Experience the magic of tender cabbage leaves filled with a savory blend of ground beef, pork, rice and spices. Bathed in a rich tomato sauce, this dish delivers delightful layers of flavor while evoking summer comfort. Its hearty taste and effortless freezing make it perfect for gatherings or cozy dinner.

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I grew up watching my mom whip up these stuffed cabbage rolls and I’ve always been in awe of how simple yet nutritious they are. The mix of 1 lb ground beef and 1 lb ground pork gives the filling its rich flavor while 1 cup rinsed white rice and finely chopped onion add a nice texture.

I love how the large head of green cabbage, with about 12 tender leaves, acts as a natural wrapper, soaking up all the goodness from the 2 cups tomato sauce, 1/2 cup water, and spices like 1 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon paprika. I beat one egg to help hold the filling together and toss in 2 tablespoons fresh parsley for an extra burst of flavor.

These rolls are a perfect summer comfort food, bringing a good balance of protein and veggies, and they freeze beautifully if you end up with leftovers.

Why I Like this Recipe

I like this recipe because it reminds me of warm family dinners that feel really comforting. I also like how simple it is to put together even though it tastes fancy and full of flavor. Another reason I appreciate it is that leftover cabbage rolls freeze well so I can easily enjoy them later on busy days. Lastly, I love how the tomato sauce and the spices combine with both the meat and rice to create a real home-cooked meal vibe.

Ingredients

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Tender fibre-rich cabbage gives crunch and essential vitamins for a healthy twist.
Protein packed ground beef adds hearty flavor and moisture to the rolls.
Ground pork adds richness and fat, intensifying the savory taste overall.
White rice offers simple carbs that bind the meat filling with a soft texture.
Tangy tomato sauce, slightly sweet, balances and mellows the savory elements.
Onion and garlic create aromatic depth and a punch that elevates the dish.
Fresh parsley adds brightness and a touch of earthiness as a finishing note.
An egg acts as a binder ensuring the filling stays together during cooking.

Ingredient Quantities

1 large head green cabbage (about 12 leaves)

1 lb ground beef

1 lb ground pork

1 cup uncooked white rice, rinsed

1 large onion, finely chopped

2 cloves garlic, minced

1 egg, lightly beaten

2 cups tomato sauce

1/2 cup water

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon paprika

2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

How to Make this

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1. Bring a large pot of water to a boil and add the whole head of cabbage. Let it sit for about 5-7 minutes until the outer leaves are soft enough to peel off without tearing.

2. Carefully remove about 12 leaves, wash them in cold water, and set aside to cool.

3. In a large bowl, combine the 1 lb ground beef, 1 lb ground pork, 1 cup rinsed white rice, the finely chopped onion, minced garlic, lightly beaten egg, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon paprika. Stir in 2 tablespoons chopped fresh parsley or 1 tablespoon dried until evenly mixed.

4. Lay a chilled cabbage leaf flat and spoon about 1/3 to 1/2 cup of the meat and rice mixture near the base of the leaf.

5. Fold in the sides of the cabbage and roll it up tightly so the filling is secure.

6. Place the cabbage rolls seam side down in a baking dish, snugly arranged so they don’t fall apart.

7. Pour 2 cups of tomato sauce mixed with 1/2 cup water evenly over the rolls, ensuring each roll gets a good splash of sauce.

8. Cover the dish with foil and bake in a 375°F oven for about 1 hour.

9. Remove the foil after an hour and bake for another 10 to 15 minutes to let the tops brown slightly and the flavors meld together.

10. Let the rolls cool for a few minutes before serving. Enjoy your dish warm, and remember they freeze beautifully for those busy days ahead!

Equipment Needed

1. Large pot
2. Stove
3. Colander or strainer
4. Mixing bowls
5. Cutting board
6. Chef’s knife
7. Measuring cups and spoons
8. Spoon for scooping filling
9. Baking dish
10. Aluminum foil
11. Oven

FAQ

Q: How do I prepare the cabbage leaves?

A: First, carefully peel off about a dozen leaves from a large head of cabbage. Then blanch them in boiling water for a minute to soften them so they make rolling easier.

Q: Can I assemble the rolls ahead of time?

A: Yep, you can roll them up ahead and keep them in the fridge overnight. Just add a few extra minutes to the cooking time when you reheat them in the sauce.

Q: What if I don’t have tomato sauce?

A: If you dont have tomato sauce, you can use canned tomatoes or a mix of crushed tomatoes with a pinch of sugar for a similar flavor.

Q: How do I know when the rolls are cooked?

A: The rolls should be tender and the rice fully cooked. Typically, simmering them for about an hour in the tomato mixture does the trick.

Q: Can I freeze the leftovers?

A: Yes you can freeze them. Store the cooled rolls in an airtight container for up to three months and reheat them in the oven when you want to enjoy them again.

Mom’s Classic Easy Stuffed Cabbage Rolls Recipe Substitutions and Variations

Instead of using both ground beef and pork, you can try substituting equal parts of ground turkey for a leaner option that still keeps it tasty.
If you dont have uncooked white rice, you can swap it out for brown rice; just remember you might need a bit more water and a longer cook time.
Not a big fan of fresh onion? You can use frozen chopped onions instead, which is really convenient.
If you’re out of fresh minced garlic, a teaspoon of garlic powder works pretty well as a substitute.
Don’t have tomato sauce on hand? You can use a can of diced tomatoes that you blend slightly to get a smoother texture.

Pro Tips

1. Try letting the meat and rice mix sit for about 10-15 minutes before rolling so the flavors can really blend together a bit – it makes every bite tastier.
2. Don’t fill the cabbage leaves too full; if you overstuff the rolls they may tear apart when youre folding them.
3. When boiling the cabbage, be very careful not to overcook the leaves. They should be soft enough to roll but still firm enough to hold all the filling.
4. After baking with the foil, letting the rolls sit uncovered for a few minutes helps the sauce settle in and makes the top a little crispy, which is a nice touch.