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Classic Stuffed Cabbage Rolls Recipe: Make-Ahead Comfort Food

Close-up of four delicious Stuffed Cabbage Rolls served in a white bowl with rich tomato sauce.
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Make traditional stuffed cabbage rolls using this straightforward recipe. These beef and rice rolls bake in a savory tomato sauce, creating a hearty, classic comfort food perfect for family dinners or freezer meals.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground beef (85/15 recommended)
  • 1/2 pound ground pork
  • 1 cup cooked white rice
  • 1 medium onion, finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar (optional, for balance)
  • 1/2 cup water

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Boil for 8 to 10 minutes until outer leaves are pliable. Remove the head and carefully peel off 12 to 14 large leaves. Trim the thick center rib from each leaf so it rolls flat. Set aside.
  2. Prepare the filling: In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, egg, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the cabbage: Place about 1/3 cup of the meat mixture near the base of a trimmed cabbage leaf. Fold the sides inward over the filling, then roll tightly from the base to the tip, creating a neat roll. Repeat with remaining filling and leaves.
  4. Prepare the sauce: In a large oven-safe pot or Dutch oven, mix the crushed tomatoes, tomato sauce, brown sugar (if using), and water. Stir to combine.
  5. Arrange and bake: Place the stuffed cabbage rolls seam-side down snugly in the sauce in the pot. Pour any remaining sauce over the top. Cover the pot tightly with a lid.
  6. Bake the rolls: Place the covered pot in an oven preheated to 350 degrees F. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the meat is cooked through and the cabbage is very tender.
  7. Serve: Let the rolls rest for 10 minutes before serving directly from the pot with extra sauce.

Notes

  • For make-ahead meals, assemble the rolls completely, place them in a baking dish, cover with sauce, and refrigerate for up to 24 hours before baking.
  • These cabbage rolls freeze well. Place cooled, cooked rolls in an airtight container with sauce and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop or in the oven.
  • If you prefer a Polish GoÅ‚Ä…bki style, substitute half the ground beef with ground turkey for a lighter, healthy cabbage rolls option.

Nutrition

Find it online: https://cookingzenith.com/stuffed-cabbage-rolls-classic-make-ahead-recipe/