Stuffed cabbage rolls will always hold a special place in my heart. Growing up, I’d watch my grandmother meticulously prepare these bundles of joy, stuffing tender cabbage leaves with flavorful fillings, creating a dish that not only filled our stomachs but also warmed our souls. The beautiful thing about this dish is its versatility—it’s a classic comfort food, deeply rooted in Eastern European cuisine, and it carries with it a sense of nostalgia that often brings family together. While some might shy away from trying to make stuffed cabbage rolls, I assure you, with a bit of patience, creating this delightful recipe can be an incredibly rewarding experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Stuffed Cabbage Rolls Recipe | Easy healthy dinner
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Stuffed Cabbage Rolls | Easy healthy dinner

Stuffed Cabbage Rolls | Easy healthy dinner

The great news? Making stuffed cabbage rolls is quite simple! They are not only satisfying to eat, but they also boast wholesome ingredients that make for a healthy dinner option. Whether you’re hosting a dinner party or simply want a hearty meal for the family, this stuffed cabbage rolls recipe is bound to impress. It’s easy to prepare, and the results are truly restaurant-worthy. Let’s dive in and discover how to recreate this delicious dish at home!

Why You’ll Love This Recipe

Simple & Quick: Prep and cook in under 2 hours, perfect for busy weeknights!
Irresistible Flavor: The mixture of seasoned meat, rice, and tangy tomato sauce is truly mouthwatering.
Eye-Catching Appeal: These cabbage rolls are not only delicious but also look lovely on the plate, making them a hit for gatherings.
Flexible Serving: Enjoy them as a main course, or serve alongside a fresh salad for a complete meal.
Diet-Friendly Options: Easily adaptable for various dietary preferences—swap ground beef for turkey or use cooked quinoa for a vegetarian version.

Ingredients You’ll Need

1 large head of cabbage: The star of the show! Cabbage leaves become pliable through boiling and serve as the perfect wrap for the filling.
1 lb ground beef or pork (or a mix): Choose your favorite cut for a rich flavor. You can also use ground turkey for a leaner option.
1 cup cooked rice: It adds a nice texture while helping to bind the filling. Leftover rice works perfectly here.
1 medium onion, finely chopped: Enhances the flavor and aroma of the filling. Yellow onions are recommended for their sweetness.
2 cloves garlic, minced: Garlic elevates the taste profile, bringing in warmth and depth.
1 large egg: Acts as a binder for the filling, helping to hold everything together.
1 tsp salt: Essential for seasoning, balancing the flavors beautifully.
1/2 tsp black pepper: Adds a hint of spice without overwhelming the palate.
1 tsp paprika: This contributes both color and a mild smokiness to the dish.
2 cups tomato sauce or crushed tomatoes: A zesty base that enhances the cabbage rolls and keeps them moist as they cook.
1 cup beef broth: Infuses moisture and additional flavor while cooking.
2 tbsp olive oil: For browning the cabbage rolls and adding richness.
1 tbsp fresh parsley, chopped (optional, for garnish): Fresh herbs elevate the dish’s presentation and add a pop of color.

How to Make Stuffed Cabbage Rolls Recipe | Easy healthy dinner

Boil the Cabbage: Bring a large pot of water to a rolling boil. Carefully remove the core from the cabbage using a sharp knife, and gently place the whole head into the boiling water. Cook for about 5–7 minutes, until the outer leaves soften. Once ready, remove the cabbage and let it cool slightly before separating the leaves.

Prepare the Filling: In a large mixing bowl, combine 1 lb ground beef (or pork), 1 cup cooked rice, 1 finely chopped medium onion, 2 minced garlic cloves, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Mix everything until well incorporated. Don’t be afraid to get your hands in there; it’s the best way to ensure an even mixture.

Stuff the Leaves: Take a cabbage leaf and place 2–3 tablespoons of the filling into the center. Fold the sides over the filling and roll tightly, similar to rolling a burrito. Repeat this process until all your filling is used up—you might need about 12–15 leaves, depending on the size of the cabbage.

Brown the Rolls: In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Carefully place the cabbage rolls seam-side down in the hot oil. Allow them to brown lightly on all sides, creating depth of flavor and a lovely golden crust—about 5 minutes total.

