Stuffed Cabbage Rolls That Break the Internet (and Your Diet)

You know those recipes that look intimidating but secretly take less effort than ordering takeout? This is one of them. Stuffed Cabbage Rolls give you that old-school Sunday comfort with modern-day efficiency.

Tender cabbage hugs a juicy, herby filling and simmers in a tangy tomato sauce that tastes like Nonna and a Michelin chef teamed up.

Bonus: they reheat like a dream and make your kitchen smell like a cozy Eastern European bistro. Ready to impress without flexing too hard?

The Secret Behind This Recipe

Cabbage is your stealth hero.

When blanched just right, it turns silky and sweet, wrapping the filling like a pro. The filling itself is half rice, half meat—so it stays moist, never dense. A splash of lemon and a touch of brown sugar in the sauce add balance: bright, savory, and slightly sweet.

And here’s the kicker: baking instead of boiling develops deeper flavor and keeps everything intact. No soggy mess, no sad rolls.

Servings, Prep time, Cooking time, Calories

Servings: 6 (makes about 12–14 rolls)
Prep Time: 25 minutes
Cook Time: 65–75 minutes
Total Time: 90–100 minutes
Calories: ~340 per roll (varies by meat choice)

What You’ll Need (Ingredients)

1 large green cabbage (about 2.5–3 lb)
1 lb ground beef (85–90% lean) or a mix of beef and pork
3/4 cup uncooked long-grain rice, rinsed
1 medium onion, finely minced
3 cloves garlic, minced
1 large egg
1/4 cup fresh parsley, chopped
1 tsp dried dill (or 1 tbsp fresh)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp smoked paprika
2 tbsp olive oil
1 can (28 oz) crushed tomatoes
1 cup low-sodium beef or chicken broth
2 tbsp tomato paste
1–2 tbsp brown sugar (to taste)
1 tbsp lemon juice or red wine vinegar
Bay leaf (optional)
Sour cream, for serving (optional but recommended)

How to Make It – Instructions

Prep the cabbage. Core the cabbage with a paring knife. Bring a large pot of salted water to a boil.
Add the whole cabbage and blanch 2–3 minutes, peeling off softened outer leaves with tongs. Repeat until you have 14–16 pliable leaves. Trim the thick stem on each leaf so it folds easily.
Par-cook the rice. Simmer rinsed rice in salted water for 6–7 minutes until just shy of al dente.
Drain well. This keeps the filling fluffy, not mushy.
Make the filling. In a bowl, combine ground beef, par-cooked rice, minced onion, garlic, egg, parsley, dill, salt, pepper, and smoked paprika. Mix gently with your hands until just combined.
Overmixing = tough rolls.
Stir the sauce. In another bowl, whisk crushed tomatoes, broth, tomato paste, brown sugar, lemon juice, 1/2 tsp salt, and olive oil. Taste and adjust—aim for savory with a hint of sweet-tang. Add a bay leaf if you like.
Roll it up. Lay a cabbage leaf flat, stem end toward you.
Add about 1/4 cup filling near the base. Fold the sides over the filling, then roll away from you to seal. Place seam-side down.Repeat with remaining leaves.
Pan layering. Spoon a thin layer of sauce into a 9×13-inch baking dish. Arrange rolls snugly in a single layer. Pour remaining sauce over the top to almost submerge the rolls.
Bake. Cover tightly with foil and bake at 350°F (175°C) for 60 minutes.
Uncover and bake 10–15 minutes more to slightly reduce the sauce. The rolls should be cooked through and tender.
Rest and serve. Let sit 10 minutes. Plate with a spoonful of sauce and a dab of sour cream.
Sprinkle extra parsley if you want to be fancy.

Storing & Reheating Tips

Fridge: Store in an airtight container with sauce for up to 4 days. The flavor actually improves—like leftovers with swagger.
Freeze: Freeze in sauce up to 3 months. Thaw overnight in the fridge to prevent watery rolls.
Reheat: Oven at 325°F (165°C) for 20–25 minutes covered, or microwave covered at 70% power in 1–2 minute bursts.
Add a splash of broth if needed.

Healthy Reasons to Try This

Built-in portion control: Each roll is a compact protein-carb-veg package. Balanced without a spreadsheet.
High fiber: Cabbage plus rice helps satiety and supports digestion. Your gut will send thank-you notes.
Lean protein: Using lean beef or turkey keeps calories reasonable while staying satisfying.
Lycopene boost: Tomato-based sauce brings antioxidants that love your heart.
FYI, cooked tomatoes = more available lycopene.

Nutrition Stats

Per roll (estimate): 340 calories; 18g protein; 12g fat; 38g carbs; 4g fiber; 680mg sodium. Using turkey reduces fat slightly; using a beef/pork mix increases richness (and fat) a bit. Go easy on added salt if you’re using regular broth.

What to Avoid

Overcooking the cabbage during blanching.
If it gets flimsy, it tears. Aim for flexible, not floppy.
Raw rice in the filling without adjusting cook time. If you skip par-cooking, you need a longer bake and more liquid—otherwise, crunchy disaster.
Overpacking the rolls. Too much filling splits the leaves and leaks.
Keep it modest.
Dry bake. Not enough sauce = sad, dry rolls. They should be nearly submerged.
Skimping on seasoning. The filling needs salt and herbs to stand up to the sauce. Taste and tweak.

Mix It Up

Go Greek-ish: Swap dill with oregano, add lemon zest, and finish with feta crumbles.
Smoky paprika + chorizo: Use half beef, half fresh chorizo.
Add roasted red peppers to the sauce.
Turkey + quinoa: Replace rice with cooked quinoa and use ground turkey for a lighter spin.
Plant-based: Use lentils + mushrooms finely chopped, plus a flax egg. Vegetable broth in the sauce.
Spicy: Stir in chili flakes and a splash of hot sauce. Your future self will request seconds.
Saucy twist: Half tomato sauce, half light sour cream for a creamy, Hungarian-style finish.

FAQ

Can I make these ahead of time?

Yes.

Assemble the rolls, cover with sauce, and refrigerate up to 24 hours before baking. Add 10 minutes to bake time if going in cold.

Is it okay to use savoy cabbage?

Absolutely. Savoy is more tender and easier to roll.

It’s pricier but rolls like a dream IMO.

Do I have to par-cook the rice?

Strongly recommended. It prevents undercooked centers and keeps the filling light. If using fully cooked rice, reduce bake time slightly.

What if my cabbage leaves tear?

No panic.

Overlap two smaller pieces and roll as usual. Place the seam down and tuck it in snugly—nobody will notice.

Can I cook these on the stovetop?

Yes. Layer in a Dutch oven with plenty of sauce, bring to a gentle simmer, cover, and cook 60–75 minutes on low.

Don’t boil aggressively or they’ll unravel.

How do I keep the rolls from floating?

Pack them tightly and pour sauce around, not directly on top first. You can also place a parchment round on top to gently hold them down.

Chef’s Notes

Flavor insurance: Sauté the onion and garlic briefly in a bit of oil before mixing into the filling for sweeter, deeper flavor.
Perfect blanch: If the core is stubborn, microwave the cored cabbage for 3–4 minutes before blanching. Leaves release faster.
Balance the sauce: Taste for sweet-acid-salt.
Tomato brands vary wildly. A pinch of sugar or a splash of vinegar fixes almost anything.
Resting matters: Let the rolls sit before serving so juices redistribute. It’s like letting steak rest—trust the process.
Garnish smart: Fresh dill or parsley and a spoon of sour cream make the whole plate pop.
Not mandatory, just highly effective marketing.