Delicious & Easy Stuffed Cabbage Rolls: A Hearty Comfort Food Classic
There’s a reason why stuffed cabbage rolls, often affectionately called “golabki” or “holishkes,” have remained a beloved comfort food across cultures for centuries. They represent the ultimate package of hearty goodness: tender cabbage leaves wrapped around a flavorful, seasoned meat and rice filling, all bathed in a rich, tangy tomato sauce. This recipe for easy stuffed cabbage rolls delivers on all fronts, providing a satisfying, meaty, and saucy meal that’s perfect for a cozy family dinner or a special occasion.
While there are countless regional variations of this classic dish, from those with a sour cream sauce to others featuring different spices or grains, this particular rendition focuses on a straightforward, incredibly delicious flavor profile that we enjoy most. It balances the savory notes of ground beef with the mild sweetness of cabbage and a vibrant, slightly sweet tomato sauce that ties everything together beautifully. The result is a dish that feels both comforting and surprisingly elegant, making it a staple in any home cook’s repertoire.
Want to complete your meal with a delightful dessert? Don’t forget to check out our Bread Pudding recipe for a sweet ending!
Why You’ll Love This Easy Stuffed Cabbage Rolls Recipe
Stuffed cabbage rolls might seem intimidating at first glance, but this recipe simplifies the process, making it accessible for even beginner cooks. What makes this dish truly special is its ability to deliver a complex, deeply satisfying flavor with relatively simple ingredients. The tender cabbage provides a wonderful textural contrast to the hearty beef and rice filling, while the tomato-based sauce infuses every bite with a delightful tang and a hint of sweetness.
It’s also an incredibly versatile meal. You can easily adjust the seasonings to your preference, incorporate different ground meats, or even make it lower carb (more on that below!). Plus, it’s a fantastic make-ahead meal, as the flavors only improve after a day or two in the refrigerator, making it ideal for meal prep or feeding a crowd.
Key Ingredients for Perfect Stuffed Cabbage Rolls
Creating these delightful cabbage rolls requires two main components: the tender cabbage leaves and the savory filling, all brought together by a rich baking sauce. Let’s break down the essential ingredients:
For the Cabbage Rolls:
- Cabbage: A large, firm head of green cabbage is ideal. Look for one with intact, pliable outer leaves.
- Ground Beef: Lean ground beef (80/20 or 85/15) works best, providing flavor without excessive grease.
- Cooked White Rice: Partially cooked rice absorbs moisture and flavors during baking, resulting in a perfectly tender filling.
- Onion & Garlic: Essential aromatics that build the foundational flavor of the meat mixture.
- Egg & Milk: Act as binders, keeping the filling moist and ensuring it holds together inside the cabbage leaves.
- Salt & Pepper: Basic seasonings to enhance all the flavors.
For the Rich Tomato Sauce:
- Tomato Sauce: The base of our tangy, savory sauce.
- Tomato Soup: Adds a creamy depth and a hint of sweetness that traditional tomato sauce alone can’t quite achieve.
- Brown Sugar: Balances the acidity of the tomatoes and adds a touch of caramelized sweetness.
- Lemon Juice: Brightens the sauce and adds a subtle zesty tang.
- Worcestershire Sauce: Contributes umami and a complex savory depth.
- Salt & Pepper: Season to taste for a perfectly balanced sauce.
How to Make Easy Stuffed Cabbage Rolls: Step-by-Step Guide
Making stuffed cabbage rolls is a process, but each step is straightforward and contributes to the incredible final result. Here’s how we assemble this comforting dish:
1. Preparing the Cabbage Leaves
The first step is crucial for tender, pliable leaves that are easy to roll. Begin by carefully scoring around the core of a whole head of cabbage with a paring knife. This helps loosen the leaves as they cook. Bring a large pot of water (large enough to submerge the entire cabbage head) to a rolling boil. Carefully place the cabbage head into the boiling water and boil for about 2 minutes. The outer leaves will soften. Using tongs, gently peel off the softened leaves. Return the remaining head to the boiling water and repeat this process until you have removed all the desired leaves (typically 10-12 for this recipe). Once cooled, remove any tough, thick stems from the cooked leaves, as these can make rolling difficult and can be unpleasant to eat.
2. Preparing the Flavorful Filling
While your cabbage leaves are cooling, you can prepare the savory meat and rice mixture. In a medium-sized bowl, combine the partially cooked white rice, a large beaten egg, milk, diced onion, raw ground beef, minced garlic, salt, and freshly ground pepper. Use your hands to gently but thoroughly mix all the ingredients until well combined. Be careful not to overmix, which can make the meat tough. Set this mixture aside.
3. Crafting the Tangy Tomato Sauce
In a separate large bowl, whisk together the tomato sauce, tomato soup (a key ingredient for that classic, slightly sweet and creamy texture), brown sugar, fresh lemon juice, and Worcestershire sauce. Season the sauce with salt and pepper to taste, ensuring it has a balanced sweet and tangy profile. This sauce will generously coat your cabbage rolls and provide the perfect flavor during baking.
