Why You’ll Love This Recipe

• It has a hearty meat-and-rice filling: Ground beef and pork combine with cooked long-grain white rice for a substantial center.
• The cabbage becomes tender in the oven: The rolls bake covered first and then finish uncovered.
• There is plenty of tomato sauce: Crushed tomatoes, tomato sauce and tomato paste create a generous sauce for baking and serving.
• The filling is well seasoned: Onion, garlic, Worcestershire sauce, paprika and parsley flavor the meat mixture.
• The sauce balances several flavors: Brown sugar and apple cider vinegar join Worcestershire sauce and savory seasonings.
• The rolling technique is clearly defined: Fold the bottom over the filling, bring in both sides and roll tightly like a burrito.
• The recipe provides a clear doneness check: The cabbage should be very tender and the filling should reach at least 160°F.
• The sauce doubles as the finishing touch: Spoon the warm tomato sauce from the baking dish over each roll before serving.

Ingredients

For the Cabbage Rolls

• 1 large head green cabbage
• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup cooked long-grain white rice, cooled
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley

For the Tomato Sauce

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Ingredient Notes

Green Cabbage

Use one large head of green cabbage. The recipe softens the whole cored cabbage in boiling water, allowing you to remove the outer leaves gradually as they become flexible. You need 12–14 large leaves for rolling.

Ground Beef and Ground Pork

The filling combines 1 pound of ground beef with 1/2 pound of ground pork. Both meats are mixed with the other filling ingredients while raw and cook inside the cabbage rolls during baking.

Cooked White Rice

Use 1 cup of cooked long-grain white rice and allow it to cool before mixing it into the meat filling. The recipe does not call for uncooked rice.

Onion and Garlic

A small yellow onion, finely diced, and two minced garlic cloves go into the meat mixture. Their fine preparation helps distribute them throughout the filling.

Egg

One large egg is combined with the meat, rice and seasonings. Mix everything gently and stop once the filling is combined.

Worcestershire Sauce

Worcestershire sauce appears in two parts of the recipe. One tablespoon goes into the cabbage roll filling, while another tablespoon goes into the tomato sauce.

Crushed Tomatoes, Tomato Sauce and Tomato Paste

The tomato mixture uses a 28-ounce can of crushed tomatoes, a 15-ounce can of tomato sauce and 2 tablespoons of tomato paste. About 1 cup of the finished sauce goes under the cabbage rolls, while the remainder covers them before baking.

Brown Sugar and Apple Cider Vinegar

Two tablespoons of packed light brown sugar and 1 tablespoon of apple cider vinegar are stirred into the tomato mixture along with the Worcestershire sauce and seasonings.

Equipment

• 9×13-inch baking dish
• Large pot
• Large mixing bowl
• Separate bowl for the tomato sauce
• Sharp knife
• Small knife for trimming cabbage ribs
• Tongs
• Measuring cups and spoons
• Aluminum foil
• Food thermometer for checking the filling temperature

How to Make Stuffed Cabbage Rolls

1. Preheat the Oven

   Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.

2. Start Softening the Cabbage

   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole cabbage into the boiling water.

3. Remove the Flexible Leaves

   As the outer leaves soften, carefully peel them away with tongs and transfer them to a plate. Continue until you have 12–14 large, flexible cabbage leaves.

4. Trim the Cabbage Leaves

   Let the cabbage leaves cool enough to handle. Use a small knife to trim down the thick center rib at the bottom of each leaf without cutting all the way through the leaf.

5. Prepare the Filling

   In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, Worcestershire sauce, salt, pepper, paprika, and parsley. Mix gently just until combined.

6. Make the Tomato Sauce

   In a separate bowl, stir together the crushed tomatoes, tomato sauce, tomato paste, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt, and pepper.

7. Add Sauce to the Baking Dish

   Spread about 1 cup of the tomato sauce over the bottom of the prepared baking dish.

8. Fill and Roll the Cabbage

   Place about 1/3 cup of the meat mixture near the bottom center of each cabbage leaf. Fold the bottom of the leaf over the filling, fold in both sides, and roll tightly like a burrito.

9. Arrange the Rolls

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

10. Cover with Tomato Sauce

    Pour the remaining tomato sauce evenly over the cabbage rolls, making sure each roll is well coated.

11. Bake Covered

    Cover the baking dish tightly with aluminum foil and bake for 1 hour 15 minutes.

12. Finish Baking Uncovered

    Remove the foil and continue baking for 15–20 minutes, or until the cabbage is very tender and the filling reaches an internal temperature of at least 160°F.

13. Rest and Serve

    Let the cabbage rolls rest for 10 minutes before serving. Spoon plenty of the warm tomato sauce from the baking dish over each roll.

Tips for the Best Results

• Remove the cabbage leaves gradually: Peel away each outer leaf as it softens instead of trying to separate all the leaves before boiling.
• Aim for 12–14 flexible leaves: That is the amount specified in the supplied method.
• Trim rather than remove the center rib: Thin the thick portion at the bottom without cutting all the way through the cabbage leaf.
• Cool the cooked rice: The ingredient list specifically calls for cooled, cooked long-grain white rice.
• Mix the filling gently: Combine the ingredients only until they come together rather than continuing to work the meat mixture.
• Use about 1/3 cup filling per roll: Position it near the bottom center of each prepared leaf before folding.
• Place the seam underneath: Arrange the finished cabbage rolls seam-side down in the baking dish.
• Keep the rolls coated in sauce: Spread sauce underneath them and pour the remaining sauce evenly over the top.
• Follow both doneness cues: The cabbage should become very tender, and the filling should reach at least 160°F.
• Allow the 10-minute rest: The supplied recipe rests the rolls before they are served with the warm sauce.

Common Mistakes to Avoid

Trying to Roll Stiff Cabbage Leaves

The leaves need to soften in boiling water before rolling. Remove them individually as they become flexible enough to peel away from the cabbage.

Cutting Through the Leaf While Trimming

Trim down the thick center rib at the bottom of each leaf, but do not cut all the way through. Keeping the leaf intact makes it suitable for wrapping the filling.

Using Uncooked Rice

The ingredient list calls for 1 cup of cooked long-grain white rice that has been cooled. Raw rice is not part of this version.

Overworking the Meat Filling

The directions specifically call for gently mixing the beef, pork, rice and seasonings just until combined.

Forgetting the Sauce Under the Rolls

Before adding the stuffed cabbage, spread about 1 cup of tomato sauce over the bottom of the greased baking dish.

Placing the Rolls Seam-Side Up

Arrange each stuffed cabbage roll seam-side down as directed so the folded side rests against the baking dish.

Skipping the Covered Baking Stage

The rolls first bake tightly covered with aluminum foil for 1 hour 15 minutes. Only then is the foil removed for the final 15–20 minutes.

Substitutions and Variations

The supplied Stuffed Cabbage Rolls recipe specifies green cabbage, ground beef, ground pork and cooked long-grain white rice. It does not provide ingredient substitutions or alternative cooking methods.

For that reason, changes such as using a different meat, grain or cabbage variety would be editorial variations rather than part of the original recipe. The version documented here keeps the supplied ingredient combination intact.

Serving Suggestions

After the 10-minute rest, place the cabbage rolls on serving plates and spoon plenty of warm tomato sauce from the baking dish over each one. This serving method is included directly in the supplied recipe.

No separate side dishes, bread, garnishes or toppings were supplied, so this article does not present additional accompaniments as part of the original recipe.

Storage and Reheating

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

Frequently Asked Questions

What are these Stuffed Cabbage Rolls filled with?

The filling combines ground beef, ground pork, cooked long-grain white rice, yellow onion, garlic, egg, Worcestershire sauce, salt, black pepper, paprika and dried parsley.

