Delish Stuffed Cabbage Rolls

This is the kind of food that hugs you back: tender cabbage leaves wrapped around cozy, herby meat-and-rice stuffing, baked in a tangy tomato sauce until everything becomes one glorious, slightly saucy blob of comfort. It’s old-school but not fussy, and it somehow manages to feel both homey and a little fancy when you lift the lid and steam fogs the kitchen. Try it because it feeds a small army, keeps well, and makes the house smell like nostalgia.

My husband begs for these on nights he needs something “solid and warm” after a long day. He’ll take the corner pieces (because crusty sauce is a personality trait), and my kid calls them “little sleepy burritos” and eats them with ketchup like a savage. This recipe has become our staple for Sundays when we want leftovers that actually get eaten instead of living forever in the back of the fridge. One time I tried to rush and rolled the leaves too thin — they fell apart in the pan and we called them “deconstructed cabbage” and still loved it. So: forgiving, saucy, and always welcome.

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I’ve learned that cabbage is dramatic — it either wants to cooperate and peel right off the head, or it throws a tantrum and rips mid-roll. My lazy trick? Steam the whole head until the outer leaves loosen, then rescue the rest in the microwave for 30–60 seconds if needed. Also, I once swapped white rice for quinoa because I forgot rice at the store and it worked shockingly well: nuttier, less sticky, and my mother-in-law didn’t even notice (I think). Don’t fret if your first pan pools with sauce — that sauce will thicken and get glossy in the oven, promise.

Shopping Tips

– Vegetables: Pick a firm, pale-green cabbage with tight leaves; avoid ones with floppy outer leaves or big brown spots.
– Protein: Use a mix of ground beef and pork for the most classic, juicy filling, or all beef/turkey if you prefer leaner.
– Canned Goods: Choose a good-quality crushed or whole canned tomato for the sauce — San Marzano-style or plain crushed both do fine.
– Grains/Pasta: Short-grain rice is forgiving and sticks together nicely; pre-cooked or leftover rice works great too.
– Fresh Herbs: Parsley and dill brighten the filling; buy a small bunch and chop right before mixing to keep flavor vivid.

Prep Ahead Ideas

– Core and steam the cabbage and separate leaves a day ahead, pat dry, and store in a shallow airtight container layered with paper towels.
– Mix the filling (meat, rice, aromatics, and herbs) the night before so flavors meld; keep chilled in the fridge in a covered bowl.
– Make the tomato sauce ahead and cool completely — it’ll reduce down faster when you bake and the whole dish will taste calmer and rounder.
– Store rolled but uncooked cabbage rolls in a single layer or slightly nested in a baking dish covered tightly with plastic; they’ll keep 24 hours before baking.

✔Time-Saving Tricks

– If you’re short on time, use store-bought marinara or passata to skip a simmer step.
– Microwave the cabbage head in 2–3 minute bursts to loosen leaves quickly instead of boiling a pot.
– Make smaller rolls; they cook faster and are great for portion control (and less terrifying to flip).
– Use a Dutch oven or deep skillet that can go from stovetop to oven to save dishwashing and transfer time.

✔Common Mistakes

– Overfilling the leaves — my first attempt exploded into a tomatoy mess; scoop a palm-sized amount and tuck the sides tightly.
– Leaving excess water on leaves — blot them or the sauce will turn watery; if your pan is soggy, simmer the sauce a bit before baking.
– Skipping the simmer step — raw-tasting sauce is a bummer; give it a little time on low heat to round out flavors.
– Not covering while baking — uncovered rolls can dry at the edges; cover for most of the bake, then uncover to brown.

What to Serve It With

– Creamy mashed potatoes or buttered egg noodles for total comfort overload.
– A simple cucumber-dill salad for brightness and crunch.
– Warm rye or crusty bread to mop up the sauce.
– Quick pickled beets or store-bought pickles for a vinegary contrast.

✔Tips & Mistakes

– Salt the filling lightly at first — it concentrates as it cooks; you can always adjust the sauce later.
– Use a shallow roll — thick logs can stay cooler in the center and take longer to cook.
– If a leaf rips, just patch it with another smaller leaf and keep going; nobody’s grading you.
– Let the baked dish sit 10–15 minutes before serving so the juices settle and rolling messiness calms down.

✔Storage Tips

Leftovers: slide into an airtight container and refrigerate for 3–4 days, or freeze portions for up to 3 months. Reheat gently in the oven covered with foil, or microwave in single portions. Cold? Totally fine for lunch the next day (I’ve eaten them on weird 8 a.m. mornings with a fork). For breakfast, throw one on toast with a smear of sour cream — no shame, oddly satisfying.

✔Variations and Substitutions

– Vegetarian: swap ground meat for a mix of lentils, mushrooms, and grated carrot; bind with egg or flax for structure.
– Grain swap: use quinoa, barley, or farro instead of rice — adjust liquid because they absorb differently.
– Dairy: stir some shredded cheese into the filling for gooeyness or dollop sour cream on top when serving.
– Sauce swap: try a tart tomato-and-sour-cream swirl (Eastern-European style) or a smoky roasted-pepper sauce for something different.

Frequently Asked Questions

Delish Stuffed Cabbage Rolls

Comforting stuffed cabbage rolls with a savory beef-and-pork filling, simmered in a bright, tangy tomato sauce. Tender, saucy, and weeknight-friendly.

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Prep Time: 40 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2 lb green cabbage about 1 medium head
• ▢ 1.25 lb ground beef 85–90% lean
• ▢ 0.5 lb ground pork
• ▢ 0.75 cup long-grain white rice rinsed
• ▢ 1 cup chopped onion divided
• ▢ 1.5 tbsp minced garlic divided
• ▢ 0.25 cup chopped fresh parsley plus more for garnish
• ▢ 2 tbsp chopped fresh dill
• ▢ 1.5 tsp sweet paprika divided
• ▢ 2 tsp kosher salt divided
• ▢ 1 tsp black pepper divided
• ▢ 1.5 tbsp olive oil
• ▢ 28 oz crushed tomatoes
• ▢ 15 oz tomato sauce
• ▢ 1.5 cup beef broth low-sodium preferred
• ▢ 1 tbsp brown sugar
• ▢ 1.5 tbsp red wine vinegar
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 0.5 cup sour cream for serving, optional

Instructions

Preparation Steps

• Heat oven to 350°F. Bring a large pot of salted water to a boil.
• Blanch cabbage: Submerge the head, loosening and removing leaves as they soften, 5–8 minutes total. Shock in cold water.
• Trim thick ribs from each leaf with a paring knife so they fold easily.
• Parboil rice 5 minutes in simmering water. Drain well and cool slightly.
• Start sauce: Warm olive oil in a saucepan. Soften half the onion, then stir in half the garlic until fragrant.
• Add crushed tomatoes, tomato sauce, beef broth, brown sugar, vinegar, 1 tsp salt, 1/2 tsp pepper, and half the paprika. Simmer 10 minutes.
• Mix filling: In a bowl combine beef, pork, parboiled rice, remaining onion and garlic, parsley, dill, remaining paprika, 1 tsp salt, and 1/2 tsp pepper. Toss gently.
• Spread 1 cup sauce over the bottom of a 9×13-inch baking dish.
• Fill and roll: Place some filling on a cabbage leaf, fold sides over, and roll tight. Repeat, using two small leaves if needed.
• Nestle rolls seam-side down in the dish. Pour remaining sauce over. Sprinkle red pepper flakes if using. Cover tightly with foil.
• Bake 75 minutes, until the cabbage is tender and the rice is cooked through. Rest 10 minutes uncovered.
• Serve warm, topped with a spoon of sour cream and extra parsley.

Notes

Try swapping the pork for all beef, or stir 1–2 tbsp of sauerkraut into the sauce for a tangy twist. Leftovers reheat well; refrigerate up to 4 days or freeze up to 2 months. For a slow cooker version, layer rolls and sauce and cook on Low 6–7 hours.

This recipe is an original creation inspired by classic Delish Stuffed Cabbage Rolls flavors. All ingredient ratios and instructions are independently developed.