Old Fashioned Stuffed Cabbage Rolls



• 1 large head cabbage

• 1 pound ground beef

• 1/2 pound ground pork

• 1 cup cooked rice

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14.5 ounces) diced tomatoes

• 1 can (8 ounces) tomato sauce

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon paprika

• Salt and black pepper, to taste

• Chopped fresh parsley, for garnish (optional)



1. Preheat the oven to 350°F (175°C) and grease a large baking dish.

2. Bring a large pot of water to a boil. Remove the core from the cabbