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Stuffed Cabbage Rolls

If you're craving the familiar flavors of Stuffed Cabbage Rolls, you can make them easily with this step-by-step recipe. Add a generous helping of mashed potatoes for the most delicious comfort meal.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Dinner
Cuisine: American
Servings: 6
Author: Jill



  • 2 tablespoons olive oil
  • 1/2 medium onion diced
  • 4 cloves garlic peeled and minced
  • 28- ounce can crushed tomatoes do not drain
  • 15- ounce can tomato sauce
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • ¼ cup brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian herbs

Cabbage Rolls:

  • 1 pound extra lean ground beef
  • 1 cup cooked rice white or brown
  • 1 tablespoon onion powder
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian herbs blend
  • 1/4 cup fresh parsley chopped
  • 1 egg
  • 1 head of cabbage


To Make the Sauce:

  • In a large pot over medium heat, heat the olive oil then add the onion and cook for 3-5 minutes or until translucent.
  • Add the garlic and cook for 30 seconds.
  • Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, red wine vinegar, and Worcestershire sauce. Stir well and bring to a simmer.
  • Simmer the sauce for 10-15 minutes, stirring often. Taste the sauce and adjust seasonings if needed.
  • Coat a 9x13 inche baking dish with non-stick cooking spray. Ladle half of the tomato sauce into the bottom of the dish; set aside.

To Make the Cabbage Rolls:

  • Preheat the oven to 350F degrees.
  • Bring a large pot of water to a boil. Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable. Remove from water and peel off 12 large leaves. When the leaves are cooled, cut a v-shaped notch at the base of each to remove the thick rib of the cabbage. Set the cabbage aside.
  • In a large mixing bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of the fresh parsley, and the egg.
  • Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
  • Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat then place in the prepared baking dish. Repeat with remaining meat and cabbage leaves.
  • Top the cabbage rolls in the pan with the remaining sauce. Cover the pan with foil and bake at 350F for 70-90 minutes, or until the cabbage is fork-tender and the meat is cooked through.
  • Sprinkle the cabbage rolls with the remaining parsley and serve hot with mashed potatoes.