Stuffed cabbage is one of those old-fashioned dinners that always gets people talking.
Some people love it because it reminds them of grandma’s kitchen.
Some people argue about the “right” way to make it.
And some people pretend they are not interested until the sauce starts bubbling and the whole house smells like comfort food.
This dish is simple, hearty, and full of classic homemade flavor.
Tender cabbage leaves are wrapped around a savory beef-and-rice filling, then baked in rich tomato sauce until everything becomes soft, saucy, and deeply satisfying.
Ingredients
For the cabbage 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
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
Prepare the Cabbage
Bring a large pot of water to a boil.
Cut the core out of the cabbage and place the whole cabbage into the boiling water.
Let it soften for a few minutes, then gently peel away the leaves one by one.
Set the leaves aside to cool.
If the thick rib at the bottom of each leaf feels too firm, trim it slightly with a knife.
This helps the cabbage roll more easily without tearing.
Make the Filling
In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
Mix gently until everything is combined.
Do not overmix, because that can make the filling too dense.
You want it tender and flavorful.
Make the Sauce
In another bowl, stir together the tomato sauce, diced tomatoes, tomato paste, sugar, salt, pepper, and dried parsley.
The sugar helps balance the acidity of the tomatoes.
It does not make the sauce sweet.
It just rounds out the flavor.
Roll the Cabbage
Lay one cabbage leaf flat.
Place a spoonful of filling near the bottom.
Fold in the sides, then roll it up tightly.
Place each roll seam-side down in a baking dish.
Repeat until all the filling is used.
Bake
Spread a little sauce on the bottom of the baking dish.
Arrange the cabbage rolls on top.
Pour the remaining sauce over everything.
Cover the dish with foil.
Bake at 350°F (175°C) for about 1 hour, or until the cabbage is tender and the filling is fully cooked.
Let it rest for 10 minutes before serving.
Serving Ideas
Stuffed cabbage is delicious on its own, but it also goes well with mashed potatoes, crusty bread, buttered noodles, or a simple green salad.
And if there is extra sauce in the pan, do not waste it.
That sauce is half the reason people come back for seconds.
Final Thoughts
This stuffed cabbage is cozy, saucy, hearty, and full of old-fashioned comfort.
It may start arguments in the comments, but at the dinner table, it usually ends the same way.
Empty plates.