Stuffed Cabbage Rolls

These delicious stuffed cabbage rolls are filled with seasoned ground beef or turkey, rice, onion, and garlic, then simmered in a rich tomato sauce until tender and flavourful. A comforting homemade meal that’s perfect for family dinners!

Ingredients

• 1 large head of cabbage
• 1 lb ground beef or ground turkey
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil, optional
• ½ cup water or beef/chicken broth, if needed
• Chopped fresh parsley, for garnish

Instructions

Step 1: Prepare the Cabbage

Bring a large pot of water to a boil.

Carefully remove any damaged outer leaves from the cabbage. Using a sharp knife, cut around the core at the bottom.

Place the whole cabbage into the boiling water and cook for about 5–8 minutes. As the outer leaves soften, carefully remove them with tongs.

Continue until you have approximately 12–16 large cabbage leaves.

Place the leaves on a clean kitchen towel or paper towels to drain and cool slightly.

Using a knife, carefully trim down the thick centre rib of each leaf. This makes the leaves easier to roll.

Step 2: Prepare the Filling

Heat the olive oil in a skillet over medium heat.

Add the chopped onion and cook for about 3–4 minutes, until softened.

Add the garlic and cook for another 30 seconds.

Remove from the heat and allow the mixture to cool slightly.

In a large bowl, combine:

• Ground beef or turkey
• Cooked rice
• Cooked onion and garlic
• Paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

Mix gently until everything is well combined.

Step 3: Make the Tomato Sauce

In a bowl, combine the diced tomatoes and tomato sauce.

Season with a little salt, black pepper, and an extra pinch of paprika if desired.

Spoon a small amount of the tomato mixture into the bottom of a large Dutch oven, deep skillet, or baking dish.

This helps prevent the cabbage rolls from sticking.

Step 4: Fill and Roll the Cabbage

Lay one cabbage leaf flat on a clean surface.

Place approximately 2–3 tablespoons of filling near the bottom centre of the leaf.

Fold the sides inward, then roll the cabbage leaf tightly around the filling.

Repeat with the remaining leaves and filling.

Step 5: Arrange the Rolls

Place the stuffed cabbage rolls seam-side down in the prepared pot or baking dish.

Arrange them closely together so they hold their shape while cooking.

Pour the remaining tomato mixture evenly over the cabbage rolls.

If needed, add ½ cup water or broth around the edges to provide enough cooking liquid.

Step 6: Cook the Stuffed Cabbage

Stovetop Method

Cover the pot and bring the sauce to a gentle simmer.

Reduce the heat to low and cook for approximately 45–60 minutes, until the cabbage is tender and the filling is fully cooked.

Oven Method

Preheat the oven to 375°F (190°C).

Cover the baking dish tightly with foil or a lid.

Bake for approximately 60–75 minutes, until the cabbage is tender and the meat is fully cooked.

The internal temperature of the meat should reach 160°F (71°C) for ground beef or 165°F (74°C) for ground turkey.

Step 7: Serve

Allow the stuffed cabbage rolls to rest for about 5 minutes before serving.

Spoon some of the warm tomato sauce over each roll and garnish with freshly chopped parsley.

Serve hot and enjoy!

Recipe Notes

• Don’t overcook the cabbage leaves when boiling them. They should be soft and flexible but not falling apart.
• Cooked rice works best for this recipe because it helps create a tender filling.
• For extra flavour, add ½ teaspoon Italian seasoning or dried oregano to the tomato sauce.
• If you prefer a sweeter tomato sauce, add ½ teaspoon sugar or honey to balance the acidity of the tomatoes.
• Ground pork can also be mixed with beef for a richer, traditional-style filling.

Tips for the Best Stuffed Cabbage

 Freeze the Cabbage First

For an easier method, freeze the whole cabbage overnight. Thaw it completely before using. The leaves will become soft and flexible, reducing the need for boiling.

 Don’t Overfill

Use only enough filling to create a compact roll. Overfilled cabbage rolls can split during cooking.

 Use Enough Sauce

The cabbage rolls should have plenty of tomato sauce around them so they stay moist and tender while cooking.

 Cook Slowly

Gentle, slow cooking helps the cabbage become tender and allows all the flavours to blend together.

Servings

Serves: 6

Makes: Approximately 12–16 stuffed cabbage rolls

Preparation Time

25 minutes

Cooking Time

60 minutes

Total Time

About 1 hour 25 minutes

Approximate Nutritional Information

Per serving, based on 6 servings:

• Calories: 330
• Protein: 23g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 5g
• Sugar: 7g

Nutrition information is approximate and may vary depending on the ingredients used.

Storage and Meal Prep

Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place them in a saucepan with a little extra tomato sauce and warm over medium-low heat until heated through.

Freezing

Stuffed cabbage freezes very well.

Allow the cooked rolls to cool completely, then place them in freezer-safe containers with some tomato sauce.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.

Enjoy!

These stuffed cabbage rolls are hearty, comforting, and full of delicious homemade flavour. The tender cabbage, savoury meat and rice filling, and rich tomato sauce make this a meal everyone will love!