Stuffed Cabbage Rolls with Tomato Sauce Recipe

ByAmanda
Jump to Recipe· 4.4 from 36 reviews

If you’re craving a comforting dish that warms you up from the inside out, you NEED to try this Stuffed Cabbage Rolls with Tomato Sauce Recipe. This classic recipe has been a favorite in my kitchen for years — tender cabbage leaves wrapped around a juicy, savory meat and rice filling, all smothered in a rich, tangy tomato sauce. It’s the kind of meal that feels like a big hug on a plate. Stick around because I’ll share all my tips and little tricks so you can master it with ease!

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Why This Recipe Works

  • Perfect Balance: The mix of ground beef and cooked rice creates a filling that’s both hearty and light, so you’re not overwhelmed.
  • Tender Cabbage Leaves: Boiling the whole cabbage head allows you to get large, flexible leaves that wrap beautifully without tearing.
  • Flavor-Packed Tomato Sauce: Simmering the sauce with onions, garlic, and a hint of Worcestershire adds depth and a slight tang that elevates the dish.
  • Baking to Perfection: Slow baking lets the flavors meld together and ensures everything is cooked evenly and juicy.
Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipes, savory stuffed cabbage, comfort food cabbage rolls, homemade stuffed cabbage - The image shows a white rectangular baking dish filled with twelve cabbage rolls arranged in three rows of four. Each roll is tightly wrapped in green cabbage leaves with a slightly translucent, soft texture, showing hints of the filling inside. The rolls rest in a rich red tomato sauce that fills the base of the dish and slightly bubbles around the edges of the rolls. Small bits of chopped green herbs are sprinkled evenly over the cabbage rolls, adding a fresh touch of color. The dish sits on a white marbled surface with a blue and white striped cloth partially visible on the top left side. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Stuffed Cabbage Rolls with Tomato Sauce Recipe all play a starring role in creating those nostalgic flavors we crave. Each one brings texture, flavor, or structure to the table, and shopping tips will help you pick the freshest and most flavorful items every time.

Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipes, savory stuffed cabbage, comfort food cabbage rolls, homemade stuffed cabbage - Flat lay of a large head of fresh green cabbage with a few loose leaves separated, a small white bowl of golden olive oil, a small white bowl filled with finely diced yellow onion, two whole garlic cloves peeled, a simple white ceramic bowl holding bright red smooth tomato sauce, another white bowl containing crushed ripe tomatoes, a small white bowl with dark Worcestershire sauce, a small white bowl of white granulated sugar, a small white bowl of fine salt, a small white bowl of ground black pepper, a mound of raw 85/15 ground beef, a small white bowl of cooked fluffy white rice, a whole uncracked large brown egg, a small white bowl filled with finely chopped fresh green parsley, a small white bowl containing deep red paprika powder, a small white bowl with bright red cayenne pepper powder, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Green Cabbage: Choose a firm, heavy head with tightly packed leaves to get sturdy wraps that hold the filling without falling apart.
  • Ground Beef (85/15): I prefer this lean-to-fat ratio for juicy, flavorful filling without too much grease.
  • White Rice: Use cooked white rice for binding — it softens the meat mixture and adds bulk without overpowering flavors.
  • Yellow Onion: Both the filling and sauce use onion for sweetness and aromatic depth.
  • Garlic: Fresh minced garlic pumps up the savory notes all around.
  • Egg: Acts as a binder in the filling to keep those rolls intact during baking.
  • Fresh Parsley: Adds brightness to the heavy meat and rice mixture and finishes the dish with a pop of color.
  • Tomato Sauce & Crushed Tomatoes: Combining these creates a balanced sauce that’s thick and slightly textured — just how I like it.
  • Worcestershire Sauce: This secret weapon amps up umami and sneaks a little complexity into your sauce.
  • Sugar: Balances the acidity of the tomatoes, making the sauce smoother to taste.
  • Seasonings (Salt, Pepper, Paprika, Cayenne): Simple spices layer flavor; paprika adds a subtle smoky note, and cayenne gives a gentle heat if you’re feeling adventurous.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Stuffed Cabbage Rolls with Tomato Sauce Recipe is — you can easily customize it to suit your preferences or what you have on hand. Whether you want it spicier, meatier, or veggie-packed, there’s room to play.

  • Variation: I sometimes swap out ground beef for ground turkey or lamb for a different flavor profile, and it still works beautifully.
  • Vegetarian Version: Replace the meat with sautéed mushrooms and lentils, increase the parsley, and use vegetable broth in the sauce. You won’t miss the meat!
  • Spicy Kick: Add extra cayenne pepper or toss in some red pepper flakes for a fiery twist — perfect if you’re a heat lover like me.
  • Make It Gluten-Free: Just make sure your Worcestershire sauce is gluten-free and swap in gluten-free rice if needed; it’s naturally compliant otherwise.

