Few dishes match the warm comfort of a stuffed cabbage roll recipe. This traditional dish, beloved in Eastern Europe, the Middle East, and beyond, combines tender cabbage leaves enveloping a savory stuffing of meat, rice, and herbs, all slowly simmered in a fragrant tomato sauce. Perfect for family meals, parties, or a comforting weeknight dinner, stuffed cabbage rolls are both filling and delicious.
If you’ve always wanted to master this classic, this detailed guide will take you step by step, from preparing the cabbage leaves to making the perfect sauce.
Ingredients for the Perfect Stuffed Cabbage Roll Recipe
For about 6 servings (12–14 rolls), here’s what you’ll need:
For the cabbage rolls
1 large green cabbage (about 2–3 kg)
500g minced beef (or a beef/pork mix)
1 cup cooked rice (long or medium-length rice preferred)
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1 tsp paprika
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
For the tomato sauce
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (800g) chopped tomatoes
2 tbsp tomato paste
2 cups beef or vegetable broth
1 tsp sugar (to balance the acidity)
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 bay leaf
Read more on the next page >>
Necessary Kitchen Utensils
A large pot (for blanching the cabbage)
A large salad bowl
A cutting board and a sharp knife
A skimmer
A large skillet or saucepan (for the sauce)
Measuring cups and spoons
A gratin dish or casserole dish (for oven cooking)
Aluminum foil or a lid
Step by Step Instructions
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Remove the core of the cabbage with a sharp knife.
Place the whole cabbage in boiling water and cook for 3–5 minutes.
Using a slotted spoon, gently remove the softened leaves one by one.
Set aside 12–14 large, intact leaves. Pat them dry with a paper towel.
Remove the large rib at the base of each leaf to make rolling easier.
Tip: If the cabbage remains too firm, immerse it in boiling water for a few minutes and remove other leaves.
Step 2: Prepare the Stuffing
In a large bowl, mix the ground meat, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt and pepper.
Mix gently by hand or with a spoon until smooth (avoid overworking the stuffing to prevent it from becoming compact).
Step 3: Roll the Cabbage Leaves
Spread a cabbage leaf on a board, rib down.
Place 2–3 tablespoons of stuffing near the base of the leaf.
Fold the sides over the stuffing, then roll tightly like a burrito.
Repeat the operation until you have used up all the stuffing and leaves.
Step 4: Prepare the Tomato Sauce
Heat the olive oil in a pan over medium heat.
Add the onion and sauté for 3–4 minutes until translucent.
Add the garlic and cook for another 1 minute.
Stir in the chopped tomatoes, tomato paste, stock, sugar, paprika, salt, pepper and bay leaf.
Bring to a gentle boil and simmer for 10 minutes to develop the flavors.
Step 5: Cooking Stuffed Cabbage Rolls
Oven Method (Recommended)
Preheat oven to 180°C.
Pour a thin layer of sauce into the bottom of a gratin dish or casserole dish.
Arrange the rolls, fold down.
Pour the remaining sauce over the top.
Cover with aluminum foil or a lid and cook for 1.5 to 2 hours, until tender.
