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Delish Stuffed Cabbage Rolls

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
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 6

Ingredients
 

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.