Step-by-Step: How I Make Stuffed Cabbage Rolls with Tomato Sauce Recipe

Step 1: Prepare the Cabbage Leaves Like a Pro

First things first: you want tender, pliable cabbage leaves that don’t tear when you roll them. Here’s my trick — cut about an inch off the base of the cabbage head, then submerge the entire head in a pot of boiling water for 4 to 5 minutes. This softens the leaves just enough. Once it’s cool to the touch, peel off 12 large leaves carefully. If some have tough ribs at the base, cut a V-shaped notch out to help with rolling later on. This step makes all the difference for neat, delicious rolls.

Step 2: Whip Up the Flavorful Tomato Sauce

Next, get your tomato sauce bubbling. Heat olive oil in a skillet over medium heat, then add a cup of diced yellow onions. Let them soften for 2-3 minutes — they’re the base of your flavor here. Toss in the minced garlic and cook for another minute until fragrant. Now pour in canned tomato sauce and crushed tomatoes, add Worcestershire sauce (trust me, it’s magic), sugar, salt, and black pepper. Bring it to a boil, then let it simmer uncovered for 10-15 minutes. This simmering step lets all those flavors marry beautifully.

Step 3: Mix the Filling With Love

Grab a large bowl and combine all your filling ingredients: ground beef, cooked rice, diced onion, minced garlic, egg, salt, pepper, fresh parsley, paprika, and a little cayenne if you’re using it. Use a potato masher or your hands to mix everything evenly — mash it up well so the filling holds together without being too dense. I like to taste a tiny bit of the mixture cooked in a pan to adjust seasoning before assembling; it saves me from surprises later.

Step 4: Roll and Assemble the Cabbage Rolls

Lay one cabbage leaf flat on your cutting board. Spoon 3-4 tablespoons of the filling toward the base of the leaf. Fold the right side over the filling, then fold the left side. Starting at the base (where you cut the rib), roll the leaf tightly but gently, enclosing the filling completely. Place each roll seam side down in a baking dish spread with a layer of your homemade tomato sauce. It feels a bit like wrapping a little gift, and honestly, it’s pretty satisfying!

Step 5: Bake to Juicy Perfection

Once your rolls are snugly nestled in, cover the baking dish with foil and bake at 350°F for 60 to 75 minutes. You want to make sure the internal temperature hits 165°F for safe, juicy meat. When done, let them rest for 5-10 minutes before serving — this helps the rolls set so they don’t fall apart when you dish them out. Adding a sprinkle of fresh parsley on top brings that bright fresh pop.

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Pro Tips for Making Stuffed Cabbage Rolls with Tomato Sauce Recipe

  • Peeling the Leaves: Use tongs to remove the cabbage head from the boiling water after softening — it helps keep your fingers safe and the leaves intact.
  • Rice Texture: Slightly undercook the rice if you want a softer filling that doesn’t get mushy after baking.
  • Rolling Technique: Rolling seam side down ensures they stay closed during baking and keep all that yummy filling inside.
  • Sauce Simmering: Don’t skip simmering the sauce — it thickens nicely and stops it from tasting too “raw” or acidic.

How to Serve Stuffed Cabbage Rolls with Tomato Sauce Recipe

Stuffed Cabbage Rolls with Tomato Sauce, cabbage roll recipes, savory stuffed cabbage, comfort food cabbage rolls, homemade stuffed cabbage - The image shows a white baking dish filled with ten cabbage rolls arranged neatly in two rows. Each cabbage roll is wrapped in pale green cabbage leaves that look soft and slightly glossy, with some light browning on edges. The cabbage rolls sit in a rich red tomato sauce that covers the bottom and comes up around the rolls. Small sprinkles of chopped green herbs are scattered over the rolls and sauce, adding color contrast. The dish is set on a white marbled surface with a white and blue striped cloth nearby and some green cabbage leaves partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish mine with a generous sprinkle of fresh parsley — it adds a fresh, herbaceous brightness that balances out the rich filling and tangy sauce. Sometimes, I also dollop a spoonful of sour cream on the side; it’s optional, but it adds a creamy, cooling contrast that feels indulgent and comforting.

Side Dishes

To round out the meal, I love serving these cabbage rolls with creamy mashed potatoes or buttered egg noodles. A crisp, simple green salad with a light vinaigrette is also perfect to cut through the richness. And if you want to keep it cozy, a crusty bread to soak up extra tomato sauce is an absolute must-have.

