Dinner

Stuffed Cabbage Rolls in Tomato-Balsamic Sauce Recipe

Bylilan Sage April 21, 2026April 21, 2026

Introduction

Stuffed cabbage rolls are a comforting, hearty dish featuring tender cabbage leaves wrapped around a savory mixture of ground beef, rice, and herbs. Baked in a rich tomato sauce, this classic meal is perfect for family dinners or special occasions.

Two cabbage rolls sit on a white plate with a white marbled background. Each roll is wrapped in pale green cabbage leaves with a soft texture, filled with a brown, chunky mixture that looks like ground meat and onions. A thick layer of bright red tomato sauce with visible tomato chunks and herbs covers the top of each roll. Small green herb leaves are sprinkled on top, adding a fresh color contrast. A silver fork is cutting into one of the rolls, pushing some of the filling and sauce aside. In the background, a dark blue baking dish with more cabbage rolls inside is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. extra-virgin olive oil
1/2 large onion, chopped (divided)
3 cloves garlic, minced
2 Tbsp. tomato paste
1 (28-oz.) can crushed tomatoes
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
15 cabbage leaves
1 lb. ground beef
1/4 cup uncooked white rice
1/4 cup Italian bread crumbs
2 Tbsp. freshly chopped parsley, plus more for garnish

Instructions

Step 1: Preheat the oven to 350°F. In a large deep skillet or pot over medium heat, heat the olive oil. Add half of the chopped onion and cook until soft, about 5 minutes. Stir in tomato paste and garlic, cooking until fragrant, about 1 minute.
Step 2: Pour in the crushed tomatoes, then add balsamic vinegar, brown sugar, and oregano. Lower heat to medium-low and let the sauce simmer for 20 minutes. Season with kosher salt and freshly ground black pepper to taste.
Step 3: Bring a large pot of water to a boil. Blanch the cabbage leaves until tender and flexible, about 1 minute. Drain and set aside.
Step 4: In a large bowl, combine ground beef, 1 cup of the prepared sauce, uncooked rice, Italian bread crumbs, the remaining chopped onion, and chopped parsley. Season with salt and pepper, then mix well.
Step 5: Spread a thin layer of sauce on the bottom of a large baking dish. Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup of filling on one end of each leaf, then roll up tightly, tucking in the sides.
Step 6: Arrange the rolls seam side down in the baking dish on top of the sauce. Spoon the remaining sauce over the rolls, then cover the dish with foil.
Step 7: Bake in the preheated oven for 1 hour and 15 minutes, until the rice and meat are fully cooked.
Step 8: Garnish with additional chopped parsley before serving.

Tips & Variations

For a lighter version, substitute ground beef with ground turkey or chicken.
Use cauliflower rice instead of white rice for a low-carb option.
Add a pinch of smoked paprika to the filling for a subtle smoky flavor.
Make the sauce a day ahead to let the flavors develop more deeply.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze cooked rolls for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate holds two cabbage rolls, each wrapped with lightly cooked cabbage leaves that have a soft, pale green color with some orange from the sauce. The rolls are topped with red tomato sauce sprinkled with fresh chopped green herbs. One cabbage roll is whole, and the other is cut open, showing the inside filled with cooked ground meat mixed with chopped onions and spices, all in a brownish color. A silver fork is piercing the cut roll, resting on the plate. The background shows a dark blue baking dish with more cabbage rolls inside, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice in the filling?

It’s best to use uncooked rice in this recipe because it cooks inside the cabbage rolls during baking, ensuring the texture is just right. Using pre-cooked rice may result in mushy filling.

How do I prevent cabbage leaves from tearing?

Blanching the cabbage leaves briefly in boiling water helps soften them and makes them flexible enough to roll without tearing. Be gentle when handling the leaves, and cut out the thick vein in the center for easier rolling.