Stuffed cabbage rolls are the kind of cozy, saucy dinner that makes the whole house smell like home. Tender cabbage leaves are wrapped around a savory mixture of ground meat, rice, and aromatics, then slowly baked in a rich tomato sauce until everything melts together into fork-tender comfort.

Whether you grew up eating them at your grandma’s table or you’re discovering them for the first time, these rolls feel both nostalgic and new. They’re budget-friendly, reheat beautifully for easy leftovers, and are special enough to serve for Sunday dinner or holidays.

What Makes Stuffed Cabbage Rolls So Comforting?

Stuffed cabbage rolls combine everything we crave in a comfort meal: soft vegetables, well-seasoned meat, gentle spices, and a tangy tomato blanket that keeps everything moist. The cabbage turns silky in the oven, the filling stays juicy, and the sauce thickens into the perfect partner for mashed potatoes or crusty bread.

They’re also endlessly adaptable. Use beef and pork (as we do here) for classic richness, or swap in turkey for a lighter twist. Add more rice to stretch the filling, or sneak in extra veggies to make it feel a bit more wholesome.

Ingredients for Stuffed Cabbage Rolls

Green cabbage
The star of the dish. Large, flexible leaves are ideal for wrapping and become tender and sweet as they simmer.

Ground beef
Provides hearty flavor and satisfying richness in the filling.

Ground pork
Adds extra juiciness and a slightly sweet, savory depth that balances the beef.

Cooked white rice
Helps bind the filling, absorbs juices, and gives the rolls a classic, comforting texture.

Onion
Finely chopped onion adds sweetness and savory flavor to both the filling and the sauce.

Garlic
Brings warmth and aroma that infuses the meat and tomato sauce.

Egg
Acts as a binder so the filling holds together inside each cabbage leaf.

Fresh parsley
Adds freshness and color, brightening up the rich filling.

Paprika
Gives gentle warmth and a subtle smokiness.

Dried oregano
Lends a familiar Italian-style herb note that pairs beautifully with tomato.

Salt and black pepper
Essential for seasoning every layer so the rolls are flavorful all the way through.

Olive oil
Used to sauté the aromatics and start the tomato sauce with a rich base.

Crushed tomatoes
Form the foundation of the sauce that the rolls bake in.

Beef broth
Adds savoriness and keeps the sauce from becoming too thick or one-note.

Tomato paste
Concentrates the tomato flavor and helps the sauce cling to each roll.

Brown sugar
Balances the acidity of the tomatoes and adds a hint of caramel sweetness.

Red wine vinegar or lemon juice
Adds bright, tangy lift so the dish never tastes heavy.

Bay leaf
Infuses the sauce with a subtle herbal background note while the rolls bake.

Sour cream (for serving)
Optional, but a cool spoonful swirled into the sauce or dolloped on top is heavenly.

How To Make the Stuffed Cabbage Rolls

Step 1: Soften the Cabbage Leaves

Core a large head of green cabbage and gently pull away any damaged outer leaves. Bring a big pot of salted water to a boil and carefully lower in the whole cabbage. Simmer for a few minutes, peeling off the softened outer leaves with tongs as they loosen. Transfer the leaves to a towel-lined tray to cool, and continue until you have about 12–14 large, pliable leaves. Trim the thick vein at the base of each leaf so it folds easily without tearing.

Step 2: Sauté the Aromatics

In a large skillet, heat a drizzle of olive oil over medium heat. Add finely chopped onion and cook until soft and translucent. Stir in minced garlic and cook just until fragrant. Scoop about half of this onion–garlic mixture into a large mixing bowl for the filling, leaving the rest in the skillet to build the sauce.

Step 3: Mix the Filling

To the bowl with the cooled onion–garlic mixture, add ground beef, ground pork, cooked white rice, egg, chopped parsley, paprika, dried oregano, salt, and black pepper. Use clean hands or a fork to gently mix until everything is evenly combined, being careful not to overwork the meat so the filling stays tender.

