Here’s a classic stuffed cabbage rolls recipe—tender cabbage, savory filling, and cozy tomato sauce 🥬🍅
Stuffed Cabbage Rolls
Ingredients
Cabbage
- 1 large head green cabbage
Filling
- 1 lb ground beef (or beef/pork mix)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- Optional: 1 tsp paprika or garlic powder
Sauce
- 1 can (28 oz) crushed tomatoes
- 1 tbsp sugar (optional, balances acidity)
- Salt & pepper to taste
- Optional: ½ tsp dried oregano or thyme
Instructions
- Prepare cabbage
Bring a large pot of water to a boil. Core the cabbage and carefully remove leaves. Boil leaves 2–3 minutes until flexible. Drain and cool. - Make filling
In a bowl, mix meat, rice, onion, egg, and seasonings. - Assemble rolls
Place filling on each cabbage leaf, fold in sides, and roll tightly. - Layer & sauce
Spread a little sauce in the bottom of a baking dish or pot. Arrange rolls seam-side down. Pour remaining sauce over top. - Cook
- Oven: Cover and bake at 350°F (175°C) for 1½ hours
- Stovetop: Simmer covered on low 1½ hours
- Serve
Let rest 10 minutes before serving.
Tips & Variations
- Faster cabbage prep: freeze the whole cabbage overnight, then thaw—leaves peel easily
- Sweet-and-sour style: add lemon juice or a bit of brown sugar
- Lighter: use ground turkey
- Extra tender: line the pot with extra cabbage leaves
Want a slow cooker, Polish-style, or extra saucy version?
