Old-Fashioned Stuffed Cabbage Rolls

Old-Fashioned Stuffed Cabbage Rolls

These heirloom-style cabbage rolls are filled with seasoned beef and rice, rolled in tender cabbage leaves, and baked in a sweet-tangy tomato sauce until melt-in-your-mouth perfect. A comforting classic passed down through generations.

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Course: Main Course

Cuisine: Eastern European

Keyword: Comfort Food, ground beef recipes, stuffed cabbage rolls, traditional

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: servings

Calories: 160kcal

Author: [email protected]

Cost: 2

Equipment

large pot for boiling cabbage
Large mixing bowl
medium saucepan for preparing sauce
9x13-inch baking dish or roasting pan
foil for covering during baking
tongs for removing cabbage leaves

Ingredients

1 large head green cabbage
1 lb ground beef (or a mix of beef and pork)
1 cup cooked rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
0.5 tsp black pepper
0.5 tsp paprika (optional)
28 oz can crushed tomatoes
15 oz can tomato sauce
2 tbsp tomato paste
1 tbsp sugar
1 tbsp white vinegar or lemon juice
1 tsp salt (for sauce)
0.5 tsp pepper (for sauce)
1 tsp dried dill or parsley (optional)

Instructions

Bring a large pot of water to a boil. Core the cabbage and carefully place it in the boiling water. As leaves soften, peel them off with tongs and set aside. You’ll need about 18–20 leaves.
In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until just combined — don’t overwork.
In a medium saucepan, combine crushed tomatoes, tomato sauce, tomato paste, sugar, vinegar, salt, pepper, and dill. Simmer over medium heat for 10 minutes, stirring occasionally.
Place a cabbage leaf flat, cut out the thick center vein if needed. Spoon 2–3 tablespoons of filling onto the leaf. Fold sides in, then roll up tightly from the stem end. Repeat with remaining leaves and filling.
Spread a thin layer of sauce on the bottom of your baking dish. Arrange cabbage rolls seam-side down in the pan. Pour remaining sauce evenly over rolls. Cover with foil and bake at 350°F (175°C) for 1½ to 2 hours, until cabbage is very tender and filling is cooked through.

Notes

Use day-old rice for better texture. Overlap two smaller cabbage leaves if needed. Slow baking brings out deep flavor. To lighten up, swap in turkey and cauliflower rice. Add a pinch of cinnamon or nutmeg for a regional twist. Rolls freeze well — reheat covered with sauce in oven.

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