Stuffed Cabbage Roll Bake for Cozy Nights

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 1 large green cabbage (about 2.5–3 lb / 1.1–1.4 kg)
• 2 cups cooked long-grain white rice, cooled
• 1 lb (450 g) ground beef (80–90% lean)
• 1/2 lb (225 g) ground pork
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 1/2 tsp kosher salt + more for cabbage water and sauce
• 1 tsp smoked paprika, plus more for sauce
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (or 2 tsp dried)
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 1 cup (240 ml) low-sodium beef or chicken broth
• 2 tbsp brown sugar
• 1 tbsp red wine or apple cider vinegar
• 1 tsp dried oregano, 1/2 tsp garlic powder
• 2 tbsp olive oil (for greasing and drizzling)
• 3/4–1 cup shredded mozzarella + 2 tbsp grated Parmesan (optional, for topping)

Do This

• 1. Preheat oven to 375°F (190°C). Cook rice if needed and let cool. Bring a large pot of salted water to a boil.
• 2. Core the cabbage and simmer it whole for 8–10 minutes, peeling off softened leaves as they loosen. Drain, cool, and trim thick ribs so leaves lie flat.
• 3. In a large bowl, mix beef, pork, rice, onion, garlic, egg, tomato paste, Worcestershire, salt, paprika, thyme, pepper, and parsley until evenly combined.
• 4. In another bowl, whisk crushed tomatoes, tomato sauce, broth, brown sugar, vinegar, oregano, paprika, garlic powder, salt, and pepper.
• 5. Lightly oil a 9×13-inch (23×33 cm) baking dish. Spread a thin layer of sauce, then a layer of cabbage leaves, then half the meat mixture. Repeat layers, ending with sauce on top.
• 6. Cover tightly with foil and bake 45–50 minutes. Uncover, sprinkle with cheeses (if using), and bake 20–25 minutes more until bubbling and cooked through.
• 7. Let rest 10 minutes before scooping into big, cozy servings with extra sauce from the pan.

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Why You’ll Love This Recipe

• All the flavor of classic stuffed cabbage rolls, without the tedious rolling and tying.
• Layers of tender cabbage, seasoned meat, fluffy rice, and tangy tomato sauce make the ultimate cold-night comfort meal.
• Easy to assemble ahead and bake when you are ready, so dinner can be hands-off while it bubbles in the oven.
• Feeds a crowd with simple, budget-friendly ingredients you can find at any grocery store.

Grocery List

• Produce: 1 large green cabbage, 1 medium yellow onion, 3 cloves garlic, fresh parsley (optional but recommended).
• Dairy: Shredded mozzarella cheese, grated Parmesan cheese, 1 large egg.
• Pantry: Long-grain white rice, canned crushed tomatoes (28 oz), canned tomato sauce (15 oz), low-sodium beef or chicken broth, tomato paste, brown sugar, red wine or apple cider vinegar, Worcestershire sauce, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, dried oregano, garlic powder, optional red pepper flakes.

Full Ingredients

For the Cabbage

• 1 large green cabbage (about 2.5–3 lb / 1.1–1.4 kg)
• 2–3 tsp kosher salt (for the blanching water)

For the Beef and Rice Filling

• 2 cups (about 320 g) cooked long-grain white rice, cooled (from about 2/3 cup / 130 g dry rice)
• 1 lb (450 g) ground beef (80–90% lean)
• 1/2 lb (225 g) ground pork
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 large egg, lightly beaten
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 1/2 tsp kosher salt (or 1 tsp fine table salt)
• 1 tsp smoked paprika (or sweet paprika)
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, for a gentle kick)
• 2 tbsp chopped fresh parsley (or 2 tsp dried parsley)

For the Rustic Tomato Sauce

• 1 can (28 oz / 794 g) crushed tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 1 cup (240 ml) low-sodium beef or chicken broth
• 2 tbsp (24 g) packed brown sugar
• 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
• 1 tsp dried oregano
• 1 tsp smoked paprika (or sweet paprika)
• 1/2 tsp garlic powder
• 1 tsp kosher salt (or 3/4 tsp fine table salt), plus more to taste
• 1/2 tsp freshly ground black pepper

For Assembling & Topping

• 2 tbsp olive oil (for greasing the dish and drizzling on top)
• 3/4–1 cup (75–100 g) shredded mozzarella cheese (optional)
• 2 tbsp grated Parmesan cheese (optional)
• Extra chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Cook the rice and soften the cabbage

If you do not already have cooked rice, start there: cook about 2/3 cup (130 g) dry long-grain white rice according to package directions to yield 2 cups cooked. Spread it on a plate or baking sheet to cool quickly so it does not warm and tighten the meat mixture.

Meanwhile, preheat your oven to 375°F (190°C). Bring a large pot of water to a boil and season it with 2–3 teaspoons of kosher salt. Remove any damaged outer leaves from the cabbage. Using a sharp knife, carefully cut a cone around the core to remove it. Lower the whole cabbage into the boiling water, core side down. Simmer for 8–10 minutes, gently turning once or twice, until the outer leaves are flexible and translucent.

As the leaves soften, use tongs to peel off the outer layers and transfer them to a colander to drain and cool. Continue until you have at least 16–20 large, pliable leaves. Pat them dry with a clean towel. Use a small knife to shave down the thick central rib on each leaf so the leaves lie fairly flat. If any leaves are very large, cut them in half along the rib. Roughly chop any small or torn leaves; you can use them to line the bottom of the baking dish.

Step 2: Mix the seasoned meat and rice filling

In a large mixing bowl, combine the ground beef, ground pork, cooled cooked rice, chopped onion, minced garlic, beaten egg, tomato paste, Worcestershire sauce, kosher salt, smoked paprika, dried thyme, black pepper, red pepper flakes (if using), and chopped parsley.

Use clean hands or a sturdy spoon to mix until everything is evenly blended and the rice is well distributed throughout the meat. Try not to overmix to the point of making the meat pasty; stop once the ingredients look cohesive. Set the bowl aside while you prepare the sauce, letting the flavors start to mingle.

Step 3: Stir together the rustic tomato sauce

In a medium bowl or large measuring jug, whisk together the crushed tomatoes, tomato sauce, beef or chicken broth, brown sugar, vinegar, dried oregano, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined. Taste a spoonful; it should be pleasantly tangy and slightly sweet with good seasoning. Adjust salt or vinegar to your liking, keeping in mind the flavors will mellow as they bake around the cabbage and meat.

Step 4: Layer the cabbage, meat, and sauce

Lightly grease a 9×13-inch (23×33 cm) baking dish with about 1 tablespoon of the olive oil. If you have extra chopped cabbage pieces, scatter a thin layer over the bottom; this helps prevent sticking and adds more tender cabbage to each bite.

Spoon about 3/4 cup of the tomato sauce over the bottom of the dish and spread it out. Add a layer of cabbage leaves, overlapping them slightly to fully cover the sauce. Spread half of the meat and rice mixture evenly over the cabbage, pressing it gently into a compact layer with your hands or the back of a spoon.

Pour about 1 cup of the tomato sauce over the meat layer and spread it to cover. Repeat with another full layer of cabbage leaves, followed by the remaining meat mixture, pressed flat. Finish with a final layer of cabbage leaves on top and pour the rest of the tomato sauce evenly over everything. Drizzle with the remaining 1 tablespoon of olive oil.

Step 5: Cover and bake until tender and juicy

Cover the baking dish tightly with aluminum foil, crimping the edges to seal in steam. Place the dish on a rimmed baking sheet (to catch any drips) and transfer to the preheated 375°F (190°C) oven.

Bake, covered, for 45–50 minutes. During this time, the cabbage will soften further, the meat will cook through, and the rice will soak up some of the flavorful tomato juices.

Step 6: Uncover, add cheese, and brown the top

Carefully remove the foil, opening it away from you to avoid steam burns. If using cheese, sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

Return the uncovered casserole to the oven and bake for another 20–25 minutes, until the sauce is bubbling all around the edges, the cheese (if used) is melted and lightly golden, and an instant-read thermometer inserted into the center of the casserole registers at least 165°F (74°C).

Step 7: Rest and serve generous scoops

Remove the dish from the oven and let it rest for at least 10 minutes. This short resting time allows the layers to settle and makes it easier to scoop neat portions without everything sliding apart.

Sprinkle the top with a little fresh parsley, if you like. Use a large spoon or spatula to scoop out big, hearty servings, making sure each portion gets plenty of cabbage, meat, rice, and sauce. Ladle extra sauce from the pan over each serving. This is especially good alongside crusty bread or mashed potatoes to soak up every bit of the rich, tomatoey juices.

Pro Tips

• Cool the rice first: Warm rice can partially cook the meat as you mix, leading to a denser texture. Spread freshly cooked rice on a plate or tray so it cools quickly before combining.
• Do not overcook the cabbage in the pot: Aim for flexible, not falling-apart leaves. They will continue to soften in the oven; over-blanching can make them mushy.
• Trim the ribs well: Shaving down the thick center ribs of each cabbage leaf helps the layers sit flat and ensures every bite is tender.
• Press the layers firmly: Gently but firmly pressing the meat and cabbage layers into the dish helps the casserole slice more neatly and gives you those satisfying, lasagna-style layers.
• Let it rest before serving: As tempting as it is to dig in right away, the 10-minute rest makes a big difference in texture and keeps the sauce from running all over the plate.

Variations

• Lighter turkey and brown rice version: Swap the beef and pork for 1 1/2 lb (680 g) lean ground turkey, and use cooked brown rice instead of white. Add an extra tablespoon of olive oil to the filling to keep it moist.
• Extra-cheesy comfort bake: Stir 1 cup of shredded mozzarella right into the meat and rice filling in addition to the cheese on top. The cheese melts into the layers for an ultra-rich, stretchy interior.
• Smoky paprika and bacon twist: Add 3–4 slices of chopped, cooked bacon to the filling and increase the smoked paprika in both the filling and sauce for a deeper, campfire-style smokiness.

Storage & Make-Ahead

This stuffed cabbage roll bake is perfect for making ahead and enjoying as leftovers. To refrigerate, let the casserole cool to room temperature, then cover tightly and store in the fridge for up to 3–4 days. Reheat individual portions in the microwave until hot, or cover the whole dish with foil and warm in a 325°F (165°C) oven for 20–30 minutes, until heated through.

To freeze unbaked, assemble the casserole in a freezer-safe dish, cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, remove the plastic, cover with foil, and bake as directed, adding 10–15 minutes to the covered baking time if it is still very cold.

To freeze leftovers, portion the cooled casserole into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven until piping hot.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, including cheese topping): about 520–560 calories, 28–32 g protein, 32–38 g carbohydrates, 26–30 g fat, 3–5 g fiber, and 900–1300 mg sodium. Actual numbers will vary based on specific ingredients, brands, and portion sizes used.