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If you’re craving a comforting, soul-warming dish that wraps tender cabbage leaves around a deliciously seasoned meat and rice filling, you’ve got to try this Traditional Stuffed Cabbage Rolls Recipe. Combining the perfect balance of savory ground beef, fragrant herbs, and a rich tomato sauce, this recipe brings together simple ingredients into a hearty meal that feels like a warm hug on a plate. Whether it’s family dinner night or a weekend project in the kitchen, these rolls are sure to become a cherished favorite you’ll want to make again and again.
Ingredients You’ll Need
This recipe relies on straightforward, wholesome ingredients that work together beautifully to create a satisfying dish. Every element plays a special role, from the tender cabbage leaves that cradle the filling, to the flavorful tomato sauce that ties everything together with a comforting richness.
- Green cabbage (1 large head): The star wrapper, steamed to tender perfection but sturdy enough to hold the filling.
- Olive oil (2 tablespoons): Adds a subtle richness and helps soften the onions for the sauce base.
- Diced yellow onion (1 cup + ½ cup): Provides sweetness and depth; finely diced for perfect texture balance.
- Garlic cloves (3, minced): Infuses both the sauce and filling with that irresistible aromatic punch.
- Tomato sauce (15-ounce can): Forms the tangy, savory foundation of the sauce.
- Crushed tomatoes (15-ounce can): Adds texture and natural sweetness to round out the sauce.
- Worcestershire sauce (1 tablespoon): Gives an umami boost that makes the sauce truly memorable.
- Sugar (1 tablespoon): Balances tomato acidity for a harmonious flavor.
- Salt and black pepper: Essential seasonings that enhance all the ingredients’ natural flavors.
- Ground beef (1 pound, 85/15): The hearty protein that forms the filling’s savory core.
- Cooked white rice (1 cup): Adds body and texture, making the filling tender and filling.
- Large egg (1): Acts as a binder to hold the filling together as it cooks.
- Fresh parsley (3 tablespoons, chopped + more for serving): Brings a fresh, herby note that brightens the dish.
- Paprika (¼ teaspoon): Adds a subtle smoky warmth.
- Cayenne pepper (⅛ teaspoon, optional): For those who like a gentle kick of heat.
How to Make Traditional Stuffed Cabbage Rolls Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by heating your oven to 350°F and preparing a large 9×13-inch baking dish with non-stick spray. This sets the stage for baking your cabbage rolls evenly and prevents sticking, making cleanup a breeze.
Step 2: Soften and Separate the Cabbage Leaves
Bring a large pot of water to a rolling boil, then trim about an inch off the bottom of the cabbage head to help separate the leaves. Immerse the whole cabbage in the boiling water for 4 to 5 minutes. This brief blanching softens the leaves enough so they’re bendable and easy to roll without tearing but still maintain their structure to hold the filling.
Step 3: Peel and Drain the Cabbage Leaves
After boiling, carefully remove the cabbage and place it on a clean dish towel to drain and cool. Once it’s cool enough to handle, gently peel off 12 cabbage leaves by loosening them one at a time. Be patient here to keep the leaves intact – they are the beautiful vessels that deliver all the flavor.
Step 4: Make the Flavorsome Tomato Sauce
Heat olive oil in a large skillet over medium heat and soften 1 cup of diced onion for 2 to 3 minutes. Add 2 minced garlic cloves and cook for another minute to release their aroma. Pour in the tomato sauce and crushed tomatoes, then stir in Worcestershire sauce, sugar, salt, and pepper. Bring the sauce to a boil before reducing the heat to a gentle simmer; let it cook uncovered for 10 to 15 minutes to thicken and concentrate all those flavors.
Step 5: Prepare the Meat and Rice Filling
In a large bowl, combine the ground beef, cooked rice, ½ cup diced onion, 1 minced garlic clove, egg, salt, pepper, chopped parsley, paprika, and optional cayenne. Use a potato masher or fork to mix and mash everything evenly until well incorporated. This mixture should be juicy but cohesive enough to hold its shape.
Step 6: Assemble the Cabbage Rolls
Lay a cabbage leaf flat on your cutting board and trim the thick, tough rib at the base with a V-shaped cut, removing 1–2 inches. This makes rolling easier and prevents tearing. Spoon about 3 to 4 tablespoons of the filling onto each leaf, fold the right side and then left side over the filling, and roll it up tightly starting from the base. Repeat with all the leaves and filling until done.
Step 7: Bake the Cabbage Rolls
Spread the prepared tomato sauce evenly in your baking dish. Place each roll seam side down in two neat rows of six, so they stay tightly sealed while baking. Cover the dish with aluminum foil and bake in the preheated oven for 60 to 75 minutes. The rolls are perfectly cooked when their internal temperature hits 165°F and the filling is tender and juicy. Let them rest for 5 to 10 minutes before serving to let all the flavors settle beautifully.
How to Serve Traditional Stuffed Cabbage Rolls Recipe
Garnishes
A sprinkle of fresh parsley on top after baking adds a lovely pop of color and a burst of herbaceous freshness. For a little extra creaminess, a dollop of sour cream or a drizzle of tangy Greek yogurt on the side complements the savory rolls wonderfully.
