Old Fashioned Stuffed Cabbage Rolls

Here’s a classic Old Fashioned Stuffed Cabbage Rolls recipe — hearty, comforting, and rich in flavor. These are cabbage leaves stuffed with a savory mixture of ground meat, rice, and herbs, then simmered in a tangy tomato sauce. This old-school dish has roots in Eastern European and Middle Eastern cuisines, and it’s perfect for make-ahead meals.

🧾 Ingredients

For the Rolls:

1 large head green cabbage
1 lb (450g) ground beef (or mix with ground pork or veal)
½ cup uncooked long-grain white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tbsp fresh parsley, chopped (or 1 tsp dried)

For the Tomato Sauce:

1 can (15 oz / 425g) tomato sauce
1 can (14.5 oz / 410g) diced tomatoes (with juice)
1 tbsp brown sugar
1 tbsp lemon juice or vinegar (for tang)
1 tsp Worcestershire sauce
Salt and pepper to taste
Optional: pinch of cinnamon or allspice for old-world flavor

👨‍🍳 Instructions

1. Prepare the Cabbage

Bring a large pot of water to a boil.
Core the cabbage and place it whole into the pot. Boil for 3–5 minutes, then peel off the softened outer leaves. Continue boiling and peeling until you have about 12–14 good-sized leaves.
Set leaves aside to cool. Trim the thick stem vein from the base of each leaf to make rolling easier.

2. Make the Filling

In a large bowl, combine ground beef, uncooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until just combined (don’t overmix).

3. Roll the Cabbage

Place 2–3 tablespoons of filling at the base of each leaf.
Fold the sides over the filling, then roll up tightly like a burrito.
Place seam-side down in a large baking dish or Dutch oven.

4. Make the Sauce

In a bowl, mix tomato sauce, diced tomatoes, brown sugar, lemon juice or vinegar, Worcestershire sauce, salt, and pepper.
Pour the sauce over the cabbage rolls. Add a little water or broth if needed to ensure the rolls are mostly covered.

5. Cook

Oven Method:

Preheat oven to 350°F (175°C).
Cover tightly with foil or a lid.
Bake for 1 hour 30 minutes to 2 hours, until cabbage is tender and rice is fully cooked.

Stovetop Method:

Bring to a simmer over medium heat, then cover and reduce heat to low.
Simmer for 1½ to 2 hours.

🍽️ Serving Suggestions

Serve hot with crusty bread, mashed potatoes, or sour cream.
These taste even better the next day after the flavors meld!

❄️ Make Ahead & Storage

Refrigerate: Up to 4 days in an airtight container.
Freeze: Freeze assembled (uncooked) or fully cooked rolls in sauce for up to 3 months.
Thaw overnight in the fridge and reheat gently in oven or stovetop.

Would you like a version with sauerkraut, a sweet-and-sour twist, or a vegetarian alternative?