Few dishes match the warm comfort of a stuffed cabbage roll recipe. This traditional dish, beloved in Eastern Europe, the Middle East, and beyond, combines tender cabbage leaves enveloping a savory filling of meat, rice, and herbs, all slowly simmered in a fragrant tomato sauce. Perfect for family meals, parties, or a comforting weeknight dinner, stuffed cabbage rolls are both filling and delicious.
If you’ve always wanted to master this classic, this detailed guide will take you step-by-step, from preparing the cabbage leaves to making the perfect sauce.
Ingredients for the Perfect Stuffed Cabbage Roll Recipe
For about 6 servings (12–14 rolls), here’s what you’ll need:
For the cabbage rolls
1 large green cabbage (about 2–3 kg)
500 g ground beef (or a beef/pork mix)
1 cup cooked rice (long- or medium-length rice preferred)
1 medium onion, finely chopped
2 garlic cloves, minced
1 large egg
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1 tsp paprika
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
For the tomato sauce
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (800 g) chopped tomatoes
2 tbsp 1 tbsp tomato paste
2 cups beef or vegetable broth
1 tsp sugar (to balance the acidity)
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 bay leaf
Kitchen Utensils Needed
A large pot (for blanching the cabbage)
A large mixing bowl
A cutting board and a sharp knife
A slotted spoon
A large skillet or saucepan (for the sauce)
Measuring cups and spoons
A casserole dish or Dutch oven (for baking)
Aluminum foil or a lid
Step-by-Step Instructions
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Remove the core from the cabbage with a sharp knife.
Submerge the whole cabbage in the boiling water and cook for 3–5 minutes. Using a slotted spoon, gently remove the softened leaves one by one.
Set aside 12–14 large, intact leaves. Pat them dry with a paper towel.
Remove the large rib at the base of each leaf to make rolling easier.
Tip: If the cabbage remains too firm, return it to boiling water for a few minutes and remove more leaves.
Step 2: Prepare the Stuffing
In a large bowl, combine the ground beef, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt, and pepper.
Gently mix by hand or with a spoon until well blended (avoid overworking the stuffing to prevent it from becoming compact).
Step 3: Roll the Cabbage Leaves
Lay a cabbage leaf on a board, rib-side down. Place 2–3 tablespoons of filling near the base of the leaf.
Fold the sides over the filling, then tightly roll up like a burrito.
Repeat until all the filling and leaves are used up.
Step 4: Prepare the Tomato Sauce
Heat the olive oil in a skillet over medium heat.
Add the onion and sauté for 3–4 minutes until translucent.
Add the garlic and cook for another minute.
Stir in the chopped tomatoes, tomato paste, stock, sugar, paprika, salt, pepper, and bay leaf.
Bring to a gentle boil and simmer for 10 minutes to develop the flavors.
Step 5: Bake the Stuffed Cabbage Rolls
Oven Method (Recommended)
Preheat the oven to 180°C.
Pour a thin layer of sauce over the bottom of a casserole dish or casserole dish.
Arrange the rolls, seam side down.
Pour the remaining sauce over the top.
Cover with aluminum foil or a lid and cook for 1.5 to 2 hours, until tender.
Saucepan Method
Place the cabbage rolls in a large saucepan, seam side down.
Cover with sauce.
Cover and simmer over low heat for 1.5 hours.
Tips for Successful Recipe
Choose the right cabbage: Savoy cabbage is particularly tender and easy to roll.
Pre-cook the rice: This ensures the filling cooks evenly.
Freshness Tip: A squeeze of lemon juice or a little dill adds a lively touch.
Prepare in advance: The dish is even better the next day.
Freezing: You can freeze the rolls raw in their sauce and cook them later.
Meat variations: Try a pork/beef, chicken, or lamb mix.
Vegetarian version: Replace the meat with lentils, quinoa, or mushrooms.
Serving suggestions:
With sour cream: A spoonful softens the acidity of the tomato sauce.
With bread: Crusty bread allows the sauce to savor.
As a complete meal: Serve with a light salad, such as cucumber salad.
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