These hearty stuffed cabbage rolls are a comforting blend of tender cabbage leaves filled with savory ground beef, Italian sausage, and protein-rich rice, all braised in a tangy tomato sauce.
High in protein and fiber while providing healthy fats from butter and sausage, this recipe is perfect for satisfying weeknight dinners, easy meal prep, and family-friendly meals that feel indulgent yet wholesome.
Stuffed Cabbage Rolls
Equipment
- 1 large pot (for boiling cabbage)
- 1-Colander
- 1 large frying pan
- 1 large mixing bowl
- 1 9×13-inch baking dish (or 2 if needed)
- 1 paring knife
- Measuring Cups and Spoons
Ingredients
For the Cabbage Rolls Filling:
- 1 large head of cabbage cored but left whole
- 3 tablespoons unsalted butter
- 1 large onion finely diced
- 1 pound bulk Italian sausage
- 1 pound ground beef chuck
- 1 large egg
- ¼ cup flat-leaf parsley minced
- 2 teaspoons dried oregano
- 1 ½ teaspoons paprika
- 1 cup cooked long-grain rice
- ½ teaspoon black pepper
- 2 teaspoons fine sea salt
For the Sauce:
- 1 can 6 ounces tomato paste
- 4 cups water ~1 liter
- 1 tablespoon brown sugar
- 2 tablespoons cider vinegar
- Salt and pepper to taste
- 3 tablespoons unsalted butter optional, for finishing
Instructions
- Prepare the Cabbage Leaves: Start by bringing a large pot of salted water to a rolling boil. Carefully remove the core from the cabbage while keeping the head intact. Once the water is boiling, gently immerse the whole cabbage into the pot. Turn it occasionally every few minutes to ensure even softening. After about 10 minutes, check the leaves they should be tender but still slightly firm. If they feel too stiff, continue boiling for a few more minutes. Once pliable, transfer the cabbage to a colander to drain and allow it to cool enough to handle. Carefully separate 16 large leaves, keeping them intact for rolling.
- Soften the Onions: In a medium frying pan over medium heat, melt 3 tablespoons of unsalted butter. Add the finely diced onion along with a pinch of salt to help draw out moisture. Cook slowly, stirring occasionally, until the onions turn golden and very soft, about 12–15 minutes. This slow cooking process develops a deep, sweet flavor that enhances the filling. Remove the onions from heat and let them cool slightly before combining with other ingredients.
- Prepare the Filling Mixture: In a large mixing bowl, combine the cooked onions, 1 pound each of bulk Italian sausage and ground beef, 1 cup of cooked rice, 1 large beaten egg, 1/4 cup chopped parsley, 2 teaspoons dried oregano, 1 1/2 teaspoons paprika, 1/2 teaspoon black pepper, and 2 teaspoons salt. Mix thoroughly using your hands or a spoon until all ingredients are evenly distributed. The mixture should hold together well but still remain slightly loose for easy rolling.
- Trim the Cabbage Ribs: Place one cabbage leaf on a cutting board. Use a paring knife to cut out the thick central rib, creating a slight “V” shape about 1–2 inches down the leaf. This step ensures that the leaf can fold easily without tearing. Repeat for all leaves. If necessary, you can gently shape the leaves back into a round or slightly oval shape after trimming to make rolling smoother.
- Assemble the Cabbage Rolls: Spoon approximately 1/3 cup (or 65 grams) of the filling onto the center of a cabbage leaf. Fold the bottom edge of the leaf over the filling, then tuck in the sides, and finally roll it up tightly like a burrito. Make sure the seam is on the bottom to prevent the roll from opening during baking. Place each roll seam-side down into a 9×13-inch baking dish. You may need two dishes to accommodate all the rolls without crowding them.
- Prepare the Tomato Braising Sauce: In a heatproof container, combine 1 can (6 ounces) of tomato paste with 4 cups of hot water. Stir in 1 tablespoon brown sugar and 2 tablespoons cider vinegar. Taste the mixture and season lightly with salt and pepper. Pour the sauce evenly over the cabbage rolls, ensuring most of the rolls are submerged. If needed, add a little more hot water to fully cover the rolls. Cover the baking dish tightly with foil to lock in moisture.
