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Classic Stuffed Cabbage Rolls with Tangy Tomato Sauce

A close-up of three savory cabbage rolls smothered in bright red tomato sauce, one cut open to show the meat and rice filling.
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Make traditional stuffed cabbage rolls with a savory ground beef and rice filling, baked in a rich, tangy tomato sauce. This recipe delivers comforting, authentic flavor perfect for family dinners and is great for making ahead.

Ingredients

Scale
  • 1 large head green cabbage (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 recommended)
  • 1 cup cooked white rice (short grain preferred)
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully core the cabbage head. Submerge the whole head in boiling water. Cook for 5 to 10 minutes until the outer leaves are pliable. Remove the head and let it cool enough to handle. Gently peel off 12 to 14 large outer leaves, trimming the thick central vein from each leaf if necessary.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat and let cool slightly.
  3. In a large bowl, combine the ground beef, cooled onion mixture, cooked rice, egg, salt, pepper, and parsley. Mix gently with your hands until just combined; do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/3 cup of the filling near the base of the leaf. Fold the sides of the leaf inward over the filling, then roll tightly toward the tip. Place the finished roll seam-side down in a 9×13 inch baking dish. Repeat until all filling is used.
  5. Prepare the sauce: In a separate bowl, whisk together the crushed tomatoes, tomato sauce, water, brown sugar, apple cider vinegar, and Worcestershire sauce.
  6. Pour the tomato sauce mixture evenly over the cabbage rolls in the baking dish. The liquid should mostly cover the rolls.
  7. Bake: Cover the baking dish tightly with foil. Bake in a preheated 350°F oven for 1 hour and 15 minutes.
  8. Remove the foil and continue baking for another 15 minutes to allow the sauce to thicken slightly. Let the cabbage rolls rest for 10 minutes before serving.

Notes

  • For easier leaf removal, microwave the whole cabbage head for 5 minutes before boiling.
  • You can prepare the rolls completely, cover them, and refrigerate them for up to 24 hours before baking. Add 15 minutes to the covered baking time if baking directly from the refrigerator.
  • These cabbage rolls freeze well. Cool completely, place in an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop or in the oven.

Nutrition

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