Side Dishes
Serve these hearty cabbage rolls alongside buttery mashed potatoes or a simple bowl of buttery egg noodles that soak up the luscious tomato sauce. A light cucumber salad or steamed green beans make crisp, refreshing contrasts that brighten the plate.
Creative Ways to Present
For a family-style presentation, arrange the rolls in a beautiful baking dish with a generous ladle of sauce spooned over them. Or plate individually and drizzle with extra sauce, garnished with parsley and a lemon wedge to add a zesty touch. You might even try wrapping smaller portions in cabbage leaves for appetizer-sized bites perfect for gatherings!
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover cabbage rolls in an airtight container and store in the refrigerator for up to 4 days. They taste fantastic warmed up and the flavors actually deepen after sitting overnight.
Freezing
If you want to save some for later, this recipe freezes beautifully. Arrange the rolls in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months and you’ll have a comforting meal ready whenever you need it.
Reheating
Reheat leftovers gently in a covered dish at 325°F until heated through, about 20 minutes, or microwave individual portions on medium power to avoid drying out. Adding a splash of water or extra sauce before reheating helps keep everything moist and delicious.
FAQs
Can I use other types of meat in this Traditional Stuffed Cabbage Rolls Recipe?
Absolutely! Ground turkey, pork, or a blend of meats all work wonderfully. Just adjust the seasoning as needed to complement the choice of meat and keep the filling moist.
Is it necessary to boil the cabbage leaves?
Yes, boiling or blanching the cabbage leaves briefly softens them, making them pliable enough to roll without cracking or breaking. It also helps remove bitterness from the cabbage.
Can I make this recipe vegetarian?
Definitely! Swap out the ground beef for a mixture of cooked lentils, mushrooms, and extra rice or veggies. The tomato sauce and spices help create a full-flavored vegetarian filling that everyone will enjoy.
How spicy is this recipe?
The traditional version is mild, with just a hint of warmth from paprika and optional cayenne pepper. You can adjust the cayenne amount or leave it out entirely depending on your heat preference.
What’s the best way to tell when the cabbage rolls are done?
The best indicator is the internal temperature of the meat filling, which should reach 165°F. Also, the cabbage should be tender and the tomato sauce bubbly and thickened after baking for 60 to 75 minutes.
Final Thoughts
If you want to bring a little tradition and a lot of heartiness to your dinner table, this Traditional Stuffed Cabbage Rolls Recipe is a can’t-miss classic. It’s comforting, full-flavored, and the kind of dish that makes you feel right at home. Grab a head of cabbage and get ready for a cooking adventure that ends in pure deliciousness!
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Traditional Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Description
This traditional stuffed cabbage rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, and aromatic spices, baked in a rich tomato sauce. Perfectly seasoned and baked to perfection, these hearty rolls make a comforting meal that’s ideal for family dinners or special occasions.
Ingredients
For the Cabbage Rolls:
- 1 large head green cabbage
- 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 (plus more for serving)
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper (optional)
For the 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
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare it for baking.
- Prepare cabbage leaves: Bring a large pot of water to a boil. Cut about 1 inch from the bottom of the cabbage head to remove the core. Place the whole head in boiling water and let it cook for 4-5 minutes until the leaves become pliable and easy to peel.
- Cool and separate leaves: Remove the cabbage head from the pot and place it on a dish towel to drain. Once cool enough to handle, carefully peel 12 outer leaves without tearing them.
- Make tomato sauce: In a large skillet over medium heat, heat olive oil and sauté 1 cup diced onion for 2-3 minutes until softened. Add 2 minced garlic cloves and cook for another minute. Then add tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over high heat, then reduce heat and simmer uncovered for 10-15 minutes.
- Prepare meat filling: In a large bowl, combine ground beef, cooked rice, ½ cup diced onion, 1 minced garlic clove, egg, 1 teaspoon salt, ¼ teaspoon black pepper, parsley, paprika, and cayenne (if using). Mash and mix well using a potato masher until fully combined.
- Assemble cabbage rolls: On a cutting board, place one cabbage leaf and cut a V-shaped notch at the base to remove the tough central rib (1-2 inches). Spoon 3-4 tablespoons of the meat mixture onto the leaf near the base. Fold the right side over the filling, then the left side, and roll from the base upwards to form a tight roll. Repeat with remaining leaves and filling.
- Arrange and bake: Spread the prepared tomato sauce evenly over the bottom of the baking dish. Place the stuffed cabbage rolls seam side down in two rows of six. Cover the dish tightly with aluminum foil and bake in the preheated oven for 60-75 minutes, or until the internal temperature of the rolls reaches 165°F (74°C).
- Rest and serve: Remove from the oven and let the cabbage rolls rest for 5-10 minutes before serving. Garnish with additional chopped parsley if desired for a fresh finish.
Notes
- Be careful when peeling cabbage leaves to avoid tearing them; boiling makes them pliable and easier to work with.
- The V-shaped incision removes the tough rib for easier rolling and better texture.
- Ensure the internal temperature of the meat filling reaches 165°F for safe consumption.
- Optional cayenne gives a mild heat; adjust or omit according to taste.
- Leftover cabbage rolls refrigerate well and reheat covered in the oven or microwave.
