Stuffed Cabbage Rolls
Stuffed Cabbage Rolls bring a sense of comfort that works for both family dinners and casual gatherings. I like how easily they come together, especially since they can be prepped in advance and baked when I’m ready. Leftovers reheat well, and they hold up beautifully in the freezer. Everything cooks in one dish, which makes cleanup just as easy as the prep.
Equipment
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- ½ large onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups canned crushed tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons dried oregano
- Salt and pepper to taste
For the Cabbage Rolls:
- 1 pound large cabbage (around 15 leaves)
- 1 pound ground meat half beef, half pork
- ¼ cup uncooked white rice
- ¼ cup breadcrumbs
- ½ large onion chopped
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- In a large oven-safe pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 more minute.2 tablespoons olive oil, ½ large onion, 3 cloves garlic
- Mix in the tomato paste, brown sugar, and balsamic vinegar. Cook for 30 seconds to deepen the flavor. Add crushed tomatoes and oregano. Season with salt and pepper. Reduce heat and let simmer for 20 minutes, stirring occasionally. If the sauce is too thick, stir in 1–2 cups of water.2 tablespoons tomato paste, 2 cups canned crushed tomatoes, 2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 2 teaspoons dried oregano, Salt and pepper
- Bring a large pot of water to a boil. Blanch the cabbage leaves for 1 minute until pliable, then transfer to a plate to cool.1 pound large cabbage (around 15 leaves)
- In a medium bowl, combine ground meat, ½ cup of the prepared tomato sauce, uncooked rice, breadcrumbs, onion, parsley, salt, and pepper. Mix until well combined.1 pound ground meat, ¼ cup uncooked white rice, ¼ cup breadcrumbs, ½ large onion, 2 tablespoons fresh parsley, Salt and pepper
- Lay a cabbage leaf flat on a clean surface. Place about ⅓ cup of filling at the base of the leaf. Roll up tightly, folding in the sides as you go. Place the rolls seam-side down in the pot with the sauce.
- Cover the pot with foil and bake at 350°F (180°C) for 1 hour and 15 minutes.
- Remove from the oven, garnish with fresh parsley, and serve warm with extra sauce spooned over the top.
Video
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Notes
- Use the Right Cabbage: A large green cabbage works best because the leaves are sturdy and big enough for rolling.
- Trim the Leaf Ribs: Run a paring knife along the thick center rib to flatten it slightly so the leaf rolls evenly and stays sealed.
- Don’t Overfill: Stick to about ⅓ cup of filling per leaf so they roll up nicely and cook through fully.
- Sauce Consistency Matters: If your tomato sauce feels too thick before baking, add a little water to keep it from drying out.
- Pack Rolls Snugly: Arrange the rolls close together in the pot or casserole dish so they stay in place and cook evenly.
- Bake Covered: Keeping the pot tightly covered with foil traps moisture and helps everything cook perfectly.
- Let Them Rest: After baking, give the rolls a few minutes to rest before serving; this helps the sauce thicken and flavors settle.
- Garnish With Fresh Herbs: Chop parsley or dill and sprinkle over the top just before serving to add color and balance the richness.
Nutrition
Calories: 489kcalCarbohydrates: 31gProtein: 26gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 81mgSodium: 386mgPotassium: 1102mgFiber: 7gSugar: 15gVitamin A: 1702IUVitamin C: 53mgCalcium: 150mgIron: 5mg
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