Ingredients

Main Components:

• 2 heads of cabbage – The essential wrap. Boiled just until tender, these leaves become the perfect vessel for the filling.
• 2 lbs ground beef – Provides a rich, meaty base that holds up during baking and adds depth of flavor.
• 3 cups cooked rice – Adds bulk and softness to the filling, absorbing the savory juices.
• 1 egg – Binds the filling together so it holds during cooking.
• 1 tsp garlic – Adds a punch of flavor and aromatic warmth.
• 1 tsp parsley – For a hint of herbal brightness in the meat mixture.
• 2 slices diced onion – Adds savory sweetness and depth to the filling.
• 1 (15 oz) can tomato sauce – Used as a base for the cooking liquid and topping.
• 1 (28 oz) can crushed tomatoes – Thick and rich, this forms the hearty tomato layer that blankets the rolls.
• ¼ cup tomato sauce (in meat mixture) – Enhances the juiciness and flavor of the beef filling.

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the cabbage: Bring a large pot of water to a boil. Core each cabbage head and carefully peel away the leaves. Boil them a few at a time until softened (about 2–3 minutes). Drain and cool.
3. Make the filling: In a large bowl, combine ground beef, cooked rice, egg, garlic, parsley, diced onion, and ¼ cup of tomato sauce. Mix until fully incorporated, but do not overmix.
4. Assemble the rolls: Lay one cabbage leaf flat. Place a heaping spoonful of the meat mixture in the center, then fold in the sides and roll tightly like a burrito. Repeat with remaining leaves and filling.
5. Prepare the sauce: In a mixing bowl, combine the 15 oz. can of tomato sauce and the 28 oz. can of crushed tomatoes. Stir until blended.
6. Layer and bake: In a large baking dish, spread a thin layer of tomato sauce on the bottom. Place the cabbage rolls seam-side down in a single layer. Pour the remaining tomato sauce over the top, covering evenly.
7. Cover with foil and bake for 1.5 to 2 hours, or until the cabbage is tender and the flavors have melded.
8. Let rest: Allow the rolls to rest for 10 minutes before serving to let the juices settle and flavors intensify.

Why This Recipe Is Loved

This old-fashioned stuffed cabbage roll recipe is cherished for its rich flavor, tender texture, and comforting aroma. It brings back memories of grandma’s kitchen and Sunday dinners with family. It’s economical, feeds a crowd, and reheats beautifully.

  Pro Tips:

• Use day-old cooked rice for best texture — it holds up better and soaks in the juices.
• Don’t overcook the cabbage leaves; you want them soft but not falling apart.
• For extra richness, add a spoonful of brown sugar to the tomato sauce before baking.
• Make it ahead! These taste even better the next day after the flavors have mingled.

Serving Suggestions

Serve your stuffed cabbage rolls with a dollop of sour cream, a side of mashed potatoes, or warm buttered rolls to soak up the sauce. For a lighter touch, pair with a crisp green salad or steamed green beans.

Conclusion

If you’re craving something hearty, wholesome, and straight from the heart — this Stuffed Cabbage Roll recipe delivers. It’s a true taste of tradition, wrapped in love, and seasoned with memories. With a simple ingredient list, step-by-step directions, and unbeatable flavor, this dish deserves a place in your regular dinner rotation. Try it once, and it just might become a family favorite!