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Home » Recipes » Meat Recipes

Best Stuffed Cabbage Rolls Recipe

Published: Nov 11, 2024 · Modified: Apr 14, 2025 by Timea · This post may contain affiliate links · 14 Comments

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Looking for the best stuffed cabbage rolls recipe? Look no further! This week, I'm sharing my husband's all-time favorite: tender cabbage leaves filled with a savory mixture of pork mince, rice, tomatoes, thyme, and dill. Imagine sinking your teeth into these juicy little bundles, bursting with flavour! It's the perfect light and satisfying meal for a hot summer evening, and I made it even more special using the first harvest of cabbage from our garden.

Best Stuffed Cabbage Rolls Served on Violet Plate With Sour Cream

We also enjoyed stuffed collard greens with spinach and delicious Hungarian stuffed peppers this week, but the best stuffed cabbage rolls were the real star. Keep reading for the full recipe and step-by-step instructions – you'll be amazed at how easy it is to create this comforting and delicious dish!

This recipe brings the flavours of Hungary right to your kitchen! This best stuffed cabbage rolls gets a summer makeover with the addition of fresh dill, summer savory, and a vibrant tomato sauce simmered with sweet paprika and a touch of heat. Together with the best Hungarian stuffed cabbage rolls it's a dish that celebrates both the season's bounty and the rich culinary traditions of Eastern Europe.

Jump to:
  • Ingredients
  • How to Make the Best Stuffed Cabbage Rolls?
  • Finishing the Stuffed Cabbage Rolls
  • Variations of Stuffed Cabbage
  • How to Serve?
  • How to Store the Cabbage Rolls
  • F.A.Q.
  • Related
  • Best Stuffed Cabbage Rolls Recipe

Ingredients

This best stuffed cabbage rolls recipe is perfect for a family dinner, with enough to serve six. Let's take a look at the ingredients:

  • Two Sweat Heart Cabbage: The star of the show! Medium-sized works best for manageable rolls. Look for a head that feels firm and heavy.
  • 750 g Minced Pork: Provides flavour and richness to the filling. You can substitute with ground beef or a mixture.
  • 1 cup Rice: A classic filler for cabbage rolls, it absorbs the flavours and adds texture. Use long-grain white rice.
  • Two Canned Tomatoes: The base of the flavourful sauce. Chopped tomatoes work well, but you can also use crushed.
  • One Large Onion: Adds aromatic depth to both the filling and the sauce. Yellow or white onions are ideal.
Pork Mince, Cabage, Rice, Canned Chopped Tomatoes, Onion ans Spices on the Table

I will seasoning with:

  • 2 tablespoon Sweet Paprika Powder: Essential for that classic Hungarian flavour. Adds a warm, sweet, and slightly smoky taste.
  • 3 teaspoon Sea Salt: Enhances the flavours of all the ingredients.
  • 1 teaspoon Freshly Ground Pepper: Adds a bit of spice.
  • 1 bunch Chopped Dill: Provides a fresh, herbaceous note.
  • 1 teaspoon Summer Savory: Infuses the sauce with earthy flavour.  
  • 2 teaspoon Dried Vegetable Mix: Likely a vegetable bouillon cube, adding savoury depth to the sauce.
  • 2 tablespoon Sugar: Balances the acidity of the tomatoes in the sauce.

How to Make the Best Stuffed Cabbage Rolls?

Prepare the Onion

Let's start with the filling! First, we'll peel and chop the onion.

Chopped Onion on the Chopping Board

Heat two tablespoons of oil in a small saucepan over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened.

Hungarian Sweet Paprika Powder on Frying Chopped Onions in the Pan

I seasoned the onion with a pinch of salt, a generous grind of black pepper, and a tablespoon of vibrant sweet paprika powder.

Sauteed Chopped Onion in the Sauce Pan

Make the Stuffing

Set the pan aside to cool slightly, then rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Once drained, add the rice to the minced meat.

Pork Mince, Rice, Sauteed Onion and Dill in the Bowl

Season the pork mixture with a teaspoon of sea salt, a teaspoon of freshly ground pepper, and a tablespoon of sweet paprika powder. Add the fried onion, leaving behind the excess oil, and a tablespoon of chopped dill. Then, dig in and mix everything together with your hands until it's well combined and evenly distributed.

Cabbage Stuffing in the Bowl

Set the filling aside for now, and let's turn our attention to the cabbage. We'll need to soften the cabbage leaves to make them pliable for rolling. Here's how…

Prepare the Cabbage Leaves

Bring a large pot of water to a boil with a spoonful of salt. Once boiling, carefully add a few cabbage leaves at a time to soften them for rolling. Boil them for about 10 minutes.

