Homestyle Stuffed Cabbage Rolls Recipe

ByLucy
Jump to Recipe·5 from 11 reviews

If you’ve ever wanted to master a cozy, comforting classic, this Homestyle Stuffed Cabbage Rolls Recipe will be your new go-to. It’s packed with tender cabbage leaves wrapped around a hearty, flavorful beef and rice filling, all swimming in a rich, homemade tomato sauce. Trust me, once you try this, it’s going to become one of those recipes you make over and over—perfect for those family dinners where everyone’s craving something warm and satisfying.

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Why This Recipe Works

  • Classic Comfort: It captures the traditional flavors of stuffed cabbage while keeping the preparation approachable and straightforward.
  • Balanced Filling: The mix of ground beef, rice, and fresh herbs creates a filling that’s juicy but not heavy.
  • Homemade Sauce: The tomato sauce, simmered with onions and garlic, adds layers of flavor that tie everything together beautifully.
  • Oven-Baked Tenderness: Slow baking ensures tender cabbage leaves and melded flavors, making every bite melt in your mouth.
Homestyle Stuffed Cabbage Rolls, stuffed cabbage recipe, classic cabbage rolls, hearty stuffed cabbage, easy cabbage rolls - The image shows a white rectangular baking dish filled with twelve cabbage rolls arranged in three rows of four. Each roll is tightly wrapped in green cabbage leaves with a slightly translucent, soft texture, showing hints of the filling inside. The rolls rest in a rich red tomato sauce that fills the base of the dish and slightly bubbles around the edges of the rolls. Small bits of chopped green herbs are sprinkled evenly over the cabbage rolls, adding a fresh touch of color. The dish sits on a white marbled surface with a blue and white striped cloth partially visible on the top left side. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Homestyle Stuffed Cabbage Rolls Recipe plays a role, from the sturdy cabbage leaves that cradle the filling to the punchy spices that bring it all to life. When I shop for this dish, I usually look for a fresh, firm head of cabbage and high-quality ground beef—those two really set the stage for success.

Homestyle Stuffed Cabbage Rolls, stuffed cabbage recipe, classic cabbage rolls, hearty stuffed cabbage, easy cabbage rolls - Flat lay of a large head of fresh green cabbage with a few loose leaves separated, a small white bowl of golden olive oil, a small white bowl filled with finely diced yellow onion, two whole garlic cloves peeled, a simple white ceramic bowl holding bright red smooth tomato sauce, another white bowl containing crushed ripe tomatoes, a small white bowl with dark Worcestershire sauce, a small white bowl of white granulated sugar, a small white bowl of fine salt, a small white bowl of ground black pepper, a mound of raw 85/15 ground beef, a small white bowl of cooked fluffy white rice, a whole uncracked large brown egg, a small white bowl filled with finely chopped fresh green parsley, a small white bowl containing deep red paprika powder, a small white bowl with bright red cayenne pepper powder, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Green Cabbage: Look for a firm head with crisp leaves—fresh cabbage makes rolling easier and improves texture.
  • Ground Beef (85/15): This lean-to-fat ratio keeps the filling flavorful without being greasy.
  • White Rice: Cooked rice helps bind the filling and keeps it moist inside the rolls.
  • Yellow Onion: Both in the filling and sauce, it adds sweetness and depth once sautéed.
  • Garlic: Freshly minced garlic is key for that classic savory hit.
  • Tomato Sauce & Crushed Tomatoes: Combining these gives the sauce a lush, chunky texture and rich flavor.
  • Worcestershire Sauce: Adds umami and complexity that elevates the whole dish.
  • Egg: Helps bind the filling ingredients, giving the rolls structure during baking.
  • Fresh Parsley: Brightens the filling and makes a lovely garnish.
  • Spices: Salt, pepper, paprika, and a pinch of cayenne for subtle warmth—balance is everything here.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Homestyle Stuffed Cabbage Rolls Recipe is how easy it is to tweak for your tastes. I’ve experimented with adding ground pork for a twist or swapping fresh herbs depending on the season. Feel free to adjust spices or even the sauce base to make this recipe truly your own.

