🥬 Classic Beef Stuffed Cabbage Rolls
Description
Hello friends! Today, we’re bringing comfort food to the table with this Beef Stuffed Cabbage Rolls recipe — a beloved classic that’s hearty, wholesome, and full of homestyle flavor.
Tender cabbage leaves are filled with a savory mixture of lean ground beef, rice, onions, garlic, and herbs, then simmered or baked in a rich, tangy tomato sauce. Each roll is soft, juicy, and packed with comforting aromas that make it feel like a warm family hug on a plate.
This dish isn’t just delicious — it’s also nutritious. You’ll get plenty of protein, fiber, and antioxidants, making it a perfect meal for a cozy night in or a nutritious family dinner.
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 12 cabbage rolls (4 servings, 3 rolls each)
🥣 Ingredients
For the Cabbage and Filling:
- 1 medium green cabbage (about 12 large leaves)
- 450 g (1 lb) lean ground beef (or substitute with turkey or pork)
- 1 cup cooked white rice (about ½ cup uncooked)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 large egg (to bind)
- ½ cup tomato sauce (or tomato soup)
- 2 tbsp fresh parsley, chopped
- ½ tsp allspice or garlic powder
- ½ tsp onion powder
- ¼ tsp nutmeg (optional)
- Salt and black pepper to taste
- Red pepper flakes (optional for a hint of heat)
For the Tomato Sauce:
- 1 can (400 g / ~14 oz) tomato sauce or crushed tomatoes
- 1 tbsp olive oil
- 1 tsp sugar (to balance acidity)
- ½ tsp paprika
- Salt and pepper to taste
- Optional: ½ tsp dried basil or oregano
👩🍳 Instructions
- Prepare the cabbage:
- Bring a large pot of water to a boil.
- Carefully remove the cabbage core with a knife and place the head into boiling water.
- Boil for 5–7 minutes, gently peeling away the softened outer leaves as they loosen. Drain and let cool.
- Make the filling:
- In a large bowl, mix ground beef, cooked rice, onion, garlic, egg, parsley, tomato sauce, and seasonings until well combined.
- Assemble the rolls:
- Lay a cabbage leaf flat, trim the thick vein at the base for easier rolling.
- Place about 2 tablespoons of filling in the center. Fold the sides in and roll up tightly like a burrito.
- Repeat for all leaves.
- Prepare the sauce:
- In a saucepan, heat olive oil over medium heat. Add tomato sauce, sugar, paprika, salt, and pepper. Simmer for 5–7 minutes.
- Cook the rolls:
- Arrange cabbage rolls seam side down in a baking dish or deep skillet.
- Pour tomato sauce evenly over the top. Cover tightly with foil or a lid.
- Bake at 375°F (190°C) for 1 hour, or simmer on the stovetop on low for about 45–50 minutes, until the cabbage is tender and filling is cooked through.
- Serve:
- Spoon extra sauce over the rolls and garnish with fresh parsley before serving.
📝 Notes & Tips
- Rice tip: Slightly undercook the rice before mixing; it will finish cooking inside the rolls.
- Leaf prep: If a cabbage leaf tears, overlap two smaller pieces — it’ll hold just fine.
- Lighter version: Use ground turkey or chicken instead of beef.
- Extra flavor: Add a splash of Worcestershire sauce or balsamic vinegar to the tomato sauce.
- Make ahead: Assemble the rolls and refrigerate overnight before baking.
- Storage: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
🍽️ Serving Suggestions
- Serve with mashed potatoes, crusty bread, or a fresh cucumber-dill salad.
- Sprinkle with extra herbs or Parmesan cheese before serving for added flavor.
🔢 Nutritional Information (Per Serving – 3 rolls)
| Nutrient | Amount |
|---|---|
| Calories | ~330 kcal |
| Protein | 26 g |
| Fat | 15 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 400 mg |
💪 Benefits
✅ High in protein – supports muscle health and satiety
✅ Rich in fiber – from cabbage and rice, aids digestion
✅ Low in refined carbs – great for balanced eating
✅ Tomato-based sauce adds antioxidants like lycopene
✅ Versatile – can be made with lean meats or plant-based alternatives
✅ Comfort food made healthy!
❓ Q&A
Q: Can I use brown rice or quinoa instead of white rice?
A: Absolutely! Both work well and add extra fiber and nutrition — just partially cook them before mixing.
Q: My cabbage leaves keep tearing. What should I do?
A: Try freezing the cabbage overnight, then thawing — this softens the leaves and eliminates the need for boiling.
Q: Can I make this dish vegetarian?
A: Yes! Replace beef with lentils, mushrooms, or crumbled tofu for a hearty veggie version.
Q: How can I make the sauce richer?
A: Stir in a tablespoon of tomato paste or a splash of cream for a velvety texture.
Q: Can I cook this in a slow cooker?
A: Definitely! Layer the rolls and sauce, then cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Q: How do I keep the rolls from falling apart?
A: Don’t overfill and make sure to roll tightly. Always place seam side down while cooking.
Q: Can I freeze the rolls before cooking?
A: Yes — freeze uncooked rolls in sauce in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight before baking.