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5.0 from 15 votes

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls have become a staple in our home, especially when the weather turns chilly. These are not hard to make and are so hearty and bursting with flavor. You'll feel like you're eating grandma's special dinner. So good!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 5 people
Calories: 319 kcal
Course: Main Course
Cuisine: American , Amish

Ingredients

  • 1 large green cabbage
For the Sauce
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 large onion thinly sliced
  • 3 ribs celery chopped
  • ¼ cup tomato paste
  • 1 oz can crushed tomatoes
  • ¼ cup honey
  • ¼ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
For the Beef and Rice Filling
  • 1 lb ground beef chuck 90% lean
  • 1 medion onion finely chopped
  • 1 cup white rice cooked
  • ¼ cup beef stock
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano dried
  • 1 teaspoon garlic powder
  • 1½ teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 large egg lightly beaten
For Serving
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

    Cup of Yum
  1. Use a sharp knife to remove the outer portion of the cabbage core carefully. Bring a large water to a boil over high heat.
  2. Carefully lower the cabbage into the water and cook, pulling off each outer leaf with tongs as it becomes tender, about 1 minute (or less) per leaf. Transfer the leaves to a baking rack on a baking sheet until you start to get close to the center of the cabbage. Depending on the size of the cabbage, you should get between 6 to 12 cabbage leaves.
  3. Heat oil in a large saucepan over medium-high heat. Add the butter and stir until melted.
  4. Add sliced onions and celery, and cook, stirring, until lightly caramelized, about 15 to 20 minutes.
  5. Add tomato paste and cook, stirring, for another 1 to 2 minutes.
  6. Add tomatoes, lemon juice, honey, salt, and pepper and bring to a simmer. Partially cover and simmer for 15 minutes. Set aside.
  7. Preheat oven to 350°F.
  8. Meanwhile, mix together the beef, onions, rice, beef stock, paprika, oregano, garlic powder, salt (1½ tsp), and pepper (1 tsp) in a large bowl. Stir in the egg until just mixed. Place in the refrigerator until ready to use.
  9. Portion out the meat into mounds equal to the number of cabbage leaves (ie, 6 mounds of meat for 6 cabbage leaves). Working 1 at a time, place a beef mixture in the center of each cabbage leaf and slightly flatten, fold the sides inward, and then roll up.
  10. Ladle enough sauce into a baking dish (9"x13 or smaller) to cover the bottom. Transfer rolls, seam side down, to the dish on top of the sauce. Top each of the rolls with more sauce, leaving enough sauce to serve at the table.
  11. Bake until cooked through (at least 145°F), usually about 45 to 60 minutes (depending on the size of the rolls). Remove from the oven and let rest for 5 to 10 minutes. Garnish with chopped parsley and serve at once with extra sauce on the side.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • Don't worry about removing the entire core of the cabbage.  You want the cabbage to still be intact once added to the boiling water.
  • Be very careful lowering the cabbage into the boiling water.  Preferably use heat-resistant gloves.  Or, find an extra pair of hands and a couple of large tongs to gently lower the cabbage head into the boiling water.  As an alternative, you can place the cabbage in the pot of water, and then bring it to a boil.  Either way is perfectly acceptable.
  • Be sure to leave some of the sauce for serving the final dish. We like to ladle about a ½ cup of sauce on each plate, and then top it with a couple of cabbage rolls.
  • The dish can be assembled up to several hours before baking.
  • The cooked rolls will keep in the fridge for up to 1 week.  Although the dish is best served fresh, you can freeze up to 2 months before baking.  Reheat in the oven for 30 minutes, or until heated through and bubbly. 

Nutrition Information

Calories 319kcal (16%) Carbohydrates 32g (11%) Protein 14g (28%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 67mg (22%) Sodium 162mg (7%) Potassium 612mg (17%) Fiber 5g (20%) Sugar 16g (32%) Vitamin A 510IU (10%) Vitamin C 61mg (68%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 32g 11%
Protein 14g 28%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 67mg 22%
Sodium 162mg 7%
Potassium 612mg 13%
Fiber 5g 20%
Sugar 16g 32%
Vitamin A 510IU 10%
Vitamin C 61mg 68%
Calcium 93mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.