I can’t get enough of these tender cabbage rolls packed with savory filling and rich sauce, a hearty family dinner that always disappears fast. This is the kind of old-world comfort food that makes cabbage the star of the table.
I’m obsessed with these Easy Homemade Cabbage Rolls because they’re hearty, saucy, and seriously satisfying without being fussy. The tender green cabbage wraps around a savory ground beef filling, then everything gets covered in that rich tomato flavor that makes me go back for “just one more.” And yes, I absolutely count this as a family dinner win because everyone actually eats the cabbage.
No complaints. These stuffed cabbage rolls remind me of old-school Eastern European comfort food, whether you call them golabki, golubtsi, or golumpki.
But mostly, I call them delicious. Big flavor.
No boring dinner rut here tonight.
Ingredients
- Green cabbage gets tender and sweet, basically the cozy blanket for the filling.
- Ground beef brings the hearty, stick-to-your-ribs protein everyone expects in cabbage rolls.
- Ground pork adds juiciness, but extra beef totally works if that’s what you’ve got.
- Long grain rice keeps the filling soft, filling, and not too heavy.
- Onion adds that savory base flavor you’d miss if it wasn’t there.
- Garlic makes everything smell amazing before it even hits the table.
- Egg helps hold the filling together, so it doesn’t fall apart.
- Parsley adds a fresh little pop, especially with all that rich tomato sauce.
- Paprika gives gentle warmth and a pretty color without getting spicy.
- Crushed tomatoes make the sauce chunky, cozy, and perfect for spooning over.
- Tomato sauce smooths things out and keeps every roll nice and saucy.
- Tomato paste brings deeper flavor, like the sauce cooked all day.
- Beef broth adds savory depth, but water works in a pinch.
- Plus, sour cream on top makes it creamy, tangy, and extra comforting.
Ingredient Quantities
- 1 large head green cabbage (about 2 1/2 to 3 pounds)
- 1 pound ground beef
- 1/2 pound ground pork or extra ground beef
- 3/4 cup long grain white rice, uncooked
- 1 large onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1/4 cup fresh parsley, chopped or 2 tablespoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil or olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- 1 tablespoon sugar (optional, to balance acidity)
- 1 bay leaf (optional)
- Sour cream for serving, optional
How to Make this
1. Remove core from cabbage and gently peel off about 12 large leaves; blanch leaves in a large pot of boiling water 2 to 3 minutes until pliable, then drain and cool on a towel; trim thick vein from base of each leaf if needed.
2. Cook rice in salted water until just underdone, about 8 to 10 minutes, then drain and let cool slightly.
3. In a large bowl combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, beaten egg, chopped parsley, salt, black pepper, and paprika; mix until evenly combined.
4. Heat oil in a skillet and lightly sauté any remaining chopped onion until soft, about 4 minutes, then add tomato paste and stir 1 minute; add crushed tomatoes, tomato sauce, beef broth or water, sugar if using, and bay leaf; simmer 10 minutes to blend flavors and season to taste with salt and pepper.
5. Lay a cabbage leaf flat, place about 1/4 to 1/3 cup filling near the stem end, fold sides over filling and roll up tightly to form a neat parcel; repeat with remaining leaves and filling.
6. Spoon a thin layer of sauce into the bottom of a large ovenproof pot or Dutch oven to prevent sticking and to keep rolls moist.
7. Arrange cabbage rolls seam side down in the pot in snug layers; pour remaining sauce over the rolls to cover them as much as possible.
8. Bring pot to a gentle simmer on the stovetop, then cover and simmer on low for 60 to 75 minutes until meat and rice are fully cooked and cabbage is tender; alternatively bake covered at 350 F for 60 to 75 minutes.
9. Remove bay leaf, let rest 10 minutes, then serve hot with a dollop of sour cream if desired.
Equipment Needed
1. Large stockpot for blanching cabbage and simmering rolls
2. Colander to drain cabbage leaves and cooked rice
3. Chef knife for trimming core, veins, and chopping onion and parsley
4. Cutting board
5. Large mixing bowl for combining meat filling
6. Measuring cups and spoons
7. Skillet for sautéing onion and making sauce
8. Wooden spoon or silicone spatula for stirring
9. 5 to 7 quart ovenproof pot or Dutch oven for arranging and cooking rolls
10. Slotted spoon or tongs for handling cabbage leaves
FAQ
Easy Homemade Cabbage Rolls Recipe Substitutions and Variations
- Ground beef: swap with ground turkey or ground chicken for a leaner roll; or use a plant based ground for vegetarian option while adjusting seasoning to taste.
