Stuffed Cabbage Rolls with Ground Beef & Tomato Sauce

Tender cabbage leaves wrapped around a savory beef-and-rice filling, then baked in a rich tomato sauce until everything is deliciously tender.

🛒 Ingredients

For the cabbage rolls

1 medium head cabbage (about 3 lb)
½ lb uncooked ground beef
½ lb uncooked ground pork — optional; use extra beef if preferred
½ cup uncooked long-grain white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried thyme
1 tbsp fresh parsley, chopped

For the tomato sauce

1 can (15 oz) tomato sauce
1 can (14–15 oz) diced tomatoes
1 tbsp tomato paste
1 small onion, finely chopped
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp paprika
½ cup water or beef broth

👩‍🍳 Instructions

1. Prepare the cabbage

Remove any damaged outer cabbage leaves.
Carefully cut out the hard core from the bottom of the cabbage.
Bring a large pot of water to a gentle boil.
Place the whole cabbage into the water, core-side down.
Cook for about 2–3 minutes, then carefully remove the softened outer leaves with tongs.
Continue until you have about 12–16 large leaves.
Place the leaves on a plate or tray to cool.
Trim away the thick center rib from each leaf if necessary so the leaves are easier to roll.

2. Prepare the filling

Rinse the rice.
Combine the raw ground beef, pork (if using), rice, onion, garlic, egg, salt, pepper, paprika, thyme, and parsley in a large bowl.
Mix gently until everything is evenly combined. Don’t overwork the meat.

3. Make the tomato sauce

Add the tomato sauce, diced tomatoes, tomato paste, onion, garlic, seasonings, and water/broth to a saucepan.
Bring to a gentle simmer.
Cook for 5–7 minutes, stirring occasionally.

4. Roll the cabbage

Preheat 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 a work surface.
Put about 2–3 tablespoons of filling near the bottom of the leaf.
Fold the sides inward.
Roll firmly upward, like a small burrito.
Place the roll seam-side down in the baking dish.
Repeat with the remaining cabbage leaves and filling.

5. Bake

Pour the remaining tomato sauce over the cabbage rolls.
Cover the dish tightly with aluminum foil.
Bake for 75–90 minutes, until the cabbage is tender and the filling is fully cooked.
Remove the foil during the final 10–15 minutes if you want the tops slightly browned.
Let the rolls rest for about 10 minutes before serving.

🍽️ Serving Suggestions

Serve the cabbage rolls with:

Fresh parsley
A spoonful of plain Greek yogurt or sour cream
Steamed vegetables
A simple cucumber salad
Extra tomato sauce

🔄 Easy Variations

Beef only: Use 1 lb ground beef instead of beef + pork.
Chicken or turkey: Ground poultry can replace the beef.
More vegetables: Add finely chopped carrot, zucchini, mushrooms, or bell pepper to the filling.
Spicy: Add red pepper flakes or a little cayenne to the sauce.
Cheesy: Sprinkle a little mozzarella or Parmesan over the rolls during the final few minutes.

📊 Approximate Nutrition

For 1 of 12 rolls, using beef, pork, and white rice:

Calories: ~190–220
Protein: ~11–14 g
Carbohydrates: ~15–18 g
Fat: ~9–11 g
Fiber: ~2–3 g

Nutrition varies depending on the meat, rice, sauce, and portion size.

❓ Q&A

Q: Does the rice need to be cooked first?
No. The rice can go into the filling uncooked because it cooks inside the cabbage rolls. Make sure there is enough sauce and moisture in the dish.

Q: Can I use only ground beef?
Yes. Replace the pork with an equal amount of ground beef.

Q: Can I make these ahead of time?
Yes. Assemble the rolls, cover, and refrigerate before baking. When ready, bake until the center is fully cooked and hot.

Q: Can I freeze cabbage rolls?
Yes. They freeze well after cooking. Cool completely, portion into an airtight container, and freeze.

Q: Why are my cabbage leaves tearing?
They probably haven’t softened enough. Blanch them a little longer, and trim the thick center rib before rolling.

Q: How do I know they’re done?
The cabbage should be tender and the meat filling should reach a safe internal temperature of 160°F (71°C) for ground beef/pork.

Q: Can I make them without rice?
Yes. Replace the rice with finely chopped mushrooms, cauliflower rice, zucchini, or additional vegetables. The texture will be different, but they’ll still work well.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.