If you have ever craved a comforting, hearty meal that wraps delicious flavors in an elegant package, you are going to love this Traditional Stuffed Cabbage Rolls Recipe. This dish combines tender cabbage leaves filled with a savory blend of ground beef, rice, and aromatic spices, all simmered in a rich, tangy tomato sauce. It’s a classic favorite that brings warmth to the dinner table and impresses guests with its beautiful presentation. Whether you’re seeking a nostalgic family meal or a perfect dish for a cozy night in, these cabbage rolls deliver soul-satisfying goodness in every bite.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is the first step to creating the magic of this Traditional Stuffed Cabbage Rolls Recipe. Each item plays a critical role—from the crisp cabbage leaves that cradle the filling to the perfectly balanced tomato sauce that ties everything together with rich flavor and vibrant color.
- Green cabbage: The sturdy leaves serve as a tender yet firm wrap for the filling, making every roll sturdy and delicious.
- Olive oil: Provides a subtle richness and helps soften the onions for a flavorful sauce base.
- Yellow onion: Used both in the sauce and the filling, onions add sweetness and depth.
- Garlic cloves: A couple of minced cloves infuse the dish with inviting aroma and a punch of flavor.
- Tomato sauce and crushed tomatoes: These create a tangy, hearty sauce that perfectly complements the savory filling.
- Worcestershire sauce: Adds a subtle umami kick to the sauce, enhancing the overall taste complexity.
- Sugar, salt, and black pepper: Key seasonings that balance the acidity and highlight the other flavors.
- Ground beef: The main protein, providing juiciness and heartiness to the filling.
- Cooked white rice: Gives the filling its texture and helps bind the meat mixture together.
- Large egg: Acts as the perfect binder ensuring the filling holds its shape.
- Fresh parsley: Brightens the filling and makes a lovely garnish.
- Paprika and cayenne pepper (optional): Bring a gentle warmth and subtle spice to the dish.
How to Make Traditional Stuffed Cabbage Rolls Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F and lightly spraying a 9×13 inch baking dish with non-stick cooking spray. This ensures your cabbage rolls won’t stick and makes clean-up easier, setting the stage for a successful bake.
Step 2: Soften the Cabbage Leaves
Bring a large pot of water to a boil. Carefully cut about an inch off the cabbage base, then submerge the whole head into the boiling water. Let it boil for 4 to 5 minutes until the leaves become pliable and easy to separate. This step is essential because it allows you to roll each leaf without tearing.
Step 3: Peel and Drain Cabbage Leaves
Remove the cabbage from the pot and place it on a dish towel to drain and cool slightly. Once it’s cool enough to handle, gently peel off 12 large leaves. These will become the perfect vessels for your savory filling.
Step 4: Create the Flavor-Packed Tomato Sauce
Warm olive oil in a skillet over medium heat and sauté 1 cup of diced onion until softened—about 2 to 3 minutes. Stir in the minced garlic, cooking for another minute to release its aroma. Then add tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Bring the sauce to a boil, then reduce to a simmer for 10 to 15 minutes to develop a rich, balanced flavor.
Step 5: Prepare the Meat and Rice Filling
In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, egg, salt, pepper, parsley, paprika, and cayenne if using. Mash everything together gently with a potato masher or your hands until the mixture is uniform but still tender. This blend will be flavorful and hold together beautifully inside the cabbage.
Step 6: Assemble the Cabbage Rolls
Lay one cabbage leaf flat on a cutting board and cut out the tough bottom rib in a V-shape to make rolling easier. Spoon about 3 to 4 tablespoons of the meat mixture onto the center of the leaf. Fold the right and left sides over the filling, then roll up tightly from the base like a little package. Repeat until you use all the filling and leaves.
Step 7: Bake the Rolls in Sauce
Pour the tomato sauce evenly into the bottom of your prepared baking dish. Arrange the cabbage rolls seam-side down in two neat rows. Cover the dish with aluminum foil, then bake for 60 to 75 minutes until fully cooked through (an internal temperature of 165°F is ideal). Let them rest for 5 to 10 minutes before serving to let the flavors settle.
How to Serve Traditional Stuffed Cabbage Rolls Recipe
Garnishes
Sprinkle freshly chopped parsley on top just before serving to add a bright, herbal note and a pop of color that beautifully contrasts the deep red tomato sauce.
Side Dishes
Traditional Stuffed Cabbage Rolls are wonderful alongside creamy mashed potatoes or buttery egg noodles. These sides soak up the savory sauce perfectly and add comforting texture variety to your meal.
Creative Ways to Present
For a fresh twist, serve the rolls over a bed of sautéed greens or with a dollop of sour cream and a sprinkle of smoked paprika. You can also plate them individually with a fresh garden salad for an elegant dinner party presentation.
