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Stuffed Cabbage Rolls with Tomato Sauce Recipe

ByCaroline
Jump to Recipe· 4.8 from 3 reviews

Let me share one of my all-time comfort food favorites with you — a homey, heartwarming Stuffed Cabbage Rolls with Tomato Sauce Recipe that has a way of filling your kitchen (and soul) with love. If you’re looking for a dish that’s savory, satisfying, and perfect for a cozy family meal or dinner party, this is it. Once you try my method, complete with a rich tomato sauce and tender cabbage leaves wrapped around a juicy, flavorful filling, I promise you’ll be hooked!

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Why This Recipe Works

  • Classic Comfort: The balance of tender cabbage, savory beef, and tangy tomato sauce hits all the right nostalgic notes.
  • Perfect Texture: Simmering the cabbage leaves first makes them pliable for rolling without tearing—no frustration here!
  • Flavorful Filling: The mixture of ground beef, rice, onions, garlic, and spices keeps every bite juicy and delicious.
  • Slow Baking: Baking the rolls covered in tomato sauce allows flavors to meld while keeping everything moist and tender.
Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipes, hearty stuffed cabbage, easy cabbage roll dinner, comfort food cabbage recipes - 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

The beauty of this Stuffed Cabbage Rolls with Tomato Sauce Recipe lies in its simple, quality ingredients working together effortlessly. Fresh cabbage leaves provide a gentle, slightly sweet wrapper, while the tomato sauce adds acidity that brightens up the rich meat and rice filling. Grab the freshest veggies and pantry staples you can find for best results!

Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipes, hearty stuffed cabbage, easy cabbage roll dinner, comfort food cabbage recipes - 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: Choose a firm, fresh head with tight leaves so they hold up well when boiled and rolled.
  • Olive oil: Adds a touch of richness and helps soften onions in the tomato sauce.
  • Yellow onion: Provides sweetness and depth both in the filling and sauce.
  • Garlic cloves: Two for the sauce and one for the filling for just the right amount of aromatic punch.
  • Tomato sauce and crushed tomatoes: Blend together to create a luscious, hearty sauce that isn’t too thick or thin.
  • Worcestershire sauce: This little secret adds umami and complexity to the tomato sauce.
  • Sugar: Balances acidity and rounds out the sauce flavors.
  • Ground beef (85/15): Lean but juicy enough to keep the filling moist.
  • Cooked white rice: Helps bind the filling and stretches it further, making the rolls hearty.
  • Large egg: Acts as a binder to keep the filling together during rolling and baking.
  • Fresh parsley: Brightens both filling and as a garnish with fresh herbal notes.
  • Spices (salt, pepper, paprika, cayenne): Season perfectly to keep the rolls flavorful without overwhelming the filling.
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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

I love experimenting with my Stuffed Cabbage Rolls with Tomato Sauce Recipe depending on the season or what’s in my pantry. You should definitely feel free to tweak the filling ingredients or spices to make it truly your own.

  • Variation: I often swap ground beef for ground turkey or even a plant-based alternative to lighten things up without sacrificing flavor.
  • Spice it up: Adding a bit more cayenne or smoked paprika really amps up the warmth if you prefer a spicy kick.
  • Herb swap: Sometimes I swap parsley with fresh dill or basil for a unique twist that freshens the whole dish.
  • Rice alternative: Using quinoa instead of rice adds a nutty crunch and boosts nutrition.

Step-by-Step: How I Make Stuffed Cabbage Rolls with Tomato Sauce Recipe

Step 1: Soften Those Cabbage Leaves

Start by trimming about an inch off the base of your cabbage so that the leaf layers can separate easily. Then, pop the whole head into a big pot of boiling water for about 4 to 5 minutes. This makes the leaves soft and pliable—trust me, this step saves you from tearing and frustration when you roll! Once done, lay the cabbage on a clean towel and carefully peel off about 12 large leaves. Let them cool to the touch; they’ll be ready to roll your filling to perfection.

Step 2: Whip Up the Savory Tomato Sauce

Heat olive oil in a skillet over medium heat and sauté diced onion until soft and translucent—about 2 to 3 minutes. Add garlic and cook for just another minute until fragrant. Then pour in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Crank up the heat to bring it to a boil, then reduce to low and let it simmer uncovered for 10 to 15 minutes. This simmering allows all the flavors to marry beautifully, creating the perfect sauce base for your cabbage rolls.

Step 3: Mix the Filling Like a Pro

In a large bowl, combine your ground beef, cooked rice, diced onion, minced garlic, egg, salt, pepper, parsley, paprika, and cayenne pepper if you’re using it. Grab a potato masher or even your clean hands and give everything a good mash and mix until it’s well combined and cohesive. This helps the filling hold together nicely while baking.

Step 4: Roll ‘Em Up With Care

Lay a cabbage leaf flat on your board. Cut out the tough bottom rib by making a V-shaped cut about 1 to 2 inches up. This makes rolling easier and prevents tearing. Spoon about 3 to 4 tablespoons of the filling near the base of the leaf. Fold the right side over, then the left, and start rolling tightly from the base up to encase the filling completely. Repeat for all leaves — it’s therapeutic, really!

Step 5: Bake to Tender Perfection

Pour your simmered tomato sauce in the bottom of a greased 9×13 baking dish, spreading it out evenly. Arrange the cabbage rolls seam side down in two neat rows. Cover the whole dish tightly with aluminum foil to keep moisture locked in, then slide it into your preheated 350°F oven. Bake for 60-75 minutes. The rolls are done when juicy and tender with an internal temperature of 165°F. Let them rest for 5-10 minutes before serving — this rest lets juices redistribute so each bite is perfectly moist.

