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Stuffed Cabbage

Stuffed Cabbage—a dish that brings families together with its comforting flavors. This recipe is all about creating a cozy casserole that’s quick, simple, and sure to become a favorite.

Start by boiling a cabbage until its leaves are soft. Gently peel them off to use as the perfect wrappers for a tasty filling. In a pan, brown ground beef, mix it with cooked rice, onions, and garlic for a flavorful combination.

Now, let’s talk about the sauce. It’s a no-cook wonder—just mix crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and paprika. This sauce adds a special touch to your stuffed cabbage.

Next, it’s time to assemble. Take a cabbage leaf, add the filling, roll it up, and place it in a baking dish. Repeat until all the cabbage parcels are snug.

Pour the sauce over your stuffed cabbage, cover, and bake. Soon, your kitchen will be filled with the inviting aroma of a home-cooked delight.

After an hour of baking, let them rest, sprinkle some fresh parsley on top, and you’re ready to enjoy a meal that’s not just food—it’s a simple and delicious celebration of flavors and family. Stuffed Cabbage is your ticket to a heartwarming culinary experience. Gather around the table and savor every bite!

Stuffed Cabbage

Stuffed Cabbage

Enjoy a cozy family favorite with this Stuffed Cabbage recipe. A quick, no-cook sauce envelops a mix of ground beef, rice, and spices, creating a comforting casserole. Perfectly embracing tradition, it's a quick, flavorful, and cherished dish that unites generations at the family table.
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Eastern European
Servings 6 servings
Calories 350 kcal


  • Large pot for boiling cabbage leaves
  • Baking Dish
  • Skillet
  • Mixing bowls


  • 1 large head of cabbage
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • ¼ cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  • Prepare the Cabbage Leaves: Bring a large pot of water to boil.
  • Core the cabbage and carefully immerse it in the boiling water.
  • As the leaves soften, carefully peel them off, setting them aside to cool.
  • Prepare the Filling: In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
  • In the same skillet, sauté the chopped onion and garlic until softened.
  • Mix in the cooked rice, salt, and pepper. Remove from heat.
  • Make the Sauce: In a bowl, combine crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, paprika, salt, and pepper. This is your no-cook sauce.
  • Assemble the Stuffed Cabbage: Preheat the oven to 350°F (175°C).
  • Take a cabbage leaf and place a scoop of the meat and rice filling in the center.
  • Roll the cabbage leaf, tucking in the sides, and place it seam-side down in a baking dish.
  • Repeat until all leaves are filled.
  • Pour on the Sauce: Pour the no-cook sauce over the stuffed cabbage, ensuring they are well-covered.
  • Bake: Cover the baking dish with foil and bake for 1 hour, or until the cabbage is tender.
  • Rest and Garnish: Allow the stuffed cabbage to rest for 15 minutes before serving.
  • Garnish with chopped fresh parsley.


  • This dish freezes well, making it perfect for meal prep.
  • Feel free to customize the filling with a mix of ground meats or add your favorite herbs and spices.
  • Serve with a dollop of sour cream for added richness.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the stuffed cabbage ahead of time and refrigerate until ready to bake.
Q: Can I use a different type of cabbage?
A: While traditional green cabbage works best, you can experiment with savoy cabbage or Napa cabbage for a unique twist.
Q: Can I make it vegetarian?
A: Absolutely! Replace the ground beef with a mix of cooked lentils, mushrooms, and quinoa for a delicious vegetarian version. Adjust seasoning accordingly.
Keyword Casserole, Comfort Food, Stuffed Cabbage
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Erika Herbert
Erika Herbert