Stuffed Cabbage Rolls Recipe
Stuffed Cabbage Rolls are a timeless comfort food loved across generations and cultures. Savory beef, rice, and onion are wrapped in tender cabbage leaves, then baked in a rich tomato-based sauce until perfectly flavorful and tender.
This old-fashioned favorite brings cozy, home-cooked goodness to the table.
Reasons to Love This Recipe
Classic comfort food with old-world charm.
Freezer-friendly and perfect for meal prep.
Simple, wholesome ingredients with big flavor.
Feeds a crowd—perfect for holidays or family dinners.
Budget-friendly and hearty enough for leftovers.
Key Ingredients
Savoy Cabbage: Freezing instead of boiling makes leaves pliable and easy to roll.
Ground Beef: Lean and flavorful—creates the hearty filling.
Rice: Adds structure and texture to the meat mixture.
Onions, Eggs, Salt, Pepper: Flavor boosters and binding agents.
Tomato Soup + Tomato Juice + Chicken Broth: Create a rich, savory sauce for baking.
Stuffed Cabbage Rolls
Ingredients:
1 large savoy cabbage
2 pounds lean ground beef
2 medium to large onions
2 tablespoons canola or Bertolli olive oil .. or even butter is fine
1 cup white or brown rice. . . and 2 cups water
3 Eggland’s Best eggs
1 1/2 teaspoons Morton salt
1 teaspoon pepper
2 cans tomato soup
2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
1 can or small carton chicken broth
Instructions:
Prep the Cabbage Leaves:
Place the whole savoy cabbage in a plastic bag and freeze it overnight (about 12 hours). The next day, remove it from the freezer and let it thaw at room temperature. Once thawed, the leaves will be soft, pliable, and easy to roll—no boiling needed.
Cook the Rice:
In a small saucepan (or microwave-safe covered dish), cook 1 cup of rice with 2 cups of water until tender. Let it cool completely—this step can be done a day ahead and stored in the fridge.
Sauté the Onions:
Finely chop the onions and sauté them in oil or butter over medium heat until golden and soft. Let them cool to room temperature.
Make the Filling:
In a large mixing bowl, combine the ground beef, cooled rice, sautéed onions, eggs, salt, and pepper. Mix thoroughly—using your hands works best to ensure everything is evenly combined.
Prepare the Leaves and Roll:
Carefully remove the cabbage leaves from the core, cutting away the thick stem area. Add 1/3 to 1/2 cup of the meat mixture (depending on leaf size) near the bottom of each leaf, then roll up tightly like a burrito, folding in the sides as you go.
Assemble in a Baking Dish:
Lightly spray a large casserole dish (or two smaller ones) with non-stick spray. Arrange the rolls seam-side down in the dish.
Make the Sauce:
In a large bowl, mix together the tomato soup, tomato juice or V8, and chicken broth. Pour evenly over the cabbage rolls to cover.
Bake:
Cover the dish tightly with foil or a lid and bake at 325°F for 2 hours.
Cool and Store:
Let the rolls cool at room temperature. Remove the foil to prevent sticking, then cover with plastic wrap and refrigerate or freeze.
Reheating:
If frozen, thaw in the refrigerator first. Reheat in the oven at 325°F for about 1 hour (covered), or use your microwave’s sensor reheat setting for quicker results.
Recipe Notes for Stuffed Cabbage Rolls
Freeze the cabbage instead of boiling it – This is a great trick! It softens the leaves naturally, making them flexible and easy to roll without the hassle of boiling. Just make sure to give it enough time to thaw completely before using.
Use cooked, cooled rice – Warm rice can partially cook the meat or cause steam in the mixture. Cold rice mixes better and helps the filling stay firm.
Sauté the onions until golden – Cooking the onions before mixing them into the filling brings out their sweetness and depth of flavor. Raw onions may leave a sharp taste.
Don’t overpack the leaves – Overstuffing can make them difficult to roll and may cause them to burst while baking. About 1/3 to 1/2 cup of filling per leaf works well.
Roll seam-side down – This keeps the rolls from unwrapping during baking and helps them hold their shape.
Let them rest before serving – Allow the cabbage rolls to sit for 15–20 minutes after baking so they can firm up and absorb the sauce more fully.
Make a day ahead for deeper flavor – These rolls taste even better the next day after the flavors have had time to develop.
Use a sharp knife to cut out the thick cabbage stems – Removing the tough core section helps the leaves roll more easily and evenly.
Use foil to cover while baking – This traps moisture, ensuring the rolls cook gently and don’t dry out.
Nutrition Information
(Per Serving, Approx. for 1 roll – makes 16–18 rolls)
Calories: ~270 | Protein: 18g | Fat: 14g | Carbs: 18g | Fiber: 3g | Sugars: 6g | Sodium: ~600mg
Kitchen Equipment Needed
Large casserole dish (or two smaller ones)
Large mixing bowls
Sharp knife and cutting board
Skillet for sautéing
Saucepan or microwave-safe dish for rice
Non-stick spray or oil
Foil or baking dish lid
Recipe Swaps and Variations
Swap the beef: Use ground turkey, chicken, or pork for a lighter option.
Add herbs: Try parsley, dill, or thyme for a flavor boost.
Make it spicy: Add crushed red pepper or diced jalapeños to the filling.
Vegetarian version: Replace meat with lentils, chopped mushrooms, or a plant-based meat substitute.
Use red cabbage or Napa cabbage if you can’t find savoy.
How to Store Leftovers
Refrigerator: Store cooled rolls in an airtight container for up to 4–5 days.
Freezer: Wrap tightly or store in freezer-safe containers. Freeze for up to 3 months.
Reheating: Thaw overnight, then bake covered at 325°F for 45–60 minutes, or microwave on reheat setting.
Food and Drink Pairings
Sides: Mashed potatoes, crusty bread, buttered egg noodles, or a simple garden salad.
Drinks: Pair with red wine (Cabernet or Pinot Noir), iced tea, or sparkling water with lemon.
Dessert: Follow with apple crisp, bread pudding, or something equally homey.
Frequently Asked Questions:
Can I use regular green cabbage instead of savoy?
Yes! Savoy is softer, but green cabbage works fine—just boil it briefly if not freezing.
Can I make this ahead of time?
Absolutely. Assemble up to a day ahead and refrigerate until ready to bake.
What if my sauce looks thin after baking?
Let the rolls sit uncovered for 15–20 minutes to allow the sauce to thicken slightly.
Can I use minute rice?
Regular cooked rice is best, but minute rice can work if fully cooked and cooled.
Are these rolls gluten-free?
Yes—just make sure the tomato soup and broth you use are labeled gluten-free.
Why freeze the cabbage instead of boiling?
Freezing softens the leaves naturally, saving time and making them easier to roll without breaking.
How do I keep the rolls from falling apart?
Make sure to roll tightly and place them seam-side down in the dish.
What’s the best way to chop onions for this?
Finely dice them so they blend well into the meat mixture and cook evenly.
Can I double the recipe for a crowd?
Definitely—just use two large dishes and rotate them in the oven halfway through baking.
How long will it take to thaw the frozen cabbage?
It can take several hours at room temperature, or you can leave it in the fridge overnight.