Stuffed Cabbage Rolls with Tomato Sauce Recipe

If you’ve been craving a warm, comforting meal that reminds you of home and family dinners, you’re going to love this Stuffed Cabbage Rolls with Tomato Sauce Recipe. It’s one of those dishes that’s simple enough for a cozy weeknight but special enough to share with guests. I promise, once you try my approach to these tender rolls swimming in a rich, flavorful tomato sauce, you’ll be hooked—and I’ll share all my tips so you can nail it the first time.

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Ingredients & Why They Work

This recipe uses simple, affordable ingredients that come together to create something comforting and flavorful. The key is fresh cabbage and a balanced tomato sauce that ties it all together. When shopping, look for a firm, green cabbage head with tight leaves—it’ll be easier to work with when rolling.

• Green Cabbage: A sturdy but pliable leaf that holds the filling well after boiling to soften.
• Olive Oil: Adds richness to the tomato sauce and helps soften the onions.
• Yellow Onion: Brings sweetness and depth to both the sauce and filling.
• Garlic: A small amount adds aromatic flavor without overpowering the dish.
• Tomato Sauce & Crushed Tomatoes: Create a luscious, slightly chunky sauce that’s perfect for baking the rolls.
• Worcestershire Sauce: Adds an umami punch that boosts the sauce’s savory profile.
• Sugar: Balances the acidity of the tomatoes.
• Ground Beef (85/15): Fatty enough for moistness but lean enough to keep it from being greasy.
• Cooked White Rice: Helps bind the filling and provides comforting texture.
• Egg: Acts as a binder so the filling holds together inside each roll.
• Fresh Parsley: Adds vibrant color and fresh herbal notes.
• Seasonings (Paprika, Salt, Black Pepper, Cayenne Pepper): Give the filling a subtle kick and depth.

Make It Your Way

One of the things I love most about this Stuffed Cabbage Rolls with Tomato Sauce Recipe is how easy it is to make it your own. I usually stick with the classic, but I also have some fun tweaks up my sleeve depending on the season or what I have on hand.

• Variation: I’ve swapped ground beef for ground turkey or even a mix with ground pork for a slightly leaner or richer roll—both still fabulous.
• Vegetarian Twist: Try using cooked lentils or chopped mushrooms with rice to delight any vegetarian friends.
• Spice Level: If you like heat, I’d kick up the cayenne pepper a notch or add a pinch of smoked paprika for smoky depth.
• Rice Swap: Brown rice or even quinoa can be used if you want an earthier texture or gluten-free option.

Step-by-Step: How I Make Stuffed Cabbage Rolls with Tomato Sauce Recipe

Step 1: Soften the Cabbage Leaves Gently

Start by cutting about an inch from the bottom of the cabbage head—that’s the tough core you don’t need. Then place the whole cabbage into boiling water for about 4-5 minutes. This steam bath softens the leaves, making them pliable and easy to peel away without tearing. Be patient as the head cools on a towel so you can carefully peel off 12 large leaves—these are your canvas for rolling the filling.

Step 2: Craft the Tomato Sauce

I love starting the sauce by sautéing diced onion in olive oil until it’s just softened—this brings sweetness and depth. Stir in minced garlic and cook a minute more to release those wonderful aromas. Then add the tomato sauce, crushed tomatoes, Worcestershire, sugar, salt, and pepper. Bring it to a boil, then reduce heat to simmer uncovered for 10-15 minutes until it thickens slightly. This sauce is the cozy blanket that hugs your cabbage rolls during baking.

Step 3: Create the Flavorful Filling

In a big bowl, combine ground beef, cooked rice, diced onion, garlic, egg, salt, pepper, fresh parsley, paprika, and cayenne pepper if you’re using it. I mash everything together with a potato masher—that’s my secret to getting the filling perfectly mixed without overworking the meat, which keeps the rolls tender and juicy.

Step 4: Assemble Your Rolls Carefully

Lay one cabbage leaf flat, then trim the thick rib lengthwise near the base so it’s easier to roll. Spoon 3-4 tablespoons of the filling onto the leaf, fold the right side over, then the left, and roll up tightly starting from the base. Repeat until all 12 leaves are filled—this is where patience pays off! Place each roll seam side down in a baking dish spread with the tomato sauce at the bottom—this prevents sticking and lets them soak up flavor from the sauce while baking.

Step 5: Bake to Perfection

Cover the baking dish with aluminum foil and bake at 350°F for about 60-75 minutes. You’ll want to check that the internal temperature reaches 165°F to be sure the beef is cooked through. When done, let the rolls rest for 5-10 minutes before serving—it helps the flavors settle and makes them easier to handle.

How to Serve Stuffed Cabbage Rolls with Tomato Sauce Recipe

Garnishes

I always finish with a fresh sprinkle of finely chopped parsley—it adds a lovely pop of green and a bright, herbal contrast to the rich tomato sauce. A dollop of sour cream on the side is also a classic touch I adore; it balances acidity with creamy coolness.

Side Dishes

These cabbage rolls are pretty satisfying on their own, but I often serve them alongside roasted potatoes or buttery mashed potatoes to soak up every bit of that delicious tomato sauce. A simple green salad with a light vinaigrette keeps the meal balanced and fresh.

Creative Ways to Present

For special dinners, I arrange the rolls in a circular pattern on a large platter with fresh parsley and thin lemon wedges for color and brightness. I’ve even baked individual cabbage roll “cups” in a muffin tin for neat, portion-controlled servings that are fun to serve at parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cabbage rolls in an airtight container in the fridge. They keep really well for up to 4 days, and the flavors deepen over time—sometimes even better the next day!

Freezing

I like to freeze unbaked stuffed cabbage rolls layered between parchment paper in a freezer-safe dish or zip-top bag. When I’m ready to eat, I thaw overnight in the fridge and pop them straight in the oven—no need to defrost completely.

Reheating

Reheat leftovers covered with foil in a 350°F oven for about 20 minutes until warmed through—this keeps the rolls moist and prevents the sauce from drying out. Microwave works too, but in my experience, oven reheating preserves that freshly baked texture best.

FAQs

Final Thoughts

This Stuffed Cabbage Rolls with Tomato Sauce Recipe takes me right back to cozy family dinners filled with laughter and warmth. It’s incredibly satisfying, not just because of how tasty it is, but because of the connection it fosters—rolling, assembling, and sharing food made with love. I hope you enjoy making and eating these as much as I do. Trust me, once you master this recipe, it’ll become a cherished classic in your kitchen too!

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