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Tips from My Kitchen

  • Leaf Prep Is Key: Boil the cabbage head just enough so leaves peel easily but don’t get mushy—about 5 minutes is perfect.
  • Don’t Skip the V-Cut: Removing the tough rib at the base of the leaf makes rolling smoother and prevents cracks.
  • Egg Binder Saves the Day: Including an egg in the filling helps keep the meat and rice together during baking without falling apart.
  • Cover with Foil: Baking covered traps steam, keeping the rolls moist, so don’t be tempted to skip this crucial step.

How to Serve Stuffed Cabbage Rolls with Tomato Sauce Recipe

Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipes, hearty stuffed cabbage, easy cabbage roll dinner, comfort food cabbage recipes - 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 usually sprinkle a generous handful of freshly chopped parsley right over the top — it adds a bright, fresh note that cuts through all the richness. Sometimes a dollop of sour cream or Greek yogurt on the side is a game-changer, especially if you want a little creamy tang.

Side Dishes

Since these cabbage rolls are pretty hearty, I like to serve them alongside a crisp green salad or some buttered boiled potatoes. Roasted root veggies or even a simple bowl of creamy mashed potatoes also pair beautifully, soaking up all that luscious tomato sauce.

Creative Ways to Present

For special dinners, I arrange the rolls in a big, rustic baking dish garnished with extra freshly chopped parsley and lemon wedges for a pop of freshness. You can also plate individual rolls topped with sauce and a sprinkle of cheese for a fancy touch. I even served these at a family gathering, and everyone loved how comforting yet elegant they looked.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, they taste even better the next day once the flavors have had time to meld. They keep well for up to 3 days, so you’ve got easy, comforting lunches lined up.

Freezing

This recipe freezes beautifully! After baking and cooling, I pop the rolls into freezer-safe containers or bags, layering parchment paper between them so they don’t stick. They can last up to 3 months—perfect for meal prep or busy days.

Reheating

The best way to reheat is in the oven at 350°F, covered with foil, until warmed through — usually about 20-25 minutes. If you’re in a pinch, reheating in the microwave works too, but the oven method keeps that lovely texture intact.

FAQs

  1. Can I use frozen cabbage leaves for this Stuffed Cabbage Rolls with Tomato Sauce Recipe?

    It’s best to use fresh cabbage leaves because they soften better when boiled and hold the filling well. Frozen leaves tend to be too fragile and might tear during rolling or baking.

  2. Is it possible to make this recipe vegetarian?

    Absolutely! You can substitute the ground beef with cooked lentils, mushrooms, or a plant-based meat alternative. Adjust the seasoning accordingly and consider adding a bit more olive oil for moisture.

  3. How do I prevent the cabbage rolls from falling apart while baking?

    Using an egg in the filling helps bind the mixture together. Also, rolling the leaves tightly and placing the rolls seam side down in the baking dish keeps them secure during cooking. Covering with foil traps moisture, preventing drying out.

  4. Can I prepare Stuffed Cabbage Rolls with Tomato Sauce Recipe ahead of time?

    Yes! You can assemble the rolls and refrigerate them unbaked for up to 24 hours. When ready, pour the sauce over and bake as directed. This makes it a great make-ahead meal.

Final Thoughts

This Stuffed Cabbage Rolls with Tomato Sauce Recipe really takes me back to family dinners filled with laughter and good conversation. It’s one of those dishes that comforts and satisfies in ways few others can. Whether it becomes a weekly staple or your special occasion showstopper, I guarantee you’ll find joy in preparing and sharing it. Give it a try—you might just find your new favorite comfort food!

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Stuffed Cabbage Rolls with Tomato Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 3 reviews
  • Author: Caroline
  • 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: American Eastern European
Print Recipe

Description

This Traditional Stuffed Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground beef, rice, and herbs, baked in a rich tomato sauce. Perfect for a comforting homemade meal.

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 and remove about 1 inch from the bottom of the cabbage head. Place the entire head in boiling water and boil for 5 minutes until leaves peel easily and are pliable. Remove and drain on a dish towel. Once cool, peel off 12 leaves carefully without tearing.
  3. Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook until softened, about 3 minutes. Add garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 15 minutes.
  4. Prepare Filling: In a large bowl, combine ground beef, cooked rice, diced onion, garlic, egg, salt, pepper, parsley, paprika, and cayenne pepper (if using). Mash together with a potato masher until well combined.
  5. Assemble Cabbage Rolls: Place one cabbage leaf on a cutting board and cut a V-shaped notch at the base to remove the tough rib. Spoon 3-4 tablespoons of filling onto the leaf center. Fold the right side over the filling, then the left side, and roll up from the base to form a neat roll. Repeat with remaining leaves and filling.
  6. Arrange and Bake: Pour the tomato sauce into the prepared baking dish, spreading to coat the bottom. Place the cabbage rolls seam side down in two rows of six. Cover the dish with aluminum foil and bake in the oven for 75 minutes until the internal temperature reaches 165°F.
  7. Rest and Serve: Let the cabbage rolls rest for 10 minutes before serving. Garnish with additional chopped parsley if desired.

Notes

  • Boiling the cabbage head helps soften the leaves and prevents tearing during rolling.
  • If fresh parsley is unavailable, dried parsley can be used but reduce quantity as dried herbs are more concentrated.
  • For a milder flavor, omit the cayenne pepper or adjust the amount according to preference.
  • To check doneness, use a meat thermometer to ensure the filling has reached 165°F.
  • Leftover cabbage rolls keep well in the refrigerator for up to 3 days and reheat well in the oven or microwave.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 75 mg

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