  • Variation: I once swapped half the ground beef for ground pork, which gave the rolls a slightly sweeter, more tender texture that my family adored.
  • Make it vegetarian: Swap the meat for lentils or mushrooms and use vegetable broth in the sauce to keep that hearty vibe.
  • Add heat: Toss in a little cayenne or chili flakes in the filling and sauce if you’re someone who loves a bit of spice.
  • Rice alternatives: Try quinoa or cauliflower rice for a low-carb or gluten-free twist.

Step-by-Step: How I Make Homestyle Stuffed Cabbage Rolls Recipe

Step 1: Soften the Cabbage Leaves Without the Fuss

Boiling the whole cabbage head instead of individual leaves is my secret shortcut. I just trim the tough core then submerge it in boiling water for about 4-5 minutes. This makes the leaves pliable and easy to peel without tearing—which is key because you want to roll those little parcels tight without ripping the cabbage.

Step 2: Build Your Flavorful Tomato Sauce

Start by sautéing diced onions in olive oil until they’re soft and sweet, then add garlic for that rich aroma. I love letting the sauce bubble gently for 10-15 minutes so all the flavors marry well—it really makes a difference compared to jarred sauces.

Step 3: Mix the Filling with Care

In a big bowl, I mash the ground beef, cooked rice, onions, garlic, parsley, spices, and egg together. Using a potato masher helps get everything evenly combined without overworking the meat, which keeps the filling tender. Trust me, uneven mixing can lead to dense or crumbly rolls.

Step 4: Assemble Like a Pro

Lay each cabbage leaf flat, trim the thick rib at the base with a little V-cut—that way it folds easier. Plop a few tablespoons of filling near the base, fold the sides in, and then rollup snugly. You want a tight roll that won’t fall apart during baking but still leaves a little room for the filling to expand.

Step 5: Bake Until Perfectly Tender

Spread the sauce in the bottom of your baking dish, then gently place the rolls seam side down in neat rows. Covered with foil, they need about 60-75 minutes in the oven until the filling hits a safe 165°F. I always let mine rest for 5-10 minutes after baking—this helps the rolls firm up and makes serving neater.

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Tips from My Kitchen

  • Don’t Overcook the Cabbage: Keep an eye on boiling time—overly soft leaves tear easily and become mushy.
  • Use a Meat Thermometer: This ensures the beef is safely cooked but still juicy—no guessing needed.
  • Let Them Rest: Waiting a bit before serving helps the rolls set, so they’re easier to plate and eat.
  • Customize with Herbs: Fresh parsley is great, but try swapping or adding dill or thyme based on what you like or have on hand.

How to Serve Homestyle Stuffed Cabbage Rolls Recipe

Homestyle Stuffed Cabbage Rolls, stuffed cabbage recipe, classic cabbage rolls, hearty stuffed cabbage, easy cabbage rolls - The image shows a white baking dish filled with ten cabbage rolls arranged neatly in two rows. Each cabbage roll is wrapped in pale green cabbage leaves that look soft and slightly glossy, with some light browning on edges. The cabbage rolls sit in a rich red tomato sauce that covers the bottom and comes up around the rolls. Small sprinkles of chopped green herbs are scattered over the rolls and sauce, adding color contrast. The dish is set on a white marbled surface with a white and blue striped cloth nearby and some green cabbage leaves partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always sprinkle fresh chopped parsley over my cabbage rolls right before serving—it adds a fresh, green pop of color and lifts the flavors. Sometimes, a dollop of sour cream on the side is exactly what I crave; it cools down the tangy tomato sauce perfectly.

Side Dishes

This goes beautifully with mashed potatoes or buttery egg noodles to soak up that savory sauce. A simple cucumber salad with dill or roasted root vegetables rounds out the meal with fresh and earthy contrast.

Creative Ways to Present

For special occasions, I’ve arranged cabbage rolls in a circle on the platter, garnished with colorful herbs and lemon wedges for brightness. Another fun idea is serving individual rolls in mini cast iron skillets or ramekins—that always impresses guests and keeps portions neat.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making for delicious next-day lunches or dinners.

Freezing

I often freeze extra stuffed cabbage rolls uncooked. I wrap them individually in plastic wrap then freeze in a sealed bag—when ready, bake straight from frozen, adding extra cooking time. This has saved me on busy weeknights more times than I can count.

