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Old Fashioned Stuffed Cabbage Rolls
Few dishes capture the warmth and nostalgia of home-cooked comfort food quite like Old Fashioned Stuffed Cabbage Rolls. This classic recipe features tender cabbage leaves wrapped around a savory filling of ground beef, rice, onions, and spices, all simmered slowly in a rich tomato sauce. Each roll is bursting with flavor, delivering a satisfying, hearty meal that’s been cherished for generations. Whether you’re preparing a Sunday family dinner or looking for a dish that reminds you of grandma’s kitchen, this recipe will fill your home with delicious aromas and your heart with comfort.
Why You’ll Love This Recipe
These stuffed cabbage rolls are simple yet deeply flavorful. The combination of tender cabbage leaves, juicy meat filling, and tangy tomato sauce creates a balance of textures and tastes that’s both comforting and hearty. This dish can easily be made ahead, stored, and reheated — making it perfect for busy weeknights or family gatherings.
What makes this recipe truly “old-fashioned” is the slow simmering process. The cabbage rolls absorb the sauce as they cook, becoming tender and flavorful all the way through. Serve them with mashed potatoes or a slice of rustic bread to soak up every last drop of the sauce.
Ingredients You’ll Need
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon Worcestershire sauce (optional)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons vinegar (apple cider or white)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried basil or oregano
- ½ cup water or beef broth
How to Make Old Fashioned Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Boil for about 5 minutes, then remove a few softened leaves at a time using tongs. Repeat until you have about 12–14 large leaves. Set them aside to cool. Trim the thick center vein on each leaf to make rolling easier.
Step 2: Make the Filling
In a large bowl, combine the ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and Worcestershire sauce. Mix gently with your hands or a spoon until well combined. Do not overmix, as this can make the filling dense.
Step 3: Prepare the Sauce
In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook until translucent. Stir in the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, brown sugar, vinegar, salt, pepper, basil or oregano, and broth. Stir well and let simmer for 10 minutes to develop the flavors.
Step 4: Assemble the Rolls
Place one cabbage leaf flat on a clean surface. Add about ¼ cup of the meat mixture to the center. Fold in the sides and roll tightly, just like a burrito. Repeat with the remaining leaves and filling.
Step 5: Arrange in the Baking Dish
Spread a thin layer of tomato sauce in the bottom of a large baking dish or Dutch oven. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the top, making sure the rolls are fully covered.
Step 6: Bake or Simmer
Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for about 1½ to 2 hours, until the cabbage is tender and the filling is cooked through. Alternatively, you can cook the rolls on the stovetop by simmering gently in a large covered pot for the same amount of time.
Step 7: Serve
Once cooked, remove the rolls carefully with a slotted spoon. Spoon extra sauce over the top before serving. Garnish with fresh parsley for a pop of color and freshness.
Tips for Perfect Stuffed Cabbage Rolls
- Use leftover rice — it mixes better with the meat filling.
- Be sure not to overstuff the cabbage leaves; they should roll up easily.
- For a lighter version, use ground turkey or chicken.
- You can prepare the rolls a day ahead and refrigerate them before baking.
- The sauce will thicken as it cooks — if it becomes too thick, add a splash of water or broth.
Serving Suggestions
These Old Fashioned Stuffed Cabbage Rolls are delicious on their own, but they pair perfectly with sides that soak up the sauce. Try serving them with mashed potatoes, buttered egg noodles, or crusty bread. For a lighter meal, add a simple green salad or steamed vegetables.
Storage and Reheating
Leftover cabbage rolls store beautifully. Let them cool completely, then refrigerate in an airtight container for up to 4 days. To reheat, place them in a covered dish with a bit of sauce and warm in the oven at 325°F until heated through. They also freeze well — simply wrap each roll individually and freeze for up to 3 months. Reheat directly from frozen or thaw overnight in the fridge.
Nutritional Information (Per Serving)
Calories: 320 kcal
Protein: 22g
Fat: 12g
Carbohydrates: 28g
Sugar: 10g
Sodium: 540mg
Fiber: 3g
Final Thoughts
Old Fashioned Stuffed Cabbage Rolls are a time-honored dish that brings comfort to the table with every bite. The slow-cooked tomato sauce, the tender cabbage, and the savory filling create a perfect balance of flavor and texture. Whether you’re recreating a family favorite or trying this dish for the first time, it’s sure to become a regular part of your home-cooked meals. Serve it warm, share it with loved ones, and enjoy the taste of tradition.