Irresistible Stuffed Cabbage Rolls Recipe (Tender, Saucy & Classic)

Why you’ll love this stuffed cabbage rolls recipe

• The rolls come out fork-tender (no tough leaves).
• The filling is juicy and flavorful without being messy.
• The sauce is bold, cozy, and spoonable.
• Easy to scale: bake one pan now, freeze one for later.
• Great for gatherings—this Stuffed Cabbage Rolls recipe holds beautifully.

What are stuffed cabbage roll recipe?

Stuffed cabbage rolls are tender cabbage leaves wrapped around a savory filling (usually meat + rice + aromatics), then baked or simmered in sauce until everything melds together. They’re known by many names across different cuisines—think gołąbki, golumpki, halupki, holishkes, or sarma—but the comfort factor is universal.

Ingredients for the best Stuffed Cabbage Rolls recipe

For the cabbage

• 1 large green cabbage (about 1.5–2 kg / 3–4 lb)
• Water + salt (for blanching)

For the filling

• 680 g / 1.5 lb ground beef (or beef + pork blend)
• 1 cup cooked rice (white rice is classic)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 large egg
• 1/2 cup breadcrumbs (or soaked bread, squeezed dry)
• 2 tbsp chopped parsley (plus more for serving)
• 1 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper

For the sauce

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 800 g / 28 oz crushed tomatoes
• 2 cups tomato sauce (passata works great)
• 1 cup broth (beef or chicken)
• 2 tbsp tomato paste
• 1 tbsp brown sugar (optional, for balance)
• 1 tbsp vinegar or lemon juice (for a gentle tang)
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: 1 tsp dried dill or 1/2 tsp chili flakes

Optional (highly recommended)

• A few extra cabbage leaves (for lining the pan)
• 1–2 cups sauerkraut (for layering, if you like that style)

How to soften cabbage leaves (3 easy methods)

Method 1: Blanch the whole cabbage (classic)

1. Bring a large pot of water to a gentle boil.
2. Use a small knife to cut out the core (a deep cone shape).
3. Lower the cabbage into the water.
4. After 2–3 minutes, peel off the outer leaves with tongs.
5. Keep blanching and peeling until you have 12–16 good leaves.

Best for: traditional texture, most consistent results.

Method 2: Freezer trick (low effort)

1. Freeze the whole cabbage overnight.
2. Thaw completely in the fridge or at room temp.
3. The leaves become soft, flexible, and easy to peel.

Best for: no boiling, less mess, great rolling texture.

Method 3: Microwave steam (fast)

1. Core the cabbage.
2. Microwave for 3–5 minutes.
3. Peel off softened leaves, then microwave again as needed.

Best for: weeknights when you want speed.

Make the sauce (big flavor, simple steps)

1. In a saucepan, heat olive oil over medium heat.
2. Add onion and cook 4–5 minutes until soft.
3. Add garlic and stir 30 seconds.
4. Stir in crushed tomatoes, tomato sauce, broth, tomato paste, salt, pepper.
5. Add brown sugar (optional) and vinegar/lemon juice.
6. Simmer 8–10 minutes until slightly thickened.

Sauce tip: You want it loose enough to bubble around the rolls—but not watery.

Make the filling (tender, not dense)

In a large bowl, combine:

• ground meat
• cooked rice
• onion + garlic
• egg
• breadcrumbs
• parsley, paprika, salt, pepper

Mix gently with your hands just until combined—overmixing can make the filling tight.

If your rice is freshly cooked: let it cool 10 minutes so it doesn’t start “cooking” the egg.

How to roll stuffed cabbage rolls (step-by-step)

1. Lay 1 cabbage leaf on a cutting board.
2. Add 1/3 to 1/2 cup filling near the base (depending on leaf size).
3. Fold the bottom up over the filling.
4. Fold both sides inward like a burrito.
5. Roll up snugly to the top.
6. Place seam-side down so it stays closed.

Rolling checklist

• Snug, not overstuffed (avoid bursting)
• Even sizes (even cooking)
• Seam down (stays sealed)

Bake the stuffed cabbage rolls (oven method)

1. Preheat oven to 175°C / 350°F.
2. Spread a thin layer of sauce in the bottom of a large baking dish or Dutch oven.
3. (Optional) Line the bottom with a few spare cabbage leaves.
4. Arrange rolls in a single layer, seam-side down.
5. Pour sauce over the top until rolls are generously covered.
6. Cover tightly with foil or a lid.
7. Bake 75–90 minutes, until rolls are tender and the filling is cooked through.
8. Optional: uncover for the last 10–15 minutes to slightly thicken the sauce.

Flavor variations (choose your favorite style)

Classic tomato-baked (everyday favorite)

• Stick with the sauce as written.
• Add a pinch of dried dill for that cozy “old-world” vibe.

Sweet-and-sour style

• Increase vinegar/lemon slightly.
• Add a touch more brown sugar.
• Optional: fold in a spoon of tomato paste for deeper flavor.

Sarma-inspired (savory + tangy)

• Add sauerkraut between layers and on top.
• Use a bit of smoked paprika for a warm, smoky note.

Meatless option (still super satisfying)

• Replace meat with sautéed mushrooms + lentils.
• Use a binder like egg (or a plant-based binder) and breadcrumbs.

“Unstuffed cabbage rolls” casserole

• Chop cabbage and layer it with the filling and sauce like a bake.
• Same flavor, less rolling.

