I started making stuffed cabbage rolls when I was trying to feed a small crowd on a tight budget without serving the same pasta bake over and over. I wanted something that felt “special occasion” but used basic pantry ingredients and inexpensive ground beef. Cabbage is cheap, filling, and holds up well, so it quickly became the base for this version.
The first time I really dialed this recipe in was for a casual Sunday lunch where people were arriving at different times. I needed a dish that could sit in the oven on low or be reheated without drying out or turning mushy. These stuffed cabbage rolls checked every box: they bake in one pan, stretch a pound of beef into six generous servings, and the tomato sauce tastes like you worked harder than you actually did.
Over time I adjusted the seasoning, simplified the steps, and figured out a few tricks to keep the rolls neat and the cabbage easier to work with. The ingredient list is short, but the flavor is big thanks to a well-balanced tomato sauce and a bit of fresh parsley. If you like to entertain without juggling multiple pans, this is a useful recipe to have on rotation. You can double it for a party, bake it ahead, and it reheats well for leftovers, so nothing goes to waste.
Cozy Up with Homemade Stuffed Cabbage Rolls
The Required Ingredients
- 2 tablespoons butter
- 1/2 cup onion, finely chopped (for sauce)
- 1 teaspoon garlic, minced (for sauce)
- 1 (28 ounce) can crushed tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- Salt and pepper, to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 pound ground beef (about 90% lean works well)
- 1 cup cooked rice (any plain white rice; leftovers are ideal)
- 1/2 cup onion, finely chopped (for filling)
- 1 teaspoon garlic, minced (for filling)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley leaves, chopped, divided
- 1 egg
- 1 head green cabbage
- Cooking spray, for greasing the baking dish
Yield: About 6 servings
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Technique-Focused Instructions
- Start the tomato sauce. In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook for about 4–5 minutes, stirring occasionally, until the onion turns translucent and soft but not browned.
- Add aromatics and tomatoes. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Immediately add the crushed tomatoes, tomato sauce, and a light sprinkle of salt and pepper. Stir to combine so there are no pockets of seasoning.
- Balance the flavor. Add the brown sugar and red wine vinegar. Stir well, then bring the mixture up to a gentle simmer. The sauce should be bubbling lightly around the edges, not boiling hard.
- Simmer the sauce. Let the sauce cook for 10–15 minutes, stirring every few minutes so it doesn’t stick. It should slightly thicken and taste bright but not sharp. Adjust salt and pepper as needed. Turn off the heat and set aside.
- Prep the cabbage. While the sauce simmers, bring a large pot of water to a boil. You’ll use this to soften the cabbage leaves so they roll without tearing.
- Soften the cabbage head. Carefully lower the whole cabbage into the boiling water. Cook for 3–5 minutes until the outer leaves become flexible and slightly translucent. Remove the cabbage and peel off about 12 large, workable leaves. Set them on a tray or clean towel to cool slightly.
- Mix the filling. In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, 2 tablespoons of the chopped parsley, and the egg. Add about 1/2 cup of the tomato sauce to the bowl. Mix gently with clean hands or a spoon until everything is evenly distributed. The mixture should be moist and hold together when pressed.
- Trim the cabbage ribs. Lay one cabbage leaf flat on a cutting board, inner side up. Use a small knife to cut a shallow V-shaped notch at the thickest part of the stem, removing just the tough center rib. Don’t cut too far into the leaf; you want it flexible but still intact for rolling.
- Fill and roll. Scoop about 1/3 cup of the meat mixture and shape it into a short log. Place it in the center of the cabbage leaf near the rib end. Fold the sides of the leaf over the filling, then roll from the rib end up, tucking as you go, to form a tight roll. Repeat with the remaining filling and cabbage leaves.
- Preheat and prep the pan. Set your oven to 350°F (175°C). Lightly coat a 9 x 13-inch baking dish with cooking spray so the rolls don’t stick and cleanup is easier.
- Layer the sauce and rolls. Spread about half of the tomato sauce evenly over the bottom of the prepared baking dish. Arrange the cabbage rolls seam-side down in a single layer over the sauce. Spoon the remaining sauce evenly over the top of the rolls, making sure each one is at least lightly covered so it cooks evenly and stays moist.
- Bake until tender. Cover the baking dish tightly with foil. Bake for 60–90 minutes, checking toward the 60-minute mark. The cabbage is done when it is very tender and can be cut with a fork, and the meat is cooked through. If the cabbage is still firm, keep baking and check every 10–15 minutes.
- Finish and serve. Once baked, remove the foil and let the rolls rest for about 5–10 minutes so the sauce settles. Sprinkle with the remaining 2 tablespoons of chopped parsley. Serve the rolls hot with plenty of sauce spooned over each portion.
