Cabbage Rolls Stuffed with Rice – Classic Recipes for Dinner

There’s something about cabbage rolls that takes me straight back to my grandmother’s kitchen. The way the kitchen filled with that cozy, homey aroma of simmering tomato sauce mingling with tender cabbage leaves—it felt like a warm hug on a plate. These rolls, stuffed with a simple yet comforting mixture of rice and savory seasonings, were always a family favorite at the dinner table. Today, I’m excited to walk you through this classic recipe that’s as satisfying as it is nostalgic. You’ll love the tender texture of cabbage wrapped around the fluffy rice and the rich sauce that ties it all together—perfect for a heartwarming dinner any night of the week.

Quick Facts

• Yield: Serves 6
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes

Ingredients

For the Main Dish:

• 1 large head of green cabbage (about 2.5 lbs)
• 1 cup long-grain white rice, rinsed
• 1/2 lb ground beef or ground turkey (optional for a non-vegetarian version)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp olive oil
• 2 cups water or vegetable broth

For the Sauce:

• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp sugar
• 1 tsp dried oregano
• Salt and pepper to taste

How I Make It

Step 1:

Start by gently loosening the cabbage leaves from the head. Place the whole cabbage in a large pot of boiling water for about 5 minutes—this softens the leaves and makes them pliable for rolling. Carefully slip off about 12 large leaves and set them aside to cool. Trim the thick vein at the base of each leaf to make rolling easier.

Step 2:

In a skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and soft, about 3-4 minutes. If you’re using meat, add the ground beef or turkey now and cook until browned, breaking it up with a spoon. Drain any excess fat.

Step 3:

In a large bowl, combine the cooked onion and meat mixture (or just the onions if vegetarian) with rinsed rice, egg, salt, pepper, and paprika. Mix everything thoroughly until well combined—it’s the base of those cozy, tender rolls!

Step 4:

Place about 2 tablespoons of filling in the center of each cabbage leaf. Fold the sides over the filling and roll the leaf up tightly from the stem end to seal the filling inside. Don’t worry if they’re not perfect—rustic is charming here!

Step 5:

In a large, deep pot or Dutch oven, pour in the tomato sauce, diced tomatoes with their juice, sugar, and oregano. Season with a pinch of salt and pepper, then stir to combine. Carefully arrange the rolls seam-side down in the sauce, packing them snugly but not smashing them.

Step 6:

Add 2 cups water or broth around the sides to keep things moist. Cover the pot and simmer gently over low heat for about 1 hour, or until the cabbage is tender and the rice is cooked through. You’ll notice the sauce thickens and the aroma fills your kitchen with something unforgettable!

Variations & Tips

• For a vegetarian twist, skip the meat and add sautéed mushrooms or lentils for extra texture and flavor.
• Try substituting brown rice for a nuttier taste, but increase cooking time by 10-15 minutes for tenderness.
• Use savoy cabbage for a more delicate leaf texture—it’s thinner and rolls beautifully.
• Add a splash of lemon juice or vinegar to the tomato sauce for a bright, tangy punch.
• If your rolls ask to unravel while cooking, tuck in the ends tightly or secure with a toothpick before simmering.
• Leftovers taste even better the next day—reheat gently in sauce over low heat to keep them juicy.

How I Like to Serve It

I love serving these cabbage rolls with a dollop of sour cream or a sprinkle of fresh parsley for a pop of color. They pair so well with a simple rye bread or buttered potatoes. On chilly evenings or holiday dinners, these rolls bring that perfect cozy, homemade vibe that fills the whole house with warmth.

Notes

• Store leftover rolls in an airtight container with sauce for up to 3 days in the fridge.
• Reheat gently on the stove or in the oven covered to prevent drying out.

Closing: There’s just something reliably comforting about cabbage rolls stuffed with rice that never fails to bring warmth and smiles to the dinner table.