Stuffed Cabbage Rolls

In this stuffed cabbage roll recipe, cabbage leaves are filled with a flavorful beef mixture and topped with an easy homemade sauce. 

Stuffed Cabbage Roll Ingredients

Here’s what you’ll need to to make this top-rated stuffed cabbage roll recipe: 

• Rice: These stuffed cabbage rolls start with white rice. 
• Cabbage leaves: This recipe serves eight, so it calls for eight cabbage leaves. 
• Beef: You’ll need a pound of ground beef. You can substitute ground turkey if you prefer. 
• Onion: Chopped onion lends flavor and texture to the filling. 
• Egg: An egg gives the filling moisture and helps hold the mixture together. 
• Canned soup: A can of condensed tomato soup is the convenient secret ingredient. 
• Seasonings: The cabbage roll filling is simply seasoned with salt and pepper. 

How to Make Stuffed Cabbage Rolls

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade cabbage rolls: 

1. Cook the rice and boil the cabbage leaves. 
2. Make the filling. 
3. Fill and tightly roll the cabbage rolls. 
4. Place the rolls in a skillet and cover with soup. 
5. Cover and boil, stirring and basting often. 

What to Serve With Stuffed Cabbage Rolls

If you’re in need of some serving inspiration, try one of these delicious side dishes for cabbage rolls: 

• Adrienne's Cucumber Salad
• Rye Bread
• Basic Mashed Potatoes
• Spaetzle Dumplings
• Tasty Roasted Beets

How to Store Stuffed Cabbage Rolls

Store the cooled cabbage rolls in a shallow, airtight container in the refrigerator for up to four days. Reheat the cabbage rolls thoroughly in the oven for the best results, but you can use the microwave in a pinch. 

Can You Freeze Stuffed Cabbage Rolls?

Yes, but it’s best to freeze the cabbage rolls before you cook them. Fill and tightly roll the cabbage rolls, then flash freeze them on a baking sheet. Transfer the rolls to a zip-top bag or freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight, then bake according to the recipe. 

Allrecipes Community Tips and Praise

“This is exactly my Mom's recipe for golumpki (we're Polish),” raves Linda720. “We always cooked it in a large Dutch oven, covering the top of the rolls with the largest left over cooked cabbage leaves to prevent drying out, and then covering with a lid.”

“This is the same recipe my Polish great grandma used,” according to Sourgirl. “The ONLY thing she did differently was to throw some good sauerkraut on top of the rolls before she baked them. But this recipe is perfect as-is, so no need to add anything!”

“This is just what I was looking for, the classic stuffed cabbage recipe,” says joysgirl. “The only thing I changed was using Beyond Beef as a substitute for ground beef and it was excellent!”

Editorial contributions by Corey Williams