Boiling Cabbage in the Pot

My cabbage was too large to fit in the pot at once, so I boiled the leaves in two batches. Once the leaves are softened, carefully remove them from the water using tongs. Place them in a colander to drain and allow them to cool slightly before handling.

Boiled Cabbage Leaves on the Plate

Once the leaves are cool enough to handle, carefully peel them away from the core and lay them flat on a cutting board. Now it's time to fill those cabbage leaves!

Filling the Cabbage Leaves

You'll notice a big difference in the cabbage leaves after boiling. They become much softer and more pliable, making them easier to fill and roll. To start, trim the thickest part of the stem from each leaf. This will help prevent the rolls from tearing and make them easier to fold.

Removing Cabbage Leave Stem

Place a generous spoonful of the flavorful filling at the base of each cabbage leaf, where the stem was attached. Fold the sides of the leaf over the filling, then tightly roll it up from the stem end to the tip.

Tablespoon Stuffing on the Cabbage Leave

I like to use the whole cabbage leaf for larger rolls. However, you can cut the leaves in half for smaller rolls if you prefer. Simply add the filling to half a leaf and roll it up!

Folding the Cabbage Leave
Cabbage Roll is Ready

Continue filling and rolling until you've used all the cabbage leaves. As you finish each roll, place it seam-down on a large plate. You're on your way to a delicious meal!

Cabbage Rolls on the Plate

Since I had some of that delicious cabbage roll filling leftover, I thought, why not make some meatballs with it?

Add to the Pot

I used a large soup pot for this. Layer the bottom with sliced cabbage and a teaspoon of dried summer savory (or thyme). Sprinkle a tablespoon of dill, one tablespoon of dried vegetable mix, one teaspoon of sea salt, and a can of chopped tomatoes over the cabbage. This creates a flavorful base and infuses the cabbage rolls with an extra layer of flavour.

Chopped Cabbage, Dill and Tomatoes in the Pot

Now, arrange the stuffed cabbage rolls snugly in the prepared pot, seam-down, ensuring they fit comfortably without overlapping too much.

Best Stuffed Cabbage Rolls-Cabbage Rolls in the Pot

Top the cabbage rolls with another tablespoon of dill and the second can of chopped tomatoes.

Boiling Cabbage Rolls in the Pot

Now, form the remaining filling into meatballs and nestle them in the pot alongside the cabbage rolls. Pour in enough water to cover the cabbage rolls by about an inch. Season with 1 teaspoons of salt, a tablespoon of dried vegetable mix, and two tablespoons of sugar.

Meat Balls Over the Stuffed Cabbage in the Pot

Now, for a trick I learned from my mother: place a plate on top of the cabbage rolls. This helps keep them submerged and prevents them from unraveling while they simmer. If you don't have a plate that fits, a smaller lid will also work.

Finishing the Stuffed Cabbage Rolls

Reduce the heat to low and simmer everything gently for about an hour, or until the cabbage is tender and the rice is cooked through. You can check by piercing the cabbage with a fork – it should be easily pierced, and the rice should be soft.

Best Stuffed Cabbage Rolls Ready to Serve in the Pot

That's it! Our best stuffed cabbage rolls are ready to enjoy! I scooped them out of the pot and arranged them in a glass bowl in the middle of the table. The tender cabbage leaves, the rich tomato sauce, and the aroma of herbs…it all looks so inviting!

Best Stuffed Cabbage Rolls Served on Plate

Variations of Stuffed Cabbage

This best stuffed cabbage roll recipe is a fantastic base, and there's plenty of room for customization. Here are some ideas for variations you can try:

  • Meat: Swap the pork mince for ground beef, veal, lamb, or even a combination. You could also use ground chicken or turkey for a leaner option.
  • Grains: Instead of rice, try other grains like quinoa, barley, or farro for different textures and flavours.
  • Vegetables: Add finely chopped vegetables to the filling, such as mushrooms, carrots, zucchini, or bell peppers, for extra nutrients and flavour.
  • Cabbage varieties: Experiment with different types of cabbage, such as Savoy or Napa cabbage, for different textures and flavours.

How to Serve?

The best stuffed cabbage rolls are served hot with a little sour cream or Greek yoghurt on top. Some people like to add a little more sugar on top.

Best Stuffed Cabbage Rolls Served on Plate With Sour Cream

Arrange the cabbage rolls and meatballs in a large serving dish, allowing everyone to help themselves. Or you can serve each person 2-3 cabbage rolls on a plate with their chosen sides.

Sprinkle with freshly chopped dill, parsley, or chives for a vibrant touch and extra flavour. Add a pinch of red pepper flakes or a drizzle of hot sauce for those who like some heat.

