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Stuffed cabbage rolls are a hearty classic that never goes out of style! Loaded with sausage, ground beef, and rice, all tucked into tender cabbage leaves and baked in tangy tomato sauce, this recipe brings big flavor. It’s comfort food done right.
Here is Why This Recipe Works
Two meats, more flavor: The combo of ground beef and sausage gives the filling extra richness.
Soft and roll-ready: Boiling the cabbage (or zapping it in the microwave) makes those leaves pliable and perfect for wrapping.
Make-Ahead Friendly: Prep these rolls in advance and bake when you’re ready. Dinner that works around your schedule!
Saucy perfection: Smothered in marinara, these rolls bake up juicy and flavorful, proving that sauce really does make everything better.
If you love this recipe, try our German red cabbage or slow cooker corned beef and cabbage.
The Ingredients
Meat: Ground beef, ground pork sausage
Produce: Green cabbage, onion, garlic, fresh parsley
Pantry: Olive oil, cooked rice, marinara sauce
Spices and seasonings: Paprika, salt, black pepper, ground nutmeg
Refrigerated: Egg
Variations
Cheesy Cabbage Rolls: Add 1 cup of shredded mozzarella or cheddar cheese to the filling and sprinkle extra on top before baking.
Sweet and Savory Cabbage Rolls: Add ½ cup of dried cranberries and ¼ cup of chopped pecans to the filling.
Creamy White Sauce Cabbage Rolls: Swap the marinara for a rich béchamel or Alfredo sauce, and mix ¼ cup of grated Parmesan cheese into the filling.
Recipe Tips
- Green or Savoy cabbage works best because they’re tender and easy to roll once boiled.
- Don’t skip boiling the cabbage. Softening the leaves first makes rolling so much easier and prevents tearing.
- Use a light hand while mixing the filling to prevent it from getting dense.
- Place your rolls seam-side down in the baking dish to keep them securely wrapped while baking.
- Using foil traps steam and keeps the rolls tender as they bake in the sauce.
- Prep the rolls and store them in the fridge overnight or freeze them for a ready-to-bake meal later.
Storage
Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions: Cabbage rolls freeze beautifully! Arrange them in a single layer in a freezer-safe container. You can freeze them either before or after baking. They’ll keep well in the freezer for up to 3 months.
Reheating Instructions: Place the rolls in a baking dish, cover with foil, and reheat in a 350°F oven for 20–25 minutes or until warmed through.
Cooking From Frozen: Place the frozen rolls in a baking dish and cover tightly with foil. Bake at 350°F for 65–75 minutes, or until they’re heated through and bubbling.
Sausage and Beef Stuffed Cabbage Wraps
Stuffed cabbage rolls are one of those meals that just feel like home! This recipe has all the goodness of Mom’s. Tender cabbage leaves, a hearty filling with ground beef and sausage, and that rich tomato sauce that makes it all come together.
It’s easy enough for a weeknight but special enough to remind you of family dinners around the table. Plus, it’s freezer-friendly, so you can stash some away for later.
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Old Fashioned Cabbage Rolls
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Ingredients
For the Cabbage Rolls:
- 1 large green cabbage or savoy cabbage, 3 to 4 pounds
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 large garlic cloves, finely minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 1 pound ground beef
- ½ pound ground pork sausage
- 1-½ cups cooked rice
- 1 egg
- ¼ cup fresh parsley, chopped
For the Tomato Sauce:
- 3 cups (24 ounces) store-bought marinara sauce, or use our homemade tomato basil sauce
Instructions
Prepare the Cabbage:
- Using a sharp knife, carefully remove the core from the bottom of the cabbage. Leave the outer leaves intact for now; they’ll soften and be easier to handle after boiling. See notes below for a microwave method.
- Place the cabbage in a large pot. Fill the pot with enough water to cover the cabbage, then remove the cabbage and set it aside. This ensures you won’t overfill the pot, preventing water from boiling over when you add the cabbage later.
- Toss in plenty of salt and bring the water to a rolling boil. Carefully lower the cabbage into the pot using tongs.
- Boil the cabbage for 4 to 5 minutes to soften the outer layers. Carefully remove the cabbage from the pot and let it cool slightly.
- Gently peel off the outer leaves one by one. If you encounter resistance, return the cabbage to the boiling water for another minute or two until the next layer softens. Repeat until you have 12-15 large, intact leaves.
- Using a sharp knife, cut along either side of the thickest part of the rib at the base of the leaf to remove it, creating a small “V” opening. This makes the leaves easier to roll. Set the leaves aside until you are ready to roll them with the filling.
Make the Filling:
- Preheat the oven to 350°F and grease a 13 x 9 inch baking dish.
- Heat the oil in a large skillet over medium heat. Toss in the onion and cook until softened. Add the garlic, paprika, salt, pepper, and nutmeg. Cook for 1 to 2 more minutes until fragrant then set aside to cool slightly.
- In a large bowl, combine ground beef, ground sausage, cooked rice, egg, and parsley. Toss in the sauteed onions and mix until just combined.
Assemble and Bake the Rolls:
- Lay a cabbage leaf flat on a cutting board with the trimmed base closest to you. Pull the edges of the “V” section together to close the gap, then place about ¼ cup of the filling just above the base.
- Roll the leaf up tightly, tucking in the sides as you go, like wrapping a burrito. Repeat with the remaining leaves and filling.
- Spread a thin layer of the tomato sauce on the bottom of the baking dish.
- Arrange the cabbage rolls seam-side down in a single layer in the baking dish. Avoid stacking them to ensure even cooking. Pour the remaining sauce evenly over the rolls, making sure they are well-coated.
- Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 20 minutes to thicken the sauce slightly. Serve with a dollop of sour cream.
Notes
- Green or Savoy cabbage work best since the leaves become tender and easy to roll after boiling.
- Boiling the cabbage is key; softened leaves roll more easily and are less likely to tear.
- For a quick alternative to boiling: Place cabbage in a bowl, cover with plastic wrap, and microwave for 3–6 minutes until leaves soften. Remove wilted leaves, re-cover, and repeat until you have about 15 softened leaves.
- Mix the filling gently to keep it light and prevent it from becoming too dense.
- Arrange the rolls seam-side down in the baking dish so they stay wrapped while cooking.
- Covering with foil traps steam, keeping the rolls moist and tender as they bake.
- Assemble ahead of time and refrigerate overnight or freeze for an easy meal later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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