Classic Old Fashioned Stuffed Cabbage Rolls
These Classic Stuffed Cabbage Rolls are the ultimate comfort food—tender cabbage leaves wrapped around a savory beef and rice filling, all baked in a rich, slightly sweet tomato sauce. A traditional family favorite perfect for weeknight dinners or cozy gatherings.
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.