Stuffed Cabbage Rolls Recipe
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Learn how to make the best stuffed cabbage rolls. These homemade cabbage rolls are stuffed with ground beef and rice and cooked in homemade tomato sauce. This classic comfort dish is perfect for dinner, lunch and holidays.
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Stuffed Cabbage Rolls Recipe
Ingredients
For the Tomato Sauce:
- 2 tablespoons Olive oil
- 1 large Onion chopped
- 3 cloves Garlic crushed
- 2 tablespoons Tomato paste
- 28 oz (800 g) Tomato sauce
- 1 teaspoon Dried oregano
- 1 tablespoon Apple cider vinegar see notes
- 1 tablespoon Sugar or to taste
- ¾ teaspoon Salt to taste
- ¼ teaspoon Black pepper to taste
For the Cabbage Rolls:
- 1 large head Cabbage
- 1¼ lb (560 g) Ground beef see notes
- ½ cup (95 g) Long-grain white rice uncooked
- 1 Onion finely chopped or grated
- ¼ bunch Parsley chopped
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Cumin
- 1 ¼ teaspoons Salt to taste
- ½ Black pepper to taste
- ½ cup Prepared tomato sauce from above
- 1 cup (240 ml) Beef stock or water (plus more as needed)
Instructions
- Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the cabbage in the boiling water. Boil for 5–10 minutes, carefully removing the outer leaves with tongs as they soften and become flexible. Transfer the softened leaves to a plate and continue until you have enough leaves for the rolls. Let cool slightly.
- Make the sauce: Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute. Add the tomato paste and cook for another minute. Stir in the tomato sauce, oregano, vinegar, sugar, salt and pepper. Bring to a gentle simmer and cook for 5–10 minutes. Taste and adjust the seasoning. Remove from heat.
- Make the filling: In a large bowl, combine the ground beef, uncooked rice, finely chopped onion, parsley, paprika, oregano, cumin, salt, pepper, and ½ cup of the prepared tomato sauce. Mix just until evenly combined. Do not overmix.
- Roll: Lay a cabbage leaf flat on your work surface. If the center rib is very thick, trim it with a small knife without cutting through the leaf. Place about 2–3 tablespoons of filling near the bottom of the leaf. Fold the sides inward, then roll tightly into a parcel. Repeat with the remaining leaves and filling.
- Assemble: Spread a thin layer of tomato sauce over the bottom of a 9×13-inch (22×33cm) baking dish. Arrange the cabbage rolls snugly in the dish, seam-side down.
- Oven method: Preheat the oven to 350°F (180°C). Spread a thin layer of tomato sauce over the bottom of a 9×13-inch (22×33cm) baking dish. Arrange the cabbage rolls seam-side down. Spoon the remaining sauce over the rolls and pour in 1 cup (240ml) water or stock. Cover tightly with foil and bake for 45–50 minutes. Uncover and bake for another 15 minutes, or until the cabbage and rice are tender and the filling is cooked through.
- Stovetop method: Spread a thin layer of tomato sauce over the bottom of a large, wide pot or Dutch oven. Arrange the cabbage rolls snugly, seam-side down. Pour the remaining sauce over the rolls, then add enough water or stock to come just to the top of the rolls. Bring to a gentle simmer, cover, and cook over low heat for 45–60 minutes, or until the cabbage and rice are tender and the filling is cooked through. Avoid stirring the rolls while they cook, and add a little more water or stock if needed.
- Serve: Let the cabbage rolls rest for 5–10 minutes before serving. Spoon plenty of the tomato sauce over the top.
Video
Notes
- Cabbage: Green cabbage works perfectly here. Choose a large cabbage with leaves that look relatively loose and flexible. Very tightly packed cabbages can be harder to separate without tearing.
- Rice: Use uncooked long-grain white rice, such as basmati or jasmine rice. Avoid brown or wild rice, as they require more liquid and a longer cooking time.
- Don’t overfill the rolls: The rice expands as it cooks, so leave a little room inside each roll. About 2–3 tablespoons of filling is enough for most cabbage leaves.
- Vinegar: A small amount of vinegar gives the sauce acidity and balances the richness of the beef. You can use white vinegar, apple cider vinegar or red wine vinegar.
- Ground beef: I prefer beef that isn’t extremely lean. A little fat keeps the filling juicy. You can also use a combination of ground beef and pork if you prefer.
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Stovetop vs. oven-baked: In this recipe, and in the video and photos, I used the oven-baked method. I prefer it because it’s more hands-off and the sauce reduces and becomes richer as the rolls bake. The stovetop method works just as well and usually keeps the rolls a little softer and saucier. For stovetop cooking, keep the heat low and make sure there is enough liquid to just cover the rolls, adding more if needed during cooking.
- Make ahead: You can assemble the cabbage rolls ahead of time, cover and refrigerate them, then bake when ready. If baking directly from the refrigerator, they may need a little extra time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with some of the sauce.
