By Bring Stuffed Cabbage Rolls to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Stuffed Cabbage Rolls captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Stuffed Cabbage Rolls becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 head cabbage
1 pound ground beef (lean beef is best)
3 cloves garlic, minced
1/4 cup onion, minced
1 24-ounce jar marinara sauce or 2 teaspoons dried Italian seasoning
1 large egg, whisked
1 teaspoon salt
1/2 teaspoon dill
1/2 teaspoon nutmeg
1 cup cooked brown rice
PREPARATION STEPS
Preheat the oven to 350 degrees Fahrenheit.
2
Bring a large pot of water to a rolling boil and season with salt
Use a paring knife to cut around the core of the cabbage
Gently pull off six leaves, trying not to tear them
Alternatively, submerge the whole head of cabbage in the boiling water for a few minutes to loosen the leaves
Boil the cabbage leaves, three at a time, until very soft and pliable, about 3-4 minutes.
3
In a medium bowl, combine the ground beef, minced onion, minced garlic, 1/2 cup of marinara sauce (if using), Italian seasoning (if not using marinara sauce), whisked egg, salt, dill, nutmeg, and cooked brown rice
Mix just until combined.
4
Spoon half of the remaining marinara sauce into the bottom of a 9×12-inch baking dish
Use the paring knife to remove the hard vein from each cabbage leaf
Place about 1/2 cup of the filling in the center of each cabbage leaf, then fold in the sides and roll up jelly-roll style
Place the cabbage rolls seam-side down in the baking dish
Cover with the remaining marinara sauce.
Cover the baking dish with foil and bake in the preheated oven for about 1 hour, until the cabbage is soft and the meat is cooked through.
Serve the stuffed cabbage rolls hot, garnished with additional fresh herbs if desired.
Prep Time: 20 min
Cooking Time: 1 hr
Total Time: 1 hr 35 min
Servings: 12
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