Reheating

For leftovers, I reheat in a covered dish at 350°F for about 20 minutes until warmed through. Adding a splash of water or extra tomato sauce helps keep the rolls juicy. I avoid microwaving whenever I can—it tends to dry them out.

FAQs

  1. Can I make Homestyle Stuffed Cabbage Rolls Recipe ahead of time?

    Absolutely! You can prepare the rolls and tomato sauce a day ahead, then assemble and bake them just before serving. Alternatively, freeze them before baking and cook when you’re ready.

  2. What’s the best cabbage to use?

    Green cabbage works best because the leaves are sturdy yet flexible. Be sure to choose a fresh, firm head with crisp leaves that will hold the filling well during cooking.

  3. Can I make this recipe gluten-free?

    Yes! Just make sure your Worcestershire sauce is gluten-free and double-check any canned ingredients. Using white rice is naturally gluten-free, so this recipe adapts well.

  4. How do I prevent cabbage leaves from tearing?

    Boiling the whole cabbage allows the leaves to soften evenly and become pliable. Also, cutting out the thick rib at the base of each leaf with a V-shaped incision makes rolling easier and prevents tearing.

  5. Can I use other meats besides beef?

    Definitely! Ground pork, turkey, or a mix of meats can be delicious too. Just keep the fat content in mind so your filling stays juicy, not dry.

Final Thoughts

This Homestyle Stuffed Cabbage Rolls Recipe holds a special place in my heart because it’s one of those dishes that slows you down, fills your kitchen with fantastic aromas, and ends with everyone gathered around the table feeling warm and satisfied. It’s perfect for those cozy evenings when you want a meal that feels like a hug. I truly hope you give this one a try, and once you do, I’m confident it’ll become a beloved staple in your home too.

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Homestyle Stuffed Cabbage Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Eastern European
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Description

This Traditional Stuffed Cabbage Rolls recipe features tender cabbage leaves wrapped around a flavorful mixture of ground beef, rice, and aromatic spices, all baked in a rich tomato sauce. A comforting and hearty dish perfect for family dinners.

Ingredients

Cabbage

  • 1 large head green cabbage

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 cup finely diced yellow onion
  • 2 garlic cloves minced
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Filling

  • 1 pound 85/15 ground beef
  • 1 cup cooked white rice
  • ½ cup finely diced yellow onion
  • 1 garlic clove minced
  • 1 large egg
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons finely chopped fresh parsley
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and spray a large 9×13 inch baking dish with non-stick cooking spray.
  2. Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut about 1 inch off the bottom of the cabbage head, then place the whole head in boiling water for 5 minutes or until leaves soften and peel easily. Drain on a towel and, once cool enough, carefully peel off 12 whole cabbage leaves without tearing.
  3. Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for another minute. Add tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 15 minutes.
  4. Prepare Meat Mixture: In a large bowl, combine ground beef, cooked rice, finely diced onion, minced garlic, egg, salt, black pepper, chopped parsley, paprika, and cayenne pepper if using. Mash and mix thoroughly with a potato masher or fork until well combined.
  5. Assemble Cabbage Rolls: Lay one cabbage leaf flat on a cutting board. Remove the tough rib at the base by cutting a V-shaped notch about 1-2 inches. Place 3-4 tablespoons of the meat mixture onto the leaf. Fold the right side over, then the left, and roll up starting from the base, enclosing the filling. Repeat with remaining leaves and filling.
  6. Arrange in Baking Dish: Spread the tomato sauce over the bottom of the prepared baking dish. Place the cabbage rolls seam-side down in two rows of six rolls each.
  7. Bake: Cover the dish with aluminum foil and bake in the oven for 75 minutes. The rolls are done when they reach an internal temperature of 165°F.
  8. Rest and Serve: Let the cabbage rolls rest for 5-10 minutes after baking. Serve sprinkled with additional chopped fresh parsley if desired.

Notes

  • If you prefer a milder sauce, reduce or omit the cayenne pepper.
  • Use beef with 15% fat for juicy filling; leaner beef may result in drier rolls.
  • To easily remove cabbage leaves, cool the boiled cabbage in ice water before peeling.
  • Leftover cabbage rolls reheat well in the oven covered with foil to retain moisture.
  • Substitute ground turkey or pork for beef for a different flavor variation.
  • For gluten-free, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 540 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 75 mg

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