4. Assembling the Stuffed Cabbage Rolls
Preheat your oven to 350 degrees Fahrenheit (175°C). Spread a thin layer of your prepared tomato sauce across the bottom of a 9×13 inch baking dish. This prevents sticking and ensures the bottom of your rolls absorb flavor. Now it’s time to roll! Lay a cooked cabbage leaf flat on a clean surface. Place about 1/3 cup of the meat mixture in the center, near the stem end. Fold in the sides of the cabbage leaf, then starting from the stem end, tightly roll the cabbage leaf upwards to form a neat package. Place the rolled cabbage seam-side down in your prepared baking dish. Repeat this process with the remaining cabbage leaves and meat mixture, arranging the rolls snugly in the dish.
5. Baking to Perfection
Once all your cabbage rolls are in the baking dish, pour the remaining tomato sauce evenly over them, ensuring they are well covered. This keeps them moist and flavorful during baking. Cover the baking dish tightly with aluminum foil. Bake for 1 hour. The foil traps steam, allowing the cabbage to become incredibly tender and the meat filling to cook through. After 1 hour, remove the foil and continue baking for another 15-20 minutes. This allows the sauce to thicken slightly and develop a beautiful, rich color. Let the dish cool for about 10 minutes before serving, as the sauce will continue to thicken as it cools.
Serve these fantastic easy stuffed cabbage rolls warm and enjoy every savory, saucy bite! They pair wonderfully with a simple side salad, mashed potatoes, or crusty bread to soak up the delicious sauce.
Make It Low Carb or Keto-Friendly!
One of the best things about this recipe is how adaptable it is. If you’re looking to reduce your carbohydrate intake or follow a keto diet, you can easily transform these stuffed cabbage rolls. Simply omit the rice from the meat mixture entirely. The ground beef, egg, milk, onion, garlic, salt, and pepper will still create a delicious and satisfying filling. You might notice a slight difference in texture, but the flavor remains outstanding. For a slightly different twist, you could even experiment with adding a small amount of riced cauliflower to the filling for added vegetable content, though it’s not strictly necessary for the low-carb version. I’m excited to try this modification the next time I make this dish!
Looking for another fantastic low-carb cabbage recipe? Be sure to check out our Fried Cabbage and Sausage recipe!
Tips for Success
- Choosing Cabbage: Select a large head of green cabbage that feels heavy for its size and has firm, undamaged outer leaves.
- Don’t Overcook Cabbage: The goal is to soften the leaves enough to be pliable, not mushy. A couple of minutes per batch is usually sufficient.
- Partially Cook Rice: Pre-cooking the rice until it’s slightly underdone ensures it will finish cooking in the oven, absorbing all the delicious sauce flavors without becoming mushy.
- Roll Tightly: A snug roll keeps the filling inside and prevents it from falling apart during baking.
- Make Ahead: Stuffed cabbage rolls are excellent for making ahead. Assemble them completely, cover, and refrigerate for up to 2 days before baking, or freeze them unbaked for up to 3 months. Thaw in the refrigerator overnight before baking.
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or oven until warmed through.
Frequently Asked Questions About Stuffed Cabbage Rolls
Can I use different types of meat for the filling?
Absolutely! While ground beef is traditional, you can easily substitute it with ground pork, ground turkey, or a mixture of beef and pork for a different flavor profile. Adjust seasoning as needed for your chosen meat.
What if my cabbage leaves tear when I’m removing them?
Don’t worry! It happens. Small tears can often be patched up by layering another smaller piece of cabbage over the hole before rolling. Alternatively, you can save the torn leaves for layering on the bottom of the baking dish to add extra flavor and prevent sticking, or simply chop them up and add them to the sauce.
How do I make the sauce thicker?
The sauce naturally thickens as it bakes and cools. If you prefer an even thicker sauce, you can remove the rolls after baking and simmer the sauce in a saucepan on the stove, perhaps whisking in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) until it reaches your desired consistency.
Can I cook these in a slow cooker?
Yes, you can! Assemble the rolls as directed and place them in a large slow cooker. Pour the sauce over them. Cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender and the meat is cooked through. You might want to remove the lid for the last 30 minutes to allow the sauce to thicken slightly.
Easy Stuffed Cabbage Rolls Recipe
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Ingredients
- 12 leaves cabbage
- 1 cup cooked white rice
- 1 large egg, beaten
- 1/4 cup milk
- 1/4 cup onion, diced
- 1 pound ground beef
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Sauce:
- 15 oz tomato sauce
- 10 3/4 oz tomato soup 1 can
- 1 Tablespoon brown sugar
- Juice of 1/2 lemon
- 1/4 cup Worcestershire sauce
- Salt and pepper to taste
Instructions
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Bring a large pot of water to a boil. (large enough to hold the whole head of cabbage)
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Score around the core on the bottom of the cabbage with a paring knife. Boil the cabbage for 2 minutes, remove the soft leaves, repeat until you have 12 leaves.
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Preheat oven to 350 degrees.
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Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
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In a medium bowl combine rice, egg, milk, onion, ground beef, garlic, salt, and pepper. Set aside.
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In a separate bowl combine the tomato sauce, tomato soup, brown sugar, lemon juice, Worcestershire sauce, salt and pepper to taste.
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Spread a thin layer of sauce on the bottom of a 9×13 baking pan.
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Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam-side down in the pan.
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Pour sauce over the cabbage and cover tightly with foil. Bake 1 hour. Remove the foil and bake another 15-20 minutes. Allow cooling for 10 minutes before serving. (the sauce will thicken upon cooling)
Nutrition
Recipe inspired by sugarapron