Tender cabbage leaves wrapped around a savory, cheesy beef and rice filling, then baked in a rich tomato sauce until bubbling and golden. These comforting stuffed cabbage rolls are hearty, family-friendly, and perfect for a cozy dinner!
Ingredients — 6 Servings
For the Cabbage Rolls
1 large green cabbage
1½ lb (680 g) ground beef
1 cup cooked white or brown rice
1 small yellow onion, finely diced
3 cloves garlic, minced
1 large egg
1 tsp Italian seasoning
1 tsp paprika
½ tsp onion powder
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Tomato Sauce
24 oz (680 g) marinara sauce
1 cup crushed tomatoes
2 tbsp tomato paste
½ cup beef broth
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
¼ tsp black pepper
½ tsp salt, or to taste
Cheese Topping
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Instructions
- Prepare the cabbage
Bring a large pot of salted water to a boil.
Carefully remove the tough outer leaves from the cabbage.
Place the whole cabbage into the boiling water and cook for 2–4 minutes.
As the leaves soften, carefully peel them away with tongs and place them on a plate.
Continue until you have about 12–14 large cabbage leaves.
Pat the leaves dry.
Trim the thickest part of the center rib with a knife if necessary. This makes rolling much easier.
- Prepare the filling
In a large bowl, combine:
Ground beef
Cooked rice
Onion
Garlic
Egg
Italian seasoning
Paprika
Onion powder
Garlic powder
Salt
Black pepper
½ cup mozzarella
Parmesan
Parsley
Mix gently with your hands or a spoon until everything is evenly combined.
Don’t overmix, or the filling can become dense.
- Make the tomato sauce
In a bowl, combine marinara sauce, crushed tomatoes, tomato paste, beef broth, Italian seasoning, garlic powder, paprika, black pepper, and salt.
Stir well.
- Assemble the rolls
Preheat oven to 375°F (190°C).
Spread about 1 cup of the tomato sauce across the bottom of a 9×13-inch baking dish.
Place one cabbage leaf flat on a work surface.
Add approximately ⅓–½ cup of filling near the bottom-center of the leaf.
Fold the sides inward, then roll the cabbage tightly upward, like a burrito.
Place the roll seam-side down in the baking dish.
Repeat with the remaining cabbage leaves and filling.
- Add the sauce
Pour the remaining tomato sauce evenly over the cabbage rolls.
Use a spoon to make sure the tops are well covered.
Cover the baking dish tightly with aluminum foil.
- Bake
Bake for 60–70 minutes, until the cabbage is tender and the beef is fully cooked.
The center of the meat filling should reach 160°F (71°C).
- Add the cheese
Remove the foil.
Sprinkle mozzarella and Parmesan evenly over the cabbage rolls.
Return the dish to the oven uncovered and bake for another 10–15 minutes, until the cheese is completely melted and bubbling.
For a more golden top, broil for 1–2 minutes, watching carefully.
- Rest and serve
Remove from the oven and allow the cabbage rolls to rest for 5–10 minutes.
Garnish with fresh parsley and serve with extra tomato sauce spooned over the top.
Tips for Perfect Cabbage Rolls
Don’t overcook the cabbage during blanching; it only needs to become flexible.
Remove the thick center rib to make rolling easier.
Use cooked rice so the filling cooks evenly.
Don’t overfill the leaves or the rolls can split while baking.
Place rolls seam-side down so they stay closed.
Keep the rolls covered during most of the baking time to prevent the cabbage from drying out.
Let them rest before serving so the filling sets slightly.
Cheese Variations
Try different cheeses for a delicious twist:
Mozzarella + Parmesan
Cheddar + Monterey Jack
Provolone + mozzarella
Italian blend cheese
Pepper Jack for a spicy version
Optional Additions
For extra flavor, add:
½ tsp red pepper flakes
Chopped mushrooms
Diced bell peppers
Fresh basil
A pinch of fennel seed
Cooked crumbled bacon
Italian sausage mixed with the beef
Approximate Nutrition
Per serving, based on 6 servings:
Calories: ~520
Protein: ~38 g
Carbohydrates: ~31 g
Fiber: ~6 g
Net Carbs: ~25 g
Fat: ~27 g
Sodium: ~1,050 mg
Nutrition varies depending on the beef, cheese, marinara sauce, and rice used.
Nut & Allergen Information
Tree nuts: None in the basic recipe.
Peanuts: None.
Dairy: Contains mozzarella and Parmesan.
Egg: Contains egg.
Gluten: The basic recipe can be gluten-free, but check marinara, broth, and seasonings carefully.
Soy: Check packaged marinara sauce and cheese for soy if needed.
Nut-free: Yes, when all packaged ingredients are verified nut-free.
Gluten-free option: Use certified gluten-free marinara sauce, broth, and seasonings.
For severe allergies, check every packaged ingredient for cross-contact warnings.
Storage & Reheating
Store cooled cabbage rolls in an airtight container with some sauce.
Refrigerator: Up to 3–4 days.
Reheating: Warm individual portions in the microwave or reheat covered in a 350°F (175°C) oven until hot throughout.
Freezer: Freeze cooked cabbage rolls with sauce in an airtight freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Q&A
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works very well. Cook the filling to 165°F (74°C).
Q: Can I use uncooked rice?
Cooked rice is recommended for this version. Uncooked rice needs additional liquid and cooking time and can cause the rolls to split.
Q: Can I use cauliflower rice?
Yes! Replace the cooked rice with cauliflower rice for a lower-carb version.
Q: Can I make these low-carb?
Yes. Use cauliflower rice instead of regular rice and choose a low-sugar marinara sauce.
Q: Can I use red cabbage?
Yes, although green cabbage is easier to roll and has a more traditional flavor.
Q: How do I keep cabbage rolls from falling apart?
Don’t overfill them, roll them tightly, and place them seam-side down in the baking dish.
Q: Can I prepare them ahead of time?
Yes. Assemble the rolls, cover, and refrigerate for up to 24 hours before baking.
Q: Can I make them without cheese?
Yes. Simply omit the cheese from the filling and topping. The rolls will still be flavorful.
Q: Can I use sausage instead of some of the beef?
Absolutely. Replacing half the beef with Italian sausage gives the filling extra richness and flavor.
Q: Why are my cabbage rolls watery?
Excess moisture can come from the cabbage, vegetables, or sauce. Drain blanched cabbage well and avoid adding too much broth.
Q: Can I freeze cabbage rolls?
Yes. They freeze very well with the tomato sauce. Cool completely before freezing.
Q: What should I serve with stuffed cabbage rolls?
A simple green salad, roasted vegetables, garlic bread, mashed potatoes, or steamed green beans make excellent sides.
Q: How do I know they’re done?
The cabbage should be tender and the meat filling should reach 160°F (71°C) for beef.
