Go Back
–+ servings
Stuffed Cabbage Rolls served on a plate

Stuffed Cabbage Rolls

No ratings yet
Stuffed cabbage rolls combine tender blanched cabbage leaves with a savory beef and cooked rice filling, all simmered in tangy tomato sauce. The key is blanching the cabbage for 3-4 minutes to soften leaves without tearing and simmering covered until the filling is fully cooked and tender.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large green cabbage choose head with tight, unblemished outer leaves
  • 1 medium onion minced finely
  • 3 cloves garlic minced fresh
  • 1.5 lbs ground beef 80/20 blend for moisture
  • 1.5 cups cooked white rice day-old rice preferred
  • 1 large egg acts as binder
  • 24 oz tomato sauce plain, avoid pre-seasoned
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Large pot For blanching cabbage leaves
  • Mixing bowl For combining filling ingredients
  • Baking dish For arranging and simmering rolled cabbage
  • Tongs To remove cabbage leaves from boiling water
  • Instant-read thermometer To check internal temperature of filling

Method
 

  1. Bring a large pot of water to boil. Core the cabbage and submerge the whole head or leaves in boiling water for 3-4 minutes until outer leaves soften and peel away easily. Remove leaves with tongs and pat dry.
    1 large green cabbage
  2. In a large bowl, combine ground beef, cooked rice, minced onion, minced garlic, egg, salt, and black pepper. Mix until just combined and let rest for 10 minutes to meld flavors and ease handling.
    1 medium onion, 3 cloves garlic, 1.5 lbs ground beef, 1.5 cups cooked white rice, 1 large egg, 1 tsp salt, 0.5 tsp black pepper
  3. Place 3-4 tablespoons of filling near the stem end of each cabbage leaf. Fold in sides and roll tightly toward the leaf tip. Arrange rolls seam-side down in a baking dish.
  4. Pour tomato sauce over the rolled cabbage. Cover the dish tightly with foil and bake at 350°F for 50-60 minutes or simmer on the stovetop over low heat until the filling reaches an internal temperature of 160°F.
    24 oz tomato sauce
  5. Remove rolls from heat and let rest uncovered for 10 minutes to thicken the sauce and settle the filling before plating.

Notes

  • Blanch cabbage leaves for 3-4 minutes to soften without tearing for easy rolling.
  • Use cooked rice to keep the filling moist and avoid undercooked grains.
  • Simmer rolls covered at low heat until filling reaches 160°F internal temperature to ensure safety and tenderness.

Tried this recipe?

Let us know how it was!