Print

Classic Homemade Stuffed Cabbage Rolls with Ground Beef and Tomato Sauce

Close-up of homemade cabbage rolls stuffed with meat, simmering in a rich tomato sauce in a white baking dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these classic stuffed cabbage rolls for a hearty, comforting dinner. Tender cabbage leaves wrap a savory filling of ground beef and rice, all baked in a rich tomato sauce.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Boil for 5 to 10 minutes until outer leaves are pliable. Carefully remove the leaves, one by one, trimming the thick center vein from each leaf. You need about 12 large leaves.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
  3. Make the filling: In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, salt, and pepper. Mix well with your hands until just combined. Do not overmix.
  4. Roll the cabbage: Place about 1/3 cup of the meat mixture near the base of a cabbage leaf. Fold the sides of the leaf over the filling, then roll tightly from the base to the tip. Repeat with remaining leaves and filling.
  5. Prepare the sauce and bake: Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, mix the tomato sauce, brown sugar, water, and vinegar. Arrange the cabbage rolls seam-side down in the baking dish, nestled in the sauce.
  6. Cover the dish tightly with foil. Bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
  7. Let the cabbage rolls rest for 10 minutes before serving hot with extra sauce from the pan.

Notes

  • For easier leaf removal, you can microwave the whole cabbage head for 5-7 minutes instead of boiling.
  • You can substitute half the ground beef with ground pork or Italian sausage for a richer flavor.
  • These homemade cabbage rolls freeze well; assemble them in a freezer-safe dish, cover tightly, and freeze before baking. Thaw overnight and add 15 minutes to the covered baking time.

Nutrition

Find it online: https://chefsily.com/classic-homemade-stuffed-cabbage-rolls/