Print

Classic Stuffed Cabbage Rolls Recipe for Easy Dinner

Close-up of juicy Stuffed Cabbage Rolls simmered in a rich, vibrant red tomato sauce, one roll cut open showing the meat filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make comforting, traditional stuffed cabbage rolls using ground beef and rice, baked in a savory tomato sauce. This recipe is simple enough for a weeknight dinner and great for meal prepping.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (or a mix of beef and pork)
  • 1 cup cooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar (optional, for balance)
  • 1/2 cup water

Instructions

  1. Prepare the cabbage: Carefully remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Boil for 5 to 10 minutes until the outer leaves are pliable enough to peel off without tearing. Remove the leaves and let them cool. Trim the thick central vein from each leaf.
  2. Cook the filling base: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Make the filling: In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, salt, and pepper. Mix well with your hands until everything is evenly distributed.
  4. Roll the cabbage: Place about 1/4 cup of the meat mixture near the base of a cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf tightly toward the tip. Repeat with remaining leaves and filling.
  5. Prepare the sauce: In a large baking dish, mix the crushed tomatoes, tomato sauce, brown sugar (if using), and water. Stir to combine.
  6. Arrange and bake: Place the rolled cabbage rolls seam-side down in the baking dish, nesting them closely together in the sauce. Pour any remaining sauce over the tops of the rolls.
  7. Bake: Cover the baking dish tightly with foil. Bake in a preheated 350°F (175°C) oven for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes uncovered to allow the sauce to thicken slightly.
  8. Serve: Let the cabbage rolls rest for 10 minutes before serving hot with the tomato sauce.

Notes

  • For freezer-friendly meals, assemble the rolls completely, place them in a freezer-safe container with sauce, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.
  • If you prefer a Polish Gołąbki style, use a mixture of ground beef and ground pork for the filling.
  • To make this a Crockpot Stuffed Cabbage Rolls recipe, arrange the rolls in the slow cooker, cover with sauce, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Nutrition

Find it online: https://rosatasty.com/stuffed-cabbage-rolls-classic-dinner-recipe/