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There’s something magical about those cozy, old-fashioned recipes that bring back memories of grandma’s kitchen. And this classic old fashioned stuffed cabbage rolls recipe does just that. Wrapped in tender cabbage leaves, filled with a hearty meat-and-rice mixture, and simmered in a rich tomato sauce—it’s the definition of comfort food. Whether you grew up eating these or you’re just discovering them, this recipe will win your heart.
Discover great ideas like how to make cabbage patties for another way to turn humble cabbage into something delicious.
Why You’ll Love This Recipe
- Made with simple, wholesome ingredients
- Hearty, satisfying, and perfect for make-ahead meals
- Freezer-friendly for future dinners
- Family-approved and great for gatherings
- Easily customizable with meat, rice, and sauce swaps
Recipe Snapshot
| Feature | Details |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 45 minutes |
| Yield | Serves 6–8 people |
| Main Ingredients | Green cabbage, ground beef, rice, tomato sauce |
| Skill Level | Beginner to Intermediate |
Ingredients for Classic Stuffed Cabbage Rolls
Here’s what you’ll need to make these classic stuffed cabbage rolls:
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb ground beef (or pork/beef mix)
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 tbsp brown sugar
- 1 tsp vinegar (white or apple cider)
- 1/2 tsp paprika
- Salt & pepper to taste
How to Make Stuffed Cabbage Rolls: Step-by-Step
Step 1: Prepare the Cabbage Leaves
Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage. Blanch them for about 2–3 minutes until soft and flexible. Drain and set aside.
Step 2: Make the Filling
In a large bowl, mix ground beef, cooked rice, chopped onion, minced garlic, egg, salt, and pepper. Combine until evenly mixed, but don’t overwork the meat.
Step 3: Assemble the Rolls
Lay a cabbage leaf flat, add 2–3 tablespoons of filling to the center, and roll like a burrito—tucking in the sides. Repeat until all filling is used.
Step 4: Make the Sauce
In a medium bowl, stir together crushed tomatoes, tomato sauce, brown sugar, vinegar, paprika, and season with salt and pepper.
Step 5: Cook the Rolls
Layer the cabbage rolls seam-side down in a large baking dish or Dutch oven. Pour sauce over the top. Cover tightly and bake at 350°F for 1 hour 15 minutes. For a richer flavor, baste the rolls halfway through.
Pro Tips for a Perfect Recipe
- Freeze the cabbage head overnight, then thaw—it naturally softens the leaves.
- Mix meats (half pork, half beef) for a richer taste.
- Don’t overstuff the leaves—this helps prevent splitting.
- Let it rest 10 minutes before serving for better flavor absorption.
Flavor Variations
- Spicy Kick: Add a dash of red pepper flakes or cayenne to the meat filling.
- Herby Goodness: Stir in chopped parsley or dill for a fresh twist.
- Cheesy Delight: Mix in a bit of shredded mozzarella with the filling.
- Mediterranean Style: Use lamb, cinnamon, and mint for a Greek vibe.
Serving Suggestions
- Pair with mashed potatoes or buttered egg noodles.
- Add a dollop of sour cream or Greek yogurt on top.
- Serve with a crusty baguette or rye bread.
- Round out the meal with a side salad or pickled beets.
Make-Ahead & Storage
- Make-Ahead: Prep and assemble the rolls a day in advance. Store in the fridge covered.
- Refrigerator: Keeps up to 4 days. Reheat in oven or microwave with sauce.
- Freezer: Freeze raw or cooked rolls in a single layer. Wrap tightly. Lasts 2–3 months.
- To Reheat: Thaw overnight and bake at 350°F until hot (about 25 minutes).
Frequently Asked Questions About Stuffed Cabbage Rolls
What kind of sauce goes on stuffed cabbage rolls?
A traditional tomato-based sauce is the most common. It’s usually made with crushed tomatoes, tomato sauce, garlic, a bit of sugar, and vinegar for balance. Some versions add paprika, onions, or even a dash of Worcestershire sauce for extra depth. The goal is a savory, slightly sweet, rich sauce that complements the meat and cabbage.
Why do you put baking soda in cabbage?
Just a pinch of baking soda helps soften the cabbage faster when boiling. It also helps retain the cabbage’s green color. But be careful—too much can make the cabbage mushy or give it a slightly soapy taste, so don’t overdo it.
What is the best way to soften cabbage for rolls?
The most effective methods are:
Boiling – core the cabbage and boil it whole for a few minutes, then peel off the softened leaves.
Freezing – freeze the whole head overnight, then thaw; this naturally softens the leaves without boiling.
Microwaving – core the cabbage, place it in a microwave-safe bowl with some water, and heat for a few minutes.
Why do you soak cabbage before cooking?
Soaking cabbage, especially in hot or salted water, helps loosen the leaves and soften the texture. It also removes any bitterness, making the cabbage milder and more pleasant in flavor.
How do I keep my cabbage rolls from falling apart?
Make sure to blanch or soften the cabbage enough so it rolls easily without tearing. Don’t overfill the leaves, and always place the rolls seam-side down in the baking dish. Covering them tightly with sauce and foil helps hold everything together during baking.
Final Thoughts
This Classic Old Fashioned Stuffed Cabbage Rolls Recipe isn’t just about nostalgia—it’s a heartwarming, flavor-packed dish your family will request again and again. It’s simple, satisfying, and makes a beautiful centerpiece for a cozy dinner or holiday meal.
Don’t miss our oven-baked cabbage burgers for another comforting cabbage dish!
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Classic Old Fashioned Stuffed Cabbage Rolls
Ingredients
For the Cabbage Rolls
- 1 large head green cabbage
- 1 lb ground beef (or half pork, half beef)
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 tbsp brown sugar
- 1 tsp white or apple cider vinegar
- 1/2 tsp paprika
- Salt & pepper, to taste
Instructions
Step 1: Prepare the Cabbage
- Boil a large pot of water. Core the cabbage and gently place it in the pot. Simmer 5–7 minutes or until leaves soften and separate. Remove, drain, and set aside.
Step 2: Make the Filling
- In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, and pepper. Mix gently until combined. Do not overmix.
Step 3: Assemble the Rolls
- Place about 2–3 tablespoons of filling in the center of each cabbage leaf. Fold in the sides and roll tightly like a burrito.
Step 4: Make the Sauce
- In a medium bowl, mix crushed tomatoes, tomato sauce, brown sugar, vinegar, paprika, salt, and pepper.
Step 5: Bake the Cabbage Rolls
- Preheat oven to 350°F (175°C). Place cabbage rolls seam-side down in a large baking dish or Dutch oven. Pour sauce over rolls. Cover with foil and bake for 1 hour 15 minutes, basting halfway through.
Notes
- For easier rolling, freeze the whole head of cabbage overnight and thaw before using.
- Add a pinch of baking soda to the boiling water to help soften cabbage faster.
- Use a mix of beef and pork for richer flavor.
- These rolls freeze beautifully—either before or after cooking.
