baked stuffed cabbage recipe

Written ByJenny Smyth Posted on
baked stuffed cabbage recipe
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The Best baked stuffed cabbage recipe

I’ve been making baked stuffed cabbage for years, and it’s always a hit with my family. This recipe is a classic, and for good reason – it’s easy to make, delicious, and packed with nutrients.

The combination of ground meat, rice, and spices inside the cabbage leaves is a flavor explosion that never gets old. I love how the dish comes together in one big casserole, making it perfect for a weeknight dinner or a special occasion.

My kids devour it in minutes, and I appreciate that it’s a relatively healthy option compared to some other comfort foods. The key to this recipe is to use fresh cabbage leaves and not overstuff them, so the filling stays inside during baking.

It’s also essential to use a mixture of ground beef and pork for the best flavor. I like to serve it hot with a side of crusty bread or over mashed potatoes.

This recipe has been passed down through generations in many Eastern European families, and I’m happy to share it with you today.

Baked Stuffed Cabbage Rolls

Baked Stuffed Cabbage Rolls

4.9 from 645 votes

Tender cabbage leaves wrapped around a savory filling of ground meat and rice, baked in a tangy tomato sauce. This hearty dish is a comforting classic that fills the kitchen with a wonderful aroma.

Prep Time30 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cabbage Rolls

1 large head green cabbage (about 2 lbs)
1 lb ground beef (80/20)
1/2 cup uncooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme

For the Sauce

1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil.
2Carefully add the whole head of cabbage and blanch for 2 to 3 minutes until the outer leaves become pliable and slightly translucent.
3Remove the cabbage with tongs and let it cool slightly, then gently peel off 12 large leaves, trimming the thick center rib of each leaf with a knife for easier rolling.
4In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, and dried thyme.
5Mix thoroughly with your hands or a fork until all ingredients are evenly incorporated.
6The mixture should be moist but hold together when pressed.
7Place a cabbage leaf on a flat surface with the stem end facing you.
8Spoon about 1/4 cup of the meat mixture onto the center of the leaf.
9Fold the sides over the filling, then roll tightly from the stem end to the tip, tucking in the sides as you go to form a neat parcel.
10Repeat with remaining leaves and filling.
11In a small bowl, whisk together the tomato sauce, diced tomatoes with their juices, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper until the sugar dissolves.
12Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
13Arrange the cabbage rolls seam side down in a single layer in the baking dish.
14Pour the remaining sauce evenly over the rolls, making sure each roll is coated.
15Cover the dish tightly with aluminum foil and bake in a preheated 350°F oven for 60 minutes.
16The rolls are done when the internal temperature reaches 160°F and the cabbage is tender when pierced with a fork.
17Remove the foil and bake for an additional 10 to 15 minutes to allow the sauce to thicken slightly and the tops to brown lightly.
18Let the dish rest for 5 minutes before serving to let the flavors meld.
19Serve hot, spooning extra sauce over each roll.

🔧Equipment

Large pot for blanching cabbage
Colander
Mixing bowl
9×13 inch baking dish
Aluminum foil
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 820mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 24g

📝Notes

For a lighter version, substitute ground turkey for beef and use brown rice. Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the microwave or oven.

Watch Video Of How Baked Stuffed Cabbage Rolls Works

This baked stuffed cabbage recipe is a staple in our household, and I’m confident it will become one in yours too.

It’s perfect for any occasion, whether you’re hosting guests or need a comforting meal after a long day.

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for later use.

❓ Frequently Asked Questions About Baked Stuffed Cabbage Rolls

Q1: What is stuffed cabbage?

Stuffed cabbage is a traditional dish where cabbage leaves are filled with a mixture of ground meat, rice, and spices.

Q2: What type of meat should I use?

The classic combination is ground beef and pork, but you can also use ground turkey or beef only if you prefer.

Q3: Can I use frozen cabbage?

While frozen cabbage will work in a pinch, fresh leaves are always preferred for their crunchier texture and better flavor.

Q4: How do I prevent the filling from spilling out during baking?

Make sure to not overstuff the cabbage leaves and use toothpicks to secure them if needed.

Q5: Can I make this recipe ahead of time?

Yes, you can prepare the filling and assemble the casserole up to a day in advance, but bake it just before serving.

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