Softening the Cabbage Leaves
Getting the cabbage to the right texture makes rolling much easier and prevents tearing. Blanching the whole head is efficient and avoids wasting leaves. Make a shallow cut around the core first so leaves release more easily after blanching. When you lower the cabbage into boiling water, rotate it every minute so it softens evenly. As soon as the outer leaves are pliable, pull the cabbage out, remove those leaves, then return the head to the pot if you need more. Stop cooking as soon as the leaves bend without cracking; overcooked leaves can turn mushy and harder to roll neatly. If you’re cooking for a crowd, blanch and cool the leaves ahead of time, then store them in a covered container in the fridge so assembly day is faster and more organized.
Choosing the Right Ground Beef
The fat level of the ground beef has a big impact on both flavor and texture. Around 90% lean is a good middle ground: there’s enough fat to keep the filling moist, but not so much that the sauce turns greasy. If you only have leaner beef (93–96%), mix in a tablespoon of neutral oil or a bit more cooked rice to keep the filling from becoming dense. Using fattier beef (80–85%) is fine if that’s what’s on sale, but be sure to tightly cover the dish and let any excess fat settle before serving; you can spoon off extra from the surface of the sauce. For larger gatherings, buying family-size packs of ground beef often brings the cost down per serving, and this recipe stretches that meat further with rice and cabbage without feeling skimpy.
Make-Ahead and Freezing Tips
This recipe works well for planning ahead, which is useful if you’re hosting or batch cooking on a budget. You can assemble the cabbage rolls completely, place them in the baking dish with sauce, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10 extra minutes to the bake time if they go into the oven cold. For freezing, you have two options: freeze unbaked rolls (with sauce) or fully baked rolls. For best texture, cool the rolls fully before freezing in an airtight container or well-wrapped pan. Thaw overnight in the refrigerator, then reheat covered in a 325°F oven until hot in the center. Individual portions reheat well in the microwave, which makes this a smart choice for meal prep or packing lunches from one main cooking session.
Easy Swaps and Add-Ins
Stuffed cabbage rolls are flexible, so you can adjust based on what you already have. Leftover rice is ideal, but any cooked grain—like barley or quinoa—works and helps avoid food waste. If fresh parsley isn’t available, use 1–2 teaspoons of dried parsley or Italian seasoning in the filling. You can also replace part of the ground beef with ground turkey or pork to use up what’s in your freezer. For more vegetables, finely grate a carrot or chop a small bell pepper into the filling; just keep the total volume similar so the rolls still hold together. For entertaining, serve the rolls directly in the baking dish, wipe the rim for a clean look, and add a sprinkle of fresh herbs on top so it looks intentional and generous, even though the ingredient list stayed minimal.
Stuffed Cabbage Rolls
Equipment
- Large pot
- 9x13 inch baking dish
- Large bowl
- knife
Ingredients
For the tomato sauce
- 2 tablespoons butter
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 28 ounce can crushed tomatoes do not drain
- 15 ounce can tomato sauce
- salt to taste
- black pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
For the cabbage rolls
- 1 pound ground beef about 90% lean
- 1 cup cooked rice
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley leaves chopped, divided use
- 1 large egg
- 1 head cabbage
- cooking spray
Instructions
- Assemble all ingredients and equipment before starting.
For the tomato sauce
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 4 to 5 minutes.
- Stir in the minced garlic and cook briefly, about 30 seconds, then add the crushed tomatoes and tomato sauce. Season with salt and pepper.
- Mix in the brown sugar and red wine vinegar. Bring the sauce to a gentle simmer and let it cook, stirring occasionally, for 10 to 15 minutes to blend flavors.
For the cabbage rolls
- While the sauce simmers, fill a large pot with water and bring it to a boil.
- Submerge the whole head of cabbage in the boiling water for 3 to 5 minutes, until the outer leaves soften and become pliable. Remove and peel away about 12 large leaves.
- Trim each leaf by cutting a V-shaped wedge from the thick stem area so the leaf can be rolled more easily.
- In a large bowl combine the ground beef, cooked rice, chopped onion, minced garlic, 2 tablespoons of the chopped parsley, egg, salt and pepper. Add 1/2 cup of the warm tomato sauce and mix until evenly combined.
- Portion roughly 1/3 cup of the meat mixture, shape it into a short log, place it across the base of a cabbage leaf and roll the leaf around the filling, tucking in the sides. Repeat until all rolls are formed.
- Preheat the oven to 350°F (175°C). Coat a 9x13-inch baking dish with cooking spray and spread half of the tomato sauce across the bottom.
- Arrange the cabbage rolls seam-side down in the prepared dish. Spoon the remaining sauce over the top to cover the rolls.
- Cover the dish tightly with foil and bake for 60 to 90 minutes, until the cabbage is tender and the filling is cooked through.
- Remove from the oven, sprinkle with the remaining parsley, and serve warm.