Stuffed Cabbage Rolls

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If you’re a fan of my cabbage roll casserole, you’re going to love this stuffed cabbage rolls recipe. This dish originated from Poland, but my version is close to my heart because it’s my attempt to recreate the ones my grandmother made. Ironically enough, I didn’t even like them as a kid, but now I’d give anything to have hers again. Each bite is a blend of tender cabbage, savory beef, and perfectly seasoned rice, all simmered in a rich tomato sauce. What’s not to like?!

Why You’ll Love My Stuffed Cabbage Rolls

• Rich, savory flavor – This recipe has a great mix of seasoned beef and a little sweetness from the cabbage. I’ve made it lots of times to get it just right. The filling is the heart of this dish, combining meat with rice and spices for a roll full of flavor.
• Simple ingredients – You need just 8 ingredients (plus salt and pepper), and they are all common grocery store staples. These are the types of recipes I turn to most often.
• Easy to make – This whole recipe is super straightforward. From start to finish, it’s about making something special without too much fuss. And even though the rolling takes some time, I find it relaxing.
• Comforting, hearty meal – This easy cabbage roll recipe is great for dinner with the family, special days, or even making ahead for the week. They always hit the spot.

Ingredients & Substitutions

Here I explain the best ingredients for this recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Cabbage – You’ll need 12 cabbage leaves, so pick up a head of cabbage and select the largest, sturdiest ones. I usually chop up the smaller ones and meal prep them as sauteed cabbage for later.
• Ground Beef – This is my meat of choice for stuffed cabbage rolls, but you can also use ground pork or ground turkey if you prefer.
• Cooked Rice – I used regular white rice, but you can easily substitute it with long grain rice, brown rice, or cooked cauliflower rice (or even frozen cauliflower rice if you cook it first) for a less starchy alternative.
• Onion – A diced yellow onion brings a subtle sweetness and depth of flavor to the dish, but you could also use white or red onion.
• Garlic – I always have fresh garlic on hand, but feel free to use 1 teaspoon of jarred minced garlic for convenience.
• Egg – It’s best to use a room temperature egg for binding the meat and rice mixture together. A flax egg should also work as an egg substitute.
• Parsley – Adds a fresh, herby touch to the rolls. If you don’t have any, 2 teaspoons of dried parsley will do the trick inside the filling. I don’t recommend garnishing with the dried herbs, though, so it’s better to skip the garnish altogether if you don’t have fresh.
• Tomato Sauce – I use a simple, plain variety for a classic taste.
• Sea Salt & Black Pepper

VARIATION: Add veggies to the filling!

You can add finely chopped vegetables, like bell peppers or carrots, into the meat filling for added texture and flavor.

How To Make Cabbage Rolls

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Boil the cabbage. Preheat your oven. Boil a large pot of water and add the cabbage head, simmering until the leaves soften. Rotate halfway through if needed to ensure even cooking. Remove and let cool.
2. Make the filling. In a large bowl, mix the ground beef, cooked rice, onion, garlic, egg, parsley, sea salt, and black pepper, until just combined. Set aside.

3. Prep the baking dish. Spread some of the tomato sauce onto the bottom of a casserole dish. Set aside.
4. Prep the cabbage leaves. After cooling, cut the cabbage leaves from the core. Use a paring knife to remove the thick rib from each leaf in a “V” shape. (This makes rolling easier, as the V tends to stay too firm.)

5. Stuff the cabbage rolls. Divide the meat mixture into 12 portions. Shape one portion into a log at one end of a cabbage leaf, fold in the sides, and roll up like a burrito. Place each cabbage roll seam side down in a baking dish over the sauce. Repeat to make 12 rolls. Then spoon or pour more tomato sauce over them.
6. Bake. Cover the baking dish. Place the stuffed cabbage rolls in the oven, and cook until the beef is cooked through. Garnish with more parsley if you like — I always do because it looks so pretty!