What to serve with stuffed cabbage rolls

These rolls love a side that catches sauce:

Cozy sides

• Mashed potatoes
• Buttered noodles
• Rye bread or crusty bread

Fresh sides

• Cucumber salad
• Simple slaw
• Pickles or quick-pickled onions

Toppings

• Sour cream
• Extra chopped parsley or dill
• A spoonful of extra warm sauce

Make-ahead, storage, freezing, and reheating

Make-ahead (best options)

• Assemble and refrigerate: build the dish, cover, refrigerate up to overnight, then bake.
• Par-bake: bake 45 minutes, cool, refrigerate, then finish baking later.

Storage

• Cool leftovers, then store in an airtight container.
• Use the cold food storage chart as an easy reference for timing.

Freezing (two great methods)

Freeze cooked rolls (most convenient)

• Cool completely.
• Freeze in portions with sauce.
• Thaw overnight in the fridge when possible.

Freeze uncooked rolls (fresh-baked later)

• Assemble in a freezer-safe dish.
• Cover with sauce, wrap tightly, freeze.
• Thaw overnight, then bake like normal (add extra time if still cold).

Reheating (best texture)

• Oven: place rolls in a covered dish with extra sauce, bake at 175°C / 350°F until hot.
• Microwave: quick option—add sauce to prevent drying.
• Stovetop: simmer gently in sauce until warmed through.

Troubleshooting: common cabbage roll problems (and fixes)

“My leaves keep tearing.”

• Leaves need more softening (blanch longer, or try freezer method).
• Trim the thick rib more aggressively (shave it down).

“My rolls fall apart.”

• Roll tighter and place seam-side down.
• Don’t overfill.
• Use a snug baking dish so rolls support each other.

“The filling feels dry.”

• Use a slightly higher-fat meat blend.
• Add a splash of broth to the filling.
• Don’t overbake uncovered.

“The sauce is watery.”

• Simmer the sauce longer before baking.
• Uncover the dish for the last 10–15 minutes.

“The cabbage is tough.”

• Leaves weren’t softened enough at the start.
• Bake covered, tightly sealed, so steam tenderizes the cabbage.

FAQs: Stuffed Cabbage Rolls recipe (quick answers)

How long do you bake stuffed cabbage rolls?

Typically 75–90 minutes at 175°C / 350°F, covered. Time depends on roll size, dish depth, and cabbage thickness.

Do you cook the rice before adding it to the cabbage rolls?

Yes—use cooked rice (or rice that’s mostly cooked). It finishes perfectly while the rolls bake.

How do you soften cabbage leaves quickly?

Microwave steaming is the fastest method, but the easiest, low-effort method is the freezer-thaw trick.

Can you make cabbage rolls ahead of time?

Absolutely. Assemble the dish, refrigerate, and bake the next day. They’re a great make-ahead dinner for gatherings.

Conclusion

This Stuffed Cabbage Rolls recipe is the kind of comforting classic that never goes out of style—tender cabbage leaves, a savory filling, and a rich tomato sauce that brings everything together. Once you learn the simple roll-and-bake routine, it becomes an easy go-to for family dinners, holidays, and make-ahead meals.

Irresistible Stuffed Cabbage Rolls Recipe

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• Author: Velma
• Total Time: PT2H15M
• Yield: 14 rolls 1x
• Diet: Gluten Free

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Description

These Stuffed Cabbage Rolls feature tender cabbage leaves wrapped around a savory rice-and-meat filling, slow-baked in a rich tomato sauce until soft, juicy, and deeply flavorful. Cozy and comforting, they’re perfect for Sunday dinners

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Ingredients

Scale 1x2x3x

 

For the Cabbage

• 1 large head green cabbage
• Salt for blanching water

For the Filling

• 1 lb ground beef or pork (or a mix)
• ½ cup uncooked rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 egg
• 1 tbsp fresh parsley, chopped
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Tomato Sauce

• 1 can (15 oz) tomato sauce or crushed tomatoes
• 2 tbsp tomato paste
• 1 cup broth (chicken or vegetable)
• 1 tbsp brown sugar (optional sweetness)
• 1 tbsp lemon juice or vinegar
• 1 tsp paprika
• Salt & pepper to taste

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Instructions

1. Prepare the Cabbage

1. Bring a large pot of salted water to a boil.
2. Core the cabbage and place whole head in the pot.
3. Boil 8–10 minutes until leaves begin separating and softening.
4. Remove cabbage and peel off large leaves.
5. Trim thick stem ribs to make rolling easier.

2. Make the Filling

1. Combine ground meat, rice, onion, garlic, egg, parsley, paprika, salt, and pepper.
2. Mix gently to avoid overworking.

3. Fill & Roll

1. Place 2–3 tbsp filling in each leaf.
2. Fold sides over and roll tightly into logs.
3. Arrange seam-side down in a baking dish.

4. Make the Sauce

1. Whisk tomato sauce, paste, broth, sugar, lemon juice, paprika, salt, and pepper.
2. Pour over cabbage rolls, covering completely.

5. Bake

• Cover with foil and bake 1 hour 30 minutes at 350°F (175°C).
• Remove foil and bake 15–20 minutes longer to thicken sauce.

6. Serve

• Spoon extra sauce over rolls and serve warm.

• Prep Time: PT30M
• Cook Time: PT1H45M
• Category: Casseroles
• Method: Baked
• Cuisine: Eastern European

Nutrition

• Serving Size: 1 roll
• Calories: 190kcal
• Sugar: 6g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 45mg