This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.

I’ve been eating stuffed cabbage since I was a child, and I’ve been working on this recipe for a long time to create the ultimate rendition of cabbage rolls. Serve your stuffed cabbage rolls with a side of Instant Pot mashed potatoes and parmesan roasted broccoli, and watch the rave reviews pour in!

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Stuffed cabbage rolls filled with beef and rice then topped with homemade tomato sauce.

I grew up eating cabbage rolls, and I’ve had enough in my time to know the difference between a good cabbage roll and a less than stellar cabbage roll. My version of cabbage rolls features a flavorful beef and rice filling, and the rolls are cooked in a simple homemade tomato sauce for fabulous results.

How do you make stuffed cabbage rolls?

The first step is to make your filling. The filling is a combination of ground beef, cooked rice, onions, garlic, egg and seasonings. Everything gets mixed together to form the base of your dish.

Ground beef, onion garlic, rice and herbs in a mixing bowl.

The meat mixture gets wrapped up inside cooked cabbage leaves, then the cabbage rolls are layered in a baking dish on top of homemade tomato sauce and baked. This dish takes over an hour to bake because to want to make sure your meat is cooked through, so plan accordingly!

How do you get cabbage leaves off the head?

If you try to remove raw cabbage leaves from the cabbage head, you’ll want to slice off the root end and very carefully peel the leaves off to avoid tearing. Sometimes tearing is inevitable no matter how careful you are, so I’ve found the best method is to cook the head of cabbage first. Cut off the root end, then submerge your cabbage head in a pot of boiling water until the leaves are tender and can easily be peeled away.

Ground beef and rice on cooked cabbage leaves.

Tips for Stuffed Cabbage Rolls

  • You’ll need to cut thick part of the cabbage leaves away before you start rolling them up. I’ve found it’s easiest to take a paring knife and cut a V-shape out of the bottom of each leaf to remove the tough rib.
  • Place the cabbage rolls seam side down in the baking dish.
  • The homemade tomato sauce does contain brown sugar and vinegar, as cabbage rolls are traditionally baked in sweet and sour style sauce. If you don’t want to use brown sugar, you can omit it, but the flavor won’t be as authentic.
  • Cabbage rolls can be assembled and stored covered in the fridge for up to 8 hours before you plan to bake them.

Cabbage leaves wrapped around beef and rice in a baking dish.

How long do you bake stuffed cabbage rolls?

You’ll want to plan on baking your cabbage for a minimum of one hour. The cabbage should be tender and the meat cooked all the way through. I typically start checking at the hour mark, but have found that sometimes it can take as long as 1 hour 30 minutes for cabbage rolls to be ready.

Stuffed cabbage rolls in a baking dish in a pool of tomato sauce.

Cabbage Roll Soup

Love cabbage rolls but don’t want to go through all the effort of peeling and folding and baking? Try my easy and wildly popular cabbage roll soup instead!

Stuffed cabbage rolls served over mashed potatoes with a side of broccoli.

These stuffed cabbage rolls may be a little more work than your typical dinner, but they’re totally worth it the extra effort!

More great dinner options

Stuffed Cabbage Rolls Video

5 from 334 votes

Stuffed Cabbage Rolls

AuthorSara Welch
Stuffed cabbage rolls filled with beef and rice then topped with homemade tomato sauce.
This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that's hearty, delicious and simple to make.
Time
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course Main
Cuisine American
Serves 6

Ingredients 

For the tomato sauce

  • 2 tablespoons butter
  • 1/2 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 28 ounce can crushed tomatoes do not drain
  • 15 ounce can tomato sauce
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar

For the cabbage rolls

  • 1 pound ground beef I use 90% lean
  • 1 cup cooked rice
  • 1/2 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh parsley leaves chopped, divided use
  • 1 egg
  • 1 head cabbage
  • cooking spray

Instructions 

  • For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
  • Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
  • Stir in the brown sugar and red wine vinegar. Bring to a simmer.
  • Cook for 10-15 minutes, stirring occasionally.
  • While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of  water to a boil.
  • Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
  • Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine. 
  • Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
  • Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
  • Preheat the oven to 350 degrees F.
  • Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
  • Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
  • Sprinkle with remaining 2 tablespoons of parsley, then serve.

Nutrition

Calories: 336kcal | Carbohydrates: 36g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 657mg | Potassium: 1180mg | Fiber: 7g | Sugar: 18g | Vitamin A: 910IU | Vitamin C: 75mg | Calcium: 140mg | Iron: 5mg

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Comments

  1. I sub the rice with Cauliflower rice since my husband can’t eat rice . I cooked and dryer the Cauliflower rice with paper towels before mixing with meat.
    Perfect recipe. Thanks

  2. I have browned and cooked some ground beef and onions for another dish I was going to make…but didn’t end up making that dish. Can I use the already cooked meet in this recipe? Would I omit the egg?

    1. I haven’t tested this recipe with cooked meat, I think it would work but it’s possible the meat could get overcooked in the time it takes for the cabbage to fully soften.

  3. The recipe states to add 1/2 cup tomato sauce to the beef mixture but the recipe video does not show this step so I’m a bit confused if this step is necessary. Also is it the prepared tomato sauce or 1/2 cup of canned tomato sauce?

  4. 5 stars
    This is my first time making stuffed cabbage rolls. I followed the recipe exactly as written and it was fantastic! I will be making this again!

    1. I would cook the minute rice first as I’d be concerned that there’s not enough liquid inside the cabbage rolls to properly hydrate and soften uncooked rice.

      1. 5 stars
        I love this dish. However, I omit the brown sugar now. Did not like that sweetness at all. Also, I use meatloaf mix (ground beef and pork) which is more flavorful than plain ground beef. I also top the rolls with Parmesan cheese before baking.

  5. 5 stars
    Delicious, my husband came home from golf and said he thought about them the the entire round. I hadn’t made them in a few years so he was very happy!

  6. 5 stars
    These turned out amazingly delicious. I only had to make a few changes – I didn’t have any tomato sauce, so I just used up an open jar of spaghetti sauce, I had in fridge from a few days earlier plus some extra water. Also used balsamic vinegar, as that’s what I had and diced tomatoes instead of crushed. This will be my go-to cabbage roll recipe. Thank you

  7. 5 stars
    I used flattened green cabbage, and substituted white rice with 2 cups cooked Uncle Ben’s long grain and wild microwavable rice. My husband said “These are the best cabbage rolls he’s ever tasted”. Not bad for my first time ever making them from scratch and not store bought. Thanks for the recipe.

  8. 5 stars
    I’m about to make this dish for the fifth time. It’s SO good! And, your instructions are easy to follow. Thank you for the recipe!!

  9. 5 stars
    I always look for your recipes first when cooking. Loved the Cabbage Rolls recipe. Cooked in memory of my grandmother’s birthday. Thanks

  10. 4 stars
    I use tomato soup and thin it with some water. Where my parents came from in Russia, there was never a sweet and sour flavor. All the flavor comes with the seasoning in the meat and the juices that mix with the soup. I also add a small can of tomato soup in the mixture. 75-85% lean beef adds to the flavor in the sauce and the meat. I tried 90% once. The meat was dry and the sauce was bland. Each to their own. Since it is time consuming, I make like 5 or 6 dozen at a time. After baking, I freeze them.

  11. I don’t eat beef or pork , would ground chicken or turkey also work? Thinking of cooking this for family dinner Sunday