✨ Introduction
Old Fashioned Stuffed Cabbage Rolls are a beloved comfort food across many cultures — from Eastern Europe to America’s Midwest kitchens. Tender cabbage leaves lovingly wrapped around a savory, seasoned filling of beef, pork, rice, and onions, all simmered slowly in a rich, slightly sweet tomato sauce… this dish is pure home-cooked happiness.
Growing up, many of us remember grandmothers or parents making big pots of these rolls on chilly days, the house filled with the mouthwatering aroma of simmering tomatoes and spices. It’s a labor of love, but not complicated — and the results are so worth it.
Let’s walk through how to make the best Old Fashioned Stuffed Cabbage Rolls, step-by-step!
🛒 Ingredients
This recipe serves about 6–8 people (makes 12–14 cabbage rolls).
🥬 For the Cabbage Rolls:
1 large head of green cabbage (about 2 to 3 pounds)
1 pound ground beef (85% lean is best)
½ pound ground pork (optional, but recommended for flavor)
1 cup cooked white rice (short or medium grain)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 large egg
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon dried thyme (optional)
🍅 For the Tomato Sauce:
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
2 tablespoons tomato paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar (or lemon juice)
1 teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning (optional)
½ cup beef broth or water (for thinning the sauce, if needed)
🛠️ Equipment Needed
Large stockpot or Dutch oven
Large mixing bowl
Sharp knife and cutting board
Medium saucepan (for the sauce)
9×13 inch baking dish or casserole dish
Aluminum foil
🕐 Timeline Overview:
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: About 2 hours 15 minutes
Difficulty: Moderate (but so satisfying!)
👩🍳 Instructions
Step 1: Prepare the Cabbage Leaves
The very first step — and maybe the most iconic part of cabbage rolls — is softening the cabbage so the leaves are pliable.
Here’s how:
Bring a large stockpot of salted water to a boil.
Core the cabbage carefully with a sharp knife, removing the thick core without breaking the outer leaves.
Gently place the whole cabbage head into the boiling water.
After about 2–3 minutes, the outer leaves should start to loosen. Use tongs to peel them off carefully and transfer them to a plate.
Continue boiling and peeling the leaves layer by layer until you have about 14 nice leaves.
Tip: You only need the large outer leaves — save the smaller inner leaves for layering in the baking dish or another recipe like coleslaw!
If some leaves have a thick, tough vein, carefully shave it down with a knife to make the leaf more flexible.
Step 2: Make the Filling
In a large bowl, combine:
Ground beef
Ground pork
Cooked rice
Finely diced onion
Minced garlic
Egg
Salt, pepper, paprika, and thyme
Mix everything together until fully combined but do not overmix, or the meat will be tough. Your hands are the best tool for this — gentle but thorough mixing ensures the filling stays tender.
Step 3: Make the Tomato Sauce
While your cabbage cools and your filling rests:
Heat olive oil in a medium saucepan over medium heat.
Add diced onion and cook until soft (about 3–5 minutes).
Stir in the minced garlic and cook for another minute.
Add crushed tomatoes, tomato sauce, tomato paste, brown sugar, red wine vinegar, salt, pepper, and Italian seasoning.
Simmer the sauce for about 10–15 minutes, stirring occasionally.
(If it seems too thick, thin it with a splash of beef broth or water.)
This sauce should be rich, slightly sweet, and savory — absolutely perfect for braising your cabbage rolls.
Step 4: Assemble the Rolls
Now comes the fun, satisfying part: rolling!
Place a cabbage leaf flat on your work surface.
Spoon about ¼ to ⅓ cup of filling into the center, depending on the size of the leaf.
Fold the sides over the filling, then roll from the bottom up like a burrito.
Repeat with all the leaves and filling.
Pro Tip: If a leaf tears, just patch it with a smaller leaf — no one will know once it’s cooked!
Step 5: Layer and Bake
Preheat your oven to 350°F (175°C).
In a large baking dish:
Spread a thin layer of tomato sauce on the bottom.
Place the stuffed cabbage rolls seam side down in the dish.
Pour the remaining sauce over the rolls, making sure they are well-covered.
Cover tightly with aluminum foil.
Bake in the preheated oven for about 1 hour 30 minutes, until the cabbage is tender and the filling is cooked through.
Tip: Check halfway through baking — if the sauce looks too dry, add a splash of broth or water.
🥡 How to Serve
When ready, carefully lift the cabbage rolls out with a spatula and spoon extra sauce over the top.
These cabbage rolls are hearty enough to stand alone but are amazing with:
A side of mashed potatoes
Crusty bread
Steamed green beans
A dollop of sour cream on top!
🔥 Tips for Perfect Stuffed Cabbage Rolls
Use a mix of beef and pork: Pork adds a wonderful richness and flavor.
Cook your rice fully: Undercooked rice can stay crunchy even after baking.
Tame the cabbage veins: Trimming thick veins makes rolling much easier.
Don’t overpack the rolls: Leave a little room for the filling to expand as it cooks.
Let it rest: After baking, let the dish sit for 10 minutes before serving to firm up.
