Stuffed Cabbage Rolls

by

Stuffed cabbage rolls are a timeless comfort food, blending tender cabbage leaves with a savory meat and rice filling. This dish is perfect for cozy family dinners or meal prep, as it reheats beautifully and is packed with flavor. While it may take a bit of time to prepare, the results are well worth the effort.

The beauty of stuffed cabbage rolls lies in their versatility. You can swap ground beef for ground turkey, chicken, or even a plant-based alternative for a vegetarian version. The tomato sauce brings a tangy sweetness that perfectly complements the herbed filling. And don’t forget the cabbage leaves themselves—they become melt-in-your-mouth tender as they bake in the rich sauce.

Whether you’re a seasoned cook or trying this classic dish for the first time, this recipe will guide you step by step to create a satisfying meal. Perfect for special occasions or a hearty weeknight dinner, these cabbage rolls are sure to become a staple in your recipe collection.

Ingredients (Serves 6)

  • 1 cup cooked long-grain rice
  • 1.5 pounds lean ground beef (or extra lean)
  • 1 large egg
  • 1 yellow onion, minced
  • 1.5 tablespoons Worcestershire sauce
  • ⅓ cup parsley, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon onion powder
  • 1.5 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried dill
  • ½–1 teaspoon red chili flakes (optional)
  • 42 ounces tomato sauce (about 5 cups, divided)
  • 1 medium head green cabbage (approximately 18 leaves for wrapping, with extra for layering)
  • ½ cup cabbage water (reserved from boiling cabbage)
  • Fresh dill, chopped (optional, for garnish)

Directions

  1. Prepare the Rice and Oven:
    Cook rice according to package instructions and set aside. Preheat your oven to 350°F.
  2. Make the Filling:
    In a large bowl, mix ground beef, Worcestershire sauce, egg, rice, onion, parsley, garlic, onion powder, salt, pepper, dill, chili flakes (if using), and ½ cup of tomato sauce. Set aside.
  3. Boil the Cabbage:
    In a large pot, boil the head of cabbage for 8–10 minutes, turning occasionally. Remove it carefully and let cool slightly. Reserve the boiling water.
  4. Prepare the Leaves:
    Gently peel off cabbage leaves, cutting out the thick core from each. If needed, return the cabbage to the boiling water to soften additional layers.
  5. Assemble the Rolls:
    Line the bottom of a deep 9×13-inch baking dish with a few cabbage leaves. Take one softened leaf, place about ¼ cup of the meat mixture in the center, fold in the sides, and roll up tightly. Place the roll seam-side down in the dish. Repeat with remaining filling and leaves.
  6. Prepare the Sauce:
    Mix the remaining tomato sauce with ½ cup of reserved cabbage water. Whisk until combined, then pour over the cabbage rolls.
  7. Bake:
    Cover the dish tightly with foil and bake for 1 hour. Remove the foil for the last 15 minutes of baking to allow the sauce to thicken slightly.
  8. Serve:
    Garnish with fresh dill if desired and serve hot.

Nutritional Information and Dietary Considerations

This dish is high in protein and fiber, making it a filling and balanced meal. The cabbage provides vitamins C and K, while the tomato sauce offers antioxidants like lycopene. For a lower-carb option, replace the rice with cauliflower rice. A vegetarian version can be made by substituting the meat with lentils or plant-based ground alternatives.

Notes and Options

  • Use ground turkey or chicken for a lighter version.
  • Add grated carrots or chopped mushrooms to the filling for extra veggies.
  • Swap white rice with brown rice or quinoa for added nutrition.

Sharing and Commenting is Caring

Tried this recipe? Let us know how it turned out! Share your experiences and any creative twists you added in the comments. Your feedback helps others and spreads the joy of cooking. Don’t forget to share this recipe with friends and family—it’s always better to enjoy a great meal together!