Classic Stuffed Cabbage Rolls Recipe

I’m sharing my Stuffed Cabbage Leaves Recipe that reveals a simple method for boiling cabbage leaves and arranging the beef and rice filling so each roll seals neatly and holds together while baking.

I cant resist a good roll; these Classic Stuffed Cabbage Rolls hit hard. The mix of ground beef tucked inside tender green cabbage leaves is simple but somehow addictive, a kind of dinner that tastes like victory after a long day.

They always make me think of Moms Classic Stuffed Cabbage Rolls, except mine leak a little more juice and make better leftovers. Call em Cabbage Roll Ups if you like, but whatever name you pick theyre worth the effort, and once you try them you wont stop thinking about that first bite.

Ingredients

• Cabbage: crunchy high in fiber and vitamin C, blanched for pliable leaves
• Ground beef: main protein, adds juiciness and savory fat to filling, don’t skimp
• Rice: starchy carbs, bulks filling and soaks up meat juices
• Onion: sweet aromatic base, adds fiber and caramelized depth when cooked
• Garlic: pungent antioxidant rich, gives punch to the sauce, trust me
• Egg: binder, adds protein and helps the filling hold together
• Crushed tomatoes: tangy vitamin rich base that brightens the sauce
• Tomato paste: concentrated umami, deepens tomato flavor and thickens sauce
• Brown sugar: adds mellow sweetness to balance tomato acidity
• Apple cider vinegar: brightens, adds tang and balances sweetness

Ingredient Quantities

• 1 large head green cabbage (about 2.5 to 3 pounds)
• 1 1/2 pounds ground beef (80/20, cause it’s juicier)
• 1/2 cup long grain white rice, uncooked (yields about 1 1/2 cups cooked)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt (divided)
• 1/2 teaspoon black pepper (divided)
• 1 teaspoon sweet paprika (optional)
• 2 tablespoons olive oil
• 28 ounces crushed tomatoes (1 can)
• 2 tablespoons tomato paste
• 1/2 cup beef broth or water
• 1 tablespoon brown sugar (or 1 teaspoon granulated sugar)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 bay leaf

How to Make this

1. Preheat oven to 350 F. Rinse the cabbage, cut out the core wedge, then bring a large pot of water to a boil. Lower the head into the water and blanch 8 to 12 minutes until outer leaves are soft and pliable. Peel off leaves as they loosen and set aside to cool. If a leaf has a thick stem, shave the rib thin with a knife so it rolls easier.

2. Meanwhile cook the rice: bring half cup uncooked long grain rice and 1 cup water to a boil, reduce heat and simmer about 10 minutes until mostly cooked but still a bit firm. Drain and cool slightly.

3. In a skillet heat 2 tablespoons olive oil over medium. Add the chopped onion and cook 4 to 5 minutes until soft, add the minced garlic and cook 30 seconds more. Remove from heat and let cool a minute.

4. In a large bowl combine 1 1/2 pounds ground beef, the cooked rice, the sauteed onion and garlic, 1 beaten large egg, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon sweet paprika if using. Mix gently but well so everything binds. Taste a tiny bit of the raw mix if you want to adjust salt.

5. Make the tomato sauce in a separate bowl or small pot: stir together the 28 ounces crushed tomatoes, 2 tablespoons tomato paste, 1/2 cup beef broth or water, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar or lemon juice, the bay leaf, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Warm it slightly so it mixes easily.

6. Trim the thick center vein of each cabbage leaf a little more if needed. Place a leaf shiny side down, put about 3 tablespoons of filling near the base of the leaf, fold the sides over the filling and roll up tightly like a burrito. Repeat until all filling is used.

7. Spread a thin layer of sauce on the bottom of a baking dish, place the cabbage rolls seam side down in a snug single layer. Pour remaining sauce over the rolls so they are mostly covered. Tuck the bay leaf into the sauce or leave it on top.

8. Cover the dish tightly with foil and bake at 350 F for 60 to 75 minutes until the meat is cooked through and rice is tender. If you like a slightly thicker sauce, remove foil for the last 10 minutes to reduce it a bit.

9. Let the rolls rest 10 minutes before serving so they hold together. Garnish with extra parsley if you want. Leftovers keep great in the fridge for 3 to 4 days and actually taste better next day.

Equipment Needed

1. Large stock pot for blanching the cabbage and boiling water
2. Colander plus tongs or a slotted spoon to lift and drain the leaves
3. Chef knife and cutting board for coring and trimming stems
4. Large skillet to sauté the onion and garlic
5. Mixing bowl to combine the beef, rice and seasonings
6. Measuring cups and spoons for rice, tomatoes, broth and spices
7. 9 by 13 inch baking dish to arrange and bake the rolls
8. Aluminum foil and a wooden spoon or spatula for spreading sauce and stirring

FAQ

Classic Stuffed Cabbage Rolls Recipe Substitutions and Variations

• Cabbage: use savoy or napa cabbage if you cant find a large green head, or try big collard or Swiss chard leaves (trim the thick stems so they roll easier) — they hold up well in long bakes.
• Ground beef: swap for ground pork or ground lamb for richer flavor, or lean ground turkey/chicken if you want it lighter (add 1 tbsp olive oil or an extra egg since leaner meats can be dry).
• Rice: if you have cooked rice, use about 1 1/2 cups cooked instead of 1/2 cup uncooked, or substitute 1/2 cup uncooked quinoa or bulgur (quinoa gives a nuttier bite, bulgur cooks faster).
• Crushed tomatoes: use tomato passata or a can of diced tomatoes blitzed in a blender, or plain tomato sauce thinned with 1/2 cup beef or veg broth; fresh peeled crushed tomatoes work great in season too.

Pro Tips

1) Blanching trick: loosen the leaves gently and shave the thick vein thin so the rolls bend without tearing, and keep a couple extra leaves for mistakes, you’ll thank me later.
2) Rice and filling texture: cook the rice only until just underdone and cool it before mixing, and if the filling feels too wet squeeze a bit out with a clean towel or chill it for 15 minutes to firm up so the rolls hold their shape.
3) Sauce balance: taste and adjust the sauce before baking, add a little sugar or a splash of vinegar if it tastes flat, and save a bit of sauce to spoon over when serving so it doesnt get dry.
4) Timing and leftovers: pack rolls snug seam-side down and cover while they cook, then let them rest after cooking so they set; they actually get better the next day so dont be shy about making them ahead or freezing extras.