Best Stuffed Cabbage Rolls-Served on Coloured Plate

How to Store the Cabbage Rolls

Allow the best stuffed cabbage rolls to cool completely before storing. This helps prevent condensation and bacterial growth. Transfer the cabbage rolls to an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store the container in the refrigerator for up to 3-4 days.

Stuffed cabbage rolls also freeze beautifully! Let the rolls cool completely. Wrap each individual roll tightly with plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.

Reheat the cabbage rolls in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can add a splash of water or broth to the baking dish to prevent them from drying out.

F.A.Q.

Why are my stuffed cabbage rolls tough?

Ah, that's a common problem with stuffed cabbage rolls! The most common culprit is undercooked cabbage. Cabbage needs sufficient time to soften, whether you're blanching the leaves or simmering the whole rolls. Some cabbage varieties, especially older or larger heads, can be tougher than others. Younger, smaller cabbages tend to be more tender.

What is the best way to soften cabbage for cabbage rolls?

You're right to focus on softening the cabbage! It's key to successful cabbage rolls. Here are the most common and effective methods:
- Bring a large pot of water to a boil. Carefully add a few cabbage leaves at a time to the boiling water. Blanch for 2-3 minutes, or until they become pliable. Remove with tongs and immediately plunge into an ice bath to stop the cooking process.
- Core the cabbage and place the entire head in a pot of simmering water. Cook for about 10-15 minutes, or until the outer leaves start to soften and separate. Carefully remove the leaves with tongs as they become pliable.

If you love the flavors of my best stuffed cabbage rolls but find the process of stuffing them a bit fiddly, I highly recommend trying this cabbage casserole recipe with rice and pork mince. It has all the same delicious flavours but in an easier, one-pan format.

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Best Stuffed Cabbage Rolls Served on Plate With Sour Cream on Top

Best Stuffed Cabbage Rolls Recipe

Timea
We start this week with one of my husband's favourite dishes, the best-stuffed cabbage rolls recipe, with tomatoes, thyme, and dill. It's a summer meal, which I made starting to cook with the first harvest of cabbage.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Dinner, Main Course
Cuisine Hungarian, International
Servings 6 people
Calories 461 kcal

Equipment

  • 1 Soup Pot
  • 1 Saucepan

Ingredients
 
 

  • 2 pcs whole cabbage medium size, sweat heart cabbage
  • 750 g pork mince
  • 1 cup rice long-grain
  • 2 pcs canned tomatoes chopped tomatoes
  • 1 pc onion large-size
  • 2 tablespoon paprika Hungarian
  • 3 teaspoon sea salt kosher
  • 1 teaspoon ground pepper freshly ground
  • 1 bunch dill fresh, chopped
  • 1 teaspoon summer savory dried
  • 2 tablespoon dried vegetable mix for soups
  • 2 tablespoon sugar

Instructions
 

  • Heat two tablespoons of oil in a small saucepan over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened.
  • Season the onion with a pinch of salt, a generous grind of black pepper, and a tablespoon of vibrant sweet paprika powder.
  • Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. Once drained, add the rice to the minced meat.
  • Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper, and a tablespoon of sweet paprika powder. Add the fried onion, leaving behind the excess oil, and a teaspoon of chopped dill. Then, dig in and mix everything together with your hands.
  • Bring a large pot of water to a boil with a spoonful of salt. Once boiling, carefully add a few cabbage leaves at a time to soften them for rolling. Boil them for about 10 minutes.
  • Once the leaves are softened, carefully remove them from the water using tongs. Place them in a colander to drain and allow them to cool slightly before handling.
  • Once the leaves are cool enough to handle, carefully peel them away from the core and lay them flat on a cutting board.
  • Place a generous spoonful of the flavorful filling at the base of each cabbage leaf, where the stem was attached. Fold the sides of the leaf over the filling, then tightly roll it up from the stem end to the tip.
  • Continue filling and rolling until you've used all the cabbage leaves.
  • Layer the bottom of a large pot with sliced cabbage and one teaspoon of dried summer savory (or thyme). I then sprinkled a tablespoon of dill and a can of chopped tomatoes over the cabbage.
  • Arrange the stuffed cabbage rolls snugly in the prepared pot, seam-down, ensuring they fit comfortably without overlapping too much.
  • Top the cabbage rolls with another tablespoon of dill and the second can of chopped tomatoes.
  • Pour in enough water to cover the cabbage rolls by about an inch. Season with 2 teaspoons of salt, a tablespoon of dried vegetable mix, and two tablespoons of sugar.
  • Reduce the heat to low and simmer everything gently for about an hour, or until the cabbage is tender and the rice is cooked through.

