Easy Stuffed Cabbage Rolls
These cozy Stuffed Cabbage Rolls are filled with rice, beef, and pork, then gently simmered in a rich tomato sauce until tender. It’s classic comfort food that feels special but is surprisingly easy to make at home.
If you love comforting meals built around rice, browse my Rice Recipes collection for easy one-pan dinners, family meals, and simple rice dishes.
For more comforting meals with similar flavors, try my Cabbage Roll Soup, Beef and Rice Skillet, or Oven-Baked Chicken and Rice. They’re all hearty, family-friendly dinners with simple ingredients and plenty of comfort.
These cabbage rolls are one of those dinners that make the whole kitchen smell amazing while they simmer. My family loves them, and I make them for holidays, family gatherings, or any weekend when we want something warm and homemade.
Why This Recipe Works
The mix of beef and pork keeps the filling tender and flavorful, while the rice helps it stay soft and juicy as the rolls simmer. The tomato and sour cream sauce slowly cooks into the cabbage, giving everything a rich, comforting flavor.
It’s also a practical make-ahead meal. The ingredients are simple, the rolls hold well in the refrigerator, and they taste even better the next day after soaking up more of the sauce.
Quick Look at the Ingredients
These stuffed cabbage rolls use simple, everyday ingredients. Here’s a quick look at what you’ll need, with the exact amounts in the recipe card below.
- Rice: Helps bind the filling and soak up the flavorful juices as the rolls cook. Parboiled white rice works especially well because it stays tender without turning mushy.
- Onions: Add natural sweetness and depth to the filling as they soften.
- Carrot: Adds a little sweetness and color. Grate it or chop it very finely so it blends into the filling.
- Green cabbage: One large head, about 3 lb, usually gives enough leaves for the rolls.
- Oil and butter: Used for sautéing the vegetables. The butter adds extra richness.
- Tomato paste: Adds concentrated tomato flavor and more depth to the filling.
- Ground beef: Gives the filling structure and a classic savory flavor.
- Ground pork: Keeps the filling juicy and tender. The beef and pork combination gives the best texture.
- Egg: Helps bind the filling so the rolls hold their shape while cooking.
- Fresh parsley: Adds freshness and a little color to balance the rich filling.
- Salt, black pepper, and thyme: Simple seasonings that add warmth and depth to the meat mixture.
- Tomato puree: Forms the base of the sauce the cabbage rolls simmer in.
- Water: Loosens the sauce so the rolls can simmer gently without drying out.
- Sour cream: Adds creaminess and a light tang to the tomato sauce. Extra sour cream is also great for serving.
- Sugar: Helps balance the acidity of the tomatoes.
- Bay leaves: Add extra depth while the cabbage rolls simmer.
How to Make Cabbage Rolls
Here’s a quick step-by-step so you can see how the filling, cabbage leaves, and sauce come together. The full ingredient list and exact measurements are in the recipe card below.
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 well. This gives the rice a head start without making it 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 for about 3 minutes, until soft and translucent. Add the carrot and cook for another 3 minutes, until the vegetables are tender and fragrant.
Add the 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 darkens slightly and the mixture smells rich. Transfer everything to a large mixing bowl and let it cool for a few minutes.
Mix the filling: Add the ground beef, ground pork, parsley, salt, black pepper, thyme, soaked rice, and egg to the bowl. Mix gently just until 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, then lower the whole cabbage into the water for 2 to 3 minutes, just until the outer leaves soften. Peel off the leaves as they loosen and set them aside to drain.
Drain the excess water from the cabbage leaves.
Prepare the leaves: Drain the cabbage leaves well. If the thick vein at the base feels tough, trim it slightly with a knife so the leaves are easier to roll and cook evenly.
Fill and roll: Place about 1 teaspoon of filling near the base of each cabbage leaf. Fold in the sides, then roll it up snugly and place 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 to a gentle simmer and cook for about 3 minutes, stirring until the sauce is smooth and well combined.
Cook the cabbage rolls: Pour the sauce over the cabbage rolls, making sure they are mostly covered. Cover the pot and simmer over low heat for 30 to 40 minutes, until the cabbage is tender and the filling is fully cooked.
Serve: Carefully lift the cabbage rolls from the pot, spoon plenty of sauce over the top, and finish with fresh parsley. Serve hot with extra sour cream on the side if you like.
Recipe Tips & Variations
- Don’t overcook the cabbage: Boil the leaves just until soft and flexible, about 2 to 3 minutes. They should bend easily without falling apart.
- Trim the thick vein: If the base of a leaf feels tough, shave off a little of the thick center vein to make rolling easier.
- Pack the rolls snugly: Arrange them close together in the pot so they hold their shape, but leave a little room for the rice to expand.
- Test the seasoning: Fry a small spoonful of filling before rolling the cabbage and taste it. Adjust the salt and pepper if needed.
- Add extra sauce: If you like saucier cabbage rolls, add a little more tomato puree and water before simmering.
