Old Fashioned Cabbage Rolls Recipe

Introduction

Old Fashioned Cabbage Rolls are a comforting, hearty dish filled with a savory mixture of ground beef, rice, and aromatic herbs wrapped in tender cabbage leaves. Perfect for a cozy family dinner, this classic recipe brings rich flavors and satisfying textures to your table.

Ingredients

• 1 cup cooked long-grain rice (or similar variety)
• 1.5 pounds lean ground beef (or extra lean)
• 1.5 tablespoons Worcestershire sauce
• 1 large egg
• 1 yellow onion, peeled and minced
• ⅓ cup parsley, roughly chopped
• 3 cloves garlic, minced
• 1.5 teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon dried dill
• ½ teaspoon onion powder
• ½ to 1 teaspoon red chili flakes (optional)
• 42 ounces tomato sauce, divided (about 5 cups)
• 1 medium head green cabbage (about 18 leaves for rolls plus 8–10 for dish lining and topping)
• ½ cup water (from boiling cabbage)
• Fresh dill, chopped (garnish, optional)

Instructions

1. Step 1: Cook the rice according to package instructions and set aside. Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the ground beef, Worcestershire sauce, egg, cooked rice, minced onion, parsley, garlic, salt, pepper, dried dill, onion powder, red chili flakes (if using), and ½ cup of tomato sauce. Mix everything together until evenly incorporated.
3. Step 3: Bring a large pot of water to a boil. Add the whole head of cabbage and boil for 8 to 10 minutes, carefully turning it over halfway through. Remove the cabbage from water using tongs, reserving the water for later. Note that you may need to add cabbage back to the water to soften additional leaves as you peel them off.
4. Step 4: Once cool enough to handle, carefully separate the cabbage leaves and cut out the core from each leaf. If leaves are not pliable, return the cabbage to the boiling water briefly and cool again to continue removing leaves.
5. Step 5: Line the bottom of a deep 9″ x 13″ baking dish or roasting pan with several cabbage leaves. Take one leaf at a time, place about ¼ cup of the meat mixture onto the leaf, fold in the sides, and roll it up tightly. Place each roll seam side down in the prepared dish. Repeat with remaining leaves and filling.
6. Step 6: Mix the remaining tomato sauce with ½ cup of the reserved cabbage boiling water. Whisk to combine thoroughly, then pour the sauce evenly over the cabbage rolls in the dish.
7. Step 7: Cover the dish with foil and bake in the preheated oven for about 1 hour, until the meat is cooked through and cabbage is tender.
8. Step 8: Remove from oven, garnish with fresh chopped dill if desired, and serve warm.

Tips & Variations

• For extra tenderness, simmer the cabbage rolls on the stove over low heat after assembling instead of baking.
• Try substituting ground pork or turkey for beef for a different flavor profile.
• Adding a pinch of smoked paprika or a splash of vinegar to the tomato sauce can deepen the flavor.
• If you prefer less heat, omit the red chili flakes or reduce the amount used.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 350°F or microwave until heated through. These rolls can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare cabbage rolls ahead of time?

Yes, you can assemble the rolls a day before baking. Keep them covered in the refrigerator and bake when ready to serve.

What if I don’t have fresh cabbage leaves?

Look for pre-washed cabbage leaf packages in the produce section or blanch fresh leaves yourself to make them pliable for rolling.

Old Fashioned Cabbage Rolls Recipe

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Classic Old Fashioned Cabbage Rolls featuring tender cabbage leaves stuffed with a savory mixture of lean ground beef, cooked rice, and aromatic herbs, baked in a flavorful tomato sauce. This comforting dish brings traditional Eastern European flavors to your table, perfect for a hearty family meal.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Eastern European

Ingredients

Scale 1x2x3x

Meat and Rice Mixture

• 1 cup cooked long-grain rice
• 1.5 pounds lean ground beef (or extra lean)
• 1.5 tablespoons Worcestershire sauce
• 1 large egg
• 1 yellow onion, peeled and minced
• ⅓ cup parsley, roughly chopped
• 3 cloves garlic, minced
• 1.5 teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon dried dill
• ½ teaspoon onion powder
• ½ to 1 teaspoon red chili flakes (optional)
• ½ cup tomato sauce (from the 42 ounces total)

Cabbage and Sauce

• 1 medium head green cabbage (approx. 18 leaves for rolls plus 8–10 leaves for lining and topping)
• 42 ounces tomato sauce, divided (three 398 ml cans or equivalent to about 5 cups)
• ½ cup water (reserved from boiling cabbage)

Garnish (Optional)

• Fresh dill, chopped

Instructions

1. Cook the rice: Prepare 1 cup of long-grain rice according to package instructions and set aside to cool. Meanwhile, preheat your oven to 350°F (175°C).
2. Prepare the meat mixture: In a large mixing bowl, combine the ground beef with Worcestershire sauce, egg, cooked rice, minced onion, chopped parsley, minced garlic, salt, black pepper, dried dill, onion powder, red chili flakes if using, and ½ cup of the tomato sauce. Mix thoroughly until all ingredients are well incorporated.
3. Boil the cabbage: Fill a large pot partially with water, just enough to allow for displacement by the cabbage. Add the whole head of cabbage and boil for 8 to 10 minutes, turning halfway through to soften evenly. Carefully remove the cabbage from the water, but reserve the water for later use.
4. Prepare cabbage leaves: Once cabbage is cool enough to handle, carefully peel off the softened leaves and trim out the tough cores from each leaf. If more leaves are needed, return the remaining cabbage to the boiling water and continue softening and peeling leaves as required.
5. Assemble the rolls: Arrange some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish. Take one cabbage leaf at a time, place about ¼ cup of the meat mixture onto the center of the leaf, fold in the sides, and roll the leaf tightly to enclose the filling. Place each roll seam side down in the baking dish, layering as you go.
6. Prepare the sauce: Combine the remaining tomato sauce with ½ cup of the reserved cabbage boiling water, whisking well to incorporate the flavors and thin the sauce slightly.
7. Bake: Pour the tomato sauce mixture evenly over the cabbage rolls in the baking dish, covering them well. Top with additional cabbage leaves if desired. Bake in the preheated oven at 350°F (175°C) for approximately 1 hour, or until the meat is fully cooked and the cabbage is tender.
8. Garnish and serve: Once baked, optionally garnish with freshly chopped dill before serving. Serve hot as a comforting main dish.

Notes

• Use extra lean ground beef for a healthier option.
• Boiling the whole head of cabbage first helps soften the leaves and makes them pliable for rolling.
• Reserve the boiling water as it is used to enhance the tomato sauce, infusing it with subtle cabbage flavor.
• The amount of tomato sauce can be adjusted, and canned tomato sauce is convenient and consistent.
• Optional red chili flakes add a gentle heat; adjust according to your spice preference.
• Fresh dill garnish adds a bright herbal note that complements the richness of the rolls.

Keywords: Cabbage rolls, stuffed cabbage, ground beef recipe, tomato sauce recipe, traditional cabbage rolls, baked cabbage rolls