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Classic Cabbage Rolls Recipe

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Classic Cabbage Rolls Recipe - with tender cabbage leaves stuffed with rice, seasoned ground beef and caramelized onions simmered in a rich tomato sauce that's a little sweet and a just a tad sour, for a lovely complex flavor and mild bite. #savingroomfordessert #cabbagerolls #classiccabbagerolls #cabbagerollsrecipe #groundbeef #cabbage #tomatosauce #dinner #comfortfood

Next time you see big, beautiful, green heads of cabbage in the market, grab one up and make this delicious Classic Cabbage Rolls Recipe!

Who can resist a pan full of tender cabbage leaves stuffed with rice, seasoned ground beef and caramelized onions simmered in a rich tomato sauce! This is a filling and delicious dish sure to please your hungry family. Once assembled, you can cover and refrigerate until ready to bake. That makes this a great recipe for company too! No need to be in the kitchen up to the last minute.
I love these kinds of recipes, easy to make, delicious and good enough for entertaining. This Cabbage Rolls Recipe makes enough to have leftovers for a few lunches, or another dinner the next day. Cabbage rolls keep well, reheat beautifully, and the flavor just keeps getting better.
Classic Cabbage Rolls with a rich tomato sauce

Making cabbage rolls is a family affair.

While growing up I remember my Aunt Libby always made cabbage rolls when we came for a visit; it was her go-to signature dish. All the ladies helped in the kitchen rolling up cabbage rolls in assembly line fashion, making more than enough to feed our hungry crowd. They perfected the tuck, fold and roll maneuver and in no time we were all stuffing our faces with her perfect little cabbage rolls. This was a favorite of my dad’s and he always asked Aunt Libby if she would make them for him again.
A bowl of cabbage rolls with a rich tomato sauce and parsley

TIPS for making the stuffed cabbage rolls recipe:

The filling comes together quickly and easily, similar to an easy meatloaf. The sauce is super easy to make too. The cabbage leaves are the only thing that need a little finessing to make it easy to roll up the beef filling. Here are a few tips that will help make this recipe a breeze!

  • Buy the biggest head of cabbage you can find.
  • Look for a cabbage that is a little loose, with leaves that are easy to peel off.
  • Select a cabbage with plenty of dark green leaves on the outer layers. These large green leaves make the best rolls.
  • If you can only find small tight cabbages, pick up two so you have enough of the bigger outer leaves to use for rolling up the filling.
  • If you find yourself with a lot of inner, lighter colored, small leaves, they will work just fine but they need to be cooked a little longer to make them pliable and soft enough for rolling.
  • Don’t worry if each cabbage leaf is not the same size. Adjust the amount of filling so you are able to roll it up easily.
  • Use toothpicks to secure the cabbage if needed on the smaller rolls.
  • There are two different methods I recommend for preparing (precooking) the cabbage leaves. Core the cabbage and carefully peel off the leaves taking care not to tear them. For this first method you can boil the leaves for a few minutes in a stockpot of salted water. If you have a hard time removing the tight leaves from the head of cabbage, place the whole cored head in a large mixing bowl covered with plastic wrap. Microwave for 3 minutes on high until the outer leaves of cabbage are pliable and translucent. Carefully remove the wilted, outer leaves with tongs and repeat the process until you have enough for the recipe. Whichever method you use, make sure you can bend, and roll the leaves easily to form the rolls.
Cabbage rolls made with ground bee in a bowl with rich tomato sauce

Cabbage rolls can be found in many cultures.

Cabbage Rolls Recipes can be found all over the world. They’re very popular in Europe as well as China and Iran. Cabbage rolls can be made with beef, pork or lamb, and are sometimes seasoned with ginger, cinnamon and nutmeg. My Aunt Libby was of Lebanese descent where the beef and rice mixture is most popular. In our recipe the rich tomato sauce is a little sweet and sour, for a lovely complex flavor and mild bite. I know you’re going to love it too!

