Cabbage Rolls Recipe
These hearty cabbage rolls are stuffed with a savory mixture of beef, rice, and herbs, simmered in a tangy tomato sauce until tender. Comfort food that’s nostalgic, satisfying, and surprisingly simple to make at home.
Ingredients
- 1 large head of green cabbage
- 1 pound ground beef or half beef, half sausage
- 1 cup cooked white rice
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 egg beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika optional
- 1 can 15 ounces tomato sauce or tomato soup
- 1 can 14.5 ounces diced tomatoes, undrained
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice or apple cider vinegar
- ½ cup water or beef broth
- Fresh parsley for garnish optional
Instructions
- Prep the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage. Submerge the whole head in boiling water for a few minutes, then peel off the softened outer leaves. Repeat until you have about 12 good leaves.
- Make the filling: In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika (if using). Mix gently until just combined.
- Assemble the rolls: Lay a cabbage leaf flat. Place about ¼ cup of filling near the base of the leaf. Fold in the sides and roll up tightly. Repeat with remaining leaves and filling.
- Arrange in baking dish: Preheat oven to 350°F (175°C). Place the rolls seam side down in a baking dish.
- Make the sauce: In a separate bowl, stir together tomato sauce, diced tomatoes, brown sugar, lemon juice, and water or broth. Pour evenly over the rolls.
- Bake: Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes, until the cabbage is tender and the sauce is bubbling.
- Serve: Let rest for 10 minutes before serving. Spoon extra sauce over the rolls and garnish with fresh parsley if you’d like.
Notes
- Cabbage Tip: If leaves are stubborn, microwave the whole head for a few minutes to loosen them up.
- Rice Tip: Use leftover rice — it works great and saves time.
- Make Ahead: You can assemble rolls a day in advance and bake when ready.
- Freezer Friendly: Freeze baked cabbage rolls tightly wrapped for up to 3 months.