Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are a delicious and comforting dinner that your family will love. Meat and rice combine with spices and are wrapped in cabbage rolls for the perfect meal.

I love pulling a warm casserole dish out of the oven, and this stuffed cabbage roll recipe is just perfection. After a few different rounds of testing, I know you will find that these homemade cabbage rolls have the absolute best flavor. I’m also giving you step-by-step photos so you find this recipe a breeze to make.

Ingredients For Homemade Cabbage Rolls

Scroll to the recipe card at the bottom of the post for the full recipe, including all measurements.

Cabbage: Boiling a whole head of green cabbage in salted water makes the leaves tender and easy to roll.
Rice: Long grain white rice works perfect in this recipe.
Ground meat: Just like in my grandma’s meatball recipe , I love the combination of ground beef and ground pork. You could use one or the other, or swap for ground turkey if your family doesn’t eat pork.
Garlic and onion: Add great flavor to the filling. We sauté them first to make them tender and enhance their natural sweetness. That being said, you could skip that step. It will bring a stronger flavor to both, but will cut out a step.
Egg: Adds moisture to the cabbage rolls and acts as a binder in the filling.
Crushed tomatoes: Create a hearty base for the sauce.
Tomato sauce: Compliments the crushed tomatoes, adding a smooth texture and extra tomato flavor.
Seasonings: Dill, parsley, salt, and black pepper enhance the flavor of the other ingredients and tie the dish together.

How to Make Stuffed Cabbage Rolls

Boil the Cabbage

Cook a large head of cabbage in salted boiling water for 15 minutes. Then remove from the water and transfer to an ice bath for five minutes. After removing from the ice bath, it should be easy to peel off the leaves.

Cook the Rice

While boiling the cabbage, combine the rice and water in a small saucepan and cook. Alternatively you can make Instant Pot rice .

Make the Filling

Sauté the garlic and onion until tender, then in a large bowl combine the cooked onion mixture, ground beef, pork, egg, cooked rice, parsley, kosher salt, dry dill, black pepper, and some of the tomato sauce.

Prepare the Pan

In a small bowl, combine the rest of the tomato sauce with the crushed tomatoes. Spread a little of the tomato mixture over the bottom of the baking dish.

Roll up the Cabbage

Working with one cabbage leaf at a time, add about 1/2 cup of the mixture to the middle of the leaf. Fold in the sides and then roll it up like you would roll a burrito. Place seam side down into the prepared baking dish. Repeat with the remaining cabbage leaves.

Bake the Cabbage Rolls

Cover the leaves with the rest of the tomato sauce mixture and cover the baking dish with foil. Bake for 90 minutes. Serve while warm, and enjoy.

Making Ahead

Because this recipe bakes for so long and has a decent amount of prep time, this is a great recipe to make head. Put everything together and get to the point of putting them in the oven. Then cover the cabbage rolls and refrigerate for up to 24 hours before baking.

Storing and Reheating Leftovers

Store any leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through.

What to Serve with Cabbage Rolls

Cucumber Salad
Mashed Potatoes (or Mashed Cauliflower )
Egg Noodles
Chopped Salad
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Ingredients

1 cup uncooked long grain rice (198 grams)
2 cups water
1 green cabbage head see note
1 teaspoon kosher salt
1 tablespoon olive oil
1 small yellow onion diced
2 garlic cloves minced
1 pound ground beef (453.6 grams)
1/2 pound ground pork (226.8 grams)
1 large egg whisked
2 teaspoons dry parsley
1 1/2 teaspoons kosher salt
1 teaspoon dry dill
1/4 teaspoon black pepper
8 ounces tomato sauce (227 grams)
14 ounces crushed tomatoes (425 grams)

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Bring a large pot of water to a boil with salt. Add the cabbage and boil for 15 minutes. Then remove from the water and transfer to an ice bath for 5 minutes. After removing from the ice bath, it should be easy to peel off the leaves. 1 green cabbage head, 1 teaspoon kosher salt
While boiling the cabbage, combine the rice and water in a small saucepan. Bring to a boil, and then reduce to a low simmer. Cover and cook for 20 minutes. 1 cup uncooked long grain rice, 2 cups water
In a skillet, heat up the olive oil and cook the onion and garlic until the onion is tender, about 5 minutes. 1 tablespoon olive oil, 1 small yellow onion, 2 garlic cloves
In a large bowl, combine the cooked onion mixture, ground beef, pork, egg, cooked rice, parsley, kosher salt, dry dill, and black pepper. Add in 3 tablespoons of the tomato sauce. 1 pound ground beef, 1 large egg, 2 teaspoons dry parsley, 1 1/2 teaspoons kosher salt, 1 teaspoon dry dill, 1/4 teaspoon black pepper, 8 ounces tomato sauce, 1/2 pound ground pork
Combine the rest of the tomato sauce with the crushed tomatoes. Spread a little of the mixture over the bottom of a 9 by 13 inch dish. 14 ounces crushed tomatoes
Working with one cabbage leaf at a time, add about 1/2 cup of the mixture to the middle of the leaf. Fold in the sides and then roll it up like you would roll a burrito. Place it into the prepared baking dish. Repeat with the remaining cabbage leaves.
Cover the leaves with the rest of the tomato sauce mixture and cover the baking dish with foil. Bake for 90 minutes. Serve warm and enjoy.

Notes

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