Classic Stuffed Cabbage Rolls Recipe

Classic Stuffed Cabbage Rolls Recipe

This recipe is designed for a 9×13-inch baking dish, yielding about 12 rolls.

Prep time: 40 minutes
Cook time: 1 hour 15 minutes
Total time: ~2 hours 

For the Cabbage & Filling:

• 1 large head green cabbage (about 4 lbs), core removed 

• 1 lb ground beef (85/15 is a good choice) 

• 1/2 lb ground pork 

• 1 cup cooked white rice (or 1/2 cup uncooked) 

• 1 medium yellow onion, finely chopped 

• 3 cloves garlic, minced 

• 1 large egg 

• 1 tsp paprika (smoked is great) 

• 1/2 tsp dried thyme 

• 1 tsp kosher salt 

• 1/2 tsp freshly ground black pepper 

For the Tomato Sauce:

• 1 tbsp olive oil 

• 1 (28 oz) can crushed tomatoes 

• 1 (15 oz) can tomato sauce 

• 2 tbsp brown sugar 

• 2 tbsp red wine vinegar (or lemon juice) 

• 1/2 tsp kosher salt 

For Serving (Optional):

• Sour cream 

• Fresh dill or parsley, chopped 

🔥 Step-by-Step Instructions

1. Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Carefully place the whole cored cabbage into the water. Cook for 5-7 minutes, peeling off the outer leaves as they soften. You’ll need about 12 large leaves. Let them cool slightly . Pro tip: Use a paring knife to trim the thick center rib from each leaf to make rolling easier and prevent cracking .

2. Make the filling: In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, paprika, thyme, salt, and pepper. Mix gently with your hands until just combined. Do not overmix, or the filling will become dense .

3. Prepare the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the crushed tomatoes, tomato sauce, brown sugar, vinegar, and salt. Bring to a simmer, then cook for 5 minutes. Spread about 1 cup of this sauce evenly over the bottom of a 9×13-inch baking dish .

4. Assemble the rolls: Place a cabbage leaf flat on a work surface with the base facing you. Place about 1/3 cup of the meat filling at the base of the leaf. Fold the sides inwards, then roll the leaf up tightly away from you to enclose the filling. Place the roll seam-side down in the baking dish. Repeat with the remaining leaves and filling .

5. Bake: Pour the remaining tomato sauce over the cabbage rolls, making sure they are all covered. Cover the dish tightly with aluminum foil . Bake at 350°F for 1 hour and 15 minutes.

6. Rest and serve: Remove the foil and let the cabbage rolls rest for 10-15 minutes before serving. Garnish with fresh dill or parsley and a dollop of sour cream .

💡 Tips, Variations & Serving Suggestions

• For a sweeter, tangier sauce: The combination of brown sugar and vinegar is key to the classic flavor. Taste your sauce and adjust the balance to your liking .

• Make it ahead: Cabbage rolls are famously better the next day as the flavors meld. They also freeze beautifully, either baked or unbaked, for up to 3 months .

• Serving ideas: These hearty rolls are wonderful with creamy mashed potatoes , a simple green salad, or crusty bread to soak up the delicious sauce .

• Get creative: Feel free to swap the ground beef and pork for ground turkey or a plant-based alternative. You can also use quinoa or brown rice instead of white rice