Make Ahead and Storage
Storing Leftovers
After cooling to room temperature, store leftover cabbage rolls in an airtight container in the refrigerator. They will keep well for up to 4 days, making an excellent next-day meal.
Freezing
This Traditional Stuffed Cabbage Rolls Recipe freezes beautifully. Place uncooked or cooked rolls in a freezer-safe container with sauce, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 325°F, covered with foil to keep moisture in, until warmed through. Alternatively, microwave individual portions covered with a damp paper towel for a quick lunch heat-up.
FAQs
Can I use other types of cabbage for this recipe?
While green cabbage is traditional for this recipe due to its sturdy leaves, you can substitute with savoy or Napa cabbage. Just adjust boiling time to ensure the leaves become soft enough to roll without tearing.
Is it possible to make these rolls vegetarian?
Absolutely! Replace ground beef with cooked lentils, mushrooms, or a plant-based ground substitute, and use vegetable broth in place of Worcestershire sauce for a delicious vegetarian twist on this classic recipe.
How do I know when the cabbage rolls are fully cooked?
The best way is to use a meat thermometer—the internal temperature should reach 165°F. The cabbage will also be tender, and the sauce bubbling around the edges is a good visual indicator.
Can I prepare the rolls ahead of time before baking?
Yes, you can assemble the cabbage rolls a day ahead, store them covered in the refrigerator, and bake them when ready. This makes meal prep convenient for busy days or entertaining.
What is the purpose of the egg in the meat mixture?
The egg acts as a binder that holds the meat, rice, and other ingredients together, preventing the filling from falling apart during rolling and cooking, resulting in neat, intact cabbage rolls.
Final Thoughts
You really can’t go wrong with this Traditional Stuffed Cabbage Rolls Recipe. It’s a comforting classic that brings warmth and a touch of nostalgia to your table, with every step highlighting thoughtful simplicity and rich flavor. I encourage you to give it a try and enjoy the satisfying process of rolling and baking this beautiful dish that’s sure to become a cherished favorite in your home.
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Traditional Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American 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 homemade tomato sauce. Perfectly seasoned and baked to perfection, these comforting rolls make a fulfilling meal that’s both classic and delicious.
Ingredients
Cabbage and Filling
- 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
- â…› teaspoon cayenne pepper (optional)
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 the Oven: Preheat your oven to 350°F (175°C) and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking the rolls.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Trim about 1 inch off the bottom of the cabbage head to remove the core. Submerge the entire head into boiling water for 4-5 minutes until the leaves begin to soften and peel away easily.
- Drain and Peel Cabbage: Remove the cabbage from the water and place it on a dish towel to drain and cool. Once it is cool enough to handle, carefully peel off 12 large cabbage leaves without tearing them.
- Make the Tomato Sauce: In a large skillet, heat olive oil over medium heat. Add 1 cup of diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add Sauce Ingredients: Pour in the tomato sauce and crushed tomatoes. Add Worcestershire sauce, sugar, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce to low and simmer uncovered for 10-15 minutes to meld flavors.
- Prepare Meat Mixture: In a large bowl, combine the ground beef, cooked rice, ½ cup diced onion, minced garlic, egg, salt, black pepper, parsley, paprika, and cayenne pepper if using. Mash and mix thoroughly with a potato masher or fork until well combined.
- Prepare Cabbage Leaves for Rolling: Lay one cabbage leaf flat on a cutting board. Cut out the thick rib at the base of the leaf by making a V-shaped incision about 1-2 inches deep to make rolling easier.
- Stuff and Roll the Cabbage: Spoon about 3-4 tablespoons of the meat mixture onto the center of the leaf. Fold the right side over the filling, then the left side, and roll from the base up tightly to enclose the filling. Repeat until all leaves and filling are used.
- Arrange Rolls in Baking Dish: Spread a layer of tomato sauce in the bottom of the prepared baking dish. Place the cabbage rolls seam-side down in two rows of six, ensuring they fit snugly.
- Bake the Rolls: Cover the dish with aluminum foil and bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C). Let the rolls rest for 5-10 minutes before serving, garnish with additional fresh parsley if desired.
Notes
- For easier rolling, ensure cabbage leaves are pliable by boiling adequately but not overcooking them.
- The cayenne pepper is optional and adds a subtle heat; omit if you prefer milder flavors.
- Use an instant-read thermometer to check the internal temperature of the rolls for food safety.
- Leftover cabbage rolls keep well in the refrigerator for up to 3 days and can be reheated in the oven covered with foil.
- Ground turkey or pork can be substituted for beef to vary the flavor profile.