- Long grain white rice: substitute with cooked short grain rice, quick oats, or parboiled rice; for lower carbs use cooked cauliflower rice and reduce cooking liquid.
- Crushed tomatoes and tomato sauce: replace with an equal amount of passata or blended canned diced tomatoes; for a fresher flavor use 4 cups fresh tomatoes cooked down with a little tomato paste.
- Sour cream for serving: use plain Greek yogurt or crème fraîche as a tangy alternative; for dairy free choose coconut yogurt or a cashew cream.
Pro Tips
1) Blanch the leaves just long enough to make them pliable, not mushy. Cool and pat them dry before filling so the rolls hold their shape and do not split while cooking.
2) Precook the rice to just underdone and let the meat mixture chill briefly in the fridge. Slightly firm rice and a cooler filling make rolling easier and keep the interior from turning gluey.
3) Trim or shave the thick vein at the base of each leaf so you can roll tightly without tearing. If a leaf is small or has a hole, overlap two pieces when rolling to seal the filling.
4) Taste and adjust the sauce before you pour it over the rolls. Add a little sugar or a splash of vinegar if it tastes too acidic, and use beef broth instead of water for extra depth. Let the finished pot rest for 10 minutes before serving so flavors settle and the rolls hold together.
Easy Homemade Cabbage Rolls Recipe
I can’t get enough of these tender cabbage rolls packed with savory filling and rich sauce, a hearty family dinner that always disappears fast. This is the kind of old-world comfort food that makes cabbage the star of the table.
6
servings
572
kcal
Equipment: 1. Large stockpot for blanching cabbage and simmering rolls
2. Colander to drain cabbage leaves and cooked rice
3. Chef knife for trimming core, veins, and chopping onion and parsley
4. Cutting board
5. Large mixing bowl for combining meat filling
6. Measuring cups and spoons
7. Skillet for sautéing onion and making sauce
8. Wooden spoon or silicone spatula for stirring
9. 5 to 7 quart ovenproof pot or Dutch oven for arranging and cooking rolls
10. Slotted spoon or tongs for handling cabbage leaves
Ingredients
1 large head green cabbage (about 2 1/2 to 3 pounds)
1 pound ground beef
1/2 pound ground pork or extra ground beef
3/4 cup long grain white rice, uncooked
1 large onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 large egg, beaten
1/4 cup fresh parsley, chopped or 2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons vegetable oil or olive oil
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
1 cup beef broth or water
1 tablespoon sugar (optional, to balance acidity)
1 bay leaf (optional)
Sour cream for serving, optional
Directions
- Remove core from cabbage and gently peel off about 12 large leaves; blanch leaves in a large pot of boiling water 2 to 3 minutes until pliable, then drain and cool on a towel; trim thick vein from base of each leaf if needed.
- Cook rice in salted water until just underdone, about 8 to 10 minutes, then drain and let cool slightly.
- In a large bowl combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, beaten egg, chopped parsley, salt, black pepper, and paprika; mix until evenly combined.
- Heat oil in a skillet and lightly sauté any remaining chopped onion until soft, about 4 minutes, then add tomato paste and stir 1 minute; add crushed tomatoes, tomato sauce, beef broth or water, sugar if using, and bay leaf; simmer 10 minutes to blend flavors and season to taste with salt and pepper.
- Lay a cabbage leaf flat, place about 1/4 to 1/3 cup filling near the stem end, fold sides over filling and roll up tightly to form a neat parcel; repeat with remaining leaves and filling.
- Spoon a thin layer of sauce into the bottom of a large ovenproof pot or Dutch oven to prevent sticking and to keep rolls moist.
- Arrange cabbage rolls seam side down in the pot in snug layers; pour remaining sauce over the rolls to cover them as much as possible.
- Bring pot to a gentle simmer on the stovetop, then cover and simmer on low for 60 to 75 minutes until meat and rice are fully cooked and cabbage is tender; alternatively bake covered at 350 F for 60 to 75 minutes.
- Remove bay leaf, let rest 10 minutes, then serve hot with a dollop of sour cream if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 642g
- Total number of serves: 6
- Calories: 572kcal
- Fat: 29.2g
- Saturated Fat: 9.7g
- Trans Fat: 0.25g
- Polyunsaturated: 4.3g
- Monounsaturated: 11.7g
- Cholesterol: 110mg
- Sodium: 817mg
- Potassium: 1359mg
- Carbohydrates: 42g
- Fiber: 8.7g
- Sugar: 15g
- Protein: 35.7g
- Vitamin A: 1200IU
- Vitamin C: 107mg
- Calcium: 137mg
- Iron: 4.2mg