- Bake the Cabbage Rolls: Preheat the oven to 350°F (175°C). Place the covered baking dish on the middle rack and bake for 2–3 hours. Check occasionally if the sauce starts to reduce too much, add 1/2 to 1 cup of hot water. The cabbage rolls are done when they are tender and can be easily pierced with a fork.
- Rest and Finish the Sauce: Once baked, remove the dish from the oven and let the rolls sit for 15 minutes. If you prefer a thicker sauce, carefully transfer it to a small saucepan. Simmer over medium-high heat until it reaches your desired consistency, then remove from heat and whisk in 3 tablespoons of cold unsalted butter, adding one cube at a time. This enriches the sauce, giving it a velvety texture and a glossy finish.
- Serve and Enjoy: Gently transfer the cabbage rolls to a serving platter, spoon the thickened sauce over the top, and serve warm. These rolls pair beautifully with mashed potatoes, crusty bread, or a simple green salad. Leftovers can be stored in the refrigerator for up to three days and reheated in the oven or microwave.
Notes
- This recipe makes approximately 16–18 cabbage rolls, depending on leaf size.
- If your cabbage leaves feel too firm or tear easily, simply return them to boiling water for a few more minutes to increase pliability.
- After trimming the thick rib, gently reshape the leaf into a round or oval shape to make rolling easier.
- There may be leftover filling; smaller leaves can be combined to make additional rolls.
- Thickening the sauce after baking is optional but recommended for a rich, glossy finish. If you skip this step, season the sauce lightly before baking and adjust just before serving.
Chef’s Secrets: Insider Techniques For Success
The secret to perfectly tender cabbage rolls lies in both the preparation of the leaves and the filling.
Blanch the cabbage slowly to prevent tearing, and trim the central rib carefully for smooth rolling.
Browning the onions beforehand enhances sweetness and depth of flavor, balancing the savory meat and tangy sauce.
When baking, keep the rolls submerged in the sauce and cover tightly with foil to lock in moisture.
Finishing the sauce with cold butter adds silkiness and a touch of richness that elevates the final dish.
Serving Suggestions: Delicious Pairing Ideas
Stuffed cabbage rolls are wonderfully versatile.
Serve them over a bed of mashed potatoes or buttered noodles to soak up the tangy tomato sauce.
A crisp green salad or roasted vegetables make an excellent side to balance the richness of the rolls.
For a cozy dinner, accompany with a slice of crusty bread to mop up every drop of the sauce.
Garnishing with extra fresh parsley or a sprinkle of paprika adds both color and a burst of flavor.
Storage Tips: Keeping Rolls Fresh Longer
Leftover cabbage rolls store beautifully in the refrigerator for up to three days.
Keep them in an airtight container with some sauce to maintain moisture.
To reheat, place the rolls in an oven-safe dish covered with foil, or use a microwave-safe plate covered with a damp paper towel.
For longer storage, these rolls can be frozen for up to two months.
Thaw them overnight in the refrigerator before reheating gently in the oven or stovetop.
Frequently Asked Questions
1. Can I use different types of meat?
Yes! Ground turkey, chicken, or a combination of meats can be substituted. Keep the fat content moderate to ensure the filling stays moist during baking.
2. How do I prevent cabbage leaves from tearing?
Blanch the leaves gently in boiling water until flexible, and trim the thick central rib carefully. Larger leaves are easier to roll without tearing.
3. Can I make these rolls ahead of time?
Absolutely. You can assemble the rolls a day in advance and refrigerate them covered. Bake them just before serving, adjusting the cooking time slightly if cold from the fridge.
4. What can I do if the sauce is too thin?
After baking, transfer the sauce to a saucepan and simmer over medium heat until it thickens. Whisk in cold butter cubes to add richness and a glossy finish.
5. Are these rolls suitable for meal prep?
Yes! They are perfect for meal prep as they keep well in the fridge and can be frozen. Portion into individual containers with sauce for easy lunches or dinners throughout the week.
