Stuffed Cabbage Rolls Recipe

 

Classic Stuffed Cabbage Rolls Recipe: A Comfort Food Favorite

Stuffed cabbage rolls are the kind of dish that feels like a warm hug. Often found in Eastern European, Middle Eastern, and even Asian cuisines, this humble recipe transforms simple ingredients—cabbage, rice, and meat—into something truly special. Slow-cooked in a rich tomato sauce, each roll is tender, flavorful, and deeply satisfying.

Whether you’re making them for a cozy family dinner or preparing a big batch for the week ahead, these cabbage rolls are guaranteed to impress.

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Why You’ll Love This Recipe

• Hearty and nourishing – A complete meal in every roll.

• Budget-friendly – Uses inexpensive staples.

• Make-ahead friendly – Even better the next day!

• Customizable – Works with beef, pork, turkey, or plant-based fillings.

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Ingredients

For the Cabbage Rolls

• 1 large head of green cabbage

• 1 lb (450 g) ground beef or beef/pork mix

• 1 cup cooked rice (white or brown)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 egg

• 2 tbsp fresh parsley, chopped

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

For the Tomato Sauce

• 1 (15 oz) can tomato sauce or crushed tomatoes

• 1 (14 oz) can diced tomatoes

• 1 tbsp tomato paste

• 1 tbsp sugar (optional, balances acidity)

• 1 tbsp lemon juice or vinegar

• 1 tsp salt

• ½ tsp paprika

• 1 cup beef or vegetable broth

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Instructions

1. Prepare the cabbage

1. Bring a large pot of water to a boil.

2. Carefully remove the core of the cabbage.

3. Place the whole head into the boiling water and cook for 5–8 minutes.

4. Pull off softened leaves with tongs as they loosen.

5. Set the leaves aside to cool. Trim thick veins if needed.

2. Make the filling

1. In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, parsley, paprika, salt, and pepper.

2. Mix gently—just enough to combine.

3. Assemble the rolls

1. Lay a cabbage leaf flat.

2. Add 2–3 tablespoons of filling to the center.

3. Fold the sides inward and roll tightly, like a burrito.

4. Repeat until all filling is used.

4. Make the sauce

1. In a bowl, stir together tomato sauce, diced tomatoes, tomato paste, sugar, lemon juice, paprika, salt, and broth.

5. Cook the rolls

Stovetop method (classic):

1. Line the bottom of a pot with leftover small or torn cabbage leaves.

2. Arrange rolls seam-side down.

3. Pour sauce over the top.

4. Cover and simmer on low for 1½–2 hours, until tender.

Oven method:

1. Place rolls in a baking dish, cover with sauce.

2. Cover with foil and bake at 350°F (175°C) for 1½–2 hours.

Slow cooker:
Cook on low for 6–7 hours.

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Tips for Perfect Cabbage Rolls

• Don’t overstuff: Leaves may tear or rolls may burst.

• Use day-old rice: It prevents mushiness.

• For softer leaves: Boil a few minutes longer or freeze the cabbage overnight to soften it.

• Pack rolls tightly: This keeps them from unraveling.

• Rest before serving: Flavors deepen after a few minutes out of the pot.

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Variations

1. Mediterranean Style

• Add cinnamon, mint, and pine nuts to the filling.

• Use lemony broth instead of tomato sauce.

2. Polish-Style Golabki

• Mix pork and beef.

• Add sautéed mushrooms to the filling.

3. Vegetarian Version

• Use lentils, quinoa, or chopped mushrooms instead of meat.

• Add shredded carrots and a sprinkle of smoked paprika.

4. Spicy Version

• Add chili flakes or a spoon of harissa to the sauce.

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What to Serve with Stuffed Cabbage Rolls

• Mashed potatoes

• Rye bread or crusty loaf

• Sour cream

• Roasted vegetables

• Pickled cucumbers or sauerkraut

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Make-Ahead and Storage

• Refrigerate: Up to 4 days; flavors improve over time.

• Freeze: Up to 3 months. Freeze individually for easy reheating.

• Reheat: Stovetop or oven until heated through; add a splash of broth if needed.