Hey y’all! Are you craving a hearty, comforting dish that’s packed with savory flavors and perfect for family gatherings or cozy weeknight dinners? These classic Stuffed Cabbage rolls are sure to hit the spot! Tender cabbage leaves are wrapped around a juicy, well-seasoned beef and rice filling, then baked in a tangy tomato sauce until melt-in-your-mouth delicious. They’re simple to make, super satisfying, and will quickly become a favorite at your table. Let’s get cooking!

Why You’ll Love This

Full of rich, nostalgic flavors and homestyle comfort.
Perfect for meal prep—these rolls taste even better the next day!
Makes a fantastic crowd-pleaser for potlucks and family dinners.
Easily adaptable for vegetarian, low-carb, or gluten-free diets.
Simple ingredients you probably already have in your kitchen.

Ingredients

1 large head of green cabbage
1 1/2 pounds ground beef (80/20 or leaner)
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 1/2 cups tomato sauce, divided
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped (plus more for garnish)
1 tablespoon olive oil
1/2 cup beef broth

Directions

Step 1: Prepare the Cabbage Leaves

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage.
Gently peel off 12-14 large cabbage leaves and add them to the boiling water. Blanch for 3-4 minutes until soft and pliable, then drain and set aside to cool.

Step 2: Make the Filling

In a large mixing bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, dried thyme, and parsley. Mix until just combined; do not overmix.

Step 3: Assemble the Rolls

Lay a cabbage leaf flat, with the stem end closest to you. Place about 1/3 cup of filling at the base. Fold the bottom over the filling, tuck in the sides, and roll up tightly. Repeat with remaining leaves and filling.

Step 4: Prepare the Sauce

In a separate bowl, mix 2 cups tomato sauce, Worcestershire sauce, olive oil, and beef broth until blended.

Step 5: Bake the Cabbage Rolls

Preheat your oven to 350°F (175°C). Pour 1/2 cup of tomato sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down.
Pour the tomato sauce mixture evenly over the rolls. Cover tightly with foil and bake for 1 hour. Remove foil and bake for an additional 20 minutes, until sauce is bubbling and rolls are piping hot.

Step 6: Serve

Let cool slightly. Garnish with fresh parsley and serve hot, spooning extra sauce over each roll. Enjoy!

Notes

Chop any leftover cabbage and line the bottom of the baking dish for extra tenderness and flavor.
For a lighter version, substitute ground turkey or chicken for beef.
Make the filling up to a day ahead and refrigerate for easy prep.

Variations

Vegetarian: Replace beef with lentils, mushrooms, or a plant-based ground meat alternative.
Low-carb: Use cauliflower rice instead of white rice for a lower-carb option.
Spicy: Add 1/4 teaspoon red pepper flakes to the filling for a little heat.

Required Equipment

Large pot (for blanching cabbage)
Mixing bowls
Large baking dish (9×13-inch works well)
Foil
Sharp knife and cutting board

Storage Instructions

Store stuffed cabbage rolls in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, bake covered at 325°F (165°C) until hot or microwave individual portions until steaming.

Suggested Pairings & Serving Recommendations

Serve with creamy mashed potatoes for a classic, cozy meal.
Pair with crusty bread to soak up the delicious tomato sauce.
A simple green salad makes a great, fresh side.

Pro Tips

Don’t overstuff the cabbage leaves—about 1/3 cup of filling per leaf is perfect.
Blanch extra cabbage leaves in case some tear during rolling.
Let the rolls rest 10 minutes before serving for easier slicing and a deeper flavor.

FAQ

Can I use savoy cabbage instead of green cabbage?
Absolutely! Savoy cabbage is more tender and a great substitute.
Can I make Stuffed Cabbage Rolls in advance?
Yes—assemble the rolls a day ahead, cover, and refrigerate until ready to bake.
How do I prevent the cabbage rolls from falling apart?
Be sure to roll tightly and place each roll seam-side down in the baking dish; this helps keep them intact during baking.

Prep time: 25 minutes
Total time: 1 hour 55 minutes

Stuffed Cabbage Rolls

Why You’ll Love This

Ingredients