If you’ve ever craved a meal that feels like a warm hug from the inside, then this Traditional Stuffed Cabbage Rolls Recipe is here to charm your taste buds and soothe your soul. This classic dish, bursting with rich tomato sauce, seasoned ground beef, and tender cabbage leaves, combines simple ingredients into a cozy, satisfying feast that’s sure to become a family favorite. Every bite is a perfect balance of savory flavors and comforting textures that transport you to a home-cooked dinner table filled with love and tradition.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in building the deep flavors and vibrant textures of this dish. From the sweetness of the onions to the tang of the tomato sauce, these essentials come together effortlessly to create a hearty and unforgettable meal.
- 1 large head green cabbage: The tender leaves are perfect for wrapping and hold the filling beautifully without tearing.
- 2 tablespoons olive oil: Adds a subtle richness and helps soften the onions to bring out their sweetness.
- 1 cup finely diced yellow onion: Offers a mild, savory base flavor in the sauce.
- 2 garlic cloves (minced): Infuses a fragrant aroma and gentle kick to the tomato sauce.
- 1 (15-ounce) can tomato sauce: Forms the backbone of the tangy, luscious sauce.
- 1 (15-ounce) can crushed tomatoes: Adds texture and bright tomato flavor to the sauce.
- 1 tablespoon Worcestershire sauce: Brings a savory depth that enhances the meaty filling.
- 1 tablespoon sugar: Balances the acidity of the tomatoes for a harmonious sauce.
- 1 teaspoon salt: Essential to season and amplify the natural flavors of the dish.
- ½ teaspoon black pepper: Provides a gentle spice without overpowering the dish.
- 1 pound 85/15 ground beef: The heart of the filling, juicy and flavorful.
- 1 cup cooked white rice: Adds tenderness and bulk to the filling, absorbing flavors wonderfully.
- ½ cup finely diced yellow onion: Mixed into the filling for extra flavor and texture.
- 1 garlic clove (minced): Gives a subtle kick inside the rolls themselves.
- 1 large egg: Helps bind the filling ingredients together so the rolls hold their shape.
- 1 teaspoon salt: Seasoning to bring out the taste of the filling.
- ¼ teaspoon black pepper: For balanced seasoning and mild heat in the filling.
- 3 tablespoons finely chopped fresh parsley: Adds a fresh, herbal brightness to the mixture and garnish.
- ¼ teaspoon paprika: Lends a mild smokiness and lovely color to the filling.
- â…› teaspoon cayenne pepper (optional): For those who like a hint of heat to wake up their palate.
How to Make Traditional Stuffed Cabbage Rolls Recipe
Step 1: Preheat and Prepare Your Baking Dish
Let’s start by firing up your oven to 350°F and giving your baking dish a quick spray with non-stick cooking spray. This simple prep step ensures your cabbage rolls won’t stick and will bake to perfection with a beautifully saucy base.
Step 2: Prepare the Cabbage Leaves
Next, bring a large pot of water to a boil. Trim about an inch off the bottom of your cabbage to make it easier to handle, then place the entire head into the boiling water. After 4-5 minutes, the leaves will soften and become pliable enough to peel off without tearing—just what we want for wrapping! Set them aside to cool on a dish towel before gently peeling off about a dozen leaves.
Step 3: Make the Tomato Sauce
Heat the olive oil in a skillet over medium heat and cook the diced onions until they soften and sweeten, about 2-3 minutes. Toss in the garlic and cook for another minute to release its aromatics, then stir in the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Bring this mixture to a boil then lower the heat and let it simmer uncovered for 10-15 minutes. This simmering step thickens the sauce and deepens the flavors perfectly.
Step 4: Prepare the Meat Filling
Combine the ground beef, cooked rice, diced onion, minced garlic, egg, salt, black pepper, parsley, paprika, and optional cayenne pepper in a large bowl. Mash and mix everything thoroughly, blending the ingredients until they form a cohesive, flavorful filling that will hold together when rolled up in cabbage leaves.
Step 5: Assemble the Cabbage Rolls
Lay a cabbage leaf flat on your work surface and slice out the tough stem at the base with a V-shaped cut to make rolling easier. Spoon 3-4 tablespoons of filling onto each leaf, fold the sides over the filling, and roll from the base upwards. Repeat until all your filling is used and you’ve got a neat pack of rolls ready for baking.
Step 6: Bake Your Rolls
Pour the tomato sauce into your prepared baking dish and spread it evenly. Nestle your cabbage rolls seam-side down in two rows of six, covering the dish tightly with aluminum foil. Bake for about 60-75 minutes until the rolls reach an internal temperature of 165℉. Let them rest 5-10 minutes before serving to let all the flavors settle and the rolls firm up just a bit. A sprinkle of fresh parsley on top adds a fresh, vibrant finish.
How to Serve Traditional Stuffed Cabbage Rolls Recipe
Garnishes
A simple garnish of freshly chopped parsley brightens these rich rolls visually and flavor-wise, adding a fresh herbaceous note. You can also try a dollop of sour cream for a creamy tang that pairs beautifully with the tomato sauce.
