Stuffed Cabbage Rolls

These stuffed cabbage rolls are tender, savory bundles of joy that’ll make your kitchen smell absolutely incredible. Trust me, once you nail this recipe, it’ll become your go-to impressive dinner move.

Each roll is perfectly packed with a hearty mixture of meat, rice, and aromatics, all wrapped in tender cabbage leaves and smothered in a rich, velvety tomato sauce. The best part? They taste even better the next day, making them perfect for meal prep or when you want to really impress weekend guests.

Ingredients

For the Rolls:

• 1 head green cabbage
• 1 cup long grain white rice, uncooked
• 1 pound lean ground pork (or ground turkey)
• ½ pound lean ground beef
• 2 small onions, diced
• 3 cloves garlic, minced
• ½ teaspoon dried dill
• 3 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• Salt and black pepper to taste
• 1 egg

For the Sauce:

• 14 oz can diced tomatoes with juices
• 1 ¾ cups tomato sauce, divided
• 10.75 oz can condensed tomato soup

Steps

1. Fill a large pot with water and bring to a boil. Carefully peel and boil cabbage leaves for 2 minutes until pliable but not mushy. They should bend easily without breaking. Transfer to an ice bath to stop cooking.
2. Preheat oven to 350°F (175°C). Position rack in the middle for even heat distribution.
3. Cook rice following package directions, but subtract 5 minutes from cooking time – the rice should be slightly firm as it’ll continue cooking in the rolls. Drain and let cool slightly.
4. In a large skillet over medium heat, brown pork (or turkey), beef, onions, garlic, and seasonings until meat is fully cooked (no pink remaining), about 8-10 minutes. Drain excess fat. Stir in rice, diced tomatoes, and ⅓ cup tomato sauce. Once mixture has cooled slightly, mix in egg.
5. In a bowl, combine remaining tomato sauce and soup until smooth. Spread a thin layer (about ¼ cup) in a 9×13 baking dish.
6. Working one at a time, lay cabbage leaves flat and trim thick center ribs. Place ¼-⅓ cup filling near stem end. Fold sides in, then roll up like a burrito, keeping it snug but not too tight. Place seam-side down in prepared dish.
7. Pour remaining sauce evenly over rolls. Cover tightly with foil – ensure edges are well-sealed to trap moisture. Bake 75-90 minutes until cabbage is tender and filling reaches 165°F. Let rest 15 minutes before serving – the sauce will thicken and rolls will be easier to handle.

Smart Swaps

• Use cauliflower rice instead of white rice to reduce carbs
• Swap ground meats for mushrooms and lentils for a vegetarian version
• Try crushed fire-roasted tomatoes for extra smoky flavor

Make It Diabetes-Friendly

• Replace white rice with riced cauliflower (reduces carbs by 30g per serving)
• Use all ground turkey instead of pork/beef mixture
• Choose no-sugar-added tomato products
• Portion size: stick to 1-2 rolls per serving
• Pair with non-starchy vegetables to keep blood sugar stable

Pro Tips

• Score the bottom of the cabbage head and remove core before boiling – leaves will peel off easier
• Don’t overfill rolls or they may burst while cooking
• Make ahead: prepare rolls up to 24 hours in advance, refrigerate, then bake when ready