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Classic Cabbage Rolls Recipe

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Tender cabbage leaves stuffed with rice, seasoned ground beef and caramelized onions simmered in a rich tomato sauce

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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

Classic Cabbage Rolls Recipe

Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 8 Servings
Course: Main
Author: Tricia
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5 from 12 votes
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% lean 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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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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80 Comments

  3. Barb

    5 stars
    I made these with vegan ground beef and a flax egg bc we didn’t have real eggs on hand. It was my first time making cabbage rolls and I mostly followed the recipe as written. I did add salt to the sauce, and I only used about half the sauce although in the end I should’ve used more. I also skipped the sauce thickening part because my kids just wanted to eat lol. Thank you for this great recipe!

    Reply

  4. Natasha Stamper

    5 stars
    These are delicious! My mom used to make them for our family and used a recipe from her Hungarian/Italian grandmother. They were so yummy. I wasn’t able to get the recipe as my mom passed a few years ago and I never knew my grandmother’s as they also passed. I made these and they were wonderful! I added sauerkraut and a little less sugar plus some italian spices and was brought back to my childhood. Truly a comforting and delicious meal. My husband and toddler loved them as well. Thank you for the recipe! I will be making these often.

    Reply

    • Tricia Buice

      What a sweet comment Natasha. I love food memories and how special those times were with my mom and grandmother. Thank you for sharing and for trying the recipe. We truly appreciate the feedback.

      Reply

  5. Randy Kent

    5 stars
    One of the best cabbage roll recipes I made. I added some kraut on top also. Thickening the tomato sauce also was a keeper. Well done !!

    Reply

  6. Kris

    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

    • Tricia Buice

      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

  7. Christine Butt

    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

  8. Don

    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

    • Tricia Buice

      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

        • Tricia Buice

          Thanks Cheryl. Great to hear they freeze pretty well for you. Food is always best when fresh but being able to freeze a meal for later is priceless. Thanks again for trying the recipe and for the feedback.

          Reply

        • Jackie Neumann

          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

  10. Julia

    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

  12. Polly

    Tricia, thanks! I made this yesterday and it was a HUGE hit! My hubby said it was as good as anything you can get from an restaurant. Delicious!

    Reply

    • Tricia Buice

      Hi Stephanie – the printable recipe is just above the area where you left the comment. It’s shaded in beige and is usually the very last thing in the post. Let me know if you still can’t find it. Such a good recipe!

      Reply

  15. Foodiewife

    I haven’t made cabbage rolls in years, and I love them! Your photos are stellar, and make me long for a bowl of this– as soon as our Indian summer is over. That photo of your husband that the humongous cabbage is hilarious!

    Reply

  16. Susan

    This looks like a perfect fall comfort dinner and I’m going to our farmers’ market this week! Oh my goodness that’s a big head of cabbage that your husband is holding!

    Reply

  18. Mimi

    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

      • Mark Watson

        5 stars
        Excellent recipe. Lots of good advice about prep. I used less sugar and omitted the milk. Came out great.
        Love it with mashed potatoes.

        Reply

        • Tricia Buice

          Thank you so much Mark! We appreciate you taking the time to let us know how it turned out for you. Such a delicious dinner and leftovers are great too! Thanks again.

          Reply

        • Linda Frost

          My father always loved these with cheesy mashed potatoes! The cheesy potatoes and sauce go so well together!

          I grew up with these as well! I come from a Polish family. They are delicious. I’m using your recipe and mine and my friend’s combined! I know they will turn out delicious! I also have no trouble freeing them and reheating since no one in the household but me will eat them! 🙂

          Reply

  20. Gerlinde

    Cabbage rolls used to be a real treat when I was growing up in Germany. Now you buy them already made in cans, can you believe that? Your version looks super delicious.

    Reply

  25. Chris Scheuer

    My mom never made cabbage rolls but I remember discovering them at a friends house as a child. I thought it was the best thing ever! These look amazing Tricia and I have been eyeing up all the beautiful cabbage at the markets!

    Reply

  28. Em (Wine and Butter)

    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

  30. Gina Stanley

    Hi Tricia, I can only imagine how good these were. My Aunt makes them so good, I'm always afraid mine won't measure up. Your husband is adorable and I always save room for dessert, will be back for sure.<br />-Gina-

    Reply

  31. Stella B's Kitchen

    This looks fabulous!!! I've been drooling and dreaming about cabbage rolls for a couple years now but never got around to making them. Your recipe(and photos)look great. I can't wait to see what else you make with that monster head of cabbage:)

    Reply

  34. Sue/the view from great island

    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

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