Creative Ways to Present

For special occasions, I’ve layered the cooked rolls in a beautiful casserole dish and topped with extra sauce and a sprinkle of shredded cheese — then baked it briefly to melt it. It’s like a family-style feast that looks gorgeous on the table and invites everyone to dig in. You could even serve individual rolls in small ramekins for a fancy touch!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge — they keep wonderfully for 3 to 4 days. The flavors actually deepen overnight, so leftovers often taste better the next day, which is a little bonus if you ask me!

Freezing

This recipe freezes beautifully if you want to meal prep. I place the cooled rolls with sauce into freezer-safe containers or heavy-duty freezer bags, then freeze them for up to 3 months. Just label the date — that’s saved me many busy weeknights.

Reheating

To reheat, I thaw the rolls overnight in the fridge and then bake them covered at 350°F until heated through (about 25-30 minutes). If you’re in a hurry, microwave covered, but baking keeps that lovely texture in both filling and cabbage.

FAQs

  1. Can I use other types of meat in Stuffed Cabbage Rolls with Tomato Sauce Recipe?

    Absolutely! Ground turkey, chicken, or lamb work wonderfully. Just keep the fat content moderate to retain moisture, and adjust seasoning to complement the meat you choose.

  2. How do I prevent the cabbage leaves from tearing?

    Boiling the whole cabbage head for a few minutes softens the leaves evenly—avoid boiling leaves individually as they can tear easily. Also, be gentle when peeling and using a sharp knife to notch out tough ribs helps with flexibility.

  3. Can I make Stuffed Cabbage Rolls with Tomato Sauce Recipe ahead of time?

    Yes! You can prepare and roll the cabbage leaves a day before and refrigerate them covered. Assemble the sauce fresh or pour it over the rolls and bake the next day — it’s a perfect make-ahead dinner.

  4. Is this recipe gluten-free?

    Yes, it is naturally gluten-free as long as you use gluten-free Worcestershire sauce since some brands contain gluten.

Final Thoughts

This Stuffed Cabbage Rolls with Tomato Sauce Recipe has been a heartwarming staple in my home for years — it’s the kind of meal that brings everyone together and fills the house with wonderful smells. I hope you give this recipe a try because once you nail the rolling and sauce, you’ll have a fabulous comfort food classic in your repertoire. Remember, take your time, savor the process, and enjoy every delicious bite just like I do!

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Stuffed Cabbage Rolls with Tomato Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 36 reviews
  • Author: Amanda
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
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Description

This Traditional Stuffed Cabbage Rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, and herbs, baked in a rich tomato sauce. Perfect as a comforting main course, these cabbage rolls are flavorful and satisfying with a classic homemade touch.

Ingredients

Cabbage

  • 1 large head green cabbage

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

Filling

  • 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
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F. Lightly spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking the cabbage rolls.
  2. Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut about 1 inch off the bottom of the cabbage head. Place the whole cabbage head into the boiling water and boil for 5 minutes until the leaves are pliable and can be peeled off easily. Remove, drain, and cool slightly. Gently peel 12 large cabbage leaves without tearing.
  3. Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 15 minutes, stirring occasionally.
  4. Prepare Filling: In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, egg, salt, pepper, chopped parsley, paprika, and cayenne pepper if using. Mash the mixture well with a potato masher or mix thoroughly until combined.
  5. Assemble Cabbage Rolls: Lay one cabbage leaf flat on a cutting board. Cut a V-shaped notch at the base to remove the thick rib. Place 3-4 tablespoons of filling in the center of the leaf. Fold the right side over the filling, then the left side, and roll from the base upwards to enclose the mixture. Repeat with remaining leaves and filling.
  6. Bake Cabbage Rolls: Spread a layer of tomato sauce in the bottom of the prepared baking dish. Arrange the rolls seam-side down in two rows of six. Cover the dish tightly with aluminum foil and bake for 75 minutes, or until the rolls reach an internal temperature of 165°F. Let rest for 10 minutes before serving, garnished with additional parsley if desired.

Notes

  • Boil the cabbage head whole to soften leaves evenly and prevent tearing.
  • If you prefer a spicier filling, increase the cayenne pepper slightly or add red pepper flakes.
  • Leftover rolls can be refrigerated and reheated in the oven covered with foil to retain moisture.
  • For a lower-fat version, substitute ground beef with ground turkey or chicken.
  • If you don’t have Worcestershire sauce, you can substitute with soy sauce or omit entirely.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 7 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 75 mg

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