Stuffed Cabbage Rolls with Tomato Sauce Recipe

BySarah
Jump to Recipe· 4.6 from 14 reviews

If you’ve ever craved a comforting, soulful meal that feels like a warm hug from your grandma, then you’re going to adore this Stuffed Cabbage Rolls with Tomato Sauce Recipe. It’s one of those dishes that’s deceptively simple but packs so much flavor and satisfying goodness. Whether it’s your first time rolling these beauties or you’re making them a regular, this recipe is foolproof and bound to be a favorite at your table.

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Why This Recipe Works

  • Perfectly tender cabbage: Blanching makes the leaves pliable without falling apart, so rolling is a breeze.
  • Balanced filling: The mix of ground beef, rice, and fresh herbs creates a juicy, flavorful bite every time.
  • Rich tomato sauce: Slow simmering brings out natural sweetness and depth, marrying beautifully with the rolls.
  • Baking method: Cooking the rolls in the oven ensures they’re evenly cooked and tender without drying out.
Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipe, baked stuffed cabbage, savory cabbage rolls, comforting cabbage dish - The image shows a white rectangular baking dish filled with twelve cabbage rolls arranged in three rows of four. Each roll is tightly wrapped in green cabbage leaves with a slightly translucent, soft texture, showing hints of the filling inside. The rolls rest in a rich red tomato sauce that fills the base of the dish and slightly bubbles around the edges of the rolls. Small bits of chopped green herbs are sprinkled evenly over the cabbage rolls, adding a fresh touch of color. The dish sits on a white marbled surface with a blue and white striped cloth partially visible on the top left side. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Stuffed Cabbage Rolls with Tomato Sauce Recipe plays an essential role. From the sturdy cabbage leaves to the savory beef and rice filling, plus that tangy homemade tomato sauce—everything comes together to create a harmonious and satisfying dish. When shopping, look for the freshest cabbage and good-quality ground beef to elevate the flavors even more.

Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipe, baked stuffed cabbage, savory cabbage rolls, comforting cabbage dish - Flat lay of a large head of fresh green cabbage with a few loose leaves separated, a small white bowl of golden olive oil, a small white bowl filled with finely diced yellow onion, two whole garlic cloves peeled, a simple white ceramic bowl holding bright red smooth tomato sauce, another white bowl containing crushed ripe tomatoes, a small white bowl with dark Worcestershire sauce, a small white bowl of white granulated sugar, a small white bowl of fine salt, a small white bowl of ground black pepper, a mound of raw 85/15 ground beef, a small white bowl of cooked fluffy white rice, a whole uncracked large brown egg, a small white bowl filled with finely chopped fresh green parsley, a small white bowl containing deep red paprika powder, a small white bowl with bright red cayenne pepper powder, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Green cabbage: Choose a large head with firm, crisp leaves that won’t tear easily when rolled.
  • Olive oil: Adds depth when sautéing onions for the tomato sauce—extra virgin is best.
  • Yellow onion: Sweet and mellow onions enhance both the sauce and filling.
  • Garlic cloves: Fresh garlic amps up the aroma and flavor complexity.
  • Tomato sauce & crushed tomatoes: These form a rich base for the sauce; avoid overly seasoned canned tomatoes.
  • Worcestershire sauce: Adds umami punch, deepening the tomato sauce’s richness.
  • Sugar: Balances the acidity of the tomatoes without making the sauce sweet.
  • Ground beef (85/15): Enough fat to keep the filling juicy but not greasy.
  • Cooked white rice: Binds the filling and adds texture, soaking up flavors beautifully.
  • Egg: Acts as a binder so the filling doesn’t fall apart during cooking.
  • Fresh parsley: Brightens the filling and adds herby freshness.
  • Paprika & cayenne pepper (optional): Subtle smoky heat that wakes up the palate.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve found that this Stuffed Cabbage Rolls with Tomato Sauce Recipe is a flexible canvas. I sometimes swap ground beef for turkey or add mushrooms for extra texture. You can really make it your own depending on what you have in the fridge or your flavor preferences.

  • Ground meat variations: I’ve tried ground pork or a beef-pork combo, which gives a slightly richer filling—I recommend playing around to find your favorite.
  • Spice it up: Adding a pinch more cayenne or even some smoked paprika gives the rolls a warm kick without overwhelming the tomato sauce.
  • Vegetarian option: Swap the meat for cooked lentils or mushrooms, and use vegetable broth in the sauce—still delicious and hearty!

