Savory Baked Stuffed Cabbage Rolls Recipe

ByTaylor
Jump to Recipe· 4.6 from 20 reviews

If you’re craving a comforting, hearty meal that wraps up all the cozy flavors of home cooked goodness, you’re going to love this Savory Baked Stuffed Cabbage Rolls Recipe. It’s the kind of dish that makes your kitchen smell incredible and your dinner plate look downright impressive—with tender cabbage leaves hugging a savory, seasoned beef and rice filling, bathed in a rich tomato sauce. Trust me, once you try this recipe, it’ll become a staple in your rotation. Ready to dive in? Let’s do this together!

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Why This Recipe Works

  • Balanced Flavors: The combination of ground beef, onions, and fragrant spices in the filling melts perfectly into the tangy tomato sauce, creating a harmonious bite every time.
  • Perfectly Tender Cabbage: Boiling the whole head just enough makes the leaves pliable and easy to roll without tearing—a key to perfection.
  • Hands-Off Baking: Once assembled, the rolls bake gently, letting the flavors meld beautifully while freeing you up to relax or prep sides.
  • Great Make-Ahead Potential: You can prep, assemble, and refrigerate this dish ahead of time, making it ideal for busy weeknight dinners or entertaining.
Savory Baked Stuffed Cabbage Rolls, stuffed cabbage rolls recipe, baked cabbage rolls, hearty cabbage roll dish, easy stuffed cabbage recipes - The image shows a white rectangular baking dish filled with twelve cabbage rolls arranged in three rows of four. Each roll is tightly wrapped in green cabbage leaves with a slightly translucent, soft texture, showing hints of the filling inside. The rolls rest in a rich red tomato sauce that fills the base of the dish and slightly bubbles around the edges of the rolls. Small bits of chopped green herbs are sprinkled evenly over the cabbage rolls, adding a fresh touch of color. The dish sits on a white marbled surface with a blue and white striped cloth partially visible on the top left side. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Savory Baked Stuffed Cabbage Rolls Recipe features simple, wholesome ingredients that come together to create layers of flavor and texture. Each component brings its own magic, and shopping for fresh quality really ups the deliciousness in your dish.

Savory Baked Stuffed Cabbage Rolls, stuffed cabbage rolls recipe, baked cabbage rolls, hearty cabbage roll dish, easy stuffed cabbage recipes - Flat lay of a large head of fresh green cabbage with a few loose leaves separated, a small white bowl of golden olive oil, a small white bowl filled with finely diced yellow onion, two whole garlic cloves peeled, a simple white ceramic bowl holding bright red smooth tomato sauce, another white bowl containing crushed ripe tomatoes, a small white bowl with dark Worcestershire sauce, a small white bowl of white granulated sugar, a small white bowl of fine salt, a small white bowl of ground black pepper, a mound of raw 85/15 ground beef, a small white bowl of cooked fluffy white rice, a whole uncracked large brown egg, a small white bowl filled with finely chopped fresh green parsley, a small white bowl containing deep red paprika powder, a small white bowl with bright red cayenne pepper powder, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Green Cabbage: Choose a firm, fresh head so your leaves stay sturdy yet tender after boiling.
  • Ground Beef (85/15): The slight fat content adds juiciness to the filling without feeling greasy.
  • White Rice: Pre-cooked rice helps bind the filling and adds comforting texture.
  • Yellow Onion: Both in the sauce and filling, it imparts sweetness and depth when sautéed.
  • Garlic: Just the right amount to lift and brighten each bite.
  • Tomato Sauce & Crushed Tomatoes: This combo provides a smooth, rich base that’s tangy but balanced with a touch of sugar and Worcestershire sauce.
  • Egg: Acts as a binder for the filling, making sure it holds together inside each leaf.
  • Fresh Parsley and Spices: Add freshness, a hint of warmth, and a kick (if you like!) with paprika and optional cayenne.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by swapping out spices or adding fresh herbs depending on the season. You’ll find that tweaking certain ingredients can make the dish feel completely new and exciting, so don’t be shy to experiment!

  • Variation: I sometimes swap ground beef for ground turkey or even a plant-based alternative for a lighter or vegetarian-friendly version—it still turns out delightful.
  • Spice it Up: Adding a pinch of cayenne or smoked paprika amps up the warmth, perfect if you like your dish with a little kick.
  • Herbal Notes: Fresh dill or thyme in the filling gives a lovely twist that pairs beautifully with the tomato sauce.
  • Rice Alternatives: Try quinoa or cauliflower rice if you’re looking to change textures or lower carbs.

