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Delicious homemade stuffed cabbage rolls filled with seasoned meat and rice.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are a comforting dish filled with savory meat, rice, and spices, enveloped in tender cabbage leaves, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cabbage Rolls
  • 1 head cabbage Use a medium-sized head for best results.
  • 1 lb ground beef or turkey Feel free to use your preferred protein.
  • 1 cup cooked rice White or brown rice works well.
  • 1 small onion, chopped
  • 1 can diced tomatoes 14.5 oz can recommended.
  • 1 large egg Acts as a binder for the filling.
  • 2 cloves garlic, minced Fresh garlic enhances flavor.
  • to taste salt and pepper Adjust according to preference.
  • 1/2 cup tomato sauce For covering the rolls.
  • 1 tsp paprika Add extra spices to taste.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Carefully remove leaves from the cabbage and blanch them in boiling water until softened, about 2-3 minutes.
  3. In a bowl, mix ground meat, cooked rice, onion, garlic, egg, diced tomatoes, salt, pepper, and paprika.
  4. Place a portion of the filling in the center of each cabbage leaf, fold sides over, and roll tightly.
Baking
  1. Arrange rolls seam-side down in a baking dish, cover with tomato sauce, and add any leftover filling.
  2. Cover with foil and bake for 45 minutes.
  3. Remove foil and bake for an additional 10-15 minutes.
  4. Serve hot.

Notes

Stuffed Cabbage Rolls are best served hot. Pair with crusty bread and a fresh salad. A drizzle of extra tomato sauce on top adds a nice touch. If you have leftovers, let them cool before storing in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave when ready to eat. For softer cabbage leaves, blanch long enough to make them pliable. Adjust seasoning to taste. Use brown rice if preferred but ensure it’s fully cooked before mixing with filling.