Beef • Winter Comfort

Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Prep time: 35 min
Cook time: 85 min
Total time: 2 min
Yield: 8 servings
Ingredients: 1 large head green cabbage (about 3 lb); 1 1/2 lb ground beef (80/20); 1 cup cooked long-grain white rice, cooled; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 large egg, beaten; 1 tsp salt plus more for the water; 1/2 tsp black pepper; 3 cups tomato sauce (24 oz jar or can)

Tender cabbage leaves wrapped around a beef and rice filling and baked in tomato sauce for a cozy winter dinner.

Updated: Nov 9, 2026

⏱ 2 hourstotal

8servings

340 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 2 hours.
Serves 8 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

This Stuffed Cabbage Rolls recipe takes about 2 hours and makes 8 servings. Cabbage rolls are a winter comfort classic in USA home kitchens, and this version keeps the filling simple with ground beef, cooked rice, onion, garlic, and a lightly seasoned tomato sauce.

Helpful guides

Instructions

Step 1

Bring a large pot of salted water to a boil, cut the core out of the cabbage with a small knife, and lower the head in for 3 to 4 minutes until the outer leaves loosen. Pull off the softened leaves with tongs and return the head for another 2 minutes whenever it tightens. Softening first is what keeps the leaves from cracking as you roll.

Step 2

Heat oven to 350 degrees F. Cook the onion in 1 tablespoon olive oil over medium heat for 5 minutes, add the garlic for 1 minute more, then scrape into a bowl and cool slightly. Cooling the mixture keeps the egg from setting before the rolls are assembled.

Step 3

Mix the ground beef, rice, onion mixture, egg, salt, and pepper with your hands just until evenly combined. Stop as soon as it looks uniform, because overworking ground beef makes the filling dense and bready.

Step 4

Lay a leaf flat, shave the thick stem with a shallow V-cut, and spoon about 1/3 cup filling near the stem end. Fold the sides in, roll firmly, and set seam side down in a 9 by 13 inch baking dish. Repeat with the remaining leaves, using torn or small leaves to line the bottom of the dish.

Step 5

Pour the tomato sauce over the rolls, cover tightly with foil, and bake 60 minutes. Uncover and bake 15 to 20 minutes more until the sauce bubbles at the edges, and check that the center of a middle roll reads 160 degrees F on an instant-read thermometer.

Step 6

Rest the dish 10 minutes before serving so the filling firms and the rolls hold together when lifted. Spoon the pan sauce over each serving and pass extra pepper at the table.

Troubleshooting — fixes, not repeats

If the leaves tear, they were underblanched; return the head to boiling water 2 minutes and peel again. Small tears are harmless because the seam side bakes down into the sauce.
If the filling tastes flat, add 1/2 teaspoon salt and 1 teaspoon Worcestershire sauce to the tomato sauce, since ground beef needs assertive seasoning to taste rich.
If the rolls dry out, the foil seal was loose or the oven ran hot; cover tightly and add 1/2 cup water or broth to the dish before returning it to the oven.
If the cabbage is hard to separate, freeze the whole head overnight and thaw it; the leaves pull apart without blanching and stay tender after baking.

Make it your way

Spicier version: A slow cooker version assembles the same way and cooks on low 6 to 7 hours, because the gentler heat keeps the leaves intact.
Serving with rice or naan: For a meatless pot, replace the beef with 2 cups cooked lentils and 1/2 cup fine breadcrumbs.
For a pork and beef blend, use 3/4 lb of each and add 1 teaspoon paprika to the sauce for a rounder flavor.
A tangy version layers drained sauerkraut under the rolls and adds a splash of its brine to the tomato sauce.
To skip tomato, bake the rolls in beef broth with 2 tablespoons tomato paste and finish with sour cream.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat covered at 325 degrees F for 20 minutes, or in the microwave with a splash of sauce, until the center reads 165 degrees F.

Freeze baked rolls with their sauce up to 3 months in meal-sized portions and thaw overnight in the refrigerator before reheating.

FAQ

Can I make cabbage rolls ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking, adding 10 minutes to the covered bake because the dish starts cold. You can also bake it a day ahead and reheat covered at 325 degrees F until the center reads 165 degrees F.

Do I have to blanch the cabbage?
Blanching is the most reliable way to get flexible leaves. Freezing and thawing the head is a good alternative, and microwaving the cored head in a covered bowl with 1/4 cup water for 6 to 8 minutes also softens the leaves enough to roll.

What internal temperature should the filling reach?
Ground beef should reach 160 degrees F, measured in the center of a roll from the middle of the dish. Center rolls cook slowest, so checking an edge roll can give a false reading.