Step-by-Step: How I Make Savory Baked Stuffed Cabbage Rolls Recipe

Step 1: Preparing the Cabbage Leaves to Perfection

This is such a crucial step. I start by cutting off about an inch from the bottom of the cabbage head—that’s the tough part you don’t want in your rolls. Then, I dunk the whole head into a pot of boiling water for about 4-5 minutes. The heat softens the leaves just enough so they peel away easily without any tearing, which makes rolling a breeze. Be sure to let the cabbage cool on a clean towel before you carefully separate 12 large leaves. Patience here pays off.

Step 2: Crafting the Rich Tomato Sauce

Next, the sauce. I sauté diced onion in olive oil until it’s translucent and sweet, then add fresh minced garlic for that depth of flavor. Toss in the tomato sauce, crushed tomatoes, Worcestershire, a bit of sugar, salt, and pepper. Let it boil briefly before simmering uncovered so the sauce thickens just right while those flavors marry beautifully. You’ll notice how the kitchen fills with a warm, inviting aroma—one of my favorite parts!

Step 3: Mixing the Filling

I combine my ground beef, cooked rice, diced onion, garlic, egg, salt, pepper, parsley, and spices in a large bowl. Then comes my favorite part: mashing it all together with a potato masher until it’s wonderfully combined but still light. This helps distribute the flavors evenly and gives the filling a cohesive texture that’s perfect for stuffing the cabbage.

Step 4: Rolling the Cabbage and Assembling

Place a cabbage leaf down, cut out the toughest rib in a small V shape near the base—it makes rolling much easier. Then, scoop about 3-4 tablespoons of the filling near the base of the leaf. Fold in the sides and roll it snugly toward the top. I line them seam side down in a baking dish coated with some of that gorgeous tomato sauce you made earlier. This keeps everything moist and lets the rolls cook evenly.

Step 5: Baking Until Tender

Cover the baking dish with foil—this traps moisture and helps soften the cabbage further. Bake the rolls at 350°F for about 60-75 minutes, or until the internal temperature hits 165℉. When you remove them, let them rest for 5-10 minutes; this relaxes the filling and makes the rolls even easier to serve without falling apart.

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Pro Tips for Making Savory Baked Stuffed Cabbage Rolls Recipe

  • Don’t Rush the Boil: Boil the cabbage head just until leaves peel easily but still hold shape—overboiling leads to tears and mushy rolls.
  • Use a Potato Masher: Mashing the filling ingredients instead of just mixing results in a tender, uniform texture that’s easier to roll and holds together while cooking.
  • Seal Your Rolls Properly: Folding the sides snugly before rolling ensures the filling stays inside and the rolls keep a neat shape.
  • Check Internal Temperature: Use a meat thermometer to avoid undercooking the beef filling while preserving tenderness in the cabbage.

How to Serve Savory Baked Stuffed Cabbage Rolls Recipe

Savory Baked Stuffed Cabbage Rolls, stuffed cabbage rolls recipe, baked cabbage rolls, hearty cabbage roll dish, easy stuffed cabbage recipes - The image shows a white baking dish filled with ten cabbage rolls arranged neatly in two rows. Each cabbage roll is wrapped in pale green cabbage leaves that look soft and slightly glossy, with some light browning on edges. The cabbage rolls sit in a rich red tomato sauce that covers the bottom and comes up around the rolls. Small sprinkles of chopped green herbs are scattered over the rolls and sauce, adding color contrast. The dish is set on a white marbled surface with a white and blue striped cloth nearby and some green cabbage leaves partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping the rolls with a fresh sprinkle of chopped parsley—it adds a pop of color and a bit of fresh herbaceous brightness that complements the rich tomato sauce beautifully. A dollop of sour cream on the side is also a personal favorite that balances the acidity with creamy coolness.

Side Dishes

To complete the meal, I usually pair these cabbage rolls with buttery mashed potatoes or a simple crusty bread to soak up all that lovely sauce. A crisp green salad dressed with lemon vinaigrette adds a refreshing contrast as well.

Creative Ways to Present

When hosting friends, I like to arrange the cabbage rolls on a large platter lined with fresh parsley sprigs and garnish with thin lemon slices for a bright, festive look. You could also serve them individually in small casserole dishes for that cozy, rustic vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls covered tightly in an airtight container in the fridge for up to 4 days. They actually taste better the next day once the flavors have had time to meld. Just pop them back into the oven whenever you’re ready to enjoy.

Freezing

This recipe freezes beautifully! After assembling the rolls but before baking, I wrap each one individually in plastic wrap then place in a freezer-safe container. When I’m ready to eat, I bake them covered from frozen—just add 15-20 extra minutes to the baking time.

