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Classic Stuffed Cabbage Rolls

A baking dish filled with tender stuffed cabbage rolls, generously topped with a rich tomato sauce and sprinkled with fresh parsley.
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Enjoy comforting and classic stuffed cabbage rolls made with beef and rice, simmered in a savory tomato sauce. This recipe includes tips for preparing cabbage leaves and make-ahead options.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the cabbage: You can soften the cabbage leaves by blanching them in boiling water for a few minutes until pliable, or by freezing the whole head and then thawing it, which also loosens the leaves. Alternatively, you can microwave the head for a few minutes. Carefully peel off the softened leaves. Trim any thick center ribs.
  2. Make the filling: In a large bowl, combine the ground beef, uncooked rice, chopped onion, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
  3. Assemble the rolls: Place about 1/3 cup of the meat mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom.
  4. Prepare the sauce: In a large pot or Dutch oven, combine the crushed tomatoes, condensed tomato soup, Worcestershire sauce, brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
  5. Add the rolls: Arrange the stuffed cabbage rolls seam-side down in the pot with the sauce. Ensure they are mostly covered by the sauce.
  6. Cook the rolls: Bring the sauce to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 1 to 1.5 hours, or until the cabbage is tender and the filling is cooked through. You can also bake these in a 350°F (175°C) oven for about the same amount of time, or cook them in a slow cooker on low for 4-6 hours.
  7. Serve: Serve the stuffed cabbage rolls hot, spooning extra sauce over them.

Notes

  • For make-ahead convenience, you can assemble the rolls and store them in the refrigerator for up to 2 days before cooking.
  • Stuffed cabbage rolls freeze well. After cooking and cooling, store them in airtight containers in the freezer for up to 3 months. Reheat gently on the stovetop or in the oven.
  • Adjust the brown sugar in the sauce to your preferred sweetness and sourness balance.

Nutrition

Find it online: https://kingscook.com/stuffed-cabbage-rolls-easy-comfort-food/