Best Ever Cabbage Rolls

Handed down through my family for generations, these tried-and-true Cabbage Rolls are easy and delicious, and they smell SO good when cooking! You also can’t mess them up, that’s why they are the best ever, and I’m sure you’ll agree!

Y’all, don’t be intimidated by stuffed cabbage! It’s so easy to make, and boy oh boy, are they good! Something magical happens between the beefy filling, the cabbage, and the tomato sauce on top, and just one bite will convince you that these truly are the best ever Cabbage Rolls!

This recipe was handed down to me by my Grandmother. She’d make it for family dinners, and we’d gobble up the whole pan! I make them for my family, and even my pickiest kids love them.

You’ll need a whole head of cabbage to make this Cabbage Roll recipe, and the larger outer leaves work best for stuffing. But don’t worry, cabbage keeps forever in the fridge. So gather up your ingredients and make something delicious for dinner tonight!

What Are Cabbage Rolls?

Also called stuffed cabbage, Cabbage Rolls have been around forever. Many cultures stuff cabbage and the fillings vary widely from region to region.  My recipe features seasoned ground beef, rice, and onions cooked inside cabbage leaves. The sauce is so good! It mixes with the beef and cabbage juice to create a yummy sauce that you should spoon over the cut-open cabbage.


  • Cabbage – You’ll need a whole head.
  • Cooked white rice
  • Egg
  • Milk
  • Onion – White or yellow onion, diced.
  • Extra-lean ground beef
  • Salt and pepper
  • Garlic – Fresh garlic, minced.
  • Garlic salt
  • Onion powder
  • Tomato sauce – Not spaghetti or marinara sauce; plain tomato sauce.
  • Brown sugar
  • Lemon juice
  • Worcestershire sauce

How To Make The Best Ever Cabbage Rolls

  1. Preheat your oven to 375-F.
  2. Bring a large pot of water to a boil and peel off about 12 of the outer leaves. Cook them in the boiling water for about 3 minutes, then drain.
  3. Combine the cooked rice, egg, milk, onion, ground beef, salt and pepper, garlic, garlic salt, and onion powder in a large bowl. Mix until combined.
  4. Lay a cabbage leaf on a clean work surface in front of you. Add about ¼ cup of the meat mixture in the center of the leaf and roll it up like a burrito, tucking in the ends.
  5. Place the stuffed cabbage leaf into a baking dish seam side down, and repeat until the meat mixture is used up.
  6. Mix the tomato sauce, brown sugar, lemon juice and Worcestershire sauce in another bowl. 
  7. Pour the tomato sauce over the top of the rolls and cover the baking dish with foil. Bake at 350-F for about 75 minutes.
Cabbage rolls in a blue 9x13 baking dish

Recipe Tips & Substitutions

  • Make the rice the day before to cut down on prep time, or make extra rice for dinner the night before and save the leftovers for the stuffed cabbagel recipe.
  • Prep this dish up to a day in advance, and then just bake it before serving! 
  • Make sure your rolls are thoroughly cooked – the filling should be 165-F with a digital meat thermometer.
  • You can use white or brown rice in this stuffed cabbage recipe.
  • Bake them in a casserole dish large enough to hold the rolls in one layer.

Serving Suggestions

Cabbage rolls are the perfect 1-dish dinner, but sometimes I’ll serve them with Great Granny Brown’s Mashed Potatoes, air fryer broccoli, or a hearty bowl of chicken soup to start the meal.


Store any leftovers in an airtight container in the fridge for 3-4 days. Cabbage rolls also freeze! Freeze them for up to a month in a freezer-safe container, or use a vacuum sealer to seal them, and they’ll keep in the freezer for months.

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5 from 5 votes

Cabbage Rolls

This cabbage roll recipe has been handed down for generations, it’s delicious!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 1 9×13 pan full


  • 12 leaves cabbage
  • 1 cup cooked white rice
  • 1 egg beaten
  • ¼ cup milk
  • ¼ cup diced onion
  • 1 pound extra-lean ground beef
  • salt to taste
  • black pepper to taste
  • 4 cloves minced garlic
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • For the sauce:
  • 1 15 ounce can tomato sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 3 tablespoons Worcestershire sauce


  • Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.
  • In large bowl, combine cooked rice, egg, milk, onion, ground beef, salt and pepper, garlic, garlic salt, and onion powder in a large bowl. Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in large baking pan.
  • Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with aluminum foil. Bake at 350 for 75 minutes.

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