Get ready to fall in love with the Old-Fashioned Stuffed Cabbage Rolls Recipe, a timeless comfort food that brings warmth and nostalgia to every bite. Combining tender cabbage leaves wrapped around a savory blend of ground beef, pork, and rice, all simmered in a rich tomato sauce, this dish captures the heart of Eastern European home cooking. Whether you’re craving something hearty for a family dinner or looking to impress guests with a classic, flavorful meal, this recipe is an absolute must-try treasure.
Ingredients You’ll Need
The magic of this Old-Fashioned Stuffed Cabbage Rolls Recipe lies in its simple, wholesome ingredients. Each one plays a key role in achieving that perfect balance of flavors, textures, and vibrant colors you’ll love.
- Green cabbage (1 large head): The sturdy leaves are perfect for wrapping and soften beautifully during baking.
- Ground beef (1 ½ pounds): Adds rich, hearty flavor and juiciness to the filling.
- Ground pork (½ pound): Provides extra tenderness and depth in the meat mixture.
- Cooked white rice (1 cup): Helps bind the filling and adds a pleasant bite without overpowering.
- Small onion, finely chopped: Offers sweetness and mild crunch to complement the meats.
- Garlic cloves, minced (2): Infuses an irresistible aroma and warmth throughout.
- Egg, beaten (1): Acts as a binder to keep the filling intact inside the cabbage leaves.
- Salt (1 teaspoon): Enhances all the natural flavors in the dish.
- Black pepper (½ teaspoon): Adds just the right kick without overshadowing other spices.
- Paprika (¼ teaspoon): Brings subtle sweetness and a hint of smoky color to the filling.
- Fresh parsley, chopped (1 tablespoon): Offers a bright, fresh note that livens every bite.
- Tomato sauce (1 can, 15 ounces): Creates the rich base for the tangy sauce that ties it all together.
- Diced tomatoes with juice (1 can, 14.5 ounces): Adds texture and bursts of acidity to balance richness.
- Tomato paste (2 tablespoons): Intensifies the deep tomato flavor of the sauce.
- Brown sugar (1 tablespoon): Balances the tomato’s acidity with a touch of caramel sweetness.
- Lemon juice (1 tablespoon): Brightens and lifts all the flavors for a perfect harmony.
- Worcestershire sauce (½ teaspoon): Adds a savory umami depth to the sauce.
- Water (½ cup): Helps to create a luscious, saucy environment for baking.
How to Make Old-Fashioned Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage Leaves
Start by boiling a large pot of water, then carefully remove the core from your green cabbage. Gently separate the leaves, taking care not to tear them, and blanch each leaf for 2 to 3 minutes until they become soft and flexible. This step makes the leaves easy to roll and ensures they cook perfectly without breaking apart.
Step 2: Make the Filling
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, beaten egg, salt, black pepper, paprika, and fresh parsley. Use your hands or a spoon to mix everything just until it comes together — be careful not to overwork the mixture, or your rolls might turn out dense rather than tender.
Step 3: Assemble the Rolls
Lay each blanched cabbage leaf flat, then place about ¼ cup of the meat mixture in the center. Fold the sides in tightly and roll it up, almost like wrapping a burrito, making sure the filling is completely enclosed. This keeps all those delicious juices inside during baking.
Step 4: Prepare the Sauce
In a separate bowl, stir together the tomato sauce, diced tomatoes with juice, tomato paste, brown sugar, lemon juice, Worcestershire sauce, and water. This sauce will cook down into a wonderfully rich and tangy bed for your cabbage rolls.
Step 5: Assemble and Bake
Spread a thin layer of the prepared tomato sauce on the bottom of a large baking dish. Arrange your cabbage rolls seam-side down in a single layer, then pour the remaining sauce evenly over the top. Cover the dish tightly with foil, then bake at 350°F (175°C) for 1 hour and 30 minutes. When time’s up, you’ll find perfectly tender cabbage and juicy, flavorful meat rolls ready to enjoy.
How to Serve Old-Fashioned Stuffed Cabbage Rolls Recipe
Garnishes
A sprinkle of fresh chopped parsley or dill adds vibrant color and a burst of freshness that contrasts beautifully with the rich tomato sauce. For an extra touch of creaminess, a dollop of sour cream on the side offers a luscious finish.
Side Dishes
Traditional favorites like buttery mashed potatoes or buttery egg noodles make perfect companions to this Old-Fashioned Stuffed Cabbage Rolls Recipe. A crisp cucumber salad or steamed green beans complement this hearty dish with a fresh crunch, balancing the meal.
