Stuffed Cabbage Rolls
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How does your family feel about cabbage? My buddy, Brandi, from Aunt Bee’s Recipes, has a recipe for Southern Fried Cabbage that her family loves, and it’s become a regular internet sensation – one of her top posts of all times.
These cabbage rolls do take a little bit of time, but they are so worth it! Super tasty, and a pretty presentation that is also an economical meal.
I cut the bottom off of the head of cabbage and drop it in a pot of boiling water to help the leaves separate easier. I used to try to take them off of the uncooked head, and it seemed they always ripped on me. As I am making my meatballs, I take each leaf off, as they loosen in the pot, with a set of tongs. Be carful — they are hot!
Place the prepared meatball at the bottom of the leaf (where the stem would be) fold the sides inward, and roll from the bottom up. Place seam side down in a baking dish.
Pour tomato sauce over the top of the rolls, cover and bake for about 90 minutes.
Dinner is served. No need for anything else ..it’s all right here, all in one pot!
Here are some other great cabbage recipes: Cabbage & Bleu Cheese Soup, Copy Cat KFC Cole Slaw, Crunchy Asian Ramen Slaw, Inside Out Cabbage Roll Soup, Pickled Red Cabbage from Take Two Tapas, and Coleslaw Minus the Mayo from Lisa’s Dinnertime Dish.
Let’s make some cabbage rolls! 
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Stuffed Cabbage Rolls
Ingredients
- 2 pounds lean ground beef
- 1 (29 - ounce) can of tomato sauce
- 1/2 cup instant rice, uncooked
- 1 large head green cabbage
- 1/4 cup Parmesan cheese
- 1/2 cup minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees. Prepare a covered deep baking dish with non-stick cooking spray. Set aside.
- Place a large pot of water to boil on the stove.
- Combine ground beef with rice, onion, cheese and spices. Form into 16 meatballs.
- Cut the bottom off of the head of cabbage and drop it in a pot of boiling water to help the leaves separate easier. Carefully, take each leaf off, as they loosen in the pot, with a set of tongs.
- Place the prepared meatball at the bottom of the leaf, fold the sides inward, and roll from the bottom up. Place seam side down in a baking dish.
- Pour the tomato sauce over the top.
- Cover and bake for 90 minutes.
- Makes 16 rolls.
Wow, I’ll have to find Grandma’s recipe (I have it somewhere), but I think your cabbage rolls are really really similar to hers. She used to make a big pan and we would freeze them so we could eat them often. Thanks!
Debi, I would love to hear if they are?
Cabbage rolls are my absolute favorite food in the world! I can’t wait to try your version!
Curious to see if ours differ?? 🙂
I try to email this recipe and it keeps giving me an insane “oops!” I KNOW my email address!!!
Not sure what the problem might be? I just did a test and it worked? I emailed you the recipe! 🙂
I got yours…..thanks!!!
Happy to help! 🙂
In this particular recipe you don’t prepare the ground beef and rice first before it all goes in the oven?
No. You form them into meatballs and roll in the cabbage. It cooks while it bakes. 🙂
Oh okay thank you, wanting to try them today!
I hope you enjoy them! 🙂
I did make these for supper, only a minor tweak with sauerkraut mixed with the tomato sauce for the top and he loved them! Will be making them again.
I will have to try that! We LOVE sauerkraut! Happy you liked them! <3
This is one of the most popular dishes in our family and the funny thing is that growing up as a kid, I wouldn’t go near anything with the word cabbage in it! Your recipe for these cabbage rolls looks so good I think I can smell them, all the way to Wisconsin! I’m loving the idea of some Parmesan cheese added, like you did here. Fantastic job!
Thanks so much!!
Can you believe I’ve never made stuffed cabbage rolls and I love cabbage! This looks like a simple recipe that I can make this week. Thanks, it looks delicious!
I love cabbage but don’t make it often enough! These look so delicious, definitely trying them soon!
Oh this sounds like a fantastic meal!! I love the simple flavors in this comfort meal. I’ve been on the search for lower carb meals and this one nails it on the head! Thanks! Cant wait to make it
My husband printed out this recipe and asked me to make it. Needless to say he LOVED it! … there wasnt one single bite left!
These look absolutely amazing and smothered in that sauce? Delish!
Instead of tomato sauce, I use drained sour crout and pour over 1 cup of water then cook This is oh so good, Hope you try it this way.
We love our kraut!!
Confusion. This makes 16 cabbage rolls – but serving size is one – yet it serves 8??
So is this 2 cabbage rolls as a serving???
Betty – there was a glitch in the nutritional information – it’s fixed!
My sisters-in-law in W, Va. used to make these in a full roaster pan (minus the cheese) for wedding dinners. A BIG hit. I add some Italian seasonings to mine, but have never tried adding cheese. I’ll have to try that next time. They freeze well…if you ever have any leftovers!
Thanks! I bet that was a labor of love! We never seem to have leftovers?! But I will try that if we ever do!
Just a tip that l learned from my Ukrainian mother in law. Put head of cabbage in the freezer. This way the leaves peel off & there is no tearing. Much easier to roll up.
I will have to try that!!
Made these cabbage rolls and they were amazing! I’m making a double batch and freezing next time. Thanks so much!
Sarah – that makes me so happy!! This is such a nostalgic recipe for me. I always loved when my mom made these. They are perfect for the freezer, too!