Tender cabbage leaves wrapped around a savory beef and rice filling, then baked in a rich tomato sauce, make this classic dish a comforting favorite. These stuffed cabbage rolls are hearty, satisfying, and perfect for a family meal that feels both traditional and special.
Why You’ll Love This Recipe
This recipe brings together simple ingredients to create deep, comforting flavors. The cabbage becomes soft and slightly sweet, while the beef and rice filling stays juicy and well-seasoned. It’s a great make-ahead dish, freezes well, and works beautifully for both everyday dinners and special occasions. Plus, it’s filling enough to serve as a complete meal on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium green cabbage (about 1.5 kg / 3 lb)
1 cup uncooked white rice
1 lb ground beef
1 medium onion, finely chopped
1 large egg
1 can (10.5 oz / 300 g) condensed tomato soup
1 teaspoon salt
½ teaspoon black pepper
½ cup water (for thinning the sauce, if needed)
Directions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Cook for 5–7 minutes, gently peeling off softened leaves as they loosen. You will need 8 large leaves. Set them aside to cool.
Cook the rice according to package instructions until just tender. Drain and let it cool slightly.
In a large bowl, combine the cooked rice, ground beef, chopped onion, egg, salt, and black pepper. Mix gently until just combined.
Preheat the oven to 350°F (175°C).
Place a cabbage leaf on a flat surface. Spoon about ½ cup of the beef mixture onto the center of the leaf. Fold in the sides and roll it up tightly. Repeat with the remaining leaves and filling.
Arrange the rolls seam-side down in a baking dish.
In a small bowl, mix the condensed tomato soup with water if a thinner sauce is desired. Pour the sauce evenly over the cabbage rolls.
Cover the dish with foil and bake for 60–75 minutes, until the rolls are tender and the filling is fully cooked.
Let rest for 5–10 minutes before serving.
Servings and timing
Servings: 8 cabbage rolls (serves 4–6 people)
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: About 1 hour 45 minutes
Variations
Substitute ground turkey or ground chicken for a lighter version.
Add minced garlic or paprika to the filling for extra flavor.
Mix a few tablespoons of tomato paste into the filling for a richer taste.
Use brown rice instead of white rice for a nuttier texture, adjusting cooking time as needed.
Storage/Reheating
Store cooled cabbage rolls in an airtight container in the refrigerator for up to 4 days. To reheat, place them in an oven-safe dish, cover with foil, and warm at 325°F (165°C) until heated through. Individual portions can also be reheated in the microwave.
FAQs
Can I make stuffed cabbage rolls ahead of time?
Yes, you can assemble them a day in advance, cover tightly, and refrigerate until ready to bake.
Do I need to fully cook the rice before mixing it in?
Yes, cooking the rice beforehand ensures the filling cooks evenly and stays tender.
What type of cabbage works best?
Green cabbage is ideal because its leaves are large, sturdy, and easy to roll.
How do I prevent the rolls from falling apart?
Rolling them tightly and placing them seam-side down in the baking dish helps keep them intact.
Can I freeze stuffed cabbage rolls?
Yes, they freeze very well. Freeze them before baking for best results.
How long can frozen cabbage rolls be stored?
They can be frozen for up to 3 months when stored in a freezer-safe container.
Do I need to add sauce to the bottom of the dish?
The sauce on top is usually enough, but a thin layer on the bottom can help prevent sticking.
Can I cook these on the stovetop instead of baking?
Yes, they can be gently simmered in a covered pot on low heat for about 90 minutes.
What can I serve with stuffed cabbage rolls?
They pair well with mashed potatoes, simple salads, or crusty bread.
How do I know when they are done?
The cabbage should be very tender, and the filling should be fully cooked and hot throughout.
Conclusion
Stuffed cabbage rolls are a timeless comfort food that brings warmth and satisfaction to the table. With tender cabbage, a flavorful filling, and a simple tomato sauce, this recipe is easy to prepare and always rewarding. Whether served fresh from the oven or enjoyed as leftovers, it’s a dish that never goes out of style.
Stuffed cabbage rolls are a classic comfort food featuring tender cabbage leaves filled with a seasoned beef and rice mixture, baked in a savory tomato sauce. Perfect for hearty family dinners or make-ahead meals.
Ingredients
1 medium green cabbage (about 1.5 kg / 3 lb)
1 cup uncooked white rice
1 lb ground beef
1 medium onion, finely chopped
1 large egg
1 can (10.5 oz / 300 g) condensed tomato soup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water (optional, to thin sauce)
Instructions
Bring a large pot of water to a boil. Core the cabbage and submerge the whole head. Boil for 5–7 minutes, peeling off 8 softened leaves. Set aside to cool.
Cook rice according to package instructions. Let cool slightly.
In a bowl, combine cooked rice, ground beef, onion, egg, salt, and pepper. Mix gently.
Preheat oven to 350°F (175°C).
Place about 1/2 cup of filling in each cabbage leaf. Fold sides and roll tightly.
Place rolls seam-side down in a baking dish.
Mix tomato soup with water (if desired). Pour over the rolls.
Cover with foil and bake for 60–75 minutes until cabbage is tender and filling is fully cooked.
Let rest 5–10 minutes before serving.
Notes
Substitute ground turkey or chicken for a lighter option.
Add paprika or garlic for extra flavor in the filling.
Use brown rice for a nuttier taste, adjusting cooking time as needed.
Freeze unbaked rolls for up to 3 months; bake from frozen with additional time.