Recipe Tips

• Don’t overmix the filling. Mix until just combined. It can turn out tough if you mix too much.
• Make sure the leaves soften enough to roll. If you cut open the cabbage and discover that the inner leaves are too firm, you can just place them in the pot of hot water again to soften them more.

Storage Instructions

• Store: Place leftovers in an airtight container (or cover with foil), and store in the fridge for up to 3-4 days.
• Meal prep: This stuffed cabbage rolls recipe is an excellent meal prep choice, because they keep well in the fridge, reheat beautifully, and their flavors actually get better with time. Cook completely and store, or assemble the dish uncooked for up to 2 days ahead and bake when ready.
• Reheat: Warm leftovers in the microwave or in the oven at 350 degrees F, until heated through.
• Freeze: Just place the rolls in a freezer-safe container, separating layers with parchment paper to prevent sticking. Store in the freezer for up to 3 months. You can thaw in the fridge overnight for faster heating, but I often just reheat from frozen.

More Cabbage Dinner Recipes

Craving more cabbage? Try these hearty and satisfying cabbage dinner recipes:

Chicken Cabbage Stir Fry

Cabbage And Sausage

Beef & Cabbage Soup

Cabbage Roll Casserole

My Favorite Tools For This Recipe

• Large Pot – You’ll want a pot large enough to fit the entire uncut cabbage head. This will make it easier to soften and peel off the leaves without tearing them.
• Baking Dish – This dish is the perfect size for a batch of stuffed cabbage rolls. Plus, I love that I can take it straight from the oven to the table!

Recipe Card

5 from 6 votes

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Stuffed Cabbage Rolls

This stuffed cabbage rolls recipe wraps beef, rice, onion and spices in tender cabbage and cooks in rich tomato sauce. The best comfort food!

Prep: 20 minutes

Cook: 1 hour 5 minutes

Total: 1 hour 25 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cabbage ▢
• 1 1/2 lbs Ground beef ▢
• 1 cup Cooked rice ▢
• 1 cup Yellow onion (diced) ▢
• 2 cloves Garlic (minced) ▢
• 1 large Egg ▢
• 3 tbsp Parsley (divided into 2 tbsp and 1 tbsp) ▢
• 1/2 tbsp Sea salt ▢
• ½ tsp Black pepper ▢
• 2 cups Tomato sauce (divided) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).

2. Bring a large pot of water to a boil. Add the head of cabbage into the boiling water. Boil for 5 minutes, just until the leaves are soft enough to bend. Depending on how large the pot is, rotate half way through, so all parts touch the water. Remove the cabbage from the pot and let cool.

3. Meanwhile, in a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, 2 tablespoons of parsley, sea salt, and black pepper. Mix until just combined. Set aside.

4. Spread 1 cup of sauce to the bottom of the baking dish. Set aside.

5. Once the cabbage has cooled enough to handle, use a knife to cut the leaves from the core of the cabbage. If the inner leaves are still too firm, return them to the pot of water to soften them.

6. Pick out the 12 largest, sturdiest cabbage leaves. Cut the thick rib in a “V” shape from the end of each cabbage leaf.

7. Divide the meat mixture into 12 sections (mine were 85 grams per roll). Form one section into a log shape at one end of a cabbage leaf. Fold in the inner sides, then roll up like a burrito.

8. Place the cabbage roll, seam side down, in the baking dish over the sauce. Repeat to make 12 cabbage rolls.

9. Spoon the remaining 1 cup of sauce over the cabbage rolls.

10. Cover the baking dish and bake for 60-75 minutes, or until the beef is cooked through. Garnish with the remaining 1 tablespoon of parsley.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 3 stuffed cabbage rolls

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 541

Fat 27.5g

Protein 39.2g

Total Carbs 35.4g

Net Carbs 26.9g

Fiber 8.5g

Sugar 13.4g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

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  Cabbage Salad
• 
  Cabbage Steaks
• 
  Sauteed Cabbage
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  Taco Slaw

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