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Classic Homemade Stuffed Cabbage Rolls with Savory Beef and Rice

Close-up of tender cabbage rolls topped with rich tomato sauce simmering in a dark pan.
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Make tender, traditional stuffed cabbage rolls filled with ground beef and rice, simmered in a rich, tangy tomato sauce. This recipe delivers authentic comfort food perfect for a family dinner.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling salted water. Boil for 5 to 10 minutes until outer leaves are pliable. Carefully remove the outer leaves (about 12-16 usable leaves). Trim the thick center vein from each leaf.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat and let cool slightly.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, egg, salt, and pepper. Mix gently until just combined. Do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of filling near the base of the leaf. Fold the sides over the filling, then roll tightly from the base to the tip. Place the finished rolls seam-side down in a large, deep baking dish or Dutch oven.
  5. Make the sauce: In a bowl, whisk together the crushed tomatoes, tomato sauce, water, brown sugar, and apple cider vinegar. Pour the sauce evenly over the cabbage rolls, ensuring they are mostly covered.
  6. Cook the cabbage rolls: Cover the baking dish tightly with a lid or foil. Bake in a preheated 350°F oven for 1.5 to 2 hours, or until the beef filling is cooked through and the cabbage is very tender.
  7. Serve the cabbage rolls hot with plenty of the tomato sauce spooned over them.

Notes

  • You can prepare the rolls completely ahead of time, cover them with sauce, and refrigerate for up to 24 hours before baking. Add 15 minutes to the cooking time if baking directly from the refrigerator.
  • For a quicker cooking method, simmer the rolls on the stovetop in a large pot over low heat, covered, for about 1 hour and 15 minutes.
  • If you prefer a Polish Cabbage Rolls Golumpki style, you can substitute half of the ground beef with ground pork for a richer flavor.

Nutrition

Find it online: https://mistyplate.com/cabbage-rolls-classic-homemade-stuffed-beef-rice/