Old Fashioned Cabbage Rolls

Sausage and beef stuffed cabbage rolls on a plate with a fork.

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Old Fashioned Cabbage Rolls

Tender cabbage leaves stuffed with a savory mix of beef, sausage, and rice, then baked in a rich tomato sauce. Cozy, hearty, and way better than Grandma’s (don’t tell her I said that). Perfect with a dollop of sour cream and some crusty bread!

Prep Time30

Cook Time1 5

Course: dinner, Main Course

Cuisine: American, polish

Keyword: beef and rice cabbage rolls, cabbage roll recipe, cabbage rolls with tomato sauce, stuffed cabbage rolls

Servings: servings

Author: Dahn Boquist

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.

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