classic stuffed cabbage recipe

Written BySheba G Updated On
classic stuffed cabbage recipe
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The Best classic stuffed cabbage recipe

I’m so excited to share with you my classic stuffed cabbage recipe that has been a staple in our household for years. This dish is a true comfort food that never fails to satisfy our cravings.

I remember my grandmother making it for us when I was a kid, and now I make it for my family and friends. There’s something about the combination of tender cabbage leaves, flavorful meat filling, and tangy tomato sauce that just makes me feel all warm and fuzzy inside.

It’s a recipe that’s easy to make, yet packed with flavor and nutrients. And the best part?

It’s perfect for any occasion – whether you’re hosting a big family gathering or just need a quick and easy meal for a weeknight dinner. I love how versatile this recipe is – you can serve it as a main course, or as a side dish, or even as a hearty snack.

And let’s not forget about the health benefits – cabbage is packed with vitamins and antioxidants, making this recipe a guilt-free treat. So grab some cabbage, ground meat, and tomato sauce, and get ready to indulge in the ultimate comfort food experience.

Classic Stuffed Cabbage Rolls

Classic Stuffed Cabbage Rolls

4.8 from 800 votes

Classic Stuffed Cabbage Rolls are a comforting dish featuring tender cabbage leaves wrapped around a savory filling of ground meat and rice, slow-cooked in a rich tomato sauce. This dish is perfect for a hearty dinner and can be easily made ahead of time and frozen.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cabbage Rolls

1 large head of cabbage
1 lb ground beef
1 cup uncooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg
1 tsp salt
1/2 tsp black pepper

For the Sauce

2 cups tomato sauce
1 cup water
2 tbsp tomato paste
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
1 bay leaf

👨‍🍳Directions

1Bring a large pot of salted water to a boil.
2Carefully remove the core from the cabbage and place it in the boiling water.
3Boil for 5-7 minutes, until the leaves are softened and can be easily peeled off.
4Remove the cabbage from the water and set it aside to cool.
5Once cool enough to handle, carefully peel off the leaves and set them aside.
6While the cabbage is boiling, preheat your oven to 350°F and prepare the filling.
7In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, egg, salt, and black pepper.
8Mix well until all ingredients are evenly distributed.
9The mixture should be moist but not watery.
10If it is too dry, add a small amount of water.
11If it is too wet, add a bit more breadcrumbs or rice.
12To assemble the cabbage rolls, lay a cabbage leaf flat on a cutting board.
13Place a small amount of the filling mixture (about 2 tablespoons) at the base of the leaf.
14Fold the base of the leaf over the filling, then fold the sides in and roll tightly into a cylinder.
15Place the stuffed cabbage roll seam-side down in a baking dish.
16Repeat with the remaining cabbage leaves and filling.
17You should have enough for 10-12 rolls.
18In a separate bowl, mix together the tomato sauce, water, tomato paste, sugar, salt, black pepper, and bay leaf.
19Pour the sauce mixture evenly over the cabbage rolls in the baking dish.
20Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
21Remove the foil and bake for an additional 30 minutes, until the cabbage is tender and the sauce has thickened.
22The cabbage should be easily pierced with a fork and the filling should be cooked through and no longer pink in the center.
23Remove the cabbage rolls from the oven and let them rest for 10-15 minutes before serving.
24This allows the juices to redistribute throughout the dish.
25Garnish with fresh parsley or chives, if desired, and serve hot with a side of crusty bread or dinner rolls.
26Enjoy your classic stuffed cabbage rolls

🔧Equipment

Large pot
Mixing bowl
Baking sheet
Oven
Large skillet

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 25g

📝Notes

Tips: To make ahead, assemble the cabbage rolls and sauce in the baking dish, cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed. You can also substitute ground turkey or chicken for a leaner option.

Watch Video Of How Classic Stuffed Cabbage Rolls Works

This classic stuffed cabbage recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick and easy meal for a weeknight dinner. One of my favorite things about this recipe is how well it reheats – simply reheat individual portions in the microwave or oven until warmed through.

You can also store leftovers in an airtight container in the refrigerator for up to three days or freeze them for up to two months. Reheat frozen portions by thawing them overnight in the fridge then reheat according to package instructions.

❓ Frequently Asked Questions About Stuffed Cabbage Rolls

Q1: What is the origin of stuffed cabbage?

Stuffed cabbage is a dish that has its roots in Eastern European cuisine, specifically in Poland and Hungary. The dish was brought to the United States by immigrant communities and has since become a staple in many American households.

Q2: Can I use fresh or frozen cabbage for this recipe?

You can use either fresh or frozen cabbage for this recipe. If using fresh cabbage, be sure to blanch it before stuffing to remove any bitterness. If using frozen cabbage, thaw it first before stuffing.

Q3: What type of meat should I use for the filling?

You can use ground beef, pork, or a combination of both for the filling. Beef adds a richer flavor while pork adds tenderness.

Q4: How do I prevent the cabbage from becoming too soggy?

To prevent the cabbage from becoming too soggy, make sure to cook it until it’s tender but still crisp. You can also add a tablespoon of vinegar to the water when blanching the cabbage to help preserve its texture.

Q5: Can I make this recipe ahead of time and refrigerate or freeze it?

You can make this recipe ahead of time and refrigerate or freeze it for later use. Simply assemble the stuffed cabbage without cooking it first, then refrigerate or freeze until ready to cook.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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