- Change the meat: Use all ground beef, or replace part of the pork with ground turkey or chicken.
- Add more herbs: Fresh dill works especially well with cabbage rolls, while oregano or basil can add a different flavor.
- Add a little heat: A pinch of red pepper flakes or hot paprika gives the sauce a gentle kick.
Storage & Reheating
Fridge: Let the cabbage rolls cool completely, then store them in an airtight container with some of the sauce. They’ll keep well in the refrigerator for 3 to 4 days.
Reheating: Reheat gently on the stovetop over low heat, covered, until warmed through. For the microwave, heat individual portions in short intervals until hot.
Freezer: Place cooled cabbage rolls in a freezer-safe container with some sauce 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 needed.
Recipe FAQ
Can I freeze stuffed cabbage rolls?
Yes. Store them in an airtight container with some sauce and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then reheat gently.
Can I use only ground beef?
Yes. A mix of beef and pork gives the filling extra juiciness, but all ground beef works well too. Avoid very lean beef so the filling doesn’t dry out.
What kind of cabbage works best?
Green cabbage works very well for this recipe. Savoy cabbage is another good option because the leaves are softer and easier to roll.
Can I make cabbage rolls ahead of time?
Yes. Assemble the rolls up to one day ahead, place them in the pot with the sauce, cover, and refrigerate. Cook as directed, adding a few extra minutes if needed.
These stuffed cabbage rolls are tender, hearty, and full of comforting flavor from the meat, rice, cabbage, and creamy tomato sauce. They’re especially good served hot with extra sauce and a little sour cream on the side.
Easy Stuffed Cabbage Rolls
Ingredients
- 1 large green cabbage about 3 lb (1.3 kg)
- 1 cup parboiled white rice
- 2 onions finely diced
- 1 carrot grated or finely chopped
- 4 tablespoons oil
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1 lb (450 g) ground beef
- 1 lb (450 g) ground pork
- 2 to 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/3 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 large egg
For the Sauce
- 1 1/2 cups tomato puree
- 2 cups water
- 4 tablespoons sour cream optional
- 1 teaspoon sugar
- 2 bay leaves
Instructions
- Prepare the rice: Place the rice in a bowl and pour 3 cups of boiling water over it. Let it soak for 15 minutes, then drain well.
- Sauté the vegetables: Heat the oil in a large skillet over medium heat. Add the onions and cook for about 3 minutes, until softened. Add the carrot and cook for another 3 minutes.
- Add the tomato paste and butter: Stir in the butter and tomato paste. Cook for 3 to 4 minutes, stirring often, then transfer the mixture to a large bowl and let it cool slightly.
- Mix the filling: Add the ground beef, ground pork, parsley, salt, black pepper, thyme, soaked rice, and egg. Mix gently just until evenly combined. Do not overmix.
- Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage, then lower the whole cabbage into the boiling water for 2 to 3 minutes, until the outer leaves begin to soften. Peel off the leaves as they loosen and set them aside to drain.
- Prepare the leaves: Drain the cabbage leaves well. If the thick vein at the base feels tough, trim it slightly with a knife so the leaves are easier to roll.
- Fill and roll: Place about 1 teaspoon of filling near the base of each cabbage leaf. Fold in the sides, then roll up snugly.
- Arrange in the pot: Place the cabbage rolls seam-side down in a large pot, arranging them close together but not too tightly.
- Make the sauce: In a small saucepan, combine the tomato puree, water, sour cream, sugar, and bay leaves. Bring to a gentle simmer and cook for about 3 minutes, stirring until smooth and well combined.
- Cook the cabbage rolls: Pour the sauce over the rolls, making sure they are mostly covered. Cover the pot and simmer over low heat for 30 to 40 minutes, until the cabbage is tender and the filling is fully cooked.
- Serve: Remove the bay leaves. Serve the stuffed cabbage rolls hot with plenty of tomato sauce, fresh parsley, and extra sour cream on the side if desired.
Video
Notes
- Parboiled white rice works especially well because it stays tender without becoming mushy as the cabbage rolls simmer.
- Don’t roll the cabbage leaves too tightly. Leave a little room for the rice to expand while cooking.
- For an easy seasoning check, cook a small spoonful of the filling in a skillet before rolling the cabbage and adjust the salt or pepper if needed.
- The cabbage rolls can be assembled one day ahead and refrigerated with the sauce until ready to cook.
- Store leftovers in an airtight container with some of the sauce for 3 to 4 days in the refrigerator.
Can I bake in oven. If so for how long at what temperature.
Hi Lucy! Yes, you can bake them in the oven. I’d cover the baking dish and bake at 350°F (175°C) for about 60–75 minutes, or until the cabbage is very tender and the filling is cooked through. Hope you enjoy them!
So I am getting ready to make these, b ut I noticed you don’t have eggs to bind them together a bit?
Hi Lucy! No eggs needed for these cabbage rolls. The cabbage leaves keep the filling tucked together as it cooks, so you can follow the recipe as written. Hope you enjoy them!