Pot Stuffed Cabbage Rolls

A Comforting, Old-Fashioned One-Pot Meal

There’s something timeless about a pot of stuffed cabbage rolls gently simmering on the stove. With roots in many European and Middle Eastern cuisines, this hearty dish has stood the test of time for a reason. Tender cabbage leaves are filled with a savory mixture of seasoned ground meat and rice, then tucked into a rich, tangy tomato sauce and simmered to perfection. The result? A soul-warming, satisfying dish that’s as comforting as it is delicious.

Whether you grew up with your grandmother’s version or you’re trying these for the first time, Pot Stuffed Cabbage Rolls are a fantastic way to feed your family something wholesome and packed with flavor. Best of all, they’re budget-friendly, freezer-friendly, and even better the next day.

Why You’ll Love This Recipe

Classic Comfort Food: Hearty, home-cooked, and reminiscent of family dinners.

Versatile: You can use beef, pork, or a combination of both—or even make it vegetarian!

Freezer-Friendly: Make a big batch and freeze leftovers for an easy meal later.

One-Pot Wonder: Everything cooks in one pot or dish, meaning fewer dishes and more flavor.

Flavorful and Filling: Balanced with savory meat, rice, and aromatic herbs, all bathed in rich tomato sauce.

Ingredients You’ll Need

For the Rolls:

1 large head of green cabbage

1 lb ground beef (or a 50/50 mix of beef and pork)

½ cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

Salt & pepper to taste

Optional: A pinch of paprika, thyme, or chopped parsley

For the Tomato Sauce:

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 (28 oz / 800g) can crushed tomatoes

1 tbsp tomato paste

1 tsp sugar

Salt & pepper to taste

Optional: A splash of vinegar or lemon juice for brightness

How to Make Pot Stuffed Cabbage Rolls

Step 1: Prep the Cabbage Leaves

Start by coring your cabbage carefully to loosen the leaves. Bring a large pot of water to a boil, then blanch the whole leaves for 2–3 minutes until they’re flexible enough to roll without tearing. Drain and set aside to cool slightly.

Tip: If you’re having trouble peeling the leaves, freeze the cabbage overnight. Once thawed, the leaves will naturally soften and separate without boiling.

Step 2: Mix the Filling

In a large bowl, combine your ground beef (or beef/pork mix), cooked rice, chopped onion, minced garlic, egg, and seasonings. This mixture should be sticky and well combined—don’t overmix, or the filling may become tough.

Optional Add-ins: Add a dash of Worcestershire sauce, a handful of fresh chopped herbs, or even a little grated cheese to make the filling your own.

Step 3: Roll the Cabbage

Lay a cabbage leaf flat, trim any thick vein if needed for easier rolling, and place about 2 tablespoons of filling at the base. Fold in the sides and roll it up tightly like a burrito. Set each roll aside seam-side down so they hold their shape.

Step 4: Make the Sauce

In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and soft, about 3–4 minutes. Stir in crushed tomatoes, tomato paste, sugar, salt, and pepper. Let it simmer for 10 minutes to let the flavors deepen. If you like your sauce with a little tang, add a splash of vinegar or lemon juice at the end.

Step 5: Layer & Simmer

Place the cabbage rolls seam-side down in the pot over the sauce. You can do this in a single layer or stack them if needed. Spoon a little sauce over the top to keep them moist. Cover tightly and let them simmer on low heat for 60–90 minutes, until the cabbage is tender and the filling is fully cooked.

Baking Option: You can also transfer the rolls and sauce to a baking dish, cover with foil, and bake at 350°F (175°C) for the same amount of time.

Tips + Tricks for Perfect Cabbage Rolls

Use Leftover Rice: Day-old rice works beautifully in this recipe and saves time.

Taste-Test the Filling: If you’re unsure about seasoning, fry a small bit of the meat mixture and taste it before rolling.

Don’t Overstuff: Leave enough room in each leaf to fold and roll neatly without tearing.

Let Them Rest: Like many tomato-based dishes, cabbage rolls taste even better the next day after the flavors meld.

Freeze for Later: Once cooled, place rolls in a freezer-safe container with sauce and freeze for up to 3 months. Thaw and reheat on the stovetop or in the oven.

Serving Suggestions

Stuffed cabbage rolls are hearty enough to stand alone, but they also pair wonderfully with simple sides. Here are a few ideas to round out your meal:

Mashed Potatoes – A soft, buttery side that absorbs all the extra tomato sauce.

Crusty Bread or Dinner Rolls – For mopping up every last bit.

Simple Green Salad – Add freshness and crunch.

Steamed Vegetables – Green beans or carrots are perfect.

Want to make it feel like Sunday dinner? Serve these rolls with sour cream on the side and a sprinkle of fresh parsley.

Make It Your Own

There’s no one “right” way to make cabbage rolls, so feel free to get creative:

For a Vegetarian Version: Use cooked lentils or mushrooms and rice instead of meat.

For Extra Heat: Add crushed red pepper flakes or a bit of harissa to the sauce.

For More Sweetness: A few recipes call for raisins or a touch of brown sugar in the sauce—especially in Eastern European versions.

Final Thoughts

Pot Stuffed Cabbage Rolls are more than just a meal—they’re a warm, nostalgic hug in a pot. With every bite of savory meat, tender cabbage, and luscious tomato sauce, you’ll understand why this dish has become a family favorite across cultures and generations.

Perfect for cozy evenings, potlucks, or make-ahead meal plans, these cabbage rolls are a true comfort food classic. Give this recipe a try and enjoy the kind of meal that brings people together around the table—just like grandma used to make. 🥰

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