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Cabbage Rolls
Hearty and filling, cabbage rolls are classic comfort food. Made with ground beef, rice, cabbage, and tomatoes, this cozy dinner will soon be a family favorite.
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Savory and scrumptious, these stuffed cabbage rolls are easy to make and stuffed with ground beef, rice, and coated in tomato sauce. This classic comfort food is a hearty and delicious dinner.
MORE RECIPES: Cabbage roll soup | Cabbage roll casserole | Egg Roll in a Bowl
Cabbage Rolls
A favorite hearty recipe for those cold fall and winter months, stuffed cabbage rolls are perfect for feeding your hungry family and impressive enough to serve for company.
While this recipe is a complete meal on its own with ground beef, rice, tomatoes, and cabbage, I think you'll want to serve your cabbage rolls with a few simple side dishes. A green salad, sautéed vegetables, mashed potatoes, or homemade bread easily complement the main attraction. Don’t forget an easy dessert like lemon lasagna or Oreo delight.
While this old-fashioned recipe is the more traditional version of stuffed cabbage rolls, this delicious flavor combination has inspired additional variations including cabbage roll soup and cabbage roll casserole. Any leftover cabbage rolls reheat well and the flavor just keeps getting better.
Cabbage Rolls Ingredients
- Diced tomatoes - undrained
- Tomato sauce
- Sugar - brown sugar
- White vinegar
- Water
- Ground beef
- Onion - chopped fine
- Parsley - dried parsley
- Oregano
- Salt
- Pepper
- Dill
- Garlic - minced garlic
- Rice - cooked rice
- Egg
- Cabbage - green cabbage
This recipe does take some time to assemble and bake so you'll want to plan ahead of time. Making them in the morning is a great option for busy families any day of the week.
How to Make Cabbage Rolls
FIRST STEP: Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves.
SECOND STEP: Preheat oven to 350 degrees.
THIRD STEP: In a medium bowl mix all of the sauce ingredients together.
FOURTH STEP: Spread a thin layer of the sauce in the bottom of a 9x13 baking dish.
FIFTH STEP: Reserve ¼ cup of sauce and set aside for the meat filling.
SIXTH STEP: In a large skillet heat brown the ground beef cooking along with the onions, parsley, oregano, salt, pepper, and dill over medium heat until no pink remains and onions are tender.
SEVENTH STEP: Next you'll stir in the garlic and cook another minute.
EIGHTH STEP: Remove from heat and add the cooked rice, ¼ cup mixed tomato sauce, and egg. Mix well. Set aside.
NINTH STEP: You'll want to remove the thick stem of the cabbage leaves (cutting a V at the bottom of each leaf to notch out the thick part).
TENTH STEP: Lay the leaf flat and place ⅓ cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up.
ELEVENTH STEP: Place the roll seam side down in the prepared baking dish. After than you'll want to repeat this process until all the leaves are stuffed and the dish is filled.
TWELFTH STEP: Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes.
Can I make this recipe ahead of time?
If you'd like to make this recipe ahead of time just cover the rolls with airtight plastic wrap or foil and keep them in the fridge for up to 8 hours
Can you make this recipe vegetarian?
Make this recipe vegetarian by swapping out the ground beef for an extra cup of cooked rice.
How to Store Cabbage Rolls
IN THE FRIDGE: Store cooled leftover cabbage rolls in an airtight container in the refrigerator for 2 to 3 days. Reheat cabbage rolls and sauce in a covered saucepan on the stove.
IN THE FREEZER: Allow leftovers to cool completely and refrigerate them overnight. Once fully chilled add the rolls to airtight freezer bags and freeze for up to one month.
More Cabbage Recipes
Cabbage Rolls
Hearty and filling, cabbage rolls are classic comfort food. Made with ground beef, rice, cabbage, and tomatoes, this cozy dinner will soon be a family favorite.
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Ingredients
For the Sauce:
- 1 can diced tomatoes (14.5 ounce, undrained)
- 1 can tomato sauce (8 ounce)
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- ¼ cup water
For the Filling:
- 1 pound ground beef
- ½ cup onion (chopped fine)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dill
- 2 teaspoons minced garlic
- 1 cup rice (cooked)
- 1 egg
- ¼ cup sauce (that has been mixed together)
- 1 head cabbage (green)
DIRECTIONS
- Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
- Preheat oven to 350 degrees.
- In a medium bowl mix all of the sauce ingredients together.
- Spread a thin layer of the sauce in the bottom of a 9x13 baking dish.
- Remove ¼ cup of sauce to be added to the meat filling.
- In a skillet brown the ground beef cooking along with the onions, parsley, oregano, salt, pepper, and dill over medium heat until no pink remains and onions are tender.
- Stir in the garlic and cook another minute.
- Remove from heat and add the cooked rice, ¼ cup mixed tomato sauce, and egg. Mix well. Set aside.
- Remove the thick stem of the cabbage leaves (cutting a V at the bottom of each leaf to notch out the thick part and this also helps it lay flatter).
- Lay the leaf flat and place ⅓ cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up. If your leaves have torn that’s okay, just fold the torn side in first and cover it up with the other side before rolling.
- Place the roll seam side down in the prepared baking dish. Repeat the process until all the leaves are filled and the dish is filled.
- Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes.
- Let cabbage rolls sit for 10-15 minutes before serving
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Nutrition
Calories: 338kcal | Carbohydrates: 31g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1172mg | Potassium: 1029mg | Fiber: 7g | Sugar: 16g | Vitamin A: 773IU | Vitamin C: 71mg | Calcium: 136mg | Iron: 4mg
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