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5 from 1 vote

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are a classic dish flavored with tangy tomato sauce. This is the best recipe for simple, hearty comfort food!
Course Main Course
Cuisine American
Keyword Stuffed Cabbage Rolls
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 4
Calories 546kcal
Author Jen


  • 1 head Cabbage


  • 2 tbsp Butter
  • 1/2 cup Onion chopped
  • 1 tsp Minced Garlic
  • 15 oz Crushed Tomatoes
  • 8 oz Tomato Sauce
  • 10.75 Condensed Tomato Soup
  • 1/4 tsp Crushed Red Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Sugar
  • 1 tbsp Red Wine Vinegar


  • 1 lb Ground Beef
  • 1 cup cooked Rice
  • 1/2 cup Onion chopped
  • 1 tsp minced Garlic
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup Parsley chopped divided
  • 1 Egg


  • Bring a large pot of water to a boil.
  • Immerse the cabbage head in the boiling water.
  • Cook for several minutes until cabbage leaves are soft.
  • Peel 12 large leaves off the cabbage head.
  • Use a paring knife or scissors remove the hard thick part of the leaf.
  • In a large pan, melt 2 tablespoons of butter over medium heat.
  • Add 1/2 cup of onion and until translucent them add the minced garlic.
  • Add the crushed tomatoes, tomato sauce, tomato soup, crushed red pepper, salt and pepper to the pot.
  • Add the sugar and red wine vinegar.
  • Bring to a simmer and cook for 5 minutes.
  • Turn off heat.
  • Preheat the oven to 350.
  • Grease a 9x13" baking dish.
  • Spread about 1/4 cup of our prepared sauce on the bottom of the dish. Set aside.
  • In a large bowl, combine ground beef, cooled rice, onion, garlic, salt, pepper, egg, and 2 tablespoons of chopped parsley.
  • Add in 1/4 cup of our cooled prepared sauce.
  • Stir until combined.
  • Scoop up about 1/3 of a cup of the meat mixture and form into a 3 inch long roll and put in the center of each cabbage leaf.
  • Fold the sides inward and roll the cabbage leaf around the meat.
  • Place the cabbage rolls, seam side down, in the prepared dish.
  • Top with remainder of the sauce.
  • Cover with foil and bake for 90 minutes until cabbage is tender and meat is cooked.
  • Remove foil and sprinkle with remaining parsley.


Feel free to use 50/50 ground beef and ground pork mixture or all pork.


Calories: 546kcal | Carbohydrates: 44g | Protein: 28g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 1509mg | Potassium: 1337mg | Fiber: 10g | Sugar: 19g | Vitamin A: 1298IU | Vitamin C: 106mg | Calcium: 189mg | Iron: 6mg