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Classic Cabbage Rolls Recipe - with tender cabbage leaves stuffed with rice, seasoned ground beef and caramelized onions. #savingroomfordessert #cabbagerolls #classiccabbagerolls #cabbagerollsrecipe #groundbeef #cabbage #tomatosauce #dinner #comfortfood

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3.5 from 2 votes

Classic Cabbage Rolls Recipe

Prep Time: 40 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Yield: 8 Servings
Course: Main
Author: Tricia
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Tender cabbage leaves stuffed with rice, seasoned ground beef and caramelized onions simmered in a rich tomato sauce

Ingredients

For the cabbage rolls:

  • 18 large cabbage leaves
  • 2 tablespoons vegetable oil
  • 1 ½ pounds lean ground beef (95% fat preferred)
  • 1 cup cooked rice
  • 1 large onion chopped
  • 1 clove garlic minced
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large egg lightly beaten
  • ½ cup milk

For the sauce:

  • 15 ounce can tomato sauce
  • 15 ounce can diced tomatoes (do not drain)
  • ¼ cup light brown sugar
  • ¼ cup white balsamic vinegar
  • ¼ cup water
  • 2 tablespoons cornstarch
  • ¼ cup chopped parsley leaves for garnish

Instructions

  • Preheat oven to 375°F.

To prepare the cabbage rolls:

  • Heat a large pot of salted water over high heat until boiling. Drop the cabbage leaves, a few at a time, into the boiling water. Cover and cook for about 3 minutes or until wilted and pliable. Remove with tongs to a strainer to drain. Repeat until all leaves are par-boiled. Remove the thick central ribs by cutting along both sides of the rib in a long narrow triangle. Discard ribs. Set leaves aside. (SEE NOTES  BELOW)
  • Heat oil in a large ovenproof skillet (or Dutch oven) over medium-high heat until shimmering. Add the onion and cook until starting to caramelize, about 5 minutes. Add the garlic and crushed red pepper flakes and sauté for 30-seconds. Remove the skillet from the heat. Transfer half the onion to a large mixing bowl.
  • Off heat, add the ground beef, cooked rice, salt, pepper, egg and milk to the remaining onion mixture in the skillet. Stir with a wooden spoon to combine. Divide the ground beef and rice mixture evenly between the 16 cabbage leaves. Overlap the cut ends of the cabbage to prevent the filling from spilling out. Place the filling over the area that overlaps and fold in the sides. Roll the leaf tightly around the filling to create a tidy roll. Place the cabbage roll, seam side down, in the now empty skillet, Dutch oven or baking dish. Repeat until all filling is used.

To prepare the sauce:

  • In the mixing bowl with the remaining onions, add the tomato sauce, diced tomatoes, brown sugar and vinegar. Pour over the cabbage rolls. Cover the skillet with a lid or foil and bake until the sauce is bubbling and the rolls are heated through, about 45 minutes. Remove the lid and spoon some of the sauce over the cabbage rolls. Continue to bake, uncovered, for an additional 15 minutes.
  • Carefully remove the cabbage rolls to a serving plate. Put the skillet with the sauce on the stove top and heat on medium. Whisk together the 1/4 cup water and cornstarch then slowly add to the sauce in the skillet. Heat until thickened. Pour the tomato sauce over the cabbage rolls and serve immediately garnished with parsley.

Recipe Notes

There are two different methods I can recommend for preparing (precooking) the cabbage leaves.
Core the cabbage and carefully peel off the leaves taking care not to tear them. For this first method you can boil the leaves for a few minutes in a stockpot of salted water.
If you have a hard time removing the tight leaves from the head of cabbage, place the whole cored head in a large mixing bowl covered with plastic wrap. Microwave for 3 minutes on high until the outer leaves of cabbage are pliable and translucent. Carefully remove the wilted, outer leaves with tongs and repeat the process until you have enough for the recipe.
You can do one method or the other, or a combination of both. Whichever method you use, make sure you can bend and roll the leaves easily to form the rolls.

Nutrition

Calories: 259kcal | Carbohydrates: 26g | Protein: 22g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 739mg | Potassium: 785mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1083IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 4mg

Here are a few more hearty family style dinner recipes you might enjoy:

A skillet of Beef Stroganoff with parsley

Try our easy Beef Stroganoff Recipe made with tender, quick-cooked strips of beef, sliced shallots, mushrooms and paprika simmered in a flavorful sauce of beef broth, dry white wine and sour cream.  Serve over egg noodles, mashed potatoes or rice for an easy company-worthy dish that comes together in under an hour. Click HERE to get the recipe for Beef Stroganoff.

 

A cast iron Dutch oven with potatoes, onions, bangers and bacon - the Double Coddle

The Dublin Coddle is a delicious savory Irish classic made with potatoes, onions, rashers (bacon) and bangers (sausages) with a little chicken broth and beer thrown in. This would also be great with cabbage too. Click HERE to get the recipe for Dublin Coddle.

 

A large skillet full of turkey tetrazzini with peas, carrots, mushrooms and spaghetti noodles.

