- 1 large head of green cabbage
- 1 lb ground beef (or turkey, chicken, or plant-based alternative)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg (optional, for binding)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
For the Sauce:
- 1 (24 oz) jar marinara sauce (or homemade tomato sauce)
- 1/2 cup beef or vegetable broth
- 1 tablespoon brown sugar (optional, for sweetness)
- 1 teaspoon smoked paprika (optional, for depth)
Step-by-Step Instructions
1. Prepare the Cabbage Leaves
- Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage in the boiling water for 5–7 minutes, until the outer leaves soften and can be peeled off easily.
- Remove the softened leaves one by one and set them aside to cool. Continue boiling until you have about 12–14 usable leaves.
- Trim the thick stems from the base of each leaf to make rolling easier.
2. Make the Filling
- In a large mixing bowl, combine the ground beef, cooked rice, onion, garlic, egg (if using), parsley, paprika, black pepper, and salt. Mix until evenly combined.
3. Assemble the Cabbage Rolls
- Place a cabbage leaf on a flat surface. Add about 2–3 tablespoons of the meat mixture onto the center of the leaf.
- Fold the sides of the leaf over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
4. Prepare the Sauce
- In a medium bowl, mix together the marinara sauce, broth, brown sugar (if using), and smoked paprika (if using).
5. Bake
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
- Arrange the stuffed cabbage rolls seam-side down in the dish, packing them snugly together.
- Pour the remaining sauce evenly over the cabbage rolls, ensuring they are fully covered.
- Cover the dish with aluminum foil and bake for 1 hour, or until the cabbage is tender and the filling is cooked through.
- Optional: Remove the foil during the last 10 minutes of baking to let the tops caramelize slightly.
6. Serve and Enjoy
- Let the cabbage rolls rest for 5–10 minutes before serving.
- Optional: Garnish with fresh parsley or a dollop of sour cream for added flair.
- Enjoy every bite of these tender, flavorful, and indulgent Stuffed Cabbage Rolls!
- Perfect as a standalone meal or paired with mashed potatoes, crusty bread, or a crisp green salad for a complete spread.
Tips for Success
- Use Fresh Ingredients: Freshly chopped parsley and high-quality spices make a noticeable difference in flavor.
- Switch Proteins: Substitute ground beef with ground turkey, chicken, pork, or plant-based alternatives for variety.
- Add Veggies: Stir in grated carrots, zucchini, or spinach into the filling for extra nutrition and color.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Why This Recipe Works
These Stuffed Cabbage Rolls combine the tender texture of cabbage leaves with the rich, savory flavors of spiced meat and rice into a dish that’s both satisfying and indulgent. The slow baking process ensures the flavors meld beautifully, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone meal or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something hearty and flavorful, looking for a way to elevate your weeknight dinners, or simply want to enjoy a homemade treat, these Stuffed Cabbage Rolls are sure to delight. Their bold flavors, satisfying textures, and customizable options make them a standout recipe that’s as practical as it is delicious. Plus, their versatility means you can tailor them to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dish might just inspire others to try it too! 🍴✨
