Stuffed Cabbage Rolls

A heritage recipe with modern twists, these tender cabbage leaves wrapped around a savory filling create the perfect balance of comfort and nutrition. Whether you're seeking to connect with cultural roots or expand your culinary repertoire, these traditional stuffed cabbage rolls deliver a perfect harmony of flavors in every bite.

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Course: Main Course

Cuisine: Eastern European

Keyword: Cabbage Rolls, Stuffed Cabbage, Heritage Recipe, Comfort Food

Prep Time: 45

Cook Time: 1 30

Total Time: 2 15

Servings: people

Calories: 320kcal

Equipment

Dutch Oven or Large Pot
Tongs
Large bowl

Ingredients

For the Cabbage and Filling

1 large green cabbage about 2-3 pounds
1 pound ground meat 70% beef, 30% pork for optimal flavor
1 cup cooked rice medium or long grain
1 medium onion finely diced
2 cloves garlic minced
1 egg lightly beaten
2 tablespoons fresh parsley chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika sweet or smoked

For the Sauce

1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 cup vegetable or beef broth
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried dill
salt and pepper to taste
1 tablespoon lemon juice adds brightness

Instructions

Core the cabbage and place it in a large pot of boiling water. As the outer leaves soften (about 2-3 minutes), carefully peel them off with tongs and transfer to an ice bath. Continue until you have 12-16 large leaves. Trim the thick center rib from each leaf to make rolling easier.
In a large bowl, combine ground meat, cooked rice, diced onion, minced garlic, beaten egg, parsley, salt, pepper, and paprika. Mix gently with your hands until just combined. Over-mixing can make your rolls tough, so stop when ingredients are evenly distributed.
Place about 3 tablespoons of filling near the stem end of each cabbage leaf. Fold the sides inward, then roll from the stem end to completely enclose the filling. The roll should be snug but not so tight that the filling bursts through during cooking.
In a Dutch oven or large pot, combine crushed tomatoes, tomato paste, broth, brown sugar, bay leaf, dill, salt, and pepper. Bring to a gentle simmer, then stir in lemon juice.
Arrange the cabbage rolls seam-side down in the pot with the simmering sauce. Cover and cook on low heat for about 1.5 hours, occasionally spooning sauce over the rolls.

Notes

For busy weeknights: These can be made in a slow cooker (4 hours on high, 7-8 hours on low) or an Instant Pot (25 minutes on high pressure with natural release).

Pro tip: Freezing the whole cabbage overnight and then thawing it completely eliminates the boiling step—the leaves will be perfectly pliable and ready for rolling.

Storage: Cooked rolls keep well in an airtight container for up to 4 days in the refrigerator or can be frozen for up to 3 months.

Nutrition

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