Tender cabbage leaves wrapped around a savory beef and rice filling, then baked in a rich tomato sauce until perfectly tender.
Why You’ll Love This Recipe
Classic Comfort Food: Tender leaves and savory meat filling steeped in a tangy tomato sauce.
Meal-Prep Champion: Reheats exceptionally well and tastes even better the next day.
Freezer-Friendly: Assembles easily ahead of time for quick future dinners.
Essential Kitchen Equipment
Large Stockpot: For boiling the whole cabbage head to soften leaves.
9×13-inch Baking Dish: For holding and baking the rolls in sauce.
Paring Knife: For trimming the thick ribs off the cabbage leaves.
Ingredients
For the Cabbage Rolls:
1 large Green cabbage
1 lb (450g) Ground beef
1/2 lb (225g) Ground pork (optional, or use all beef)
1 cup Cooked white rice
1 small Onion, finely diced
2 cloves Garlic, minced
1 large Egg
1 tsp Dried Italian seasoning
1 tsp Salt
1/2 tsp Black pepper
For the Tomato Sauce:
1 can (15 oz) Tomato sauce
1 can (14.5 oz) Diced tomatoes
1 tbsp Brown sugar
1 tbsp Lemon juice (or apple cider vinegar)
1 tsp Worcestershire sauce
Step-by-Step Instructions
Step 1: Prep the Cabbage Leaves
1. Bring a large pot of salted water to a boil.
2. Core the bottom of the cabbage head with a sharp knife and submerge the whole cabbage in the boiling water for 5 to 8 minutes.
3. Carefully peel off 12 to 14 outer leaves as they soften and place them on paper towels to drain.
4. Use a paring knife to shave down the thick center vein on the back of each leaf so they bend easily.
Step 2: Mix the Filling
1. In a large bowl, combine ground beef, ground pork, cooked rice, diced onion, minced garlic, egg, Italian seasoning, salt, and pepper.
2. Mix with your hands until just combined (avoid overworking the meat).
Step 3: Mix the Sauce & Assemble Rolls
1. Preheat oven to 350°F (175°C).
2. Whisk together the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce in a bowl. Pour 1 cup of this mixture into the bottom of a 9×13-inch baking dish.
3. Place 1/3 cup of meat mixture into the center of each softened cabbage leaf.
4. Fold the sides of the leaf inward over the meat, then roll up tightly from the stem end to enclose the filling completely.
Step 4: Bake
1. Place the cabbage rolls seam-side down in the baking dish.
2. Pour the remaining tomato sauce evenly over the top of all rolls.
3. Cover the dish tightly with aluminum foil and bake for 1 hour and 15 minutes until the cabbage is tender and meat is fully cooked.
Chef’s Tips
Easy Leaf Removal: If boiling a whole cabbage seems tricky, freeze the entire cabbage head overnight. Thaw it out completely the day before making the recipe, and the leaves will naturally soften without needing boiling water.
Nutritional Breakdown (Per Roll)
Servings: 12 rolls
Calories: ~180 kcal
Protein: 14g
Net Carbs: 11g
Fat: 8g
Frequently Asked Questions (FAQ)
Can I freeze stuffed cabbage rolls?
Yes! Assemble the rolls in a freezer-safe dish with the sauce, cover tightly, and freeze for up to 3 months before baking. Thaw overnight in the fridge and bake as directed.