Soft, tender cabbage leaves wrapped around a savory beef-and-rice filling, baked in a tangy tomato sauce until melt-in-your-mouth delicious. This is one of the most loved comfort foods in Eastern Europe and the USA — hearty, satisfying, and budget-friendly.
🧾 Ingredients
For the cabbage rolls:
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1 large head of cabbage
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1 lb (450g) ground beef (or half beef + half pork)
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1 cup cooked rice
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 egg
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1 tsp salt
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1/2 tsp black pepper
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1 tsp paprika
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1 tsp dried oregano
For the tomato sauce:
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1 tbsp olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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1 can (15 oz) tomato sauce
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1 can (14 oz) crushed tomatoes
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1 tbsp tomato paste
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1 tsp sugar
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Salt & pepper to taste
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1 tsp Italian seasoning
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1 cup beef broth (or water)
👩🍳 Instructions
1️⃣ Prepare the Cabbage
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Bring a large pot of water to a boil.
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Carefully remove the outer leaves.
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Add whole cabbage to the boiling water for 5–7 minutes until leaves soften.
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Remove and separate leaves gently. Trim the thick stem parts.
2️⃣ Make the Filling
In a bowl, mix:
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Ground beef
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Cooked rice
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Onion
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Garlic
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Egg
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Salt, pepper, paprika, oregano
Stir until evenly combined.
3️⃣ Roll the Cabbage
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Place 2–3 tablespoons of filling on each leaf.
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Roll like a burrito (fold sides, then roll up).
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Place seam-side down in a baking dish or pot.
4️⃣ Make the Tomato Sauce
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Sauté onion and garlic in olive oil.
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Add tomato sauce, crushed tomatoes, tomato paste, broth, sugar, seasoning, salt & pepper.
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Simmer for 5 minutes.
5️⃣ Bake the Rolls
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Pour sauce over cabbage rolls.
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Cover with foil.
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Bake at 350°F / 180°C for 1.5 hours.
(Or simmer on stovetop for 60–70 minutes.)
🍽 Serve With
✔ Mashed potatoes
✔ Crusty bread
✔ A dollop of sour cream
✔ Fresh parsley
❓ Q/A
Q: Can I make these ahead?
Yes — they taste even better the next day!
Q: Can I freeze stuffed cabbage rolls?
Absolutely. Freeze cooked or uncooked rolls (without sauce).
Q: Can I use brown rice or quinoa?
Yes, both work great.
Q: Can I make this low-carb?
Skip the rice and add chopped cauliflower or extra veggies.
