These Cheesy Stuffed Cabbage Rolls feature tender cabbage leaves wrapped around a hearty filling of seasoned ground beef, rice, onions, garlic, and herbs, then baked in rich tomato sauce and topped with bubbling mozzarella and Parmesan. Comforting, filling, and packed with homemade flavor, they are perfect for family dinners, Sunday meals, or make-ahead cooking.
Why You’ll Love It
- Tender cabbage rolls packed with savory beef and rice
- Rich tomato sauce keeps every roll juicy and flavorful
- Melted mozzarella and Parmesan create a golden cheesy topping
- Perfect for family dinners, meal prep, or cozy comfort-food nights
Ingredients Overview
Cabbage Rolls
- 1 large green cabbage
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Tomato Sauce
- 2 cups crushed tomatoes
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Cheese Topping
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp Italian seasoning
Garnish
- Fresh parsley, chopped
- Fresh basil, optional
- Extra Parmesan cheese
Step-by-Step Instructions
1. Prepare the Cabbage
Bring a large pot of water to a boil.
Carefully place the whole cabbage into the water and cook for 5–7 minutes, removing the outer leaves with tongs as they become soft and flexible.
Transfer the leaves to a plate and allow them to cool.
Trim away the thickest portion of the center stem from each leaf without cutting completely through it.
2. Prepare the Filling
Heat a small amount of olive oil in a skillet over medium heat.
Add the onion and cook for 3–4 minutes until softened.
Add the garlic and cook for another 30 seconds.
Allow the mixture to cool slightly.
In a large bowl, combine ground beef, cooked rice, onion mixture, egg, parsley, Italian seasoning, paprika, salt, and black pepper.
Mix gently until evenly combined.
3. Make the Tomato Sauce
Heat olive oil in a saucepan over medium heat.
Add garlic and cook for about 30 seconds.
Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, oregano, sugar, salt, and black pepper.
Simmer for 10–15 minutes until slightly thickened.
4. Roll the Cabbage
Preheat the oven to 375°F (190°C).
Spread about 1 cup of tomato sauce across the bottom of a 9 x 13-inch baking dish.
Place a cabbage leaf flat on a work surface.
Add about ⅓ cup of beef filling near the bottom of the leaf.
Fold the sides inward and roll tightly into a neat parcel.
Place seam-side down in the baking dish.
Repeat with the remaining cabbage and filling.
5. Add Sauce and Cheese
Spoon the remaining tomato sauce over the cabbage rolls.
Cover the baking dish tightly with foil.
Bake for 45 minutes.
Remove the foil and sprinkle generously with mozzarella, Parmesan, and Italian seasoning.
6. Finish Baking
Return the dish to the oven uncovered.
Bake for another 15–20 minutes, or until the cheese is melted and golden and the filling reaches 160°F (71°C).
Broil for 1–2 minutes at the end if you want a deeper golden cheese topping.
7. Serve
Allow the cabbage rolls to rest for about 10 minutes.
Sprinkle with fresh parsley, basil, and extra Parmesan.
Serve warm with plenty of tomato sauce spooned around each roll.
Cooking Tips
- Blanch the cabbage only until flexible so the leaves remain strong enough to roll.
- Do not overfill the leaves or they may split during baking.
- Cook the rice before adding it to the beef mixture for consistent texture.
- Arrange the rolls seam-side down so they stay closed.
- Keep the dish covered during most of the baking time so the cabbage becomes tender.
Serving Suggestions
Serve these cheesy stuffed cabbage rolls with:
- Garlic bread
- Creamy mashed potatoes
- Roasted vegetables
- Fresh green salad
- Buttered egg noodles
Storage
Store leftover cabbage rolls with their tomato sauce in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions with extra sauce.
Leftover Ideas
- Chop leftover rolls and turn them into a hearty cabbage and beef casserole.
- Serve them over mashed potatoes with extra tomato sauce.
- Add additional mozzarella and rebake leftovers until bubbling and golden.
FAQs
Can I make these cabbage rolls ahead of time?
Yes. Assemble them up to 24 hours ahead, cover tightly, refrigerate, and bake when ready.
Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well as a lighter alternative.
Can I freeze stuffed cabbage rolls?
Yes. Cool completely, place in a freezer-safe container with sauce, and freeze for up to 3 months.
Can I use another cheese?
Yes. Provolone, Monterey Jack, cheddar, or a mozzarella blend can all be used.
Final Thoughts
Cheesy Stuffed Cabbage Rolls combine tender cabbage, savory beef and rice filling, rich tomato sauce, and bubbling melted cheese in one comforting baked dinner. Hearty, family-friendly, and ideal for preparing ahead, this classic-style dish is perfect whenever you want a warm homemade meal that feels especially satisfying.
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