Stuffed cabbages rolls
There’s something wonderfully cozy about a big pot of stuffed cabbage rolls simmering on the stove—like a warm hug from your grandma that you get to eat. I remember those chilly Sunday afternoons when the whole family gathered around the kitchen, the scent of tender cabbage leaves and savory meat filling the air. Each roll was lovingly wrapped and tucked in, bubbling away in a rich tomato sauce that tasted like pure comfort. If you’ve never tried making these, trust me, they’re much easier (and more fun) than they look. Plus, the reward is worth every step: soft, flavorful cabbage cradling juicy, spiced meat, with sauce that’s just perfect for mopping up with crusty bread.
Quick Facts
- Yield: Serves 6
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
Ingredients
For the Main Dish:
- 1 large head green cabbage
- 1 lb ground beef (or half beef, half pork for extra flavor)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp dried thyme
- 2 tbsp olive oil or vegetable oil
For the Sauce:
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth or water
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce (optional but magic!)
- Salt and pepper to taste
How I Make It
Step 1:
Start by carefully peeling the cabbage leaves—aim for 12 to 15 large, tender ones. To make this easier, core the cabbage and blanch the whole head in boiling salted water for about 3 minutes. This softens the leaves and stops them from tearing when you roll.
Step 2:
In a skillet, warm 2 tablespoons of oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 5 minutes. Set aside to cool slightly. This step helps develop flavor and keeps the filling juicy.
Step 3:
In a large bowl, combine the ground meat, cooked rice, sautéed onion and garlic, egg, salt, pepper, paprika, and thyme. Mix everything gently but thoroughly—be careful not to overwork the meat to keep the rolls tender.
Step 4:
Place a cabbage leaf flat on your work surface. Trim the thick vein at the base if needed to make rolling easier. Spoon about ¼ cup of the meat mixture onto the bottom third of the leaf. Fold in the sides, then roll up tightly like a burrito. Repeat with all leaves and filling.
Step 5:
In a large pot or Dutch oven, gently whisk together crushed tomatoes, broth, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Bring this sauce to a simmer over medium heat.
Step 6:
Carefully nestle the rolls seam side down in the sauce, packing them snuggly but without crushing. Cover and simmer on low for about 1 hour, until the meat is cooked through and cabbage is meltingly tender. Keep an eye on the sauce—if it thickens too much, add a splash of water or broth.
Variations & Tips
- Swap ground beef for ground turkey or chicken for a lighter version.
- Try mixing cooked quinoa instead of rice for a nuttier texture.
- Add chopped fresh herbs like parsley or dill to the filling for extra brightness.
- If you love spice, toss in a pinch of crushed red pepper or smoked paprika.
- Use leftover sauce for pasta or dipping bread—nothing goes to waste here!
- If your cabbage leaves tear, just patch with extra filling and roll gently.
How I Like to Serve It
Stuffed cabbage rolls are perfect cozy dinner fare, especially with a side of buttery mashed potatoes or thick slices of hearty rye bread. In colder months, I love serving them with a dollop of sour cream to cut through the richness. For a seasonal twist, add sautéed mushrooms or root vegetables to the sauce for an earthier vibe.
Notes
- Store leftovers in an airtight container for up to 3 days and reheat gently on the stove or in the oven.
- You can freeze cooked rolls in sauce for up to 3 months—just thaw overnight before reheating.
Closing: This recipe is a family classic that feels like a warm kitchen hug—simple, satisfying, and always a crowd-pleaser.