Stuffed Cabbage Rolls – OMG😱 DON’T LOSE THIS😋
Every family has that one dish—comforting, reliable, and always requested. For mine, it’s these Stuffed Cabbage Rolls. Filled with seasoned ground beef and rice, rolled into tender cabbage leaves, and baked in rich tomato sauce, they’re the ultimate definition of home-cooked love.
Whether you grew up on these or you’re discovering them for the first time, this recipe is the one to bookmark, screenshot, and share. Seriously—don’t lose this.
Why I Love This Recipe
This is old-school cooking at its finest: humble ingredients turned into something truly soul-satisfying. The cabbage becomes silky-soft, the filling is perfectly seasoned with herbs and garlic, and the tomato sauce ties everything together like a warm hug in a dish.
It’s a labor of love, sure—but totally worth it. And with a little prep and a few tips, you’ll be rolling like a pro.
Ingredients You’ll Need
For the Filling:
- 1 cup cooked long-grain rice
- 1.5 lbs lean ground beef (extra-lean works too)
- 1.5 tbsp Worcestershire sauce
- 1 large egg
- 1 yellow onion, peeled and minced
- ⅓ cup parsley, roughly chopped
- 3 cloves garlic, minced
- 1.5 tsp salt
- ½ tsp black pepper
- ½ tsp dried dill
- ½ tsp onion powder
- ½–1 tsp red chili flakes (optional)
- ½ cup tomato sauce
For Assembly:
- 1 medium head green cabbage
- 8–10 extra cabbage leaves (for lining the pan)
- ½ cup water (from boiling cabbage)
- 42 oz tomato sauce (three 14 oz cans, divided)
- Fresh dill, chopped (optional garnish)
Tips & Ingredient Notes
- Don’t skip the cabbage water! It adds flavor to the tomato sauce and helps it cling to the rolls.
- Add heat: If you like a little kick, the red pepper flakes bring just enough spice.
- Ground turkey or pork can sub for beef if you want to lighten it up.
How to Make Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage
Boil the whole cabbage in a large pot of water for 8–10 minutes, turning gently. Remove and let cool slightly. As the outer leaves soften, peel them off carefully and cut out the thick core from each one. You’ll likely need to return the cabbage to the pot and repeat this a few times to get enough leaves.
Reserve ½ cup of the cabbage water before discarding the rest.
Step 2: Make the Filling
In a large bowl, mix the ground beef, cooked rice, Worcestershire, egg, onion, parsley, garlic, salt, pepper, dill, onion powder, red pepper flakes (if using), and ½ cup of tomato sauce. Mix until just combined—don’t overwork it.
Step 3: Roll It Up
Line the bottom of a 9×13” baking dish with a few cabbage leaves.
Scoop about ¼ cup of the meat mixture into each softened cabbage leaf, fold in the sides, and roll up tightly. Place seam-side down in the dish.
Repeat until all filling is used.
Step 4: Make the Sauce
Whisk the remaining tomato sauce with ½ cup cabbage water. Pour evenly over the cabbage rolls.
Cover tightly with foil.
Step 5: Bake
Bake at 350°F for 1 hour and 30 minutes, until the cabbage is tender and the sauce is bubbling.
Let rest 10 minutes before serving. Garnish with chopped fresh dill, if desired.
Tips for Success
- Use the right size cabbage: Medium heads are easiest to handle and give you perfectly sized leaves.
- Don’t overfill the leaves—about ¼ cup of filling per roll keeps things neat.
- Make ahead friendly: Prep the rolls the night before and bake the next day.
Serving Suggestions
These cabbage rolls are hearty enough to stand on their own, but if you want to make it a full comfort meal, try:
- Mashed potatoes or buttered noodles on the side
- A simple cucumber salad with dill and sour cream
- A warm drink like tea, or even a chilled lager to cut the richness
Or pair with these cozy meals from the Chef Maniac kitchen:
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
- These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners
Storage & Leftover Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked and cooled cabbage rolls (with sauce) in a tightly wrapped container for up to 3 months. Thaw overnight in fridge before reheating.
- Reheat: Microwave individual portions or reheat covered in the oven at 325°F until warmed through.
Final Thoughts
These Stuffed Cabbage Rolls are one of those timeless recipes that feels like a warm hug from the past. With tender leaves, savory filling, and a classic tomato sauce, they’re satisfying, nostalgic, and always worth the extra steps.
If you make this recipe, I’d love to hear how it turns out! Drop a comment, tag @chefmaniac on social media, and don’t forget to follow along for more comforting meals that bring people together.
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