Why You’ll Love This Recipe

• Classic comfort food: Tender cabbage, seasoned beef, rice and tomato sauce make a hearty homestyle combination.
• Well-seasoned filling: Garlic, onion, paprika, Italian seasoning and parsley add flavor throughout the beef mixture.
• Rich tomato sauce: Crushed tomatoes, tomato sauce, Worcestershire sauce and beef broth create a flavorful baking sauce.
• Balanced sweetness: Two tablespoons of brown sugar provide a sweet contrast to the tomatoes and Worcestershire sauce.
• Family-sized recipe: The supplied recipe serves 6–8.
• Make-ahead-friendly preparation: The components are assembled before baking, making the final oven stage straightforward.
• Clear doneness cues: The cabbage should be tender and the filling cooked through before the rolls come out of the oven.

Ingredients

For the Cabbage Rolls

• 1 large green cabbage
• 1 1/2 lbs ground beef
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• 2 tbsp fresh parsley, chopped

For the Sauce

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 cup beef broth

Ingredient Notes

Green Cabbage

One large green cabbage provides the wrappers for the filling. The leaves are briefly blanched for 2–3 minutes so they soften enough to fold and roll around the beef mixture.

Ground Beef

The filling uses 1 1/2 pounds of ground beef. It goes into the cabbage rolls with the other filling ingredients before baking, so the rolls need to remain in the oven until the filling is fully cooked.

Cooked White Rice

Use 1 cup of already cooked white rice. It adds body to the filling and combines with the ground beef to create the classic beef-and-rice center.

Onion and Garlic

Finely chopped onion and minced garlic go directly into the filling. Chopping the onion finely helps it distribute throughout each cabbage roll.

Egg

One large egg is mixed with the ground beef and rice filling, helping the mixture hold together inside the cabbage leaves.

Paprika and Italian Seasoning

Paprika and Italian seasoning flavor the beef mixture, while an additional teaspoon of Italian seasoning goes into the tomato sauce.

Crushed Tomatoes and Tomato Sauce

The sauce uses both a 28-ounce can of crushed tomatoes and a 15-ounce can of tomato sauce. Together, they create enough sauce to coat the bottom of the baking dish and cover the assembled rolls.

Brown Sugar and Worcestershire Sauce

Brown sugar adds sweetness to the tomato mixture, while Worcestershire sauce contributes deeper savory flavor.

Beef Broth

A half cup of beef broth loosens the tomato mixture and becomes part of the sauce surrounding the rolls as they bake.

Equipment

• Large pot
• 9×13-inch baking dish
• Large mixing bowl
• Second mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Large spoon
• Aluminum foil

How to Make Stuffed Cabbage Rolls

1. Preheat the Oven

Preheat the oven to 350°F (175°C).

2. Soften the Cabbage Leaves

Bring a large pot of water to a boil. Carefully remove the cabbage leaves and blanch them for 2–3 minutes, until softened. Drain and let cool.

3. Make the Beef and Rice Filling

In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, black pepper, paprika, Italian seasoning and parsley.

4. Mix the Tomato Sauce

In another bowl, mix the crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, beef broth, salt, black pepper and Italian seasoning.

5. Sauce the Baking Dish

Spread a little of the tomato sauce over the bottom of a 9×13-inch baking dish.

6. Fill and Roll the Cabbage

Place about 1/4 cup of filling in the center of each cabbage leaf. Fold in the sides and roll tightly.

7. Arrange the Rolls

Arrange the cabbage rolls seam-side down in the prepared baking dish.

8. Cover with the Remaining Sauce

Pour the remaining tomato sauce over the rolls, making sure they are well covered.

9. Cover and Bake

Cover the baking dish tightly with foil and bake for 1 1/2 hours, until the cabbage is tender and the filling is cooked through.

10. Rest and Serve

Let the stuffed cabbage rolls rest for 10 minutes, then garnish with fresh parsley and serve warm.

Tips for the Best Results

• Blanch the leaves until flexible: The cabbage needs to soften enough to fold around the filling without fighting the shape of the roll.
• Let the leaves cool before filling: Draining and cooling them makes the rolling stage easier to handle.
• Use cooked rice: The ingredient list specifically calls for 1 cup of cooked white rice rather than dry rice.
• Keep the filling portions consistent: Using about 1/4 cup per leaf helps create evenly sized cabbage rolls.
• Fold in the sides: Tucking the sides inward before rolling helps keep the beef and rice mixture enclosed.
• Place the seam underneath: Arranging each roll seam-side down helps it stay closed in the baking dish.
• Cover the rolls thoroughly with sauce: The directions specifically call for making sure the cabbage rolls are well covered.
• Seal the dish with foil: Cover the baking dish tightly before it goes into the oven.