Side Dishes
This dish truly shines as a stand-alone comfort food, but if you’d like to round out your meal, creamy mashed potatoes or buttery egg noodles make divine partners. A crisp garden salad or steamed green beans offer a light, crisp contrast to the hearty rolls.
Creative Ways to Present
For a modern twist, try layering the rolls in individual ramekins topped with sauce and cheese, then baking until bubbly for a personal casserole experience. Or serve the rolls sliced with extra sauce over rice or polenta to transform this beloved recipe into a versatile dish for any occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld deliciously, making for even better lunches or dinners the next day.
Freezing
You can freeze uncooked assembled rolls or cooked leftovers. For uncooked rolls, freeze them individually wrapped on a baking sheet before transferring to a freezer-safe container. Cooked rolls freeze best in an airtight container with sauce. Both will keep well for about 2-3 months.
Reheating
Reheat refrigerated or thawed rolls in the oven covered with foil at 350°F until heated through. For quicker reheating, microwave on medium power, covered, stirring halfway to avoid drying out.
FAQs
Can I use a different type of meat in this Traditional Stuffed Cabbage Rolls Recipe?
Absolutely! Ground pork, turkey, or a combination of beef and pork work wonderfully. Just keep the fat content in mind to keep the filling juicy and flavorful.
Do I have to boil the cabbage leaves before rolling?
Boiling softens the tough cabbage leaves, making them flexible enough to roll without cracking. Skipping this step can lead to tearing and difficulty in rolling, so it’s best not to skip it.
Can I prepare this dish entirely ahead of time?
Yes! You can assemble the rolls the day before, cover the baking dish tightly, and refrigerate overnight. Bake them fresh when ready to serve for a stress-free meal.
Is the rice necessary in the filling?
The rice helps absorb moisture and bind the filling, keeping the rolls tender and cohesive. If you prefer, you can substitute with cooked quinoa or omit it for a denser texture, but rice is traditional and recommended.
What can I add to make the tomato sauce richer?
Adding a splash of heavy cream or stirring in a tablespoon of butter at the end of simmering can add a nice richness. You can also experiment with adding spices like smoked paprika to enhance the depth.
Final Thoughts
There’s something truly magical about this Traditional Stuffed Cabbage Rolls Recipe that keeps people coming back to the table, laughin’, sharing stories, and enjoying every comforting bite. It’s the kind of dish that warms your heart as much as your belly. I hope you give it a try soon—it just might become your new favorite tradition.
Print
Traditional Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American Eastern European
Description
This traditional stuffed cabbage rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, onions, and spices, all baked in a rich, flavorful tomato sauce. Perfectly cooked in the oven, these hearty rolls make a comforting meal for family gatherings or weeknight dinners.
Ingredients
Cabbage and Filling
- 1 large head green cabbage
- 1 pound 85/15 ground beef
- 1 cup cooked white rice
- ½ cup finely diced yellow onion
- 1 garlic clove, minced
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley (plus more for serving)
- ¼ teaspoon paprika
- â…› teaspoon cayenne pepper (optional)
Tomato Sauce
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 350°F and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking the cabbage rolls.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut about 1 inch from the bottom of the cabbage head, then carefully place the entire head into the boiling water. Boil for 4-5 minutes until the leaves are pliable and peel easily. Remove and let drain on a dish towel. When cool enough to handle, peel off 12 cabbage leaves carefully without tearing.
- Make Tomato Sauce: Heat olive oil and 1 cup diced onion in a large skillet over medium heat until softened, about 2-3 minutes. Add minced garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 10-15 minutes until slightly thickened.
- Prepare Meat Filling: In a large bowl, combine ground beef, cooked rice, finely diced onion, minced garlic, egg, salt, black pepper, chopped parsley, paprika, and cayenne pepper if using. Mash and mix thoroughly with a potato masher or fork until well blended.
- Assemble Cabbage Rolls: Lay one cabbage leaf on a cutting board and cut a V-shaped notch at the base to remove the thick ribs. Place 3-4 tablespoons of the meat filling in the center. Fold the right side over the filling, then the left side, and roll tightly from the base up. Repeat with remaining leaves and filling.
- Bake the Rolls: Spread the tomato sauce evenly in the prepared baking dish. Arrange the cabbage rolls seam side down in two neat rows. Cover the dish with aluminum foil and bake for 60-75 minutes, or until the internal temperature of the rolls reaches 165°F.
- Rest and Serve: Remove from the oven and let the cabbage rolls rest for 5-10 minutes before serving. Garnish with additional chopped parsley if desired for a fresh touch.
Notes
- Boiling the cabbage head instead of individual leaves makes peeling easier and keeps leaves from tearing.
- The meat mixture can be customized with different herbs or swapped with ground turkey for a leaner option.
- Make sure to remove the thick cabbage ribs so the rolls can roll up smoothly without breaking.
- Check internal temperature with a meat thermometer to ensure food safety and proper cooking.
- These rolls can be refrigerated for up to 3 days or frozen for longer storage. Reheat covered in the oven to keep moist.
