I prepared my latest recipe for stuffed cabbage rolls using fresh cabbage leaves, savory ground beef, tender white rice, and a rich tomato sauce accented with garlic and onion. This Moms Classic Stuffed Cabbage Rolls offers a perfect medley of wholesome flavors that keep you curious about every delectable bite.

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I’ve been experimenting in the kitchen lately and I discovered something pretty cool with this Classic Stuffed Cabbage Rolls recipe. I started with a large head cabbage that I boiled to get the perfect leaves for wrapping up a flavorful mix of 1 lb ground beef, 1 cup rinsed white rice, a finely chopped medium onion, 2 cloves garlic minced, and even an egg to hold everything together.

I like doing things a bit differently by layering in a can of 28 oz crushed tomatoes, 2 tbsp tomato paste and 1 cup broth along with a few spices like paprika, dried thyme, a bay leaf and a splash of olive oil. I worry about my family not trying something healthy but yes this Polish-style recipe gives a unique twist to traditional cabbage roll ups and stuffed cabbage leaves recipe.

You should def try it if you’re into cabbage wraps recipes that mix the best of beef and rice.

Why I Like this Recipe

I love this recipe for a few different reasons. First, I really dig the way the cabbage leaves get softened and then hold the juicy beef and rice filling so well. It makes every bite feel like a full-on flavor explosion.

Second, the tomato sauce is insanely flavor-packed. Even though it’s super simple, the tomato paste and seasonings combine to create a savory, rich sauce that covers the rolls perfectly.

Third, I like that this dish is both comforting and a bit healthier than the usual heavy comfort foods. Its gluten-free and lower-carb twist makes it a guilt-free option that still feels indulgent.

Lastly, I appreciate how easy it is to make once you get the hang of handling the cabbage leaves properly. It might sound tricky at first, but once you know the trick, it becomes a fun cooking project that rewards you with a delicious meal.

Ingredients

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Cabbage is fiber-rich and crunchy, adding vitamins while keeping calories low.
Ground beef is protein-packed and brings a rich, savory flavor that deepens the dish.
White rice supplies carbohydrates, balancing the meat’s richness with a tender texture.
Crushed tomatoes offer tangy sweetness and acidity, making the sauce burst with flavor.
Garlic adds an aromatic zest and a mild heat that lifts the overall taste.
Onion gives balanced sweetness and depth, essential for any hearty, savory meal.
Egg helps bind the ingredients, ensuring a nicely textured and cohesive filling.

Ingredient Quantities

1 large head cabbage (for boiling leaves)

1 lb ground beef

1 cup white rice, rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

1 egg

Salt and pepper to taste

1 can (28 oz) crushed tomatoes

2 tbsp tomato paste

1 cup beef or vegetable broth

2 tsp paprika

1 tsp dried thyme

1 bay leaf

2 tbsp olive oil

Optional: Fresh parsley for garnish

How to Make this

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1. Start by coreing the cabbage and carefully separating about 12 large leaves. Bring a large pot of salted water to a boil, then gently plunge the leaves in for 2 to 3 minutes until they start to soften. Remove and let them cool so you can handle them later.

2. Preheat your oven to 375°F.

3. In a big bowl, mix the ground beef, rinsed white rice, finely chopped onion, minced garlic, egg, and a good pinch of salt and pepper. Stir it together until the filling is well combined.

4. Lay a cooled cabbage leaf on a flat surface. Spoon a good amount of the meat and rice mixture near the base of the leaf. Be careful not to overfill.

5. Roll up the cabbage leaf by folding in the sides first, then snugly roll it from the bottom up, ensuring the filling stays in place.

6. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Stir in 2 tablespoons tomato paste and let it cook for about a minute before adding the can of crushed tomatoes.

7. Pour in 1 cup of beef or vegetable broth and add 2 teaspoons of paprika, 1 teaspoon of dried thyme, and the bay leaf. Bring the sauce to a gentle simmer and season with salt and pepper.

8. Place the cabbage rolls seam side down in a baking dish. Pour the tomato sauce evenly over the rolls so they are well coated.

9. Cover the dish with foil and bake in the preheated oven for about 1 hour until the rice is fully cooked and the meat is tender.

10. Once done, remove from the oven, discard the bay leaf, and garnish with fresh parsley if desired. Enjoy your delicious stuffed cabbage rolls!

Equipment Needed

1. A large pot to boil the cabbage leaves
2. A slotted spoon for taking out the softened leaves
3. A big mixing bowl to combine the ground beef, rice, onion, garlic, egg, and seasonings
4. A cutting board and a sharp knife for coring and chopping the cabbage, onion, and garlic
5. A colander for rinsing the white rice
6. An oven-safe baking dish for arranging the cabbage rolls
7. Aluminum foil to cover the baking dish while it cooks
8. A large skillet for making the tomato sauce
9. Measuring cups and spoons for accurate ingredient amounts
10. A spatula or stirring spoon to mix and stir ingredients during cooking

FAQ

Q: How do I soften the cabbage leaves without overcooking them?

