Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls – A Cozy Classic 🥬✨

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Servings: 6-8
Calories: ~320 per serving

Introduction: A Comfort Food Staple from Grandma’s Kitchen

Stuffed cabbage rolls are a time-honored comfort food that’s been passed down through generations. Tender cabbage leaves, filled with a savory mixture of ground beef, rice, and spices, and slowly simmered in a tangy tomato sauce, make this dish feel like a warm hug. Whether you grew up eating these or are trying them for the first time, stuffed cabbage rolls are guaranteed to bring comfort to your table.

In this recipe, I’ll walk you through the simple steps to make this hearty, satisfying meal—perfect for a cozy family dinner or meal prep for the week.

Why You’ll Love This Recipe

  • Easy to Prepare: No complicated techniques, just simple ingredients and love.
  • Great for Meal Prep: Cabbage rolls taste even better the next day!
  • Wholesome Ingredients: Packed with protein, rice, and vegetables.
  • Family Favorite: Perfect for potlucks, gatherings, or a Sunday night dinner.

Ingredients for Stuffed Cabbage Rolls

For the Rolls

  • 1 large head of green cabbage
  • 1 lb ground beef (or ground pork)
  • 1/2 cup cooked rice
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Tomato Sauce

  • 2 tbsp olive oil
  • 1 (28-oz) can crushed tomatoes
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp sugar
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup beef broth

How to Make Stuffed Cabbage Rolls

Step 1: Prepare the Cabbage Leaves

  1. Bring a large pot of water to a boil.
  2. Carefully remove the core of the cabbage using a knife.
  3. Submerge the cabbage in the boiling water for 2-3 minutes until the outer leaves soften and become pliable. Peel off the softened leaves and place them on a plate. Continue until you have 12-15 cabbage leaves.

Step 2: Make the Filling

  1. In a bowl, combine the ground beef, cooked rice, chopped onion, garlic, paprika, salt, and pepper.
  2. Mix until well combined.

Step 3: Assemble the Cabbage Rolls

  1. Lay a cabbage leaf on a flat surface. Add 2-3 tablespoons of the meat mixture to the center of the leaf.
  2. Fold the sides of the leaf over the filling, then roll from the bottom to the top, tucking the ends as you go to form a tight roll.
  3. Repeat with the remaining leaves and filling.

Step 4: Make the Tomato Sauce

  1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until soft.
  2. Add the garlic and cook for another minute.
  3. Stir in the crushed tomatoes, sugar, thyme, salt, pepper, and beef broth. Simmer for 10 minutes.

Step 5: Cook the Cabbage Rolls

  1. Pour a thin layer of the tomato sauce into the bottom of a large baking dish or Dutch oven.
  2. Place the cabbage rolls seam-side down in the dish.
  3. Pour the remaining sauce over the top of the rolls, ensuring they are well-coated.
  4. Cover with foil and bake at 350°F (175°C) for 1 hour, until the rolls are tender and the flavors have melded.

Serving Suggestions

  • Classic: Serve the cabbage rolls with a side of mashed potatoes or buttered bread.
  • Light Option: Pair with a crisp green salad or roasted vegetables.
  • Leftover Tip: Store in the fridge for up to 3 days—they taste even better the next day!

Tips for the Best Stuffed Cabbage Rolls

  1. Blanch the Cabbage Properly: Softening the leaves makes them easier to roll without tearing.
  2. Use Cooked Rice: Raw rice won’t cook properly inside the rolls.
  3. Customize Your Filling: Swap out the beef for ground turkey or pork for a twist.
  4. Add Extra Flavor: Sprinkle some Parmesan cheese on top before baking for an extra indulgent touch.

FAQs

1. Can I make these ahead of time?
Yes! You can assemble the cabbage rolls a day in advance and store them in the fridge until you’re ready to bake.

2. Can I freeze stuffed cabbage rolls?
Absolutely. Place the assembled, uncooked rolls in a freezer-safe container. When ready to cook, thaw in the fridge overnight and bake as directed.

3. Can I use red cabbage instead?
While red cabbage can be used, it may alter the flavor slightly and take longer to cook. Green cabbage is traditionally preferred for this dish.

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