Every family has that one dish that feels like home — and for ours, it’s Nan’s stuffed cabbage rolls.
She learned to make them decades ago from my grandfather (“Pop”), who picked up the recipe while living with a Polish family in Toronto. And though Nan swears she passed it down exactly as is, I’ve always suspected she left out a secret ingredient or two — just like Marie in Everybody Loves Raymond hiding her meatball secrets! 😂
Either way, these old-fashioned cabbage rolls are the real deal: tender cabbage leaves stuffed with a hearty beef-and-rice filling, simmered low and slow in rich tomato sauce until melt-in-your-mouth perfect.
🧂 Ingredients
For the Filling
- 1 cup baked long-grain rice, cooled
- 1½ lbs lean ground beef (extra-lean works too)
- 1½ tbsp Worcestershire sauce
- 1 large egg
- 1 yellow onion, finely chopped
- ⅓ cup fresh parsley, coarsely chopped
- 3 garlic cloves, minced
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp dried dill
- ½ tsp onion powder
- ½–1 tsp red pepper flakes (optional for heat)
- ½ cup tomato sauce (from total amount below)
For the Sauce & Cabbage
- 42 oz (about 5 cups) tomato sauce, divided into three 14-oz cans
- ½ cup cabbage water (from boiling)
- 1 medium head cabbage (about 18 leaves for rolls, 8–10 extra for layering)
- Fresh dill, chopped, for garnish (optional)
👩🍳 Instructions
1. Prepare the Cabbage
- Preheat oven to 350°F (175°C).
- Bring a large pot of water to a boil.
- Carefully add the whole cabbage and boil for 8–10 minutes, turning once.
- Remove and let it cool enough to handle. Reserve the boiling water — you’ll need it again.
- Gently peel off the outer leaves and trim the thick center ribs.
- If the inner leaves are too firm, re-boil the head for a few minutes and continue removing.
Tip: Don’t overfill your pot — the cabbage will displace the water. Test first to avoid overflow!
2. Make the Filling
In a large bowl, combine:
- Cooked rice, ground beef, Worcestershire sauce, egg, onion, parsley, garlic, salt, pepper, dill, onion powder, and red pepper flakes (if using).
- Add ½ cup tomato sauce to the mixture and stir until well blended and uniform.
3. Assemble the Rolls
- Line the bottom of a 9×13-inch baking dish or deep roasting pan with extra cabbage leaves.
- Place about ¼ cup of meat mixture in the center of each cabbage leaf.
- Fold the sides over the filling and roll tightly, placing each roll seam-side down in the dish.
- Continue until all filling is used.
4. Make the Sauce
- In a small bowl, combine the remaining tomato sauce with ½ cup reserved cabbage water.
- Whisk until smooth.
- (Optional) Add 1 tablespoon of brown or white sugar if you prefer a milder tomato flavor.
Pour the sauce evenly over the cabbage rolls.
5. Bake Low & Slow
- Cover the rolls with a few extra cabbage leaves on top.
- Seal tightly with aluminum foil.
- Bake for 2 hours 15 minutes to 2 hours 30 minutes, until the rolls are tender and the flavors have melded beautifully.
Carefully remove the foil — watch out for steam! — and discard the top cabbage layer.
6. Serve & Enjoy
Let the rolls rest for 15–20 minutes before serving; this helps the sauce thicken slightly.
Sprinkle with fresh dill for a bright finish and serve warm with mashed potatoes, buttered bread, or sour cream.
🌿 Tips for Perfect Cabbage Rolls
- Use baked rice, not raw: Cooked rice gives the perfect texture inside each roll.
- Soften the leaves fully: If they tear, layer two together — no one will notice once sauced!
- Layer smartly: The bottom and top cabbage leaves prevent burning and help steam the rolls evenly.
- Let them rest: Like lasagna, the flavor deepens after cooling slightly.
- Make ahead: Assemble the rolls a day ahead, refrigerate, and bake when ready.
🍽️ Serving Suggestions
- Serve with a dollop of sour cream and a sprinkle of fresh dill.
- Add a side of buttery mashed potatoes or crusty rye bread to soak up the sauce.
- For a full Polish-inspired meal, pair with pierogi or cucumber salad.
🧊 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze rolls (sauce and all) for up to 3 months. Thaw in the fridge overnight, then reheat in the oven at 325°F until hot.
- Reheat gently: Add a splash of tomato sauce or broth to keep them moist.
❤️ Final Thoughts
Nan’s Old-Fashioned Stuffed Cabbage Rolls aren’t just a recipe — they’re a piece of family history. From Pop’s Polish friends in Toronto to Nan’s handwritten notes, every roll carries a bit of love, laughter, and tradition.
It’s hearty, comforting, and full of soul — the kind of meal that reminds you of Sunday dinners, kitchen stories, and the power of food to bring generations together.
So roll up your sleeves (and your cabbage), and make this one the way Nan would — with patience, care, and plenty of love. 🥬💛