Step 4: Make the Tomato Sauce

Return the skillet with the remaining onion and garlic to medium heat and add a bit more olive oil if it looks dry. Stir in tomato paste and cook for a minute to toast it. Pour in crushed tomatoes and beef broth, then add brown sugar, red wine vinegar or lemon juice, bay leaf, plus a pinch of salt and pepper. Bring to a gentle simmer and let it bubble for 5–10 minutes while you roll the cabbage, so the flavors meld.

Step 5: Stuff and Roll the Cabbage

Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce over the bottom of a large baking dish. Place a cabbage leaf flat on your work surface, with the trimmed core end facing you. Scoop 2–3 tablespoons of filling onto the lower third of the leaf, shape it into a log, then fold the sides over and roll up tightly like a burrito. Nestle the roll seam-side down in the sauce-lined dish. Repeat with the remaining leaves and filling.

Step 6: Bake Until Tender and Bubbly

Pour the rest of the tomato sauce evenly over the rolls, making sure they’re mostly submerged. Cover the dish tightly with foil and bake for about 75 minutes, or until the cabbage is very tender and the filling is cooked through. For slightly thicker, more caramelized sauce, uncover the dish for the last 10–15 minutes of baking.

Step 7: Finish and Serve

Remove the bay leaf from the sauce. Let the stuffed cabbage rolls rest for 10 minutes so the juices settle. Spoon the rolls onto plates, ladling extra sauce over the top. Add a dollop of sour cream and a sprinkle of fresh parsley if you like, and serve hot.

Serving and Storing Stuffed Cabbage Rolls

Stuffed cabbage rolls are at their best when served warm, just after they’ve had a few minutes to rest out of the oven. The sauce will thicken slightly as it cools, clinging beautifully to each roll.

Leftovers might be even better the next day. Let the rolls cool completely, then transfer them (with plenty of sauce) to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop or in the oven, adding a splash of broth or water if the sauce has thickened too much.

For longer storage, you can freeze the cooked rolls. Arrange them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat covered in the oven until piping hot.

What to Serve With Stuffed Cabbage Rolls?

Buttery Mashed Potatoes

Silky mashed potatoes are a classic partner. They soak up the tangy tomato sauce and make the meal extra cozy.

Crusty Bread or Garlic Toast

A warm slice of bread or garlic toast is perfect for sopping up every last drop of sauce.

Simple Green Salad

Balance the richness of the rolls with a crisp salad of mixed greens, cucumbers, and a bright vinaigrette.

Roasted Vegetables

Roasted carrots, green beans, or broccoli add color and extra veggies to the plate without much extra effort.

Butter-Boiled Corn on the Cob

Sweet corn with a buttery sheen is a fun, family-friendly side that complements the savory cabbage rolls.

Creamy Cucumber Salad

Cool, creamy cucumber salad with dill offers a refreshing contrast to the warm, tomatoey rolls.

Steamed Rice or Buttered Noodles

If you love extra carbs with your comfort food, serve the rolls over fluffy rice or simple buttered noodles.

Want More Comfort Food Dinner Ideas?

If stuffed cabbage rolls are your idea of the perfect cozy meal, you’ll love exploring more hearty recipes that bring the same warm, saucy vibes to the table:

Try this rich and cheesy Chicken Marsala Casserole when you’re craving creamy mushrooms and tender chicken.
For a pasta bake that feeds a crowd, make the Cheesy Hamburger Casserole loaded with ground beef, pasta, and melty cheese.
Keep things classic with Old-Fashioned Goulash, a nostalgic one-pot beef and pasta dish.
When you want an ultra-creamy, baked pasta, Creamy Baked Mac and Cheese is always a hit.
Or switch up pasta shapes with A Comforting and Flavorful Beef Bowtie Pasta that’s weeknight-friendly and satisfying.

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And when you make them, come back and share how they turned out. Did you use beef and pork, or swap in turkey? Did you add extra garlic or spice things up with more paprika?

I love hearing how you make these recipes your own. Questions are always welcome—let’s help each other cook smarter and with more confidence.

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