Rich in flavor and nostalgia, Old Fashioned Cabbage Stuffers bring hearty comfort to the dinner table. Wrapped in tender cabbage leaves, each roll is filled with savory beef and rice.
This classic dish is slowly baked in a tangy tomato sauce that’s sweetened and spiced just right. It’s the perfect make-ahead meal that tastes even better the next day.
What You’ll Need for These Old Fashioned Cabbage Stuffers
- Lean ground beef – The heart of the filling, adding richness and savory depth.
- Cooked white rice – Provides structure and helps bind the beef, keeping the texture soft and tender.
- Yellow onion – Adds aromatic sweetness to both the filling and the tomato sauce.
- Minced garlic – Gives each bite a burst of warm, earthy flavor.
- Small head of cabbage – The star wrapper, softened to tender perfection and used to encase the filling.
- Fire-roasted tomatoes – Infuses the sauce with a smoky, rich tomato flavor.
- Tomato sauce – Creates the smooth, velvety base for the tangy tomato topping.
- Brown sugar – Balances acidity and adds a subtle sweetness to the sauce.
- Vinegar – Brightens the sauce and enhances the deep tomato notes.
- Eggs – Help hold the meat mixture together without drying it out.
- Italian seasoning and parsley – Add herby layers to round out the flavor profile.
Let’s Roll: How to Make Old Fashioned Cabbage Stuffers
Begin by preparing a flavorful tomato sauce. Sauté onion in olive oil, then stir in garlic, crushed red pepper, fire-roasted tomatoes, and tomato sauce. Sweeten with brown sugar and balance with vinegar, letting it simmer until thickened.
Next, soften your cabbage by boiling it just enough to loosen the leaves. Gently peel off each one, trimming the thick core to make rolling easier.
In a large bowl, combine the ground beef, cooked rice, onion, garlic, seasonings, parsley, and eggs. Mix until evenly incorporated. Spoon the filling into cabbage leaves, rolling them tightly like burritos.
Layer the bottom of a baking dish with half the sauce, arrange the rolls seam-side down, and cover with the remaining sauce. Bake covered for an hour at 350°F until piping hot and perfectly tender.
Little Extras That Make a Big Difference
For an added boost of flavor, mix a spoonful of grated Parmesan or a dash of Worcestershire sauce into the beef mixture. If you enjoy heat, consider adding more crushed red pepper or a splash of hot sauce to the tomato base. A pinch of smoked paprika can also enhance the roasted flavors in the sauce.
If you’re short on time, use pre-cooked or microwavable rice to speed up prep. For a lighter version, you can swap in ground turkey or chicken, though beef keeps it traditional.
Storing the Goodness: How to Handle Leftovers
These cabbage stuffers reheat like a dream and taste even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let them cool completely and place them in a freezer-safe container with plenty of sauce to prevent drying out. Reheat from frozen in a covered baking dish at 350°F until hot throughout, or thaw overnight in the fridge and warm on the stovetop.
Old Fashioned Cabbage Stuffers
Ingredients
Tomato Sauce:
- 1 tsp minced garlic
- 2 tbsp brown sugar
- 28 ounces canned fire-roasted tomatoes
- 2 tbsp olive oil
- 1 tbsp vinegar
- ½ yellow onion finely diced
- 1 tsp crushed red peppers
- Tomato sauce approx. 8 ounces
Cabbage Rolls:
- ½ tsp ground black pepper
- 1 tsp Italian seasoning
- ½ cup finely diced yellow onion
- ¼ cup freshly chopped parsley
- 1 tsp salt
- 2 tsp minced garlic
- 2 pounds lean ground beef
- 2 eggs
- 1 ½ cups cooked white rice
- 1 small head of cabbage
Instructions
- Warm olive oil over medium-high heat in a saucepan. Add the finely diced onion and cook until softened, about 2 minutes. Incorporate the garlic and stir until aromatic. Introduce the fire-roasted tomatoes, tomato sauce, crushed red pepper, salt, and pepper. Stir well and allow to cook for 5 more minutes. Blend in the brown sugar and vinegar, then bring the mixture to a gentle simmer. Continue simmering for 15 minutes, stirring regularly.
- In a large pot, bring water to a low boil. Gently place the whole cabbage into the boiling water and let it cook for 7–8 minutes, or until the outer leaves become pliable. Remove from water and let cool slightly on a tray. Detach 12 leaves carefully.
- In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, salt, pepper, Italian seasoning, parsley, and eggs. Mix thoroughly by hand until the filling is evenly blended.
- Lay each cabbage leaf flat and trim the thick vein at the base. Take a portion of the meat mixture, shape it into a log, and place it at the center of the leaf. Fold the sides inward and roll up tightly, forming a sealed bundle. Repeat with the remaining filling and leaves.
- Spread half of the prepared tomato sauce across the base of a 9×13-inch baking dish. Arrange the cabbage rolls seam-side down in the dish. Spoon the remaining sauce over the rolls, ensuring they are at least half-covered. Cover tightly with foil.
- Bake in a preheated oven at 350°F for 60 minutes, until thoroughly cooked and the flavors have melded.
