garlic cloves and cook for an additional minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 10-15 minutes to develop flavor.
- Prepare Meat Mixture: In a large bowl, combine ground beef, cooked rice, ½ cup diced onion, 1 minced garlic clove, egg, 1 teaspoon salt, ¼ teaspoon black pepper, chopped parsley, paprika, and cayenne pepper if using. Use a potato masher or fork to thoroughly mix and mash the ingredients until well combined.
- Assemble Cabbage Rolls: Place one cabbage leaf on a cutting board. Cut a V-shaped notch at the base of the leaf to remove the thick rib (about 1-2 inches). Spoon 3-4 tablespoons of the meat filling onto the leaf. Fold the right side over the filling, then the left side, and roll from the base up tightly to enclose the filling. Repeat with all leaves and filling.
- Bake the Rolls: Spread the prepared tomato sauce evenly on the bottom of the baking dish. Arrange the cabbage rolls seam side down in two rows of six. Cover the dish tightly with aluminum foil and bake in the preheated oven for 60-75 minutes until the rolls reach an internal temperature of 165°F (74°C) and are cooked through.
- Rest and Serve: Remove the rolls from the oven and let them rest for 5-10 minutes before serving. Garnish with additional chopped fresh parsley if desired for a fresh, vibrant finish.
Notes
- Be careful when peeling cabbage leaves to avoid tearing; boiling the cabbage softens the leaves making this easier.
- If you prefer spicier rolls, increase the cayenne pepper or add red pepper flakes to the meat mixture.
- Leftover rolls can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a lower-fat version, substitute ground turkey for beef and reduce olive oil to 1 tablespoon.
- Make sure the internal temperature reaches 165°F to ensure food safety, especially when using ground meat.
