Tender cabbage leaves filled with seasoned ground beef, pork, and rice, then slowly baked in a rich, flavorful tomato sauce. This classic comfort food is hearty, juicy, and perfect for a family dinner.
2 hours
12–14 rolls
Easy to Moderate
Ingredients
For the Cabbage Rolls
- 1 large green cabbage
- 1 lb ground beef
- ½ lb ground pork
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
For the Tomato Sauce
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Cabbage
Bring a large pot of salted water to a boil. Remove the cabbage core and carefully place the cabbage in the boiling water. Cook for 5–8 minutes, gently removing the outer leaves as they soften. Drain and let cool. Trim the thick center ribs to make rolling easier.
Step 2: Make the Filling
In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, parsley, paprika, salt, pepper, and Worcestershire sauce. Mix gently until evenly combined.
Step 3: Roll the Cabbage
Place approximately ¼ cup of meat filling in the center of each softened cabbage leaf. Fold the sides inward, then roll tightly from the bottom to form a neat cabbage roll. Repeat with the remaining filling.
Step 4: Prepare the Tomato Sauce
In a saucepan, combine crushed tomatoes, tomato sauce, beef broth, tomato paste, brown sugar, lemon juice, Italian seasoning, and garlic powder. Bring to a gentle simmer for 5 minutes, stirring occasionally. Season to taste.
Step 5: Assemble the Dish
Preheat the oven to 350°F (175°C). Spread a layer of tomato sauce across the bottom of a large Dutch oven or deep baking dish. Arrange the stuffed cabbage rolls seam-side down, close together. Pour the remaining tomato sauce over the rolls.
Step 6: Bake Until Tender
Cover tightly with a lid or aluminum foil. Bake for 75–90 minutes, until the cabbage is tender and the meat filling reaches an internal temperature of 160°F (71°C). Uncover during the last 10–15 minutes for a lightly browned finish, adding a splash of broth if the sauce becomes too thick.
Step 7: Serve and Enjoy
Let the cabbage rolls rest for 10 minutes before serving. Spoon extra warm tomato sauce over each roll and garnish with fresh parsley.
Helpful Cooking Tips
- Choose a large cabbage with flexible leaves for easier rolling.
- Avoid overfilling the cabbage leaves so they stay intact.
- Use cooked rice to ensure a tender, evenly cooked filling.
- Keep the rolls covered for most of the baking time to prevent drying.
- For extra flavor, add a pinch of smoked paprika to the tomato sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freeze in freezer-safe containers for up to 3 months. Reheat thoroughly until steaming hot, adding a little broth or tomato sauce if necessary.
Serving Suggestions
Serve these homemade stuffed cabbage rolls with creamy mashed potatoes, crusty bread, roasted vegetables, or a fresh green salad.
The result: Tender cabbage wrapped around juicy, flavorful meat and rice, smothered in a rich tomato sauce. A comforting homemade dinner the whole family can enjoy!