Few recipes bring as much cozy nostalgia to the dinner table as stuffed cabbage rolls. Tender cabbage leaves filled with savory ground beef, rice, and herbs, then simmered or baked in a tangy-sweet tomato sauce—it’s a comforting classic that never goes out of style. Whether you grew up eating them at Sunday dinners or you’re discovering them for the first time, this dish is pure comfort in every bite.
This recipe shows you two fool-proof ways to make them: a slow-cooker version that practically cooks itself, and a baked version with ground chuck and eggs that delivers the ultimate home-cooked flavor. Each approach gives you tender, juicy rolls wrapped in flavorful cabbage, ready to serve with creamy mashed potatoes, cornbread muffins, or steamed broccoli.
Stuffed cabbage rolls may look fancy, but they’re surprisingly simple to make with just a few pantry staples. They’re perfect for meal prep, family gatherings, or cozy weeknight dinners when you crave something hearty and homemade.
Ingredients
For the Rolls:
2 heads of cabbage
2 lbs ground beef
3 cups cooked rice
1 egg
1 tsp minced garlic
1 tbsp parsley
2 slices onion, diced
¼ cup tomato sauce (add to meat mixture)
Salt & pepper to taste
For the Sauce:
1 (15-oz) can tomato sauce
1 (28-oz) can crushed tomatoes
Instructions
Prep the Cabbage:
Bring a large pot of water to a boil. In batches, cook cabbage leaves for 3–5 minutes until pliable. Drain and let cool slightly. Cut a small V-shaped notch to remove the thick stem vein from each leaf.
Mix the Filling:
In a large bowl, combine cooked rice, diced onion, egg, milk (optional for tenderness), salt, and pepper. Add the ground beef, parsley, garlic, and ¼ cup tomato sauce. Mix gently until just combined.
Assemble Rolls:
Place about ¼ cup of the beef mixture onto each cabbage leaf. Fold the sides inward, roll tightly from the stem end up, and place seam-side down.
Layer in Slow Cooker:
Spread a thin layer of tomato sauce on the bottom of your slow cooker. Arrange half the rolls seam-side down. Pour half the crushed-tomato sauce over them, then repeat with the remaining rolls and sauce.
Cook Low and Slow:
Cover and cook on LOW for 6–8 hours, or until the internal temperature reaches 160°F and the cabbage is tender.
Serve:
Spoon the rich tomato sauce over each roll and serve hot with creamy mashed potatoes and buttery cornbread muffins.
Recipe #2: Oven-Baked Stuffed Cabbage Rolls with Ground Chuck and Eggs
Ingredients
For the Tomato Sauce:
3 tbsp olive oil
1½ cups chopped yellow onions (about 2 medium)
2 (28-oz) cans crushed tomatoes
¼ cup red wine vinegar
½ cup light brown sugar, lightly packed
½ cup raisins (optional, for sweetness)
1½ tsp kosher salt
¾ tsp black pepper
For the Filling:
1 large head green or Savoy cabbage
2½ lbs ground chuck
3 extra-large eggs, lightly beaten
½ cup finely chopped onion
½ cup plain breadcrumbs
½ cup uncooked white rice
1 tsp minced fresh thyme (or ½ tsp dried)
1½ tsp kosher salt
½ tsp pepper
1 cup of the prepared tomato sauce
Instructions
Make the Sauce:
Heat olive oil in a large saucepan. Add onions and sauté 8 minutes until translucent. Stir in crushed tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Prep the Cabbage:
Bring a large pot of water to a boil. Core the cabbage and immerse it for a few minutes. Gently peel off each leaf with tongs as it becomes flexible. You’ll need about 14 leaves.
Prepare the Filling:
In a large bowl, mix ground chuck, eggs, onions, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the tomato sauce and mix gently—do not overwork.
Assemble the Rolls:
Preheat oven to 350°F (175°C). Spread 1 cup of sauce in the bottom of a large Dutch oven or casserole dish. Cut out the tough rib from each leaf. Place ⅓–½ cup of filling near the base, fold in the sides, and roll tightly.
Layer and Bake:
Arrange half the rolls seam-side down, pour sauce over them, then repeat with the rest. Cover tightly and bake for 1 hour, or until the meat and rice are fully cooked.
Serve:
Top with the remaining sauce and garnish with parsley. Serve hot with broccoli, mashed potatoes, or cornbread fritters.
Storage & Reheating
Stuffed cabbage rolls store wonderfully for future meals:
Refrigerator: Up to 4 days in an airtight container.
Freezer: Place cooled rolls (with sauce) in a freezer-safe dish or bag for up to 3 months.
Reheat: Thaw overnight and warm in a covered baking dish at 350°F for 25–30 minutes, or microwave until heated through.
Pro Tip: The flavors deepen as they sit, making leftovers even better the next day!
Pro Tips for Perfect Stuffed Cabbage Rolls
Don’t skip blanching the cabbage — it’s what keeps the leaves flexible and easy to roll.
Mix the meat lightly — overmixing makes the filling dense.
Add sauce inside and outside — mixing some sauce into the meat keeps it juicy.
Use lean beef for less grease, or half beef + half pork for richer flavor.
Sweet-savory balance — the vinegar and brown sugar in the sauce make all the difference!
Use leftover rice — day-old rice gives the best texture.
Make ahead: You can assemble the rolls a day early and bake when ready to serve.
Recipe Variations
Vegetarian Cabbage Rolls: Substitute lentils or mushrooms for meat.
Low-Carb Option: Use cauliflower rice instead of white rice.
Spicy Version: Add crushed red pepper flakes or hot paprika to the filling.
Mediterranean Twist: Mix in feta cheese and oregano.
Polish-Style Golabki: Use pork and beef mix with tomato soup-based sauce.
Nutrition & Dietary Notes
Approximate per serving (1 roll):
Calories: 250
Protein: 20g
Carbs: 22g
Fat: 10g
Fiber: 3g
Naturally gluten-free if you use GF breadcrumbs.
Dairy-free option: Skip milk and butter.
Can be made low-sodium by using no-salt tomato sauce.
Frequently Asked Questions (FAQs)
Can I use ground turkey instead of beef?
Yes, ground turkey or chicken works well. It gives a lighter flavor but still pairs beautifully with the tomato sauce.
Can I make these ahead of time?
Absolutely. Assemble up to a day in advance, refrigerate, then bake or slow-cook when ready.
Can I freeze cabbage rolls before cooking?
Yes—freeze them uncooked in layers separated by parchment. Thaw before baking or add extra cooking time if frozen solid.
My rice came out undercooked—why?
If you use raw rice, make sure the rolls are fully submerged in sauce and cook long enough. Using pre-cooked rice ensures perfect texture.
Can I skip the raisins in the sauce?
Of course—they’re optional for sweetness. Replace with a teaspoon of sugar or honey.
What’s the best cabbage type?
Green cabbage is traditional, but Savoy cabbage rolls more easily and looks elegant.
What sides go best with stuffed cabbage rolls?
Mashed potatoes, cornbread muffins, steamed broccoli, or roasted carrots are perfect companions.
Conclusion
Stuffed cabbage rolls prove that the most comforting meals are often the simplest ones. With this recipe, you get two easy methods—slow cooker and oven-baked—each delivering tender, flavorful rolls simmered in a rich tomato sauce. They’re hearty enough for Sunday supper yet simple enough for a weeknight. Serve them with mashed potatoes, green veggies, or your favorite bread for a cozy, balanced meal that tastes like home.