Creative Ways to Present
For a modern twist, serve individual rolls atop a bed of creamy polenta or alongside roasted root vegetables. You can even turn the filling into meatballs and bake them in the sauce for a deconstructed take that keeps all the beloved flavors.
Make Ahead and Storage
Storing Leftovers
After your cabbage rolls cool to room temperature, store them in an airtight container in the refrigerator. They keep wonderfully for up to 3 days, allowing you to enjoy this hearty meal again with minimal effort.
Freezing
This Old-Fashioned Stuffed Cabbage Rolls Recipe freezes like a dream! Place fully cooked rolls in airtight containers or freezer bags, leaving room for expansion, and freeze for up to 3 months. It’s a fantastic option for batch cooking and quick meals later.
Reheating
To reheat, thaw frozen rolls overnight in the fridge, then warm gently in a covered baking dish at 350°F (175°C) for about 30 minutes. Alternatively, microwave individual servings covered, stirring the sauce occasionally to maintain that homemade taste and texture.
FAQs
Can I use a different type of meat for the filling?
Absolutely! While the classic recipe calls for ground beef and pork, you can experiment with ground turkey or chicken for a lighter version. Just keep in mind the fat content may affect tenderness and flavor.
Is it necessary to blanch the cabbage leaves?
Yes, blanching softens the leaves and makes them flexible enough to roll without tearing. Skipping this step can lead to breaks and leaks during baking.
Can I prepare the cabbage rolls ahead of time before baking?
Definitely. You can assemble the rolls the day before and keep them refrigerated, then bake them fresh when ready to eat. This also allows the flavors to meld beautifully.
What can I substitute if I don’t have cooked rice?
You can swap cooked white rice with cooked quinoa or bulgur for a delicious twist. Just be sure to use cooked grains that will bind well with the meat filling.
Are these cabbage rolls gluten-free?
Yes, this Old-Fashioned Stuffed Cabbage Rolls Recipe is naturally gluten-free since it uses rice and does not contain any wheat-based ingredients. Just double-check labels on canned tomatoes and sauces to ensure no gluten additives.
Final Thoughts
There is something truly special about making and sharing this Old-Fashioned Stuffed Cabbage Rolls Recipe. It’s a dish that brings comfort, tradition, and a touch of nostalgia to the table with minimal fuss and maximum flavor. I hope you give it a try and let it become a part of your own cherished kitchen memories, just like it is in mine.
Print
Old-Fashioned Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: Gluten Free
Description
This classic Old-Fashioned Stuffed Cabbage Rolls recipe features tender cabbage leaves wrapped around a savory mixture of ground beef, ground pork, cooked rice, and aromatic spices, all baked in a rich tomato sauce. Perfect for a hearty main course, these comfort food rolls offer a delicious taste of Eastern European cuisine and can be prepared ahead or frozen for convenience.
Ingredients
For the Cabbage Rolls:
- 1 large head green cabbage
- 1 ½ pounds ground beef
- ½ pound ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 1 tablespoon fresh parsley, chopped
For the Sauce:
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon Worcestershire sauce
- ½ cup water
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and gently separate the leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable. Drain and set aside to cool.
- Make the Filling: In a large bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, beaten egg, salt, black pepper, paprika, and chopped fresh parsley. Mix gently until just combined to keep the texture tender.
- Assemble the Rolls: Lay a cabbage leaf flat on a clean surface. Place about ¼ cup of the meat mixture in the center of the leaf. Fold in the sides over the filling and roll up tightly like a burrito. Repeat with the remaining leaves and filling mixture.
- Prepare the Sauce: In a separate bowl, whisk together the tomato sauce, undrained diced tomatoes, tomato paste, brown sugar, lemon juice, Worcestershire sauce, and water until well combined.
- Assemble in Baking Dish: Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer in the dish. Pour the remaining sauce evenly over the rolls.
- Bake: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 1 hour and 30 minutes, or until the cabbage is tender and the meat is fully cooked through.
- Serve: Remove from oven and let the rolls cool slightly before serving. Enjoy your comforting, homemade stuffed cabbage rolls warm.
Notes
- For a quicker alternative, use pre-shredded coleslaw mix and layer the filling and sauce casserole-style.
- These cabbage rolls freeze well—just cool completely, then store in airtight containers for up to 3 months.
- You can add more parsley or substitute with dill for a different flavor twist.
- If preferred, ground turkey can be used instead of beef and pork for a leaner version.
