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Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Tomato Sauce

Four delicious cabbage rolls served in a white bowl, covered in rich tomato sauce, with one roll cut open showing the meat filling.
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Make comforting, traditional stuffed cabbage rolls filled with savory ground beef and rice, baked in a rich tomato sauce. This recipe delivers the hearty flavor you expect from authentic comfort food dinner ideas.

Ingredients

Scale
  • 1 large head of green cabbage (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked white rice (short or medium grain)
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup water or beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage, one by one, until you reach the core. Place the whole head of cabbage in the boiling water for 5 to 10 minutes until the leaves are pliable. Remove the head and let the leaves cool enough to handle. Once cool, carefully cut out the thick center rib from each leaf.
  2. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, egg, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture near the base of the leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly toward the tip. Repeat with the remaining leaves and filling.
  5. Prepare the sauce: In a large Dutch oven or oven-safe pot, mix the crushed tomatoes, tomato sauce, water or broth, brown sugar, and Worcestershire sauce. Stir to combine.
  6. Arrange the cabbage rolls seam-side down snugly in the sauce. You may need to layer them if your pot is not large enough. Pour any remaining sauce over the top of the rolls.
  7. Bake: Cover the pot tightly with a lid or aluminum foil. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 1 hour and 30 minutes, or until the cabbage is very tender and the meat is cooked through.
  8. Let the cabbage rolls rest for 10 minutes before serving directly from the pot.

Notes

  • If you prefer a tangier sauce, substitute 1/4 cup of the tomato sauce with sauerkraut juice or a splash of vinegar.
  • For a richer flavor, use half ground beef and half ground pork in your filling mixture.
  • These cabbage rolls freeze well. Cool completely, then store in an airtight container with some sauce for up to three months.

Nutrition

Find it online: https://tastethisplate.com/cabbage-rolls-classic-homemade-stuffed-recipe/