How to Make Stuffed Cabbage Rolls: Classic Recipe

Easy stuffed cabbage rolls are a comforting, home-style meal that’s perfect for weeknights or a cozy family dinner. Tender cabbage leaves are wrapped around a savory mixture of seasoned ground beef and rice, then baked in a rich, slightly sweet tomato sauce. This straightforward version is one we return to again and again because it’s flavorful, reliable, and reheats beautifully.

There are many ways to make stuffed cabbage rolls — some people add different herbs, swap ground beef for pork or turkey, or cook them in a slow cooker — but this recipe focuses on simple, balanced flavors and easy preparation.

Try our Bread Pudding for dessert!

Easy Stuffed Cabbage Rolls

How to make stuffed cabbage rolls

Begin by preparing the cabbage leaves. Using a paring knife, score around the core at the bottom of the head. Bring a large pot of water to a rolling boil — use a pot large enough to hold the whole head of cabbage — and blanch the cabbage just long enough to soften the outer leaves, about 2 minutes. Remove the softened leaves and continue blanching the head until you have about 12 good leaves. Trim any thick or tough stems from the cooked leaves so they’re easy to roll.

Preheat your oven to 350°F (175°C).

Prepare the filling by combining cooked white rice, a beaten egg, milk, diced onion, ground beef, minced garlic, salt, and freshly ground black pepper in a medium bowl. Mix gently until everything is evenly combined; the egg and milk help bind the filling so the rolls hold together while baking.

For the sauce, whisk together tomato sauce, canned tomato soup, brown sugar, the juice of half a lemon, Worcestershire sauce, and salt and pepper to taste in a separate large bowl. The brown sugar and lemon balance the acidity of the tomatoes and add depth to the sauce.

Spread a thin layer of the sauce across the bottom of a 9×13-inch baking dish so the rolls don’t stick and so they begin cooking in sauce immediately.

Lay a cabbage leaf flat, place about 1/3 cup of the meat mixture in the center, fold the sides over the filling, and roll the leaf up from the stem end. Place each roll seam-side down in the prepared pan. Repeat until all the filling and leaves are used. If a leaf is large, you can halve the filling amount; if a leaf tears, overlap with another leaf or use the torn piece inside the roll.

Pour the remaining sauce over the assembled cabbage rolls so each roll is coated and the pan has enough liquid to keep the rolls moist while baking.

Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour. Remove the foil and continue baking for another 15–20 minutes to allow the tops to set and the sauce to thicken slightly.

Let the rolls rest about 10 minutes before serving; the sauce will thicken as it cools, and the rolls will be easier to lift from the pan. Serve warm and enjoy.

To make this dish lower in carbohydrates or keto-friendly, simply omit the rice from the filling and add a little extra egg or finely chopped cauliflower rice if you want more volume. The cabbage and flavorful sauce still make excellent, satisfying rolls without the rice.

Also try our Fried Cabbage and Sausage for another low-carb cabbage option!

Stuffed Cabbage Rolls Recipe

Recipe inspired by sugarapron.