These stuffed cabbage rolls are a comforting, wholesome dish that’s as nutritious as it is delicious.
Packed with lean protein from ground beef, fiber-rich cabbage and brown rice, and flavored with aromatic herbs, they make a low-saturated-fat, hearty meal.
Perfect for weeknight dinners or meal prep, these rolls are slow-cooked to tender perfection and full of flavor.
Stuffed Cabbage Rolls
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 stock pot
- 1 9×12-inch baking dish
- Aluminum foil
Ingredients
- 1 head cabbage
- 1 pound lean ground beef
- 3 cloves garlic minced
- ¼ cup onion minced
- 24 ounces marinara sauce store-bought or homemade
- 2 teaspoons dried Italian seasoning
- 1 large egg whisked
- 1 teaspoon salt
- ½ teaspoon dill
- ½ teaspoon nutmeg
- 1 cup cooked brown rice
Instructions
- Prepare the Cabbage Leaves: Start by bringing a large stock pot of water to a rolling boil. Add a pinch of salt to season the water lightly. Using a paring knife, carefully cut around the cabbage core to loosen it. Gently pull off six large outer leaves, trying to keep them whole. Don’t worry if they tear slightly—small tears can be tucked when rolling. For easier handling, you can briefly submerge the entire cabbage head in the boiling water for 3–4 minutes. Then, carefully remove the leaves three at a time and boil them until they become soft, flexible, and easy to roll. Set aside to cool slightly.
- Make the Filling: In a medium mixing bowl, combine the ground beef, minced onion, minced garlic, and ½ cup of marinara sauce. Add the dried Italian seasoning, whisked egg, salt, dill, and nutmeg. Finally, fold in the cooked brown rice. Mix everything thoroughly with your hands or a fork until all ingredients are evenly distributed. Be careful not to overmix; you want the filling to remain tender and juicy. This mixture will be the hearty, flavorful center of your cabbage rolls.
- Prepare the Baking Dish: Spoon half of the remaining marinara sauce into the bottom of a 9×12-inch baking dish. Spread it evenly to create a flavorful base that prevents sticking and infuses the cabbage rolls with extra sauce while baking.
- Trim the Cabbage Leaves: Take each softened cabbage leaf and use a paring knife to carefully remove the tough, thick vein that runs down the center. This step ensures the leaves are pliable and easy to roll, creating a smooth, uniform texture for the final dish.
- Fill the Cabbage Leaves: Spoon approximately ½ cup of the beef and rice mixture into the center of each cabbage leaf. Be careful not to overfill; the leaf should be able to fold over neatly. Fold in the sides of the leaf, then carefully roll it up jelly-roll style, keeping the seam side down. Place each roll seam-side down in the prepared baking dish to prevent it from unraveling during cooking.
- Add the Remaining Sauce: Once all the cabbage rolls are neatly arranged in the baking dish, pour the remaining marinara sauce evenly over the top. This ensures every roll is coated in flavorful sauce, which will keep the rolls moist and tender while baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. This traps steam, helping the cabbage leaves soften further and allowing the flavors to meld. Bake in a preheated oven at 350°F (175°C) for approximately 1 hour. Check that the cabbage is tender and the meat is cooked through before removing from the oven.
- Cool and Serve: Remove the foil and let the cabbage rolls rest for 5–10 minutes to set. This makes them easier to serve and helps the flavors to stabilize. Serve each roll with extra sauce spooned over the top. These rolls are perfect on their own or paired with a light salad, mashed potatoes, or crusty bread for a complete meal.
- Storage Tips (Optional): These cabbage rolls store beautifully in the refrigerator for up to 4 days in an airtight container. They also freeze well for up to 3 months—simply thaw and reheat gently in the oven. They make an excellent option for meal prep or leftovers that taste even better the next day.
Notes
- Boil cabbage leaves gently to prevent tearing; overcooking can make them mushy.
- Use lean ground beef or substitute ground turkey for a lighter version.
- Cook the brown rice in advance for faster preparation.
- Leftover cabbage rolls can be reheated in the oven or microwave with extra sauce.
- For extra flavor, add fresh herbs like parsley or basil to the filling.
- Rolling tightly ensures the filling stays inside while baking.
- Make ahead: assemble rolls a day before baking for deeper flavor infusion.
Chef’s Secrets For Perfect Rolls
The key to perfect stuffed cabbage rolls is balancing tenderness and structure.
Boiling the leaves just until pliable prevents tearing while still allowing them to hold the filling.
Seasoning the filling generously with herbs, garlic, and a touch of nutmeg creates depth without overwhelming the natural cabbage flavor.
Using a whisked egg binds the filling, keeping it juicy and intact during baking.
Finally, covering the dish with foil ensures steam circulation, producing soft, melt-in-your-mouth rolls.
These small techniques elevate a simple dish into a comforting, restaurant-quality meal.
Serving Suggestions For Enjoyment
Stuffed cabbage rolls pair beautifully with a variety of sides.
For a light meal, serve them alongside a crisp green salad with lemon vinaigrette.
Creamy mashed potatoes or roasted root vegetables complement the hearty filling for a more filling dinner.
Drizzle extra marinara sauce over the rolls for added moisture and flavor.
Garnishing with fresh dill or parsley not only adds a pop of color but also enhances the aromatic profile.
These rolls are ideal for family dinners, casual gatherings, or even as a show-stopping meal for entertaining.
Storage Tips To Keep Fresh
These cabbage rolls store exceptionally well, making them ideal for meal prep.
Keep leftovers in an airtight container in the refrigerator for up to four days.
When freezing, place the rolls in a freezer-safe container and cover them with sauce to prevent freezer burn; they will stay fresh for up to three months.
Reheat gently in the oven at 350°F (175°C) or in a covered dish in the microwave to retain moisture.
Avoid overcooking during reheating, as this can make the cabbage leaves too soft.
Frequently Asked Questions
1. Can I use other meats instead?
Absolutely! Ground turkey, chicken, or even a plant-based meat substitute can replace beef. Keep the same seasoning, and adjust cooking times slightly if using a leaner meat, as it cooks faster and can dry out.
2. Can I prepare cabbage rolls ahead?
Yes, you can assemble the rolls a day in advance. Keep them covered in the refrigerator, then bake as directed the next day. The flavors will meld even more, resulting in a richer taste.
3. How do I prevent the rolls from falling apart?
Trim the cabbage veins and roll tightly, folding in the sides first. Using a binding agent like a whisked egg in the filling also helps hold everything together while baking.
4. Can I make this recipe gluten-free?
Definitely! All the ingredients are naturally gluten-free, but check your marinara sauce to ensure it contains no gluten additives. The dish is perfect for a naturally gluten-free, high-protein meal.
5. What sides go well with stuffed cabbage?
Roasted vegetables, mashed potatoes, quinoa, or a simple green salad are excellent options. For a heartier meal, pair with crusty bread to soak up the savory sauce. Fresh herbs enhance both flavor and presentation.