Video

Notes

The Hungarian stuffed cabbage is served hot with a little sour cream or Greek yoghurt on top.
Swap the pork mince for ground beef, veal, lamb, or even a combination. You could also use ground chicken or turkey for a leaner option.
Experiment with different types of cabbage, such as Savoy or Napa cabbage, for different textures and flavours.

Nutrition

Serving: 1gramsCalories: 461kcalCarbohydrates: 30gProtein: 23gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 2369mgPotassium: 417mgFiber: 1gSugar: 4gVitamin A: 164IUVitamin C: 6mgCalcium: 47mgIron: 2mg
Keyword best stuffed cabbage rolls, best stuffed cabbage rolls recipe, stuffed cabbage rolls, stuffed cabbage rolls recipe
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Comments

  1. Zoltan says

    September 09, 2019 at 4:55 pm

    5 stars
    Looks good ????

    Reply
  2. Zoltan says

    September 09, 2019 at 4:55 pm

    5 stars
    Looks good ????

    Reply
  3. Zoltan says

    September 09, 2019 at 4:55 pm

    5 stars
    Looks good ????

    Reply
  4. Nuttanee says

    September 09, 2019 at 6:51 pm

    Omg stop it right now, you are making me hungry! I love stuffed cabbage! Your recipe looks yummy and I am going to give it a try this week, thanks for sharing by the way. Your recipe is very similar to my dad’s stuffed cabbage (it’s an asian style). What we do we prep the minced pork or any kind of meat the same way but ours is just steamed to cook and then strain it and you dip it with a very good sauce like ginger sauce for example and have it with rice or you can eat it like a soup dish. Will give it a try, thanks again!!

    Reply
    • Timea says

      September 09, 2019 at 7:02 pm

      Thanks for the ideas, I would like to try other options.

      Reply
  5. gr8megawinner says

    September 09, 2019 at 7:29 pm

    Food like this covered with vegetables is very famous in Egypt and Lebanon where I was for a while. The food with green leaves is especially delicious and nutritious. There is some food especially this one here is specially prepare due to choice ingredients which are not common all year round. A special dish that needs choice cabbage of a certain season and meticulous preparation is rather tedious, must have been a labor of life. I remember the food I have eaten in Oman where Arabic food looked like more of this type. They are quite exotic and dainty in every way a good thing to learn for some occasions with friends.

    Reply
  6. Stella says

    September 09, 2019 at 7:59 pm

    My mouth is already salivating for this delicious meal. This is a long yet amazing recipes. Stuffed cabbage roll is a tongue bitting food when prepared by an expert. I haven't try cooking it on my own before because of time. I will find time to make it this coming weekend and see how it looks like compare to one I do get from restaurant. This step by step guides are easy to follow and am sure it will be able to guide me through the preparation.

    Reply
    • Timea says

      September 09, 2019 at 8:18 pm

      Thanks, Stella, I recommend you try the dishes, I'm sure it will be delicious.

      Reply
  7. Nate MC says

    September 11, 2019 at 2:43 am

    Some good stuff. I've never been a big fan of eating cabbage by itself, but I love eating it when it's part of a recipe, if that makes sense? I'm going to give this a try and see how I like it. Looks good though. Thanks for writing this recipe up

    Reply
    • Timea says

      September 11, 2019 at 3:01 am

      Thanks, Nate!

      Reply
  8. Steve says

    September 11, 2019 at 2:43 am

    My mother is of Hungarian descent and her grandmother taught her how to make stuffed cabbage rolls and it has always been a favorite of mine. Even though it takes a bit of time, I think it is totally worth it and the flavors that develop are amazing. Thanks for sharing this recipe as it looks like it is a nice spin on what I am used to. I'd love to give it a try and compare the two recipes!

    Reply
    • Timea says

      September 11, 2019 at 3:00 am

      Yes, Steve, I invite you to try the recipe.

      Reply
  9. Dane says

    September 11, 2019 at 2:44 am

    This is a really nice recipe you have given here. I have only started a vegan diet some days back and its going really cool with me because im already feeling some of the changes in my body system bit by bit and that why i am in search for more meals to add to my diet. I don't really have an serious guide book to my diet yet, although i wish to get one soon, would you suggest I take this meal you have given here?

    Reply
    • Timea says

      September 11, 2019 at 2:56 am

      An alternative would be to replace the meat with mushrooms.

      Reply
5 from 5 votes (2 ratings without comment)

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Hi, I am Timea and together with my husband Laci we decided to invite you to our virtual kitchen. You will see step by step how we cook and how tasty is the Transylvanian and Hungarian cuisine.

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