Simmer with Sauce: Once browned, pour 2 cups tomato sauce (or crushed tomatoes) and 1 cup beef broth over the cabbage rolls. Bring everything to a gentle simmer, then reduce the heat to low, cover, and cook for 45–60 minutes. You’ll know they’re ready when the rolls are tender and smell absolutely divine.

Garnish and Serve: Before serving, sprinkle with freshly chopped parsley for a touch of color and freshness. These stuffed cabbage rolls are ready to provide comfort and warmth on your dinner table.

Storing & Reheating

Leftover stuffed cabbage rolls can be stored at room temperature for a couple of hours, but it’s best to refrigerate them to keep their moisture. Place them in an airtight container and they’ll last in the fridge for up to 4 days. For longer storage, freeze the rolls in a freezer-safe container for up to 3 months. When reheating, simply place them in the microwave for about 2-3 minutes or in the oven at 350°F (175°C) for 15–20 minutes. Just note that the texture might change slightly after freezing; refreshing it with a drizzle of olive oil can help revive the flavors.

Chef’s Helpful Tips

Ensure that the cabbage leaves are tender before stuffing to make rolling easier; a slight undercook will help.
If using fresh rice, a bit of moisture will be present; ensure it’s cooled beforehand to avoid sogginess.
Keep an eye on the sauce levels while cooking—add a bit of broth or water if it looks too dry.
For a touch of smokiness, try adding a bit of smoked paprika or even some diced bacon to the filling.
Leftover filling can be a great addition to other dishes like soups or casseroles!

Stuffed cabbage rolls are a dish that promises warmth and satisfaction to everyone at the table. Their versatility makes them an excellent meal choice for various occasions, be it a weeknight dinner or a gathering with family and friends. I invite you to try out this recipe and enjoy the hearty flavors of this beloved dish. Don’t hesitate to experiment with ingredients and flavors—you may find new favorites along the way!

Recipe FAQs

Can I use a different type of meat for the filling?

Absolutely! You can substitute ground beef with ground turkey, chicken, or even a meatless option like lentils for a vegetarian version. Just be mindful of cooking times, as lighter meats may need less time.

How do I make cabbage rolls ahead of time?

You can prepare the stuffed cabbage rolls in advance and store them in the refrigerator for up to 24 hours before cooking. Just cover the assembled rolls with tomato sauce to keep them moist until you’re ready to cook.

Can I use frozen cabbage leaves?

Yes! If you have frozen cabbage leaves, you can use them directly by thawing them slightly for easier handling. It’s a great time-saver and still gives you those lovely tender rolls.

How do I prevent the cabbage from tearing?

When removing the leaves, be gentle! If they do tear, it’s okay—just use smaller pieces to wrap the filling or layer them in the baking dish for added flavor!

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Stuffed Cabbage Rolls | Easy healthy dinner

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Author: Anna
Prep Time: 25 minutes
Cook Time: 85 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: American

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Description

Enjoy these stuffed cabbage rolls, featuring flavorful ground beef, rice, and aromatic spices. Perfect for a weeknight dinner, these rolls are a comforting homemade dish.

Ingredients

Scale

1 large head of cabbage
1 lb ground beef or pork (or a mix)
1 cup cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 cups tomato sauce or crushed tomatoes
1 cup beef broth
2 tbsp olive oil
1 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

Boil a large pot of water, then remove the core of the cabbage and immerse the whole head into the water for 5–7 minutes until the leaves soften. Remove and let cool, then separate the leaves.
In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika until well blended.
Take 2–3 tablespoons of filling and place it in the center of each cabbage leaf. Fold the sides in and roll tightly like a burrito.
Heat olive oil in a skillet or Dutch oven over medium heat. Place the rolls seam-side down and lightly brown them on all sides.
Pour tomato sauce and beef broth over the cabbage rolls. Bring to a simmer, reduce heat, cover, and cook for 45–60 minutes until the rolls are tender.
Garnish with fresh parsley before serving.

Notes

For extra flavor, add some cheese to the filling before rolling the cabbage leaves.
These rolls can be made ahead of time and stored in the refrigerator before cooking.
Feel free to substitute ground turkey or chicken for a lighter option.