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:
1 large head of cabbage
1 lb (450g) ground beef (or half beef + half pork)
1 cup cooked rice
1 small onion, finely chopped
2 garlic cloves, minced
1 egg
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp dried oregano
For the tomato sauce:
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can (15 oz) tomato sauce
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp sugar
Salt & pepper to taste
1 tsp Italian seasoning
1 cup beef broth (or water)
👩🍳 Instructions
1️⃣ Prepare the Cabbage
Bring a large pot of water to a boil.
Carefully remove the outer leaves.
Add whole cabbage to the boiling water for 5–7 minutes until leaves soften.
Remove and separate leaves gently. Trim the thick stem parts.
2️⃣ Make the Filling
In a bowl, mix:
Ground beef
Cooked rice
Onion
Garlic
Egg
Salt, pepper, paprika, oregano
Stir until evenly combined.
3️⃣ Roll the Cabbage
Place 2–3 tablespoons of filling on each leaf.
Roll like a burrito (fold sides, then roll up).
Place seam-side down in a baking dish or pot.
4️⃣ Make the Tomato Sauce
Sauté onion and garlic in olive oil.
Add tomato sauce, crushed tomatoes, tomato paste, broth, sugar, seasoning, salt & pepper.
Simmer for 5 minutes.
5️⃣ Bake the Rolls
Pour sauce over cabbage rolls.
Cover with foil.
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.