Turkey Tetrazzini Recipe – put your leftover turkey to work in this creamy, hearty casserole loaded with peas, carrots, Parmesan cheese and plenty of mushrooms. Click HERE to get the recipe for Turkey Tetrazzini.

 

Giant Cabbage Head

Haha – my husband found this at the farmer’s market – what would you make with all this cabbage? Cabbage rolls of course!

Kitchen Essential Tools Spotlight: Stainless Sauté Pan

 

A well equipped kitchen needs a good all-purpose stainless sauté pan that easily goes from stove-top to oven. This affordable 5 1/2 quart Cuisinart Chef’s Classic comes with a lid and helper handle for easy removal from the oven. Click on the photo for more information about our favorite large stainless skillet.

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

Thanks so much for stopping by! Tricia

Originally posted October 2012, updated October 2018

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68 Comments

  1. Kris says

    I doubled this recipe, and still only got 18 cabbage rolls when all was said and done, while ending up with twice as much sauce as I needed.
    I omitted the sugar, because to me, sweet and meat don’t go together, and I saw a couple other commenters saying it was too sweet for them.
    I also don’t understand the need for so much extra liquid (vinegar/water) because the tomatoes and tomato sauce were more than runny enough as a sauce, and wouldn’t need to then be thickened with the corn starch and water after the fact.
    flavor is great, recipe just needed to be tweaked a bit.

    reply to this comment >

    • Tricia Buice says

      Thanks for the feedback Kris. Sugar is a common ingredient in this kind of recipe, especially one with cabbage. Sugar helps reduce the amount of gas and bloat some might have after eating cabbage. Feel free to reduce the amount but I don’t recommend leaving it out all-together. Slightly sweet main course meals are pretty common, too. Honey glazed fish, brown sugar BBQ sauce, honey glazed ham and sweet glazed Korean ribs, etc. Also you need a little extra liquid to properly cook the cabbage. Vinegar provides the sour to compliment the sweet while adding another layer of flavor. Be sure to use lean ground beef so there’ll be less fat, therefore less liquid overall. Cook it down until it thickens and then serve. I believe the recipe is terrific as is, but I understand we all don’t like the same things. Thanks for trying the recipe and for taking the time to comment!

      reply to this comment >

  2. Christine Butt says

    2 stars
    No one enjoyed the 16 cabbage rolls. Way too sweet the sauce was yucky. I’ll never make this recipe . Leftovers had to be thrown away ..what a waste of time and my.money .

    reply to this comment >

  3. Don says

    I love the sauce, which has some complexity and a lot of flavour. I couldn’t open the bottle of white balsamic vinegar (the screw caps was stripped, so I substituted red balsamic vinegar and it was wonderful.

    reply to this comment >

    • Tricia Buice says

      Hi Denise. I have not tried freezing these cabbage rolls. My initial instincts tell me that cabbage may not freeze well. Leftovers are great however, and you can make the entire dish ahead of time and bake hours later. Hope this helps. Enjoy!

      reply to this comment >

        • Jackie Neumann says

          I also freeze these. I make enough for several dinners through the winter. I individually wrap them with saran wrap, bag & freeze them. When I want some for dinner I thaw & bake the number I want, then make the sauce needed for the cabbage rolls. I like my cabbage baked soft, I’m happy with the way they bake after being frozen. An easy and delicious meal.

          reply to this comment >

  5. Julia says

    This recipe looks amazing! I’ve never made a cabbage roll but I’m going to attempt this recipe. I realize this post is quite old but would you be able to tell me what kind of rice do you use? Thank you for sharing and I can’t wait to try this!!!

    reply to this comment >

  13. Mimi says

    This is a beautiful thing! I love cabbage rolls. A while back for the blog I made a de-constructed cabbage roll dish, just because it seems that I always need about 3 heads of cabbage to get the best leaves. This way I just layered it with the goodies, although I used a white sauce instead of red. The the cabbage rolls are the prettiest presentation!

    reply to this comment >

  23. Em (Wine and Butter) says

    These look so good and I have them bookmarked to make this Friday night (wild, I know). Im going to try subbing cauliflower for the rice – cant wait and will let you know how it goes! ps – HOPING to have the blog up and running within 2 weeks.. waiting on internet peeps is a defo exercise in patience..

    reply to this comment >

  29. Sue/the view from great island says

    The photos are gorgeous, and I'm pretty sure that stuffed cabbage is not the easiest thing in the world to make look so glamorous! I really want to make these, I've been seeing huge cabbages at the market myself. While I was in Wisconsin my daughter's boyfriend cut up a big head of red cabbage and is brining his own sauerkraut, it looks great!

    reply to this comment >