Common Mistakes to Avoid

• Trying to roll stiff cabbage leaves: Blanch them for the supplied 2–3 minutes so they become flexible first.
• Using uncooked rice: This recipe specifically calls for cooked white rice in the filling.
• Overfilling the leaves: About 1/4 cup of filling per leaf gives you room to fold the sides and roll securely.
• Placing the rolls seam-side up: Keep the seam underneath to help the rolls hold their shape.
• Leaving the rolls uncovered by sauce: Pour the remaining tomato mixture over them before baking.
• Baking without foil: The recipe calls for the dish to be tightly covered during the 1 1/2-hour bake.
• Skipping the resting period: Give the finished cabbage rolls 10 minutes before garnishing and serving.

Substitutions and Variations

The supplied Stuffed Cabbage Rolls recipe does not include ingredient substitutions. It specifically uses green cabbage, ground beef, cooked white rice and a tomato-based sauce seasoned with brown sugar, Worcestershire sauce and Italian seasoning.

Different meats, grains or tomato products could create other versions of cabbage rolls, but those would be personal variations rather than part of this original recipe.

Serving Suggestions

Serve the Stuffed Cabbage Rolls warm with plenty of the tomato sauce from the baking dish spooned over them. The beef, rice and cabbage make them substantial enough to serve as the centerpiece of a family dinner.

Mashed potatoes, crusty bread or a simple green salad would be natural general accompaniments if you want to add a side dish. These serving ideas are not part of the original supplied recipe.

Storage and Reheating

Specific storage and reheating instructions were not supplied with the original recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What are Stuffed Cabbage Rolls made of?

This recipe wraps a seasoned ground beef and cooked white rice filling inside softened green cabbage leaves, then bakes the rolls in tomato sauce.

Do I cook the rice before adding it to the filling?

Yes. The ingredient list specifically calls for 1 cup of cooked white rice.

Do I cook the ground beef before filling the cabbage?

No separate browning step is included. The ground beef is combined with the other filling ingredients and cooks inside the cabbage rolls during baking.

Why do you blanch cabbage leaves for cabbage rolls?

In this recipe, the leaves are blanched for 2–3 minutes until softened, making them flexible enough to fold and roll around the filling.

How much filling goes into each cabbage leaf?

Use about 1/4 cup of filling in the center of each leaf.

What temperature do you bake Stuffed Cabbage Rolls?

Bake them at 350°F (175°C).

How long do Stuffed Cabbage Rolls bake?

Cover the baking dish tightly with foil and bake the rolls for 1 1/2 hours.

How do I know when cabbage rolls are done?

The supplied recipe says the cabbage should be tender and the filling should be cooked through.

Should cabbage rolls be covered while baking?

Yes. Cover the 9×13-inch baking dish tightly with foil before baking.

What is the sauce for these cabbage rolls?

The sauce combines crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, beef broth, salt, black pepper and Italian seasoning.

Why are the cabbage rolls placed seam-side down?

Positioning the seam underneath helps the folded rolls remain closed while they bake.

How many people does this recipe serve?

The supplied recipe serves 6–8.

Related Recipes

• Cabbage Recipes
• Ground Beef Recipes
• Comfort Food Recipes
• Homestyle Dinner Recipes
• Baked Dinner Recipes

Recipe Card: Stuffed Cabbage Rolls

Ingredients

For the Cabbage Rolls

• 1 large green cabbage
• 1 1/2 lbs ground beef
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• 2 tbsp fresh parsley, chopped

For the Sauce

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 cup beef broth

Instructions

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Carefully remove the cabbage leaves and blanch them for 2–3 minutes, until softened. Drain and let cool.
3. In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, paprika, Italian seasoning and parsley.
4. In another bowl, mix the crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, beef broth and seasonings.
5. Spread a little sauce over the bottom of a 9×13-inch baking dish.
6. Place about 1/4 cup of filling in the center of each cabbage leaf. Fold in the sides and roll tightly.
7. Arrange the cabbage rolls seam-side down in the baking dish.
8. Pour the remaining tomato sauce over the rolls, making sure they are well covered.
9. Cover tightly with foil and bake for 1 1/2 hours, until the cabbage is tender and the filling is cooked through.
10. Let rest for 10 minutes, then garnish with fresh parsley and serve warm.

Recipe Notes

• Use cooked white rice in the filling.
• Blanch the cabbage leaves for 2–3 minutes, just until softened.
• Use about 1/4 cup filling for each cabbage leaf.
• Fold in the sides before rolling the cabbage tightly.
• Arrange each roll seam-side down.
• Keep the baking dish tightly covered with foil during baking.
• Bake until the cabbage is tender and the filling is cooked through.
• Rest for 10 minutes before serving.

Storage and Reheating

Specific storage and reheating instructions were not included with the original recipe.