This dish has been a kitchen staple in my house for years and I still remember the first time I made it: a blustery Sunday afternoon when a head of cabbage and a pound of ground beef were all I had on hand. I discovered how satisfying a simple combination of pantry tomatoes, a handful of dried herbs, and a perfectly cooked rice can be when wrapped in a pliable cabbage leaf. The texture contrast between the tender vegetable wrapper and the hearty filling is exactly what keeps my family coming back for seconds.

I learned to make these rolls the weekend I hosted my in-laws; they instantly became the centerpiece of the meal. The sauce is bright and slightly sweet thanks to light brown sugar and a dash of vinegar, and it soaks into the rolls while they bake, keeping them moist and flavorful. The dish travels well to potlucks, freezes beautifully, and makes a terrific weeknight dinner when you prepare the filling ahead and roll them the next day.

Ingredients

• Crushed tomatoes and tomato sauce: The base of the sauce. I use one 15-ounce can of crushed tomatoes and two 8-ounce cans of tomato sauce. Choose a good-quality brand like Hunt's or Muir Glen for bright tomato flavor.
• Light brown sugar and white vinegar: A tablespoon of vinegar and two tablespoons of packed light brown sugar balance sweetness and acidity, preventing the sauce from tasting flat.
• Ground beef: One pound of 80/20 ground beef gives good flavor and enough fat to keep the filling moist. For a leaner option, choose 90/10 and add a teaspoon of olive oil when cooking.
• White rice: One cup of cooked white rice (use long-grain or jasmine) provides bulk and texture. Cook according to package directions and cool before adding to the filling so it binds properly.
• Cabbage: One head of green cabbage yields roughly 12 large outer leaves. Look for a head that feels heavy for its size with tightly packed leaves.
• Seasonings: Dried parsley, oregano, garlic, salt and black pepper season both meat and sauce. A touch of fresh dill in the filling adds a fragrant lift.
• Egg: One large beaten egg acts as a binder so the filling holds together while rolling and baking.

Instructions

Prepare the sauce: In a medium bowl combine one 15-ounce can crushed tomatoes, two 8-ounce cans tomato sauce, 2 tablespoons packed light brown sugar, 1 tablespoon tomato paste, 1 tablespoon white vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until fully combined. Reserve 1/4 cup of this sauce for the filling and spread 1/2 cup of sauce into the bottom of a 9 by 13-inch baking dish; set aside. Soften the cabbage leaves: Preheat the oven to 350 degrees F. Bring a large pot of water to a rolling boil. Cut off the bottom stem of the cabbage and carefully submerge the head in the boiling water for about 5 minutes to soften the outer leaves. Remove and drain in a colander until cool enough to handle. If inner leaves remain stiff, return the head to the hot water for another minute or two. Remove leaves and trim stalk: Peel off about 12 outer leaves, taking care not to tear them. Lay each leaf flat and use a sharp paring knife to cut a V-shaped wedge out of the base to remove the tough core — this makes rolling much easier. Make the filling: Heat a large skillet over medium-high heat. Add 1 pound ground beef, 1/2 cup finely chopped yellow onion, 1 tablespoon dried parsley, 1 teaspoon dried oregano, 2 teaspoons minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 5 to 7 minutes until the beef is no longer pink and onions are tender. Drain excess fat. Turn off heat and stir in 1 cup cooked and cooled white rice, the reserved 1/4 cup sauce, 1 lightly beaten large egg, and 1/2 teaspoon chopped fresh dill. Mix until evenly combined and allow to cool slightly. Assemble the rolls: Lay a cabbage leaf flat, place about 1/4 cup of filling in the top third of the leaf, fold the top over the filling, fold in the sides, then roll firmly from the top down like a burrito. Tuck edges under so rolls are snug. Place each roll seam-side down in the prepared baking dish. Repeat with remaining leaves and filling to make about 12 rolls. Bake: Pour the remaining sauce evenly over the rolls. Cover the dish tightly with aluminum foil and bake at 350 degrees F for 1 hour and 15 minutes. Remove foil and, if desired, spoon some sauce over the rolls. Let rest 10 to 15 minutes before serving so juices redistribute.

Storage Tips

For short-term storage, cool the rolls to room temperature, then refrigerate in an airtight container for up to 4 days. To freeze, place cooled rolls in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or heavy-duty zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat covered in a 325 degrees F oven until warmed through, about 20 to 30 minutes for refrigerated rolls, longer if coming from frozen. Avoid microwaving for best texture; the oven keeps the cabbage tender and sauce glossy.

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken for a lighter version; increase the seasoning slightly to compensate for milder meat. For a vegetarian take, replace beef with a mixture of cooked lentils and chopped mushrooms to mimic texture, and use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) in place of the egg. Brown rice may be used but increase liquid slightly and cook until tender; because brown rice is firmer, use it sparingly or mix half brown and half white rice for better binding.

Serving Suggestions

Serve these rolls with a crisp green salad and crusty bread or mashed potatoes to soak up extra sauce. A dollop of sour cream on the side complements the tomato tang, and a sprinkle of fresh parsley or dill brightens the presentation. For a more festive dinner, arrange rolls on a large platter and garnish with thinly sliced lemon and chopped herbs. They also work well as a main for family-style meals or holiday spreads.

Cultural Background

Stuffed cabbage has deep roots in many European and Middle Eastern cuisines, with regional variations from Polish golabki to Romanian sarmale and Middle Eastern malfouf. The core idea is universal — a savory filling wrapped in a tender leaf — but seasonings and fillings reflect local ingredients. This version leans on classic American pantry staples and a straightforward tomato-based sauce, making it approachable while honoring the comfort-food traditions that inspired it.

Seasonal Adaptations

In winter, serve with root vegetable mash and braised carrots for a hearty meal; in summer, lighten the filling with ground turkey, add fresh chopped herbs, and top with a brighter tomato sauce blended with fresh basil. For holiday meals, double the batch and bake in two dishes so guests can help themselves, and consider adding a spoonful of smoked paprika to the filling for a festive smokiness.

Meal Prep Tips

Prepare the filling and parboil the cabbage the day before to save time. Store both in separate covered containers in the fridge overnight. When ready to assemble, warm the filling slightly to make it easier to work with, then roll and bake. You can also assemble rolls and freeze unbaked in a casserole dish; cover tightly and transfer to the oven from frozen, adding 20 to 30 minutes to the baking time and keeping them covered while they come up to temperature.

These cabbage rolls are a lesson in humble ingredients producing something special. They reward patience and small techniques—trimming cores, cooling rice, and evenly seasoning the filling—and they taste like a meal made with care. I hope this version becomes part of your weeknight rotation or your next family gathering.