These stuffed cabbage rolls are old-fashioned, hearty, saucy, and exactly the kind of comfort food people either grew up loving or end up loving very fast.
They are filled with seasoned beef and rice.
Wrapped in tender cabbage leaves.
Then simmered in rich tomato sauce until everything turns soft, savory, and deeply satisfying.
This is the kind of meal that feels like real home cooking.
Warm, filling, and very hard to stop at just one roll.
Why You’ll Love Them
They are cozy and hearty.
They make a full pan.
They taste even better the next day.
And that soft cabbage wrapped around the beef and rice filling gives them that classic homemade feel people always come back to.
Ingredients
For the rolls
- 1 large green cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
For the sauce
- 2 cups tomato sauce
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
Prep the Cabbage
Bring a large pot of water to a boil.
Carefully remove the core from the cabbage.
Place the whole cabbage into the hot water for a few minutes, just until the outer leaves soften enough to peel away.
Remove the leaves one by one.
Set them aside to cool.
If the thick center rib is too firm, trim it slightly with a knife so the leaves roll more easily.
Make the Filling
In a large bowl, combine the ground beef, cooked rice, chopped onion, garlic, egg, salt, black pepper, paprika, and garlic powder.
Mix gently until everything is combined.
Do not overmix.
You want the filling tender, not dense.
Make the Sauce
In another bowl or saucepan, mix the tomato sauce, diced tomatoes, tomato paste, sugar, salt, black pepper, and dried parsley.
Stir well.
If you want a thinner sauce, add a small splash of water.
Roll the Cabbage Rolls
Lay one cabbage leaf flat.
Place a spoonful of filling near the bottom of the leaf.
Fold in the sides, then roll it up tightly.
Repeat with the remaining leaves and filling.
Try to keep them snug so they stay closed while cooking.
Assemble
Spread a little sauce in the bottom of a large skillet, Dutch oven, or baking dish.
Place the cabbage rolls seam-side down.
Pour the rest of the sauce over the top.
Make sure they are nicely covered so they stay moist and tender.
Cook
Stovetop method
Cover and simmer over low heat for about 45 to 60 minutes.
Oven method
Bake covered at 350°F (175°C) for about 1 hour.
The cabbage should be tender and the filling fully cooked.
Serve
Spoon some extra sauce over the top before serving.
These are perfect with mashed potatoes, crusty bread, or just on their own.
A little parsley on top makes them even prettier.
Tips
Use cooked rice, not raw.
Trim the thick part of the cabbage leaf if needed.
Keep the heat gentle so the rolls do not break apart.
And let them sit a few minutes before serving so everything settles nicely.
Final Thoughts
These stuffed cabbage rolls are rich, tender, and full of that old-fashioned comfort people always remember.
Soft cabbage.
Savory beef and rice.
Warm tomato sauce.
That combination really does not miss.