Few dishes bring as much heartwarming comfort as Old-Fashioned Stuffed Cabbage Rolls. Tender cabbage leaves are wrapped around a savory blend of ground meat, rice, and aromatic herbs, then slowly simmered in a tangy tomato sauce until perfectly tender. This dish has been cherished across generations and cultures—from Eastern Europe to the American kitchen table—for its wholesome flavor and simple ingredients. I remember making this on a chilly evening with a dash of smoked paprika in the sauce—it gave the rolls a rich, deep warmth that made every bite unforgettable. Whether served for Sunday dinner or a special family gathering, these cabbage rolls taste like home.
Why You’ll Love This Recipe
This comforting dish combines savory filling, tender cabbage, and a flavorful tomato sauce for a hearty, satisfying meal. It’s budget-friendly, nutritious, and perfect for meal prep since the flavors develop beautifully over time. The rolls are baked or simmered slowly until the sauce thickens and the cabbage melts in your mouth. Plus, this recipe can be easily customized—use beef, pork, turkey, or even lentils for a vegetarian version.
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Old-Fashioned Stuffed Cabbage Rolls – A Timeless Comfort Classic
- Total Time: 2 hrs 30 mins
- Yield: 6–8 rolls
- Diet: Halal
Description
Old-Fashioned Stuffed Cabbage Rolls are a comforting classic featuring tender cabbage leaves wrapped around a savory beef and rice filling, then simmered in a tangy tomato sauce. A hearty and traditional dish perfect for family dinners or holidays.
Ingredients
- 1 large head of cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup uncooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp fresh parsley, chopped
- For the Sauce:
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the head in boiling water for 5–7 minutes, or until the outer leaves are tender. Remove leaves gently and set aside to cool.
- In a large bowl, combine ground beef, uncooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until just combined — do not overmix.
- Lay a cabbage leaf flat, trim the thick vein at the base if needed, and place 2–3 tablespoons of filling in the center. Fold the sides over the filling and roll tightly from the base up.
- Repeat until all filling is used, reserving any torn leaves to line the baking dish.
- To make the sauce, melt butter in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Stir in tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, vinegar, salt, and pepper. Simmer for 10 minutes.
- Preheat oven to 350°F (175°C). Line the bottom of a large baking dish with extra cabbage leaves.
- Arrange stuffed cabbage rolls seam-side down in the dish and pour the tomato sauce evenly over the top.
- Cover tightly with foil and bake for 1 1/2 to 2 hours, until the cabbage is tender and the filling is cooked through.
- Let rest for 10 minutes before serving. Spoon extra sauce over each roll.
Notes
- For extra flavor, use a mix of ground beef and pork.
- Can be prepared ahead of time and baked the next day.
- Leftovers taste even better the next day — store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Serve with mashed potatoes or crusty bread for a complete meal.
- Prep Time: 30 mins
- Cook Time: 2 hrs
- Category: Main Course
- Method: Baked / Braised
- Cuisine: Eastern European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Green cabbage: The perfect wrapping leaf—soft yet sturdy once boiled.
Ground beef: A classic choice for the filling; it provides rich, savory flavor.
Ground pork (optional): Mixing pork with beef gives the filling extra juiciness and depth.
Cooked white rice: Adds texture and helps bind the filling while soaking up the delicious sauce.
Onion: Finely chopped for a subtle sweetness in both the filling and sauce.
Garlic: Adds aromatic depth and savory richness.
Egg: Helps hold the filling together as it cooks.
Tomato sauce: Forms the base of the tangy, comforting sauce.
Crushed tomatoes: Add texture and body to the sauce for a hearty consistency.
Brown sugar: Balances the acidity of the tomatoes with a hint of sweetness.
Vinegar or lemon juice: Provides brightness and a touch of tang.
Worcestershire sauce: Adds umami richness that deepens the flavor of the sauce.
Salt and black pepper: Essential seasonings to enhance every element of the dish.
Paprika: Adds color and a mild smokiness to the filling.
Olive oil or butter: For sautéing onions and garlic.
Directions
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and gently place the whole head into the boiling water. Boil for about 5–8 minutes, peeling off softened leaves with tongs as they loosen. Set the leaves aside to cool.
In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic until fragrant and translucent. Remove from heat and let cool slightly.
In a large bowl, combine ground beef, cooked rice, the sautéed onion mixture, egg, paprika, salt, and pepper. Mix gently until combined—avoid overmixing so the rolls stay tender.
Lay one cabbage leaf flat, add about ¼ cup of the meat mixture near the base, fold in the sides, and roll tightly to enclose the filling. Repeat with remaining leaves and filling.
In a separate bowl, mix tomato sauce, crushed tomatoes, brown sugar, vinegar, and Worcestershire sauce to create the cooking sauce. Spread a small amount of sauce on the bottom of a large baking dish or Dutch oven. Arrange the rolls seam-side down, then pour the remaining sauce over the top. Cover tightly with foil or a lid.
Bake for 1½ to 2 hours, or until the cabbage is tender and the filling is cooked through. For stovetop cooking, simmer covered on low heat for about the same time. Serve warm, spooning extra sauce over each roll.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6–8 people.
Preparation time: 25 minutes
Cooking time: 2 hours
Total time: 2 hours 25 minutes
Storage/reheating
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day. To reheat, warm gently on the stovetop over medium-low heat or in the oven at 325°F until heated through. You can also freeze them (with sauce) for up to 3 months. Thaw overnight in the fridge and reheat as above.
Variations and Customizations
Turkey or Chicken Rolls: Substitute ground beef with lean ground turkey or chicken for a lighter version.
Vegetarian Cabbage Rolls: Use cooked lentils, quinoa, or a mix of mushrooms and rice for the filling.
Spicy Version: Add red pepper flakes or a dash of hot sauce to the filling for a little kick.
Sauerkraut Twist: Layer sauerkraut between rolls for a tangy, Eastern European-style variation.
Bacon-Wrapped Rolls: Wrap each cabbage roll in a slice of bacon before baking for extra smoky flavor.
Cheesy Cabbage Rolls: Add shredded mozzarella or Parmesan to the filling for a creamy, savory bite.
Crock Pot Cabbage Rolls: Assemble as directed, then cook on low for 6–7 hours or high for 3–4 hours.
Sweet-and-Sour Sauce: Replace vinegar with lemon juice and add a tablespoon of honey for a milder, tangier sauce.
Grain-Free Version: Skip the rice and use finely grated cauliflower instead for a low-carb option.
Tomato Cream Sauce: Stir in a splash of heavy cream at the end of cooking for a velvety, mild sauce.
FAQs
1. Can I use red cabbage instead of green?
Yes, though green cabbage is softer and rolls more easily.
2. Do I have to boil the cabbage first?
Yes, boiling softens the leaves, making them pliable for rolling.
3. Can I use instant rice?
Yes, instant rice works fine and saves time.
4. What kind of meat works best?
A mix of ground beef and pork creates the juiciest filling.
5. How do I keep the rolls from falling apart?
Make sure the leaves are pliable, and roll them tightly with the seam side down when baking.
Conclusion
Old-Fashioned Stuffed Cabbage Rolls are the epitome of hearty, homestyle comfort food. With tender cabbage leaves, savory meat filling, and rich tomato sauce, every bite brings warmth and nostalgia. This dish may take a little time, but the reward is a beautifully seasoned, soul-satisfying meal that never goes out of style. Serve it for family dinners, holidays, or cozy weekends, and watch it quickly become a cherished favorite.
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