Easy Stuffed Cabbage Rolls

These delicious Stuffed Cabbage Rolls combine tender cabbage leaves stuffed with rice, beef, and pork, then braised in a rich sauce until perfectly tender. These cabbage rolls are perfect for holidays and special occasions, but so good you’ll want to make them all year long. Making cabbage rolls at home is much easier than you think!

If you love cozy homemade meals, don’t miss my Cabbage Stir Fry, or my creamy and comforting Creamy Potato Soup.

My family loves cabbage and can never seem to get enough of it. Have you tried any of my other cabbage recipes? Southern fried cabbage, cabbage stir fry, and these delectable cabbage rolls are just a few of our favorites.

Why You’ll Love This Recipe

• Perfect for meal prep — cabbage rolls taste even better the next day.
• Freezer-friendly — make a big batch and freeze for quick dinners.
• Family-approved — kids and adults love this cozy, home-style dish.
• Simple ingredients — everything is easy to find and budget-friendly.

Looking for more comfort food recipes? Try my Creamy Mustard Chicken or these juicy Meatballs in Cream Sauce.

INGREDIENTS

What’s in this homemade stuffed cabbage rolls recipe? Below is what you’ll need, and don’t forget to scroll to the recipe card for the full ingredient amounts.

• Rice – Helps bind the filling, absorbs the juices, and makes the rolls tender and soft. The best rice for cabbage rolls is regular parboiled white rice.
• Onions – Two finely diced onions add natural sweetness and aroma. They’re essential for a flavorful meat filling.
• Carrot – One large carrot gives the stuffing a light sweetness and a beautiful color. Grate or finely chop it so it blends into the filling.
• Cabbage – I prefer using green cabbage for this recipe. One large head (about 3 lb) is usually enough for a batch of rolls, but you can grab a second head just in case.
• Oil and Butter – Used for sautéing the onions and carrot and for adding extra richness to the filling.
• Tomato Paste – Adds a deep, concentrated tomato flavor to the vegetable mixture and makes the filling taste extra savory.
• Ground Beef – Gives the filling hearty, rich flavor and structure. You can use lean or 80/20 ground beef.
• Ground Pork – Keeps the filling juicy and tender so the cabbage rolls don’t turn out dry.
• Egg – Helps bind the meat, rice, and vegetables together so the rolls hold their shape while cooking.
• Parsley – Fresh chopped parsley adds brightness and a light herbal flavor that lifts the whole dish.
• Salt, Black Pepper & Thyme – Simple seasonings that give the filling warmth and depth of flavor. Thyme pairs especially well with cabbage and tomato.
• Tomato Puree – Forms the base of the sauce that the cabbage rolls braise in. It makes the dish rich and flavorful.
• Water – Thins the tomato puree so the cabbage rolls can simmer gently and cook through without drying out.
• Sour Cream – Optional in the sauce, but highly recommended. It adds creaminess and a slight tang. I also love serving extra sour cream on the side.
• Sugar – Just a teaspoon balances the acidity of the tomatoes and makes the sauce taste round and smooth.
• Bay Leaves – Simmered in the sauce to give a subtle, cozy aroma that makes these cabbage rolls taste even more comforting.

How to Make Cabbage Rolls

Prepare the rice: Pour 3 cups of boiling hot water over 1 cup of rice and let it sit for 15 minutes.

Saute the vegetables: Finely dice 2 onions and 1 carrot. Heat 4 tablespoons of oil in a pan over medium heat, add the onions, and cook for 3 minutes. Add the carrot and cook for another 3 minutes.

Add tomato paste and butter: Stir in 1 tablespoon of butter and 1 tablespoon of tomato paste. Cook for 3–4 minutes, then transfer the mixture to a large bowl.

Mix the filling: Add ground beef, ground pork, parsley, salt, black pepper, thyme, the soaked rice, and 1 egg. Mix everything until well combined.

Prepare and Cook the cabbage: Remove core of cabbage and add a head of cabbage to a large pot with boiling water and cook for 2-3 minutes.

Drain the excess water from the cabbage leaves.

Cut the cabbage leaves into smaller sections for cabbage rolls, and fill. Add about 1 teaspoon of filling to each cabbage leaf. Roll tightly, tucking in the sides as you go.

Make the Sauce: In a small saucepan, combine the tomato puree, water, sour cream, sugar, bay leaves and simmer for 3 min. then pour it over the cabbage rolls. Cover with a lid and cook for 30–40 minutes.

Serve. Carefully remove the stuffed cabbage rolls from the pot. I like to use tongs for this! Then, spoon some of the sauce on top, add a generous sprinkle of parsley, and serve hot.

Enjoy

If you enjoy hearty homemade dishes, you’ll also love my Oven-Baked Chicken and Rice and this simple yet delicious Roasted Pork Belly.

Recipe Tips & Variations

• Don’t overcook the cabbage leaves. Boil them just 2–3 minutes, until flexible. If you cook them too long, they become too soft and may tear when rolling.
• Trim the thick core. After boiling, slice off the thick vein at the base of each leaf with a knife so it’s easier to roll.
• Don’t pack the rolls too tightly. Arrange them snugly in the pot, but leave a little space so the rice can expand as it cooks.
• Taste the filling. Fry a small patty of the meat mixture in a pan to check the seasoning, then adjust salt and pepper if needed before rolling.
• Use more or less sauce. If you like extra saucy cabbage rolls, add a bit more tomato puree and water so the rolls are almost covered.
• Make it lighter. You can use all ground beef or substitute part of the pork with ground turkey or chicken.
• Add more herbs. Fresh dill, basil, or oregano are great additions if you love extra herbal flavor.
• Spicy version. Add a pinch of red pepper flakes or a little hot paprika to the filling or sauce for a gentle kick.

Storage & Reheating

Fridge: Let the cabbage rolls cool completely, then transfer them to an airtight container with the sauce. Store in the refrigerator for up to 3–4 days.

Reheating: Reheat gently on the stovetop over low heat, covered, until warmed through. You can also reheat individual portions in the microwave, covered, in 30–40 second intervals, stirring the sauce in between.

Freezer: Stuffed cabbage rolls freeze very well. Place cooled rolls in a freezer-safe container or bag with some sauce, removing as much air as possible. Freeze for up to 2–3 months.

Reheating from frozen: Thaw overnight in the fridge, then reheat on the stovetop or in the oven at 350°F (175°C) until hot in the center. Add a splash of water or extra tomato sauce if needed.

Recipe FAQ

Can I freeze stuffed cabbage rolls?

Yes! These cabbage rolls are perfect for freezing. Freeze them in an airtight container with some sauce for up to 2–3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the oven.

Can I use only ground beef?

Absolutely. I love the combination of beef and pork for extra juiciness, but you can use only ground beef if you prefer. Try not to use very lean meat so the filling stays moist.

What kind of cabbage is best?

Regular green cabbage works great in this recipe. Savoy cabbage is also a good option because the leaves are softer and easier to roll. Just avoid very tight, small heads that don’t have many large leaves.

Can I make cabbage rolls ahead of time?

Yes, you can assemble the rolls a day in advance, place them in the pot with the sauce, cover, and refrigerate. When ready to cook, bring the pot to a gentle simmer and cook as directed, adding a few extra minutes if needed.