Stuffed Cabbages are the kind of cozy, old-world comfort food that wraps you up in a hug. These tender cabbage leaves are filled with a savory mixture of seasoned ground beef, fluffy rice, and aromatics, then simmered in a rich tomato sauce until every bite melts in your mouth. If you’ve never made them before, don’t worry—they look fancy but are surprisingly simple to make.

What’s beautiful about this recipe is how it transforms humble ingredients into a satisfying, one-dish meal. Each roll is like a mini casserole—hearty, flavorful, and filling. Whether you’re making these for a Sunday dinner, meal prepping for the week, or serving them on a holiday table, they never fail to impress.

What Kind of Cabbage Should I Use?

You’ll want to use green cabbage for this recipe. It has the right size, structure, and leaf pliability for rolling without tearing. Look for a medium to large head with firm, tightly packed leaves. Savoy cabbage can work in a pinch if you prefer a softer texture and ruffled appearance, but classic green gives you that traditional feel and ideal shape.

Ingredients for the Stuffed Cabbages

Green Cabbage: The star of the show! It provides the wrap for your delicious filling. Once softened, the leaves are flexible and perfect for rolling.

Ground Beef: Adds a savory and hearty component to the filling. You can also do a mix of ground pork and beef for a richer flavor.

Cooked Rice: Acts as a binder and stretches the filling. It gives the rolls a comforting, satisfying bite.

Onion: Finely chopped onion brings a mild sweetness and depth to the meat mixture.

Garlic: Because garlic is non-negotiable. It infuses the filling with irresistible aroma and flavor.

Egg: Helps bind everything together so your filling stays neatly tucked inside the cabbage leaves.

Salt & Pepper: Essential for seasoning the filling.

Paprika: Adds a hint of smokiness and warmth.

Tomato Sauce: Poured over the rolls before baking. It soaks into every crevice and makes the rolls tender and juicy.

Brown Sugar & Vinegar: A touch of each brings balance to the tomato sauce, giving it a slight tangy sweetness.

Fresh Parsley (optional): For garnish and a pop of color when serving.

How To Make the Stuffed Cabbages

Step 1: Prepare the Cabbage Leaves

Bring a large pot of water to a boil. Carefully peel away 12–14 outer leaves from the cabbage, trimming the thick stem at the base of each leaf to make rolling easier. Boil the leaves for about 5 minutes or until just pliable. Drain and set aside on paper towels to cool.

Step 2: Mix the Filling

In a large bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, beaten egg, salt, pepper, and paprika. Mix until well incorporated but don’t overwork it—just until everything holds together.

Step 3: Roll the Cabbage

Take one cabbage leaf, place a heaping spoonful of the meat mixture near the base, then roll tightly like a burrito—folding in the sides and rolling up. Repeat with the remaining leaves and filling.

Step 4: Prepare the Sauce

In a separate bowl, mix tomato sauce with brown sugar and a splash of vinegar. Stir well to create that perfect balance of tangy and sweet.

Step 5: Assemble and Bake

Preheat your oven to 350°F (175°C). In a large baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam-side down. Pour the rest of the sauce evenly over the top.

Cover the dish tightly with foil and bake for 1 hour and 15 minutes. The rolls should be fork-tender and infused with the tangy tomato flavor.

Step 6: Garnish and Serve

Once out of the oven, let them rest for a few minutes. Garnish with chopped fresh parsley before serving if you like a little color contrast.

How to Serve and Store These Stuffed Cabbages

Stuffed Cabbages are a meal in themselves, but they also pair beautifully with a dollop of sour cream, a side of crusty bread, or roasted potatoes if you’re feeling indulgent. For a lighter touch, serve them with a simple green salad or steamed vegetables.

As for storing—these are meal prep gold. Let them cool completely before placing them in airtight containers. They’ll keep in the refrigerator for up to 4 days and can also be frozen for up to 2 months. When ready to eat, reheat in the microwave or oven until warmed through.

Frequently Asked Questions

How do I keep the cabbage leaves from tearing?

Boil them just until they’re pliable and trim the thick vein at the base. This helps the leaf fold easier without breaking.

Can I make this dish ahead of time?

Absolutely. You can prep the rolls and sauce the day before, then just bake when ready. They also reheat beautifully.

What kind of ground meat works best?

Ground beef is classic, but you can mix in pork, veal, or even turkey depending on your preference. Just keep an eye on moisture content.

Is it possible to make this vegetarian?

Yes! Swap the ground meat with cooked lentils, mushrooms, or a meat substitute and use veggie broth in your sauce if needed.

Can I cook them on the stovetop instead of baking?

You can! Arrange them in a deep pot, pour the sauce over, and simmer covered on low for about an hour. Just make sure the bottom doesn’t burn.

How do I know when they’re done?

The rolls should be tender when pierced with a fork and the filling cooked through. The sauce will also thicken and deepen in flavor.

Want More Comfort Food Dinner Ideas?

If these hearty Stuffed Cabbages hit the spot, you’ll love diving into more delicious, soul-warming dishes like these:

Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a cheesy, creamy weeknight indulgence.
Creamy Garlic Parmesan Tortellini with Chicken and Broccoli—loaded with comforting flavor and quick to make.
Garlic Parmesan Chicken and Potatoes when you need a no-fuss, oven-baked winner.
Funeral Potatoes: Creamy, Cheesy Comfort in Every Bite to round out your dinner table.
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce if you love one-pot creamy pasta meals.

📌 Save this recipe to your Pinterest comfort food board so you can find it anytime: Life with Nina on Pinterest

Tried these Stuffed Cabbages? Leave a comment and let me know how they turned out. Did you stick with beef or try a combo? Any spice additions you loved?

I always enjoy seeing how these recipes come to life in your kitchen. Let’s swap ideas and keep the good food rolling.

Stuffed Cabbages

Author: Nina Johnson
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baked
Cuisine: Eastern European

Print Recipe

Description

Stuffed Cabbages are tender cabbage leaves wrapped around a flavorful blend of seasoned ground beef, fluffy rice, onions, and spices, all baked in a sweet and tangy tomato sauce. This cozy, classic dish is perfect for hearty weeknight dinners or a make-ahead comfort meal.

Instructions

1. Bring a large pot of water to a boil. Remove 12–14 cabbage leaves from the head and trim the thick base vein of each. Boil leaves for 5 minutes until pliable, then drain and set aside to cool.

2. In a large bowl, mix ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika until just combined.

3. Place a spoonful of filling at the base of each cabbage leaf. Roll tightly, folding in the sides as you go. Repeat with remaining leaves and filling.

4. Preheat oven to 350°F (175°C). Mix tomato sauce with brown sugar and vinegar in a bowl.

5. Spread a small amount of sauce in the bottom of a baking dish. Arrange rolls seam-side down. Pour remaining sauce on top.

6. Cover tightly with foil and bake for 1 hour and 15 minutes until tender.

7. Let rest 5–10 minutes. Garnish with parsley if desired. Serve warm.