Step-by-Step: How I Make Stuffed Cabbage Rolls with Tomato Sauce Recipe

Step 1: Soften the Cabbage Leaves Just Right

Bring a big pot of water to a boil, and then carefully place the whole cabbage head in it after trimming about an inch off the bottom. This helps the leaves separate easily later. Boil for 4 to 5 minutes, just enough to soften the leaves so they’re supple but still sturdy—not mushy! Drain on a clean towel and wait for them to cool before gently peeling off 12 large leaves. This step is key to getting rolls that hold their shape without tearing as you roll.

Step 2: Craft the Rich Tomato Sauce

Heat olive oil in a skillet over medium heat and add the diced onion. Sauté until translucent and sweet-smelling, about 2-3 minutes. Add minced garlic and stir it for another minute until fragrant—watch out so it doesn’t burn. Pour in the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Bring everything to a boil, then lower the heat and simmer uncovered for 10-15 minutes to thicken slightly and deepen those flavors. This homemade sauce is what gives the cabbage rolls their heart and soul.

Step 3: Mix the Filling—Don’t Overwork It

Combine ground beef, cooked rice, diced onion, minced garlic, egg, salt, pepper, parsley, paprika, and cayenne (if using) in a large bowl. I use a potato masher to gently mash and incorporate everything. Be careful not to overmix; you want the filling to stay tender and juicy, not dense. This balance makes the difference between a good roll and a great one.

Step 4: Roll ’em Up with Love

Lay one cabbage leaf flat and trim the tough rib at the bottom by cutting a small V-shape. This makes rolling easier and avoids cracking. Spoon 3-4 tablespoons of filling near the base, fold in the sides, and tuck the leaf tightly around the filling, rolling toward the tip. Don’t worry if your rolls aren’t perfect—a little rustic charm goes a long way! Repeat with all leaves and filling.

Step 5: Bake to Tender Perfection

Spread the tomato sauce evenly in the bottom of a sprayed 9×13 inch baking dish. Arrange the cabbage rolls seam-side down in two neat rows. Cover tightly with foil to keep everything steaming and moist. Bake at 350°F for 60-75 minutes until the internal temperature hits 165°F. I like to let them rest for 5-10 minutes right out of the oven—that way, the juices settle and each bite is juicy and flavorful.

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Pro Tips for Making Stuffed Cabbage Rolls with Tomato Sauce Recipe

  • Boil cabbage head, not individual leaves: It saves time and keeps leaves intact for easier peeling and rolling.
  • Use warm filling: Cold filling can make rolling harder, so if you prep ahead, bring the filling back to room temp.
  • Cover tightly while baking: Keeps moisture locked in, preventing the rolls from drying out.
  • Don’t skip resting time: It makes the rolls juicier and easier to serve without falling apart.

How to Serve Stuffed Cabbage Rolls with Tomato Sauce Recipe

Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipe, baked stuffed cabbage, savory cabbage rolls, comforting cabbage dish - The image shows a white baking dish filled with ten cabbage rolls arranged neatly in two rows. Each cabbage roll is wrapped in pale green cabbage leaves that look soft and slightly glossy, with some light browning on edges. The cabbage rolls sit in a rich red tomato sauce that covers the bottom and comes up around the rolls. Small sprinkles of chopped green herbs are scattered over the rolls and sauce, adding color contrast. The dish is set on a white marbled surface with a white and blue striped cloth nearby and some green cabbage leaves partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a handful of fresh chopped parsley right before serving—it adds a vibrant pop of color and fresh flavor that cuts through the richness. Sometimes, a dollop of sour cream on the side is my secret guilty pleasure; it adds a creamy tang that’s downright addictive with the tomato sauce.

Side Dishes

Stuffed cabbage rolls are pretty filling on their own, but pairing them with a light cucumber salad or creamy mashed potatoes amps up the comfort factor beautifully. I’ve also enjoyed them with crusty bread to soak up every last drop of that luscious tomato sauce.

Creative Ways to Present

For a holiday meal or special occasion, I sometimes bake the cabbage rolls in a round casserole dish and garnish with roasted cherry tomatoes and fresh herbs on top. It makes for a gorgeous centerpiece and invites conversation. You could also layer the rolls in a tractor-trailer style for a rustic, family-style presentation.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and refrigerate them for up to 4 days. The flavors meld even better overnight, making for some seriously tasty next-day meals. Just be sure to cool the rolls completely before storing to avoid sogginess.

Freezing

This Stuffed Cabbage Rolls with Tomato Sauce Recipe freezes beautifully. I like to freeze the rolls individually wrapped in plastic wrap and piled in a freezer-safe bag, then freeze the tomato sauce separately. This way, you can thaw and reheat just what you need without any waste.

