Easy Stuffed Cabbage Rolls

These cozy Stuffed Cabbage Rolls are one of those dinners that makes the whole kitchen smell amazing while they simmer. Tender cabbage leaves are wrapped around a hearty mix of rice, beef, and pork, then braised in a rich, creamy tomato sauce until everything turns perfectly soft and flavorful. They’re a classic for holidays and special occasions, but they’re so comforting you’ll find yourself making them all year long. And the best part? Cabbage rolls at home are way easier than they look.

If you’re into cozy, homemade dinners like this, you’ll definitely want to try my Cabbage Stir Fry for a quick weeknight option, or my creamy Creamy Potato Soup when you’re craving something warm and comforting.

My family absolutely loves cabbage, and we never seem to get tired of it. I’ve made it a hundred different ways over the years, and these cabbage rolls are always one of our favorites. They’re cozy, filling, and the kind of meal everyone looks forward to when they know it’s simmering on the stove.

Quick Overview

• Even better the next day. These cabbage rolls soak up the sauce overnight and taste even more flavorful after a rest.
• Perfect for make-ahead meals. They reheat beautifully and are great for busy weeknights.
• A true family favorite. This is one of those cozy dinners both kids and adults happily dig into.
• Simple, pantry-friendly ingredients. Nothing fancy here, just classic ingredients that work really well together.

If you’re in the mood for more cozy, home-style dinners, my Creamy Mustard Chicken is always a hit, and these Meatballs in Cream Sauce are another comforting favorite.

INGREDIENTS

These stuffed cabbage rolls are made with simple, everyday ingredients you may already have on hand. Below is a quick look at what you’ll need, and you can find the exact amounts in the recipe card at the bottom of the post.

• Rice – Helps bind the filling and soak up all the flavorful juices as the rolls cook. I like using regular parboiled white rice here because it stays tender without turning mushy.
• Onions – Two finely diced onions add natural sweetness and depth to the filling. They soften as they cook and make the whole dish taste richer.
• Carrot – Just one carrot adds a touch of sweetness and a little color. Grate it or chop it very finely so it blends right into the filling.
• Cabbage – Green cabbage works perfectly for this recipe. One large head (about 3 lb) usually gives plenty of leaves, but having an extra on hand never hurts.
• Oil and Butter – Used for sautéing the onions and carrot. The oil keeps things from burning, while the butter adds a bit of richness.
• Tomato Paste – Adds a deep, concentrated tomato flavor to the filling and helps everything taste more savory. Cooking it briefly with the vegetables really brings out its richness.
• Ground Beef – Gives the filling structure and that classic comfort food flavor. Lean or 80/20 both work well here.
• Ground Pork – This is what keeps the filling juicy and tender. Mixing beef and pork makes the rolls especially flavorful.
• Egg – Helps bind everything together so the rolls hold their shape as they simmer.
• Parsley – Fresh parsley adds a pop of color and a light, fresh flavor that balances the richness of the meat.
• Salt, Black Pepper, and Thyme – Simple seasonings, but they give the filling warmth and depth. Thyme pairs especially well with cabbage and tomato.
• Tomato Puree – Forms the base of the sauce the cabbage rolls simmer in. It creates a rich, comforting tomato flavor.
• Water – Thins the sauce just enough so the rolls can cook gently without drying out.
• Sour Cream – Optional, but highly recommended. It makes the sauce creamy with a subtle tang. I also love serving extra on the side.
• Sugar – Just a small amount balances the acidity of the tomatoes and rounds out the sauce.
• Bay Leaves – Add that cozy, slow-simmered flavor that makes these cabbage rolls taste extra comforting.

How to Make Cabbage Rolls

Prepare the rice: Place the rice in a bowl and pour 3 cups of boiling water over it. Let it soak for about 15 minutes, then drain off any excess water. This helps the rice start cooking without turning mushy later.

Sauté the vegetables: Finely dice the onions and grate or finely chop the carrot. Heat the oil over medium heat, add the onions, and cook until soft and translucent, about 3 minutes. Stir in the carrot and cook for another 3 minutes, just until everything smells sweet and fragrant.

