If you have a craving for something truly comforting and flavorful, you are going to love this Stuffed Cabbage Rolls Recipe. This classic dish combines tender cabbage leaves wrapped around a savory mixture of ground beef, rice, and aromatic spices, all baked in a rich tomato sauce. It is the kind of meal that brings people together, filling your kitchen with inviting aromas and your plate with hearty satisfaction. Whether you’re serving family or friends, these rolls deliver a satisfying balance of textures and flavors that brightens up any table.
Ingredients You’ll Need
Picking the right ingredients for this Stuffed Cabbage Rolls Recipe is simple but key to achieving those deep, homey flavors. Each component plays a role, from the tender cabbage leaves that cradle the filling to the blend of spices that lift every bite.
- 1 large head of cabbage: Choose a firm, fresh cabbage with large leaves that are perfect for wrapping.
- 1 lb ground beef: Opt for a moderately lean beef to keep the filling juicy without too much fat.
- 1 cup cooked rice: Use day-old or freshly cooked rice to bind the filling and add a tender bite.
- 1 onion, chopped: Adds sweetness and moisture when sautéed.
- 2 cloves garlic, minced: Gives the filling that essential aromatic depth.
- 1 can diced tomatoes: Brings freshness and slight acidity to the mixture.
- 1 can tomato sauce: The base for a rich, comforting sauce that the rolls cook in.
- Salt and pepper to taste: Balances and enhances all the other flavors.
- 1 teaspoon paprika: Adds a subtle smoky warmth.
- 1 teaspoon dried oregano: Brings a hint of earthiness and complements the tomato flavors.
- 1/2 teaspoon red pepper flakes (optional): A little kick for those who like heat.
- 1 cup beef or vegetable broth: Provides moisture and depth as the rolls bake, keeping them tender.
How to Make Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage
Start by boiling the whole cabbage head in a large pot of water for about 5 minutes. This softens the outer leaves, making them pliable enough to roll without tearing. Once softened, carefully peel off these leaves one by one and set them aside to cool. Having tender leaves makes all the difference when wrapping up the filling.
Step 2: Prepare the Filling
Next, brown the ground beef in a skillet over medium heat until it loses all its pinkness, creating a savory base for your Filling. Add the chopped onion and minced garlic, cooking until they become soft and fragrant. Stir in the cooked rice, diced tomatoes, paprika, oregano, red pepper flakes if you like some heat, plus salt and pepper to taste. Mix everything thoroughly so every roll bursts with flavor.
Step 3: Assemble the Cabbage Rolls
Now for the fun part: assembling! Place a spoonful of the meat and rice mixture onto the center of each cabbage leaf. Fold the sides in snugly, then roll it up from the bottom to form a neat bundle. Arrange these rolls seam-side down in a baking dish, so they stay neatly sealed during baking.
Step 4: Bake the Rolls
Pour the tomato sauce and broth evenly over the cabbage rolls, ensuring they stay moist and flavorful. Cover the baking dish with foil to trap steam and bake it in a preheated 350°F (175°C) oven for 1 hour. This slow cooking melds all the flavors beautifully and yields tender, juicy rolls that practically melt in your mouth.
How to Serve Stuffed Cabbage Rolls Recipe
Garnishes
To elevate your presentation and add layers of texture, garnish your cabbage rolls with a sprinkle of fresh chopped parsley or dill. A dollop of sour cream on the side not only adds creaminess but also complements the tomato richness perfectly. These simple touches make your dish feel extra special.
Side Dishes
Stuffed cabbage rolls shine when paired with a variety of side dishes. Creamy mashed potatoes or buttered egg noodles make fabulous starchy companions. A crisp green salad or steamed vegetables bring a refreshing balance to the hearty rolls, rounding out your meal with color and crunch.
Creative Ways to Present
For a rustic feast, serve the rolls family-style right out of the baking dish with a generous ladle of sauce. If you want a more refined presentation, plate individual rolls on wide dishes, drizzling extra sauce artfully and adding the garnishes. You can even wrap rolls individually in parchment for a charming, portable meal.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed cabbage rolls are a true treasure. Store them in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, making the next meal just as delightful.
Freezing
If you want to keep these delicious rolls for longer, they freeze well. Place the assembled rolls in a freezer-safe container or bag, covering them with sauce, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 20-30 minutes. You can also microwave individual portions, but baking retains that cozy oven-roasted texture and flavor best.
FAQs
Can I use different meats for the filling?
Absolutely! Ground turkey, chicken, or even a mixture of pork and beef work wonderfully in this Stuffed Cabbage Rolls Recipe. Just adjust cooking times if needed and season accordingly for best results.
Do I have to boil the cabbage leaves?
Boiling softens the cabbage leaves, making them easier to roll without tearing. While you can steam or blanch the leaves, boiling for a few minutes is the most effective method for tender, pliable rolls.
Can I prepare this recipe vegetarian?
Yes! Replace the ground beef with cooked lentils, mushrooms, or a plant-based meat substitute. Make sure to adjust seasonings and add extra broth for moisture, and you’ll have a wonderful vegetarian take on this classic.
Is it possible to make these ahead of time?
You can assemble the rolls a day ahead and store them covered in the fridge. When ready, just add the sauce and bake. This makes your mealtime much easier and the flavors have even more time to meld.
What can I serve leftovers with the next day?
Leftover stuffed cabbage rolls are delicious reheated and served alongside a fresh salad, buttered noodles, or even tucked into a warm pita with some extra sauce for a fun twist.
Final Thoughts
This Stuffed Cabbage Rolls Recipe is one of those meals that feels like a warm hug. It’s approachable, satisfying, and full of flavor that never gets old. Whether you’re revisiting a family favorite or trying it for the first time, these cabbage rolls have a way of making mealtime truly special. So, grab your ingredients and give it a go—you won’t regret it!
Print
Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, onions, and aromatic spices, baked in a rich tomato sauce. This comforting Eastern European-inspired dish is perfect for a hearty family dinner.
Ingredients
For the Cabbage Rolls
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
For the Sauce
- 1 can (8 oz) tomato sauce
- 1 cup beef or vegetable broth
Instructions
- Prepare the Cabbage: Boil the whole head of cabbage in a large pot of water for about 5 minutes until the outer leaves are softened and pliable. Carefully peel off the softened leaves and set them aside to cool.
- Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned and no longer pink. Add the chopped onion and minced garlic to the skillet and cook until softened and fragrant. Stir in the cooked rice, diced tomatoes, paprika, oregano, red pepper flakes if using, and season with salt and pepper. Mix thoroughly to combine all ingredients evenly.
- Assemble the Cabbage Rolls: Place a spoonful of the meat and rice mixture onto the center of each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides to create a neat roll. Arrange the rolls seam-side down in a baking dish, packing them snugly together.
- Bake: Pour the tomato sauce and broth evenly over the cabbage rolls in the baking dish. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour, allowing the flavors to meld and the rolls to cook through.
- Serve: Remove the cabbage rolls from the oven and let them rest for a few minutes before serving. Serve warm, spooning some of the sauce from the dish over the rolls.
Notes
- Boiling the cabbage leaves briefly helps prevent tearing and makes them easier to roll.
- You can substitute ground beef with ground turkey or pork for variation.
- Adjust spices to your heat preference by altering or omitting red pepper flakes.
- For gluten-free option, ensure rice and broth are gluten-free certified.
- Leftover rolls can be refrigerated for up to 3 days or frozen for longer storage.