Reheating

The best way I’ve found to reheat leftovers is gently in a covered skillet over low heat or in the oven at 325°F until warmed through. Reheating slowly helps keep the cabbage tender and the filling juicy. If frozen, thaw in the fridge overnight before reheating.

FAQs

  1. Can I use different types of cabbage for this recipe?

    Absolutely! While green cabbage is traditional, you can use savoy or even Napa cabbage. Just keep in mind that Napa leaves are a bit thinner and more delicate, so they require a shorter blanching time and careful rolling.

  2. Can I prepare the rolls ahead of time?

    Yes, you can assemble the cabbage rolls a day ahead and keep them covered in the fridge. When you’re ready, just bake them as directed, adding a few extra minutes if they’re chilled.

  3. What do I do if my cabbage leaves tear while rolling?

    Tearing happens even to the best of us! If it does, either patch it with another leaf or use the torn leaf as a wrap inside a double layer. Sometimes combining two smaller leaves works just as well and holds everything together.

  4. Is it okay to substitute white rice with brown rice or quinoa?

    Brown rice or quinoa are fine substitutes, but since they have different cooking times and textures, make sure they’re fully cooked and cooled before mixing into the filling. Expect a slightly nuttier flavor and firmer texture in your rolls.

  5. Can I make this recipe gluten-free?

    Yes! This recipe is naturally gluten-free as is—just double-check that any Worcestershire sauce you use doesn’t contain gluten, or substitute with tamari or a similar sauce.

Final Thoughts

This Stuffed Cabbage Rolls with Tomato Sauce Recipe reminds me of cozy family dinners where everyone is gathered around the table, sharing stories while passing plate after plate. Making these rolls isn’t just about the food—it’s about the care that goes into rolling up each leaf and simmering the sauce to perfection. I hope you’ll give this recipe a try and create your own precious mealtime memories. Seriously, once you make these, they’ll become a staple in your kitchen the way they have in mine.

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Stuffed Cabbage Rolls with Tomato Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 14 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Eastern European
Print Recipe

Description

Traditional Stuffed Cabbage Rolls with a savory ground beef and rice filling, simmered in a rich tomato sauce and baked to perfection. This comforting dish combines tender cabbage leaves with a flavorful meat mixture and tangy tomato sauce, perfect for a hearty family meal.

Ingredients

Cabbage

  • 1 large head green cabbage

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 cup finely diced yellow onion
  • 2 garlic cloves minced
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Filling

  • 1 pound 85/15 ground beef
  • 1 cup cooked white rice
  • ½ cup finely diced yellow onion
  • 1 garlic clove minced
  • 1 large egg
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons finely chopped fresh parsley
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking.
  2. Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the cabbage head. Place the whole cabbage into the boiling water and cook for 4-5 minutes until the leaves become pliable and peel easily. Remove and drain on a dish towel, let cool, then carefully peel off 12 leaves without tearing.
  3. Make Tomato Sauce: In a large skillet over medium heat, add olive oil and diced onion. Cook for 2-3 minutes until softened, then add minced garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 15 minutes.
  4. Prepare Filling: In a large bowl, combine ground beef, cooked rice, diced onion, garlic, egg, salt, black pepper, parsley, paprika, and cayenne pepper if using. Mash and mix thoroughly with a potato masher until well combined.
  5. Assemble Rolls: Place a cabbage leaf on a cutting board and cut a V-shape at the base to remove the thick rib. Spoon 3-4 tablespoons of filling onto the leaf, fold the right side over, then the left side, and roll up starting from the base. Repeat with remaining leaves and filling.
  6. Bake Cabbage Rolls: Pour the tomato sauce into the prepared baking dish, spreading to cover the bottom. Arrange the cabbage rolls seam side down in two rows of six. Cover tightly with aluminum foil and bake in the oven for 75 minutes until the internal temperature reaches 165°F.
  7. Rest & Serve: Remove the baking dish from the oven and let the rolls rest for 5-10 minutes before serving. Garnish with extra chopped parsley if desired.

Notes

  • Boiling the cabbage head helps soften the leaves for easier rolling and prevents tearing.
  • Using 85/15 ground beef keeps the filling moist without too much fat.
  • Cook the rice ahead of time and let it cool before mixing to avoid mushy filling.
  • To make this dish vegetarian, substitute ground beef with cooked lentils or a meatless mince alternative.
  • If the tomato sauce is too acidic, add a little more sugar to balance the flavors.
  • Ensure the cabbage rolls are tightly wrapped to keep the filling inside during baking.
  • Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 7 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 22 g
  • Cholesterol: 75 mg

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