Add tomato paste and butter: Stir the butter and tomato paste into the vegetables. Cook for 3 to 4 minutes, stirring often, until the tomato paste deepens in color and the mixture smells rich. Transfer everything to a large mixing bowl and let it cool slightly.

Mix the filling: Add the ground beef, ground pork, parsley, salt, black pepper, thyme, soaked rice, and egg to the bowl. Mix gently until everything is evenly combined, being careful not to overmix so the filling stays tender.

Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage, then place the whole head into the boiling water for 2 to 3 minutes, just until the outer leaves soften. Gently peel off the leaves as they loosen and set them aside to drain.

Drain the excess water from the cabbage leaves.

Get the leaves ready: If the thick vein at the base of a leaf feels tough, trim it slightly with a knife. This makes the leaves easier to roll and helps them cook evenly.

Fill and roll: Place about 1 teaspoon of filling onto each cabbage leaf. Roll it up snugly, tucking in the sides as you go, then place it seam-side down so it stays closed while cooking.

Make the sauce: In a small saucepan, combine the tomato puree, water, sour cream, sugar, and bay leaves. Bring it to a gentle simmer and cook for about 3 minutes, just until everything is well combined and smooth.

Cook the cabbage rolls: Pour the sauce over the cabbage rolls, making sure they’re mostly covered. Cover the pot with a lid and simmer on low heat for 30 to 40 minutes, until the cabbage is tender and the filling is fully cooked.

Serve: Carefully lift the cabbage rolls out of the pot using tongs or a large spoon. Spoon plenty of sauce over the top, sprinkle with fresh parsley, and serve hot. A little extra sour cream on the side never hurts.

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. You want the leaves soft and flexible, not falling apart. A quick 2 to 3 minute boil is usually just right.
• Trim the thick vein. If the base of a leaf feels tough, slice off a little of the thick part. This makes rolling easier and helps everything cook evenly.
• Pack them snug, not tight. Arrange the rolls close together so they hold their shape, but leave a little room for the rice to expand as it cooks.
• Do a quick seasoning test. Fry a small spoonful of the filling in a pan and taste it before rolling. It’s an easy way to make sure the seasoning is just right.
• Like extra sauce? Add a bit more tomato puree and water so the rolls are nearly covered. They soak it up beautifully.
• Make it lighter. You can use all ground beef, or swap part of the pork for ground turkey or chicken.
• Add more herbs. Fresh dill is especially good here, but basil or oregano also work well.
• Want a little heat? A pinch of red pepper flakes or a bit of hot paprika adds a gentle kick without overpowering the dish.

Storage & Reheating

Fridge: Let the cabbage rolls cool completely, then store them in an airtight container with plenty of sauce. They’ll keep well in the refrigerator for up to 3 to 4 days.

Reheating: Reheat gently on the stovetop over low heat, covered, until warmed through. For the microwave, heat individual portions covered in 30 to 40 second intervals, stirring the sauce in between.

Freezer: These cabbage rolls freeze beautifully. Place the cooled rolls in a freezer-safe container or bag with some sauce, press out as much air as possible, and freeze for up to 2 to 3 months.

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

Recipe FAQ

Can I freeze stuffed cabbage rolls?

Yes, absolutely. Stuffed cabbage rolls freeze very well. Store them in an airtight container with some sauce and freeze for up to 2 to 3 months. Thaw overnight in the fridge and reheat gently so they stay tender.

Can I use only ground beef?

Definitely. I love using a mix of beef and pork because it stays extra juicy, but all ground beef works just fine. Try not to use very lean beef so the filling doesn’t dry out.

What kind of cabbage works best?

Regular green cabbage is perfect for this recipe. Savoy cabbage is another great option since the leaves are softer and easier to roll. Very small, tight heads can be harder to work with.

Can I make cabbage rolls ahead of time?

Yes, this is a great make-ahead dish. You can assemble the rolls a day in advance, place them in the pot with the sauce, cover, and refrigerate. When you’re ready to cook, bring everything to a gentle simmer and cook as directed, adding a few extra minutes if needed.