Pot Stuffed
There’s something incredibly comforting about the smell of cabbage rolls simmering away in a pot. Whether it reminds you of Grandma’s kitchen, Sunday dinner at home, or a traditional family gathering, Stuffed Cabbage Rolls are a timeless recipe that hits all the right notes: warm, filling, flavorful, and made with love. This classic one-pot dish features tender cabbage leaves wrapped around a savory mixture of seasoned ground beef and rice, all cooked gently in a rich, slightly sweet tomato sauce.
Perfect for cold weather, potlucks, or make-ahead freezer meals, these Pot Stuffed Cabbage Rolls are a labor of love that pays off in every delicious bite. Let’s dive into everything you need to know about making them — and making them right!
Why This Recipe Works
Cabbage rolls have stood the test of time across cultures because of their simple ingredients and hearty results. What makes this version special?
Tender Cabbage Wraps: Boiled just until flexible, cabbage leaves provide the perfect vessel for holding the meat and rice filling.
Flavorful Filling: A combination of ground beef (or beef and pork), cooked rice, garlic, onion, and egg creates a juicy, rich center.
Tomato Sauce Simmer: Cooking the rolls slowly in a tomato-based sauce allows all the flavors to marry beautifully.
One-Pot Cooking: This is a true one-pot recipe, saving time and cleanup.
What You’ll Need
For the Rolls:
1 large head of green cabbage
1 lb ground beef (or half beef, half pork for extra flavor)
½ cup cooked rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
Salt & pepper to taste
Optional: pinch of paprika or herbs like thyme or parsley
For the Sauce:
1 can (15 oz) tomato sauce or crushed tomatoes
2 tbsp tomato paste
1 tbsp sugar (balances acidity)
1 tbsp Worcestershire sauce
1 cup beef broth (or water)
Salt and pepper to taste
Optional: a splash of vinegar or lemon juice for tang
How to Make Pot Stuffed Cabbage Rolls
Step 1: Prep the Cabbage
Remove the core from the cabbage and place the whole head in a large pot of boiling water.
Simmer for 5–10 minutes until the outer leaves are soft and pliable.
Carefully peel off 10–12 large leaves and set them aside.
If needed, trim the thick stem on each leaf to make it easier to roll.
Tip: You can freeze the cabbage head overnight and thaw it to achieve the same soft leaf texture — no boiling required!
Step 2: Make the Filling
In a large bowl, combine the ground beef (and pork if using), cooked rice, onion, garlic, egg, salt, pepper, and any additional herbs.
Mix just until combined. Don’t overwork the meat or it could become dense.
Step 3: Roll ‘Em Up
Lay a cabbage leaf flat, spoon 2–3 tablespoons of the meat mixture into the center, and fold the sides over the filling.
Roll up tightly from the bottom, like a burrito, and place seam-side down.
Optional Tip: You can secure each roll with a toothpick if needed, but if packed tightly in the pot, they usually hold well on their own.
Step 4: Make the Sauce
In a bowl or saucepan, mix together the tomato sauce, tomato paste, sugar, Worcestershire, broth, and seasonings. Simmer for 5 minutes to blend flavors.
Step 5: Layer in the Pot
Pour a bit of sauce into the bottom of a large Dutch oven or deep pot.
Place cabbage rolls snugly in a single layer.
Pour the remaining sauce over the rolls, ensuring they’re mostly covered.
Cover the pot with a lid and simmer gently for 1.5 to 2 hours, or until the meat is cooked and the rolls are tender.
Pro Tip: Check halfway through to make sure the sauce hasn’t reduced too much. Add a splash of broth or water if needed.
Tips + Tricks for Recipe Success
Use Cooked Rice: It helps bind the filling and ensures it cooks evenly.
Ground Pork or Veal: For a more traditional flavor, you can use a mix of meats.
Season Generously: The cabbage and tomato can mute flavors, so make sure your filling is well seasoned.
Don’t Overcrowd: Make sure rolls are arranged snugly but not jam-packed. This helps even cooking and allows sauce to circulate.
Make-Ahead Friendly: You can assemble and refrigerate overnight or freeze before cooking!
Variations to Try
Hungarian-Style: Add smoked paprika and a dash of sauerkraut to the sauce.
Ukrainian Holubtsi: Swap tomato sauce for a cream-based sauce and use buckwheat or barley.
Vegetarian Version: Use lentils, mushrooms, and rice for the filling — full of flavor and totally meatless!
What to Serve With Stuffed Cabbage Rolls
This dish is a full meal on its own, but these sides round it out beautifully:
Mashed Potatoes or buttery boiled potatoes — great for soaking up that tomato sauce.
Crusty Bread or Dinner Rolls — for scooping or dipping.
Green Beans, Roasted Carrots, or a Simple Salad — something fresh and light to balance the richness.
Sour Cream — served on the side or dolloped on top for Eastern European flair.
Leftovers + Storage
Stuffed cabbage rolls taste even better the next day!
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze individual rolls with sauce in airtight containers or freezer bags. Reheat straight from frozen or thaw in the fridge first.
Reheat: Warm gently in a saucepan with a splash of broth, or microwave with sauce spooned over.
Final Thoughts
Pot Stuffed Cabbage Rolls are one of those classic comfort foods that never go out of style. They’re cozy, filling, and completely satisfying. Whether you grew up eating them or you’re discovering them for the first time, they’re sure to become a family favorite.
From their humble ingredients to the rich, layered flavor that develops while they simmer, these cabbage rolls prove that old-fashioned recipes really are the best. Serve them at your next family dinner, share them at a potluck, or make a big batch for meal prep — they’ll never let you down.