Stuffed Cabbage Rolls

These Stuffed Cabbage Rolls are a comforting homemade dish filled with seasoned ground meat, rice, onion, and herbs, all wrapped in tender cabbage leaves and slowly baked in a rich tomato sauce.

The cabbage becomes soft and slightly sweet as it cooks, while the filling stays juicy and flavorful. It is the kind of recipe that feels hearty without being overly heavy, making it perfect for a family dinner, weekend meal, or make-ahead dish.

The rolls can be assembled several hours in advance and refrigerated until you are ready to bake them. They also reheat beautifully, and many people find that the flavors are even better the following day.

Recipe Stuffed Cabbage Rolls

Servings

6

Preparation Time

30 minutes

Cooking Time

60 to 70 minutes

Ingredients

For the Cabbage Rolls

• 1 large green cabbage
• 500 g ground beef
• 200 g ground pork, optional
• 150 g cooked rice
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon sweet paprika
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

For the Tomato Sauce

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 700 ml crushed tomatoes or tomato passata
• 2 tablespoons tomato paste
• 150 ml beef or vegetable stock
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

For Serving

• Fresh parsley
• Sour cream, optional
• Crusty bread, optional

Preparation

Bring a large pot of water to a boil.

Carefully remove the tough outer leaves from the cabbage. Cut around the core with a sharp knife, then lower the whole cabbage into the boiling water.

Cook for approximately three to five minutes, until the outer leaves begin to soften.

Using tongs, gently remove the softened leaves one at a time. Continue cooking the cabbage and removing leaves until you have approximately 12 to 14 large leaves.

Place the leaves on a clean kitchen towel and allow them to cool.

Trim the thick central rib from each cabbage leaf with a small knife, being careful not to cut completely through the leaf.

Preheat the oven to 180°C, or 160°C for a fan-assisted oven.

To prepare the filling, heat one tablespoon of olive oil in a frying pan.

Add the chopped onion and cook for approximately five minutes, until soft. Add the garlic and cook for another 30 seconds.

Remove from the heat and allow to cool slightly.

In a large bowl, combine the ground beef, ground pork if using, cooked rice, onion mixture, egg, parsley, paprika, thyme, salt, and black pepper.

Mix gently with your hands or a wooden spoon until combined. Avoid overmixing, as this can make the filling dense.

Place one cabbage leaf on a work surface with the stem end facing you.

Add two to three tablespoons of filling near the bottom of the leaf.

Fold the bottom over the filling, fold in both sides, then roll tightly towards the top, similar to a burrito.

Repeat with the remaining leaves and filling.

Preparing the Sauce

Heat the olive oil in a saucepan over medium heat.

Add the onion and cook for four to five minutes.

Stir in the garlic and tomato paste and cook for one minute.

Add the crushed tomatoes, stock, sugar, oregano, smoked paprika, salt, and black pepper.

Simmer for approximately 10 minutes.

Spread a thin layer of tomato sauce over the bottom of a large baking dish.

Arrange the cabbage rolls seam-side down in a single layer.

Pour the remaining tomato sauce over the rolls, making sure they are mostly covered.

Cover the baking dish tightly with foil.

Bake for 50 minutes.

Remove the foil and continue baking for another 15 to 20 minutes, until the cabbage is very tender and the filling is fully cooked.

Allow the rolls to rest for 10 minutes before serving.

Serving Suggestions

Serve the stuffed cabbage rolls with:

• Mashed potatoes
• Crusty bread
• Steamed vegetables
• A simple green salad
• Sour cream
• Fresh parsley

For an extra-rich finish, spoon some of the tomato sauce from the baking dish over each roll just before serving.

Variations

You can replace the beef with ground turkey or chicken.

For a vegetarian version, use a filling made with mushrooms, lentils, rice, and finely chopped vegetables.

Brown rice, bulgur, or quinoa can also replace traditional white rice.

If you enjoy stronger flavors, add a pinch of chili flakes or extra smoked paprika to the tomato sauce.

Conclusion

These Stuffed Cabbage Rolls combine tender cabbage, savory meat and rice filling, and a rich tomato sauce in one satisfying dish.

They are especially useful for meal preparation because they can be assembled ahead of time and leftovers keep well in the refrigerator. Served with mashed potatoes or fresh bread, they make a warm, comforting dinner that is both simple and full of flavor.