Does the rice need to be cooked first?

Yes. The recipe calls for 1 cup of cooked long-grain white rice, cooled before it is mixed with the meat.

How many cabbage leaves do I need?

The directions call for 12–14 large, flexible cabbage leaves.

How do I soften cabbage leaves for cabbage rolls?

Core the cabbage and place the whole head in boiling water. As the outer leaves soften, carefully peel them away with tongs and transfer them to a plate.

Why do I trim the cabbage leaf rib?

The supplied method trims down the thick center rib at the bottom of each cooled leaf without cutting all the way through it, preparing the leaf for filling and rolling.

How much filling goes into each cabbage roll?

Use about 1/3 cup of the meat mixture near the bottom center of each cabbage leaf.

How do I roll stuffed cabbage?

Fold the bottom of the cabbage leaf over the filling, fold both sides inward and then roll tightly like a burrito.

What temperature do I bake cabbage rolls at?

Preheat the oven to 350°F.

How long do Stuffed Cabbage Rolls bake?

Bake them tightly covered for 1 hour 15 minutes. Remove the foil and continue baking for another 15–20 minutes.

How do I know when the cabbage rolls are done?

The supplied recipe says the cabbage should be very tender and the filling should reach an internal temperature of at least 160°F.

What is the tomato sauce made from?

It combines crushed tomatoes, tomato sauce, tomato paste, light brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt and black pepper.

How long should cabbage rolls rest before serving?

Let them rest for 10 minutes, then spoon plenty of warm tomato sauce from the baking dish over each roll.

Related Recipes

• Cabbage Recipes
• Ground Beef Recipes
• Beef and Rice Recipes
• Comfort Food Recipes
• Baked Dinner Recipes

Recipe Card: Stuffed Cabbage Rolls

For the Cabbage Rolls

• 1 large head green cabbage
• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup cooked long-grain white rice, cooled
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley

For the Tomato Sauce

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole cabbage into the boiling water.
3. As the outer leaves soften, carefully peel them away with tongs and transfer them to a plate. Continue until you have 12–14 large, flexible cabbage leaves.
4. Let the cabbage leaves cool enough to handle. Use a small knife to trim down the thick center rib at the bottom of each leaf without cutting all the way through the leaf.
5. In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, Worcestershire sauce, salt, pepper, paprika, and parsley. Mix gently just until combined.
6. In a separate bowl, stir together the crushed tomatoes, tomato sauce, tomato paste, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
7. Spread about 1 cup of the tomato sauce over the bottom of the prepared baking dish.
8. Place about 1/3 cup of the meat mixture near the bottom center of each cabbage leaf. Fold the bottom of the leaf over the filling, fold in both sides, and roll tightly like a burrito.
9. Arrange the cabbage rolls seam-side down in the prepared baking dish.
10. Pour the remaining tomato sauce evenly over the cabbage rolls, making sure each roll is well coated.
11. Cover the baking dish tightly with aluminum foil and bake for 1 hour 15 minutes.
12. Remove the foil and continue baking for 15–20 minutes, or until the cabbage is very tender and the filling reaches an internal temperature of at least 160°F.
13. Let the cabbage rolls rest for 10 minutes before serving. Spoon plenty of the warm tomato sauce from the baking dish over each roll.

Recipe Notes

• Use 12–14 large, flexible cabbage leaves.
• The rice should be cooked and cooled before it is added to the filling.
• Mix the meat filling gently just until combined.
• Use about 1/3 cup of filling for each cabbage leaf.
• Place the rolled cabbage seam-side down in the baking dish.
• Bake covered for 1 hour 15 minutes, then uncovered for another 15–20 minutes.
• The supplied recipe calls for the filling to reach at least 160°F.
• Rest the cabbage rolls for 10 minutes before serving.
• No serving yield, nutrition information or storage duration was supplied.

Storage and Reheating

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