A: Boil the whole cabbage head in salted water for about 8-10 minutes until the leaves starting to get tender. Just be careful not to cook them too much 'cause they might get too soft to roll.

Q: Can I substitute ground beef with another type of meat?

A: Sure, you can try ground turkey or even a mix of pork and beef if you prefer. Just keep in mind the cooking time may vary a bit.

Q: What kind of rice is best for the filling?

A: White rice works best because it cooks evenly with the meat and absorbs the flavors, but if you like a chewier texture, you might experiment with brown rice.

Q: How do I prevent the rolls from falling apart?

A: Make sure to pack the filling tightly and don't overfill the leaves. Also, be gentle when rolling them up, so the leaves don't tear.

Q: Can I make these rolls ahead of time?

A: Yes, these stuffed cabbage rolls can be prepped a day ahead and kept in the fridge. Just reheat them slowly on the stove or in the oven before serving.

Classic Stuffed Cabbage Rolls Recipe Substitutions and Variations

Instead of ground beef you might wanna try ground turkey or pork – both give a slight twist to the flavor.
If you dont have white rice around, brown rice works, but remember it takes longer to cook.
Don’t have crushed tomatoes handy? You could use diced tomatoes blended a bit with extra tomato paste.
If you’re out of cabbage, give kale a shot; just make sure to blanch it well so it’s soft enough.
For the egg, try mixing 1 tbsp flaxseed meal with 3 tbsp water and letting it sit for a few mins, works fine as a binder.

Pro Tips

1. When you’re boiling the cabbage leaves, make sure your water is super salty and fully boiling before you drop them in, cause if they’re overdone they’ll turn mushy and hard to handle later.
2. In the meat mix, beat in the seasoning well and do a quick taste test before you wrap it into the leaves because sometimes you might want a bit more salt or pepper to really boost the flavor.
3. Be careful not to overstuff your cabbage rolls, because if you fill them too much they can tear and all that tasty filling might leak out during cooking.
4. Let your tomato sauce simmer for a good while before you pour it over the rolls, it helps blend the spices together better and makes the whole dish taste richer and more balanced.

Classic Stuffed Cabbage Rolls Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large pot to boil the cabbage leaves
2. A slotted spoon for taking out the softened leaves
3. A big mixing bowl to combine the ground beef, rice, onion, garlic, egg, and seasonings
4. A cutting board and a sharp knife for coring and chopping the cabbage, onion, and garlic
5. A colander for rinsing the white rice
6. An oven-safe baking dish for arranging the cabbage rolls
7. Aluminum foil to cover the baking dish while it cooks
8. A large skillet for making the tomato sauce
9. Measuring cups and spoons for accurate ingredient amounts
10. A spatula or stirring spoon to mix and stir ingredients during cooking

Ingredients

1 large head cabbage (for boiling leaves)
1 lb ground beef
1 cup white rice, rinsed
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper to taste
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 cup beef or vegetable broth
2 tsp paprika
1 tsp dried thyme
1 bay leaf
2 tbsp olive oil
Optional: Fresh parsley for garnish

Directions

Start by coreing the cabbage and carefully separating about 12 large leaves. Bring a large pot of salted water to a boil, then gently plunge the leaves in for 2 to 3 minutes until they start to soften. Remove and let them cool so you can handle them later.
Preheat your oven to 375°F.
In a big bowl, mix the ground beef, rinsed white rice, finely chopped onion, minced garlic, egg, and a good pinch of salt and pepper. Stir it together until the filling is well combined.
Lay a cooled cabbage leaf on a flat surface. Spoon a good amount of the meat and rice mixture near the base of the leaf. Be careful not to overfill.
Roll up the cabbage leaf by folding in the sides first, then snugly roll it from the bottom up, ensuring the filling stays in place.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Stir in 2 tablespoons tomato paste and let it cook for about a minute before adding the can of crushed tomatoes.
Pour in 1 cup of beef or vegetable broth and add 2 teaspoons of paprika, 1 teaspoon of dried thyme, and the bay leaf. Bring the sauce to a gentle simmer and season with salt and pepper.
Place the cabbage rolls seam side down in a baking dish. Pour the tomato sauce evenly over the rolls so they are well coated.
Cover the dish with foil and bake in the preheated oven for about 1 hour until the rice is fully cooked and the meat is tender.
Once done, remove from the oven, discard the bay leaf, and garnish with fresh parsley if desired. Enjoy your delicious stuffed cabbage rolls!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.