Classic Stuffed Cabbage Rolls Recipe

I can’t wait to share my Recipe for Stuffed Cabbage Rolls where I walk through the best way to boil cabbage leaves and place the beef and rice so each roll stays neatly wrapped and bakes in a tomato sauce while keeping the dish gluten free and lower carb.

I grew up with a pan of stuffed cabbage on the table, each roll hugging a savory mix of ground beef wrapped in a thick green cabbage leaf. This Classic Stuffed Cabbage Rolls recipe lives between comfort and curious, the kind that makes you want to know why every family’s version tastes different.

I want you to wonder about textures, the gentle give when you cut in, and how simple twists turn good into unforgettable. Cabbage Roll Ups are more fun than they sound, and there’s a tiny trick in How To Prepare Cabbage For Cabbage Rolls that changed my whole approach.

Messy. Real.

Worth it.

Ingredients

• Cabbage: crunchy, low calorie, high fiber and vitamin C, keeps rolls moist and slightly sweet.
• Ground beef: hearty protein, iron rich, adds savory depth and mouthfeel but can be fatty.
• Rice: gives carbs and texture, absorbs sauce, filling but use brown for more fiber.
• Onion: sweet and pungent when cooked, adds flavor and some vitamins, balances richness.
• Garlic: small amount boosts savory aroma and taste, antioxidants, makes sauce more rounded.
• Crushed tomatoes: tangy base, gives acid and sweetness, provides lycopene and body to sauce.
• Parsley: fresh herb for brightness, adds small vitamins and a clean herbaceous finish to rolls.

Ingredient Quantities

• 1 large head green cabbage, about 3 to 4 pounds, core trimmed
• 1 pound ground beef (80 to 85 percent lean)
• 3/4 cup uncooked long grain white rice or about 2 cups cooked rice
• 1 medium yellow onion, finely chopped
• 2 to 3 garlic cloves, minced
• 1 large egg, lightly beaten
• 1/4 cup milk (optional keeps filling moist)
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika (optional)
• 1 tablespoon olive oil for sautéing onion
• 28 ounces crushed tomatoes or tomato sauce (1 standard can)
• 2 tablespoons tomato paste
• 1 to 1 1/2 cups low sodium beef broth or water
• 1 tablespoon sugar or brown sugar (to balance acidity, optional)
• 1 bay leaf
• 2 tablespoons butter or oil for dotting on top before baking (optional)

How to Make this

1. Preheat oven to 350 F and trim the core from the cabbage so the head sits flat; bring a very large pot of salted water to a boil, lower the whole cabbage into the water for about 5 to 8 minutes until outer leaves are wilted and pliable, lift out, cool enough to handle and peel off leaves. If inner leaves are still tight, blanch them a minute or two at a time until you have about 12 to 16 good leaves. Trim the thick center rib of each leaf by shaving or cutting a little so they roll easier.

2. If you prefer cooked rice use about 2 cups cooked, otherwise measure 3/4 cup uncooked long grain rice and it will finish cooking in the oven; while cabbage cools, rinse the rice if using uncooked and set aside.

3. Heat 1 tablespoon olive oil in a skillet over medium heat, sauté the finely chopped onion until soft and translucent about 5 to 7 minutes, add minced garlic the last 30 seconds, then remove from heat and let cool a bit.

4. In a large bowl combine 1 pound ground beef, the rice (uncooked or cooked), the cooled onion and garlic, 1 large beaten egg, 1/4 cup milk if using, 2 tablespoons chopped parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon sweet paprika if you like. Mix gently until just combined, don’t overwork it or rolls get dense.

5. Make the sauce by stirring together 28 ounces crushed tomatoes or tomato sauce, 2 tablespoons tomato paste, 1 to 1 1/2 cups low sodium beef broth or water, 1 tablespoon sugar or brown sugar if using, and 1 bay leaf; add the remaining 1/2 teaspoon kosher salt and taste, adjust if needed.

6. Put about 2 to 3 tablespoons of filling near the stem end of each leaf, fold the sides in over the filling and roll up snugly toward the top so the seam ends up on the bottom; if a leaf tears use a small scrap from another leaf to patch it, or fold the torn edge under when rolling.

7. Arrange the rolls seam side down in a 9 by 13 inch baking dish or similar, pack them fairly snug but not crushed. Pour the tomato sauce over the rolls until mostly covered, tuck the bay leaf in, and dot tops with small pieces of butter or a drizzle of oil if you want extra richness.

8. Cover the dish tightly with foil and bake at 350 F for about 60 to 75 minutes if using uncooked rice, or 45 to 60 minutes if using cooked rice, until meat is cooked through and rice is tender. Uncover for the last 10 to 15 minutes if you want the sauce to thicken a bit.

9. Let the cabbage rolls rest 10 minutes before serving so they hold their shape, spoon sauce over each serving and sprinkle extra parsley if you want. Leftovers keep in the fridge for 3 to 4 days or freeze for longer.

Equipment Needed

1. Large pot (6+ qt) for blanching the cabbage, boiling water, you’ll use it a lot
2. Slotted spoon or tongs to lift leaves out of the hot water
3. Colander to drain and cool the cabbage leaves
4. Sharp chef’s knife and cutting board for trimming the core and shaving ribs
5. Large mixing bowl to combine the meat, rice and seasonings
6. Skillet (10–12 inch) for sautéing the onion and garlic
7. Measuring cups and spoons for rice, broth, tomato paste and spices
8. 9×13 inch baking dish (or similar) to arrange and bake the rolls
9. Aluminum foil to cover while baking and a ladle or large spoon to pour sauce and serve

FAQ

Classic Stuffed Cabbage Rolls Recipe Substitutions and Variations

• Ground beef: swap with ground pork for richer flavor, or ground turkey/chicken if you want leaner meat (they’ll be dryer so add 1 tbsp oil or a splash of broth). For a vegetarian option use 1 cup cooked brown lentils or a 12 oz package of plant-based crumbles, adjust seasoning.
• Uncooked long grain white rice (3/4 cup): use cooked brown rice or quinoa 1 for 1 (quinoa gives a nuttier bite), or try pearled barley or bulgur for a heartier chew. For low-carb, use riced cauliflower but add an extra egg or a little extra binder since it holds less.
• Crushed tomatoes / tomato sauce (28 oz): you can sub an equal amount of passata or blended diced tomatoes, or use 2 cups marinara plus 1/2 cup beef broth to loosen it up. If it tastes too sharp add a teaspoon sugar or a pat of butter.
• Milk (1/4 cup, optional): swap with plain yogurt or sour cream (use slightly less, thin with a splash of water if needed), or use unsweetened plant milk like oat or almond, or just replace with an equal amount of beef broth for more savory flavor.

Pro Tips

1) Pat the leaves bone dry after blanching, then press them between towels for a few minutes before filling. If the center rib is bulky, shave it down with a vegetable peeler so the leaf rolls without tearing. Wet or thick ribs = soggy rolls or busted leaves, you’re welcome.

2) For deeper flavor brown the beef first and drain most of the fat, then cool before you mix it into the filling. If you use uncooked rice, parboil it 4 to 6 minutes so it finishes perfectly in the oven, otherwise you’ll end up with either mush or undercooked grains.

3) Don’t just dump the sauce on cold, taste and boost it first. Simmer the tomatoes with the paste, a splash of vinegar or Worcestershire, and a pinch of sugar and salt to balance the acidity, then use some of that reduced sauce for baking and save a little to ladle on when serving.

4) Pack the rolls snug but not squashed and place them seam side down, that helps them keep their shape. Cover tight while baking, then uncover the last 10 to 15 minutes to thicken the sauce. For leftovers freeze flat on a tray then stack in a bag so you can reheat single portions without destroying the whole batch.