Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls are the ultimate comfort food. Discover this easy, flavor-packed recipe with tender cabbage leaves, a savory meat filling, and rich tomato sauce.

Why You’ll Love This Stuffed Cabbage Rolls Recipe

There’s something timeless and heartwarming about Stuffed Cabbage Rolls. They’re soft, savory, and soak up every drop of flavorful sauce. Whether you’re looking for an old-fashioned dinner that reminds you of home or simply craving something hearty and satisfying, this recipe checks every box. Plus, it's surprisingly easy to make and incredibly flexible for different tastes and dietary needs.

Tools You’ll Need

• Large pot for boiling water
• Sharp knife
• Cutting board
• Large mixing bowl
• Wooden spoon or your hands
• Dutch oven or large deep saucepan
• Slotted spoon or tongs
• Measuring cups and spoons

Ingredients

• 1 large head of cabbage
• 1 pound ground meat (beef, pork, or turkey)
• 1 cup cooked rice
• 1 onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup tomato sauce
• Water (enough to cover the rolls during cooking)

Step-by-Step Instructions

1. Prepare the Cabbage Leaves

• Bring a large pot of water to a boil.
• Carefully remove the leaves from the cabbage head.
• Blanch the leaves in boiling water for 30 seconds to soften them.
• Drain and set aside on a clean towel.

2. Make the Filling

• In a large bowl, combine the ground meat, cooked rice, chopped onion, salt, and pepper.
• Mix everything thoroughly using your hands or a wooden spoon until fully combined.

3. Assemble the Cabbage Rolls

• Place one blanched cabbage leaf on a clean surface.
• Spoon about 1/4 cup of the filling into the center.
• Fold the bottom of the leaf over the filling, tuck in the sides, and roll tightly to create a secure parcel.
• Repeat with the remaining cabbage leaves and meat mixture.

4. Cook the Rolls

• In a large Dutch oven or deep saucepan, pour in the 1/4 cup of tomato sauce and enough water to fully cover the cabbage rolls.
• Gently place the rolls in the pot, seam side down.
• Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until the meat is fully cooked and the flavors have blended beautifully.

Tips for Perfect Stuffed Cabbage Rolls

• Soften the cabbage: If the leaves tear easily, blanch them for an extra 10–15 seconds to make them more flexible.
• Use cooked rice: This ensures the filling binds well and doesn’t become gummy.
• Don't overfill: Keep the filling moderate to prevent the rolls from bursting open.
• Layer wisely: If stacking the rolls, place a few cabbage leaves on the bottom of the pot to prevent burning.

Variations and Add-Ons

• Spicy version: Add crushed red pepper flakes or chili powder to the meat mixture.
• Vegan twist: Replace the meat with lentils, mushrooms, or plant-based meat alternatives.
• Cheesy option: Add shredded mozzarella or Parmesan to the filling for a rich, melty center.
• More tomato flavor: Add extra tomato sauce or even diced tomatoes for a juicier result.

Storage and Reheating

• To Store: Let the rolls cool completely. Transfer to an airtight container and refrigerate for up to 4 days.
• To Freeze: Wrap each roll individually in plastic wrap, then place them all in a freezer bag. Store for up to 2 months.
• To Reheat: Thaw overnight in the fridge (if frozen). Reheat in the microwave or simmer gently on the stove until warmed through.

Nutrition Facts (Per Serving)

• Calories: ~280
• Protein: 20g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 3g
• Sugar: 3g
  (Nutrition may vary depending on meat type and sauce used)

Prep and Cook Times

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4–5

Frequently Asked Questions

Can I use uncooked rice instead of cooked?

It’s not recommended. Uncooked rice won’t soften properly in the short cooking time and can leave the filling undercooked.

Can I bake these instead of simmering?

Absolutely. Place the rolls in a baking dish, pour tomato sauce on top, cover with foil, and bake at 350°F (175°C) for about 45–50 minutes.

What’s the best cabbage to use?

Green cabbage is classic, but Napa cabbage works too. Just ensure the leaves are large and flexible enough to roll.

Do these taste better the next day?

Yes! The flavors continue to deepen overnight, making them even more delicious when reheated.

If you’re in the mood for something soulful, flavorful, and satisfying, Stuffed Cabbage Rolls are calling your name. It’s time to roll up your sleeves and give this timeless comfort food a try!