There’s nothing quite like a plate of Old Fashioned Stuffed Cabbage Rolls to bring back the taste of home. Tender cabbage leaves wrapped around a savory meat and rice filling, simmered slowly in a rich tomato sauce — this dish is cozy, satisfying, and timeless. It’s the kind of meal that fills your kitchen with warmth and your heart with comfort.
Ingredients
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork (optional for extra flavor)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
For the Sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp lemon juice or vinegar
- 1 cup beef broth (or water)
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Prepare the cabbage:
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water.
Boil for 2–3 minutes, then peel off the softened outer leaves. Continue until you have about 10–12 large leaves. Set aside to cool and trim the thick vein at the base of each leaf for easier rolling. - Make the filling:
In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika. Mix until well combined but not overly compacted — the mixture should feel moist and slightly fluffy. - Assemble the rolls:
Lay a cabbage leaf flat on a clean surface. Place about 1/4 cup of the filling in the center near the stem end.- Fold the bottom edge up over the filling.
- Fold in the sides, then roll tightly upward like a burrito.
- Repeat with remaining leaves and filling.
- Prepare the sauce:
In a large saucepan, whisk together tomato sauce, tomato paste, brown sugar, lemon juice, beef broth, and Worcestershire sauce. Season with salt and pepper. Bring to a simmer for 5 minutes to blend the flavors. - Layer and cook:
Spoon a thin layer of sauce on the bottom of a large Dutch oven or baking dish.
Arrange the cabbage rolls seam-side down in a single layer, then pour the remaining sauce evenly over the top.
Cover tightly with a lid or foil. - Simmer or bake:
- Stovetop: Simmer gently on low heat for 1½ to 2 hours, until the cabbage is tender and the filling is fully cooked.
- Oven: Bake at 350°F (175°C) for 1½ hours, covered.
- Serve:
Spoon the warm tomato sauce over each roll before serving. They pair beautifully with mashed potatoes or crusty bread.
Pro Tips
- Use day-old rice — it helps absorb juices without getting mushy.
- Freeze before cooking: Stuff and roll, then freeze in sauce for an easy make-ahead meal.
- Add bacon: Layer a few bacon strips under the rolls for a smoky depth of flavor.
- Don’t overstuff: A smaller amount of filling makes tighter, neater rolls that hold their shape while cooking.
- For a lighter version: Use ground turkey or chicken and replace rice with cooked quinoa.
