If you love hearty, homey dinners that comfort the soul and feed a crowd, these stuffed cabbage rolls deliver every time.
They combine tender cabbage leaves wrapped around a juicy ground beef and rice filling, slow-baked in a lightly sweet tomato sauce for a dish that’s cozy and reliably delicious.
Why this recipe works (and who it’s for)
This version balances simple pantry staples with straightforward technique to make an approachable weeknight or weekend meal.
It’s ideal for anyone who wants make-ahead lunches, freezer-friendly dinners, or a centerpiece for a family table.
Key ingredients and their roles
Cabbage: A medium green cabbage gives you pliable leaves that wrap neatly and hold their shape during baking.
Choose a head with tight, crisp leaves and a firm core for easiest prep.
Ground beef: Using medium-fat ground beef keeps the filling moist without being greasy.
Lean options will work but expect a firmer texture; fattier blends add richness.
Rice: Partially cooked, rinsed rice adds body and soaks up flavor without becoming gluey.
Short- or medium-grain rice works well — parboil until just half done.
Aromatics & herbs: Onion, grated carrot, garlic, and a bright handful of chopped herbs create a layered savory profile.
Smoked or sweet paprika and a pinch of chili add warm depth if you want subtle heat.
Sauce: A simple blend of tomato passata, broth, a touch of sugar, and seasoning forms a glossy, slightly sweet braising liquid.
The sugar softens acidity and helps the sauce caramelize during the final uncovered bake.
Prep and technique: make rolling effortless
Score the core of the cabbage deeply and blanch the whole head in rapidly boiling water for 6–8 minutes.
This loosens the leaves and makes them pliable for rolling without tearing.
Cool the cabbage just until you can handle it, then gently peel leaves away, trimming the thick center vein with a paring knife if needed.
Keep the blanched leaves moist under a damp towel so they don’t dry out while you work.
Sauté the finely diced onion and grated carrot until translucent and lightly caramelized.
Let the mixture cool slightly before combining with the meat to avoid overcooking during baking.
Combine the ground beef, half-cooked rice, sautéed vegetables, minced garlic, chopped herbs, and spices.
Mix gently until everything is evenly distributed — overworking the meat will yield a denser texture.
Filling, rolling, and arranging — pro tips
Portion the filling using a 1/4-cup scoop for uniform rolls that bake evenly.
Place the mixture near the stem end of the leaf, fold up the bottom, fold in the sides, and roll tightly toward the tip.
Arrange completed rolls seam-side down in a snug baking dish so they support each other.
A tight packing helps them hold shape and allows the sauce to circulate between rolls.
Pour the tomato-broth mixture over the rolls so the liquid comes about halfway up the sides.
Cover the dish tightly with foil or a lid to trap steam and braise gently in the oven.
Baking schedule and finishing
Bake at 400°F (200°C) covered for 40 minutes to cook the filling through and let flavors meld.
Uncover, baste with the sauce, and bake an additional 20 minutes to concentrate the sauce and achieve light browning.
A quick broil for 2–3 minutes can add a lightly caramelized top if you prefer more color.
Let the rolls rest for 10 minutes before serving to set the filling and make slicing neater.
Serving suggestions & make-ahead options
Serve warm with a spoonful of sour cream and a scattering of fresh herbs for brightness.
Crusty bread or buttery mashed potatoes are excellent companions that soak up the sauce.
These rolls reheat beautifully and often taste better the next day after flavors have married.
Freeze cooled, individually wrapped rolls or the whole assembled dish (before baking) for convenient future meals.
Variations to try
Swap the beef for ground lamb or a plant-based mince to suit taste or dietary needs.
Add chopped mushrooms to the filling for extra umami and moisture without changing texture.
For a spicier profile, include a teaspoon of smoked chili paste or cayenne in the filling.
To create a lighter version, substitute part of the rice with cooked quinoa or bulgur.
Quick reference: ingredient checklist (Serves 4)
| Component | Quantity | Notes |
|---|---|---|
| Green cabbage | 1 medium head | Choose firm, compact head |
| Ground beef | 1 kg | Medium-fat recommended |
| Onion | 1 medium, diced | Sauté until soft |
| Carrot | 1 medium, grated | Adds sweetness and moisture |
| Rice | 100 g, parboiled | Half-cooked before mixing |
| Garlic | 2 cloves, minced | Fresh is best |
| Paprika | 1 tsp | Sweet or smoked |
| Black pepper | 1 tsp | Freshly ground |
| Fresh herbs | 3 tbsp | Parsley or cilantro |
| Tomato passata | 100 ml | Smooth tomato base |
| Beef broth | 100 ml | Or water |
| Sugar | 2 tsp | Balances acid |
| Salt | To taste | Adjust gradually |
FAQ — common questions answered
Can I make these ahead of time?
Yes. Assemble and refrigerate the rolls up to 24 hours before baking.
They can also be frozen raw for up to 3 months and baked directly from frozen with extra cooking time.
What rice should I use?
Use short- to medium-grain rice parboiled until only half-cooked.
This prevents the grain from over-softening during the long bake.
How can I tell if rolls are done?
The internal temperature should reach about 160°F (71°C) for ground beef.
The leaves should be soft and the sauce should bubble gently around the rolls.
Can I use pre-made tomato sauce instead of passata?
Yes. Use a smooth tomato sauce or crushed tomatoes and adjust sugar to balance acidity.
Avoid overly herbed sauces unless the flavors complement the beef filling.
How do I prevent soggy rolls?
Trim excess liquid from the sautéed vegetables and use rice that is not fully cooked.
Bake uncovered at the end to reduce excess moisture and concentrate the sauce.
Can I make smaller appetizer-sized rolls?
Absolutely. Scale the filling to tablespoon-sized portions and reduce baking time slightly.
Smaller rolls are great for parties and can be served with toothpicks and dipping sauce.
Final notes
This recipe is built for flexibility and flavor, letting you tailor the filling and sauce to personal taste while keeping technique simple.
Follow the prep and baking rhythms here and you’ll have a reliably comforting dish that’s just as welcome on a busy weeknight as it is at a festive table.
Baked Stuffed Cabbage Rolls with Beef and Sweet Tomato Sauce
Ingredients
Method
- Blanch the cored cabbage until leaves soften, then separate and trim veins.
- Sauté vegetables and mix with beef, rice, herbs, and spices.
- Roll the filling in cabbage leaves, cover with sauce, and bake until tender.
Notes
- These cabbage rolls taste even better the next day after reheating.
- Do not overmix the filling to keep the texture tender and juicy.
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