Old fashioned stuffed cabbage recipe is a combination of tender cabbage leaves filled with a savory mixture of ground meat, rice, and aromatics, then simmered in a rich tomato soup sauce. This beloved comfort food dish is hearty, flavorful, and perfect for cozy family dinners or gatherings.
In this article, I will help you learn how to make stuffed cabbage with easy old-fashioned recipe. Whether you grew up eating stuffed cabbage or are trying it for the first time, this step-by-step guide will show you how to prepare it the traditional way.
1. Old Fashioned Stuffed Cabbage Recipe
Ingredients
For the Cabbage Rolls:
- 1 large head of green cabbage (about 3–5 pounds)
- 1 lb ground beef (use 1 ½ lbs if not using pork)
- ½ lb ground pork (optional; omit if using all beef)
- 1 medium onion, finely chopped
- 3 teaspoons minced garlic
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 1 teaspoon dried parsley flakes
- 2 large eggs
- ¼ cup ketchup
- 2 tablespoons tomato paste
- 1 ½ cups cooked and cooled white rice
For the Sauce:
- 3 (10.75 oz) cans tomato soup
Equipment Needed
- Large stockpot
- Large mixing bowl
- Baking dish or large casserole dish
- Sharp knife
- Slotted spoon
- Aluminum foil
Instructions
Step 1: Prepare the Cabbage
Fill a large stockpot with water and bring it to a boil.
Carefully core the cabbage by cutting out the base stem with a sharp knife.
Place the whole head of cabbage into the boiling water. Boil for about 5–10 minutes, loosening the leaves gently with tongs as they become pliable.
Remove the softened leaves one at a time and set aside. You’ll need about 12–14 large, intact leaves for rolling.
Cut out the thick stem from each leaf to make rolling easier.
Step 2: Make the Filling
In a large mixing bowl, combine the ground beef, ground pork (if using), onion, garlic, salt, pepper, parsley, eggs, ketchup, tomato paste, and cooked rice.
Use your hands or a spatula to mix until all ingredients are well combined, but do not overmix.
Step 3: Assemble the Cabbage Rolls
Lay one cabbage leaf flat on a clean surface.
Place about 2–3 tablespoons of the meat mixture in the center of the leaf.
Fold the sides over the filling, then roll from the stem end up to encase the filling completely.
Repeat with the remaining leaves and filling.
Step 4: Layer and Sauce
Pour a thin layer of tomato soup into the bottom of a baking dish or large casserole dish.
Place the cabbage rolls seam-side down in the dish.
Pour the remaining tomato soup over the rolls, making sure they are well covered.
Cover the dish tightly with aluminum foil.
Step 5: Bake
Preheat your oven to 350°F (175°C).
Bake the covered cabbage rolls for 1½ to 2 hours, or until the rolls are cooked through and tender.
Remove foil during the last 15 minutes of baking if you’d like the tops to lightly brown.
2. Tips for Perfect Stuffed Cabbage
Choose the right cabbage: Use a large, green cabbage with flexible leaves. If the leaves are too stiff, they will tear during rolling.
Don’t overstuff: Use just enough filling to comfortably roll each leaf—about 2–3 tablespoons. Too much will make them hard to roll and may cause them to burst while cooking.
Precook the rice: Make sure your rice is fully cooked and cooled before mixing it into the meat. This helps the filling bind better.
Layer scraps: Any torn or small cabbage leaves can be layered underneath the rolls in the baking dish to prevent sticking and add flavor.
Let them rest: Like many comfort foods, stuffed cabbage tastes even better the next day after the flavors have melded.
3. Variations & Substitutes
Meat options: You can use all ground beef, all pork, or even a mix of beef and ground turkey for a leaner version.
Vegetarian option: Use cooked lentils, mushrooms, and rice as a meat substitute. Add extra herbs and seasonings for flavor.
Sauce alternatives: If you prefer a tangier or more homemade sauce, use crushed tomatoes mixed with a bit of brown sugar, vinegar, and Worcestershire sauce instead of canned soup.
Spice it up: Add a pinch of red pepper flakes or smoked paprika to the filling for a bolder flavor.
Add cheese: Some versions include shredded cheese in the filling, such as mozzarella or Parmesan, for a richer taste.
4. How to Store & Reheat Leftover Stuffed Cabbage
Storage:
- Allow the cabbage rolls to cool completely before storing.
- Place in an airtight container and refrigerate for up to 4 days.
- For longer storage, wrap each roll individually in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months.
Reheating:
Oven: Preheat oven to 350°F. Place rolls in a baking dish, add a bit of extra tomato soup or sauce, and cover with foil. Heat for 25–30 minutes or until warmed through.
Microwave: Place one or two rolls in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 2–3 minutes.
Stovetop: Simmer in a covered pan with a splash of tomato sauce or water over medium-low heat until heated through.
This old fashioned stuffed cabbage recipe is a timeless dish that brings warmth and comfort to any dinner table. It’s rich in flavor, budget-friendly, and makes enough to feed the whole family with leftovers to enjoy later. Once you learn the basics, you can adjust the flavors to suit your taste or experiment with different fillings and sauces.