Reheating

To reheat leftovers, I cover the rolls with foil and warm them in the oven at 325°F until heated through. This keeps them moist and prevents the cabbage from drying out—microwaving can make them rubbery, so the oven is my go-to.

FAQs

  1. Can I use other types of meat for the filling?

    Absolutely! While this recipe calls for ground beef, you can swap in ground turkey, chicken, pork, or even a plant-based meat substitute. Keep in mind that leaner meats might need a little added fat or moisture to keep the filling tender and juicy.

  2. Do I have to precook the rice before adding it to the filling?

    Yes, the rice should be fully cooked before mixing into the filling. This ensures it’s soft and blends well with the other ingredients. Using leftover rice works perfectly and saves time!

  3. How can I prevent the cabbage leaves from tearing while rolling?

    Make sure to boil the cabbage head just long enough so the leaves soften but are still firm. Also, trimming the thick rib section from the base of each leaf helps them roll more easily without cracking or tearing.

  4. Can I make these cabbage rolls ahead of time?

    Definitely! You can prepare and assemble the cabbage rolls a day in advance, cover them tightly with foil or plastic wrap, and refrigerate. Then bake them fresh when you’re ready to serve.

Final Thoughts

This Savory Baked Stuffed Cabbage Rolls Recipe holds a special place in my kitchen—it’s not just about the ingredients or the cooking but the way it brings people together around the table. The tenderness of the cabbage, the flavorful filling, and that rich, comforting sauce make for a meal that feels like a warm hug. I can’t wait for you to try it and enjoy the cozy satisfaction it brings, whether for a weeknight dinner or a special occasion. You’ve got this!

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Savory Baked Stuffed Cabbage Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 20 reviews
  • Author: Taylor
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Traditional American/Eastern European
Print Recipe

Description

Traditional Stuffed Cabbage Rolls are a hearty and comforting dish featuring tender cabbage leaves stuffed with a flavorful mixture of ground beef, rice, and spices, all baked in a rich tomato sauce. Perfect for a satisfying main course that blends savory and tangy flavors.

Ingredients

Cabbage

  • 1 large head green cabbage

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 cup finely diced yellow onion
  • 2 garlic cloves minced
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Filling

  • 1 pound 85/15 ground beef
  • 1 cup cooked white rice
  • ½ cup finely diced yellow onion
  • 1 garlic clove minced
  • 1 large egg
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons finely chopped fresh parsley
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Lightly spray a large 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
  2. Prepare Cabbage Leaves: Bring a large pot of water to a boil. Trim about 1 inch from the bottom of the cabbage head, then submerge the entire head into boiling water and cook for 5 minutes until leaves are pliable. Remove and drain on a dish towel. When cool enough to handle, carefully peel off 12 whole leaves without tearing.
  3. Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring mixture to a boil over high heat, then lower heat and simmer uncovered for 15 minutes to meld flavors.
  4. Prepare Filling Mixture: In a large bowl, combine ground beef, cooked rice, diced onion, garlic, egg, salt, black pepper, parsley, paprika, and cayenne pepper if using. Use a potato masher or fork to mash and mix ingredients thoroughly until evenly blended.
  5. Assemble Cabbage Rolls: Lay a cabbage leaf on a cutting board and cut a V-shaped notch at the base to remove the thick rib. Place 3-4 tablespoons of filling near the base of the leaf, fold the right side over the filling, then the left side, and roll up starting from the base to enclose all filling. Repeat with remaining leaves and filling.
  6. Arrange and Bake: Pour tomato sauce evenly into the prepared baking dish. Arrange cabbage rolls seam side down in two rows of six. Cover the dish with aluminum foil and bake in the oven for 75 minutes or until internal temperature reaches 165°F. Allow to rest for 5-10 minutes before serving, garnished with additional chopped parsley if desired.

Notes

  • Boiling the whole cabbage head briefly helps soften the leaves, making them easier to roll without tearing.
  • You can substitute ground beef with ground turkey or pork for a different flavor.
  • If you prefer less spicy rolls, omit the cayenne pepper.
  • Using cooked rice prevents the filling from being soggy and helps bind the mixture.
  • Make sure to roll the cabbage leaves tightly to keep filling intact during baking.
  • Leftover rolls can be refrigerated for up to 3 days and reheated gently in the oven.

Nutrition

  • Serving Size: 1 stuffed cabbage roll
  • Calories: 350 kcal
  • Sugar: 7 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 20 g
  • Cholesterol: 80 mg

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