Name: Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 large head of green cabbage; 1 lb ground beef; 1 cup cooked rice; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 egg; 2 cups tomato sauce; 1 tsp dried dill; 1 tsp salt; 1/2 tsp black pepper

My Weekend Kitchen Is Basically Cabbage Roll HQ

Hey there, pal. So, listen – Stuffed Cabbage Rolls always remind me of the time I tried to impress my in-laws the first year we hosted Christmas dinner. Let’s just say, I underestimated both the size of a cabbage and the tenacity of boiled leaves. (I’ve since learned my lesson—slow and steady is definitely the way.) Also, don’t ask about my dog getting into the raw beef, that’s another story for another day.

Why You’ll Love This (or at Least Not Regret Trying It)

I make this when the weather gets snarky and the idea of a bubbling tomato sauce fills the kitchen with just the right amount of warmth and hope. My family basically hovers around the oven as it cooks. Seriously, I once caught my brother-in-law trying to “check if they’re done” at the 30 minute mark (no chance, bud). If you like food that gives you leftovers, is mildly forgiving, and somehow tastes better the next day (or is that just my fridge?), you’re in the right place. Oh, and if rolling little cabbage blankets doesn’t feel like a grandma superpower, I don’t know what does.

Here’s What You’ll Need (Substitutions Welcome!)

1 large head of cabbage (If you can only find smaller ones, grab two. Or three. There’s no cabbage police.)
500g ground beef (or half beef, half pork – I sometimes use turkey if it’s on sale, it’s all good!)
1 cup cooked rice (Day-old rice works great. Gran swore by Uncle Ben’s, but whatever gets the job done.)
1 onion, finely chopped (Red, white, yellow – I grab what’s in the pantry. Once used shallots, turned out fine!)
2 cloves garlic, minced (Or a hefty spoonful of garlic paste. Yes, the jar stuff is fine. I won’t tell.)
1 egg (optional – if I forget, it’s still edible, ha)
Salt and black pepper (to taste… which is usually a good pinch or three)
Pinch of paprika (optional, but why not)
700ml tomato passata or crushed tomatoes (Tinned or box, I use whatever’s lurking in the cupboard)
1 or 2 tablespoons brown sugar (doesn’t need to be fancy; white sugar works in a pinch)
Juice of 1 lemon (or a big glug of vinegar if you’re fresh out of citrus)

How the Magic Happens: Directions (With a Sprinkle of Realness)

Boil the Cabbage: Bring a massive pot of salted water to a boil. (Or as big as you’ve got. If your pot is small, just hack the cabbage in half. Been there.) Lop the core from your cabbage head and gently plop it in. Try to peel the leaves off as they soften – not all at once, mind. It can get steamy, so watch your fingers. Don’t sweat it if they tear a bit. I usually get 12ish decent leaves, plus some “bonus” smaller ones for patching holes.
Mix up the Filling: Combine the ground beef, rice, onion, garlic, egg (if using), seasonings, and paprika in a big bowl. This is where I roll up my sleeves and mix by hand. If it feels a little dry, splash some water in. If it’s too wet, just go with it; the filling firms up after cooking.
Stuff ’em & Roll ’em: Take a cabbage leaf, plop a lump of filling towards the core end – like a generous golf ball. Fold the sides in, then roll it up snug. Place seam-side down in a deep oven-safe dish. Repeat – it gets faster the more you do. Don’t panic if your first few are a bit squonky, they’ll still taste great.
Layer & Sauce: Stash any extra torn cabbage leaves at the bottom of your dish (helps to stop sticking). Arrange the rolls in tidy rows or just scatter ‘em as best you can. Now, whisk the tomato passata, brown sugar, and lemon juice with a pinch of salt and pepper. Pour this over the rolls. If the sauce looks thick, add a wee splash of water.
Bake: Cover tightly with foil (or a mismatched lid from another pot, no shame). Bake at 180°C (350°F) for about 1 hour 15 minutes. After the first hour, I usually take off the foil and baste the rolls in the sauce. And yes, this is where I sneak a taste. The smell tends to make that bit impossible to resist.
Rest & Serve: Let the dish sit for 10-15 minutes… or as long as your family can stand it. Some days, I lose that battle.

Tips I’ve Picked Up (Sometimes the Hard Way)

Add a blanket of extra sauce before baking if you like things extra messy. Tastes better, but your oven might grumble.
I once tried to microwave the cabbage leaves to save time—ended up half-cooked and the leaves snapped; wouldn’t recommend.
If the leaves are tearing, let the cabbage boil a bit longer. Impatient me learned this the hard way.

My Variations (Some Winners, One Fail)

Lamb instead of beef: Gives a rich, hearty flavor. Not everyone loved it, but I’d do it again.
Vegan version: Swapped meat for lentils and mushrooms. Edit: Actually, I find it works better if you add a splash of soy for depth.
Adding a sprinkle of cinnamon: Was an experiment inspired by a food show. On second thought, I don’t recommend it. Too funky.

Equipment – Or What You Can Get Away With

Big pot for boiling the cabbage (or do it in batches if yours is on the smaller side, which is what I do half the time anyway)
Mixing bowl (though I’ve honestly mixed it in the pot when space was tight)
Oven-safe dish (deep is good, but I’ve used a roasting tin lined with cabbage when I’m desperate)
Knife & chopping board – nothing fancy, but sharp enough not to mangle onions

How To Store Leftovers (If They Last That Long)

Pop any leftovers in an airtight container and refrigerate. They’re honestly even better the next day – richer, somehow. Will keep 3 days (theoretically). In my house, it never gets past Day 1, but your family might have more self-restraint than mine.

How I Like to Serve These (Family Traditions & Odd Habits)

I usually put out a loaf of crusty bread – perfect for mopping up the sauce. My dad insists on a dollop of sour cream on top (he’s not wrong). When I’m feeling fancy, I chop fresh dill for garnish, but honestly, most nights we dig in as is, before the kitchen cools down.

Pro Tips – Learned the Messy Way

Don’t rush stuffing and rolling the cabbage. I once tried to speed through and ended up with half my filling on the counter (and maybe some in my hair).
Let the rolls rest at least 10 minutes before serving so they set a bit. If you dig in too fast, the filling can fall out all over your plate (but hey, it’s still delicious).
I used to forget to line the dish with extra cabbage. Turns out, that makes cleanup a real pain! Now I never skip it.

FAQ – Yep, People Actually Ask Me These

Can you freeze these? Oh, totally! They freeze really well, just cool, then stash in freezer containers with sauce. Thaw overnight, then reheat with a splash of water.
Can I use quinoa instead of rice? I don’t see why not; my neighbor swears by it. The texture changes a bit but it works.
Do I have to use beef? Nope – pork, chicken, even a veggie crumble will do. I’ve even tried a mix of beef and smoked sausage once, though my kids weren’t fans.
The leaves keep tearing—what gives? You probably need to boil them a bit longer or cool them down more before peeling. Sometimes I use a tea towel to help grip the hot leaves (careful of the steam, though!).
Can I make these in advance? Absolutely. Actually, I think this tastes better the next day. Full flavors, less fuss at mealtime.
How do I stop the rolls from falling apart? Roll tightly and place seam-side down. But honestly, even messy ones are tasty; just call it “deconstructed” if you’re feeling posh.

(Quick side note: Isn’t it funny how half the tools in my kitchen come form old family hand-me-downs? My lasagna dish is older than me, and still going strong. They just don’t make ‘em like they used to… Okay, back to the cabbage rolls.)

Let me know if you give this recipe a whirl or try any weird twists. There’s something comforting about rolling up dinner, even after a wobbly day. And at the very least, you’ll end up with a kitchen that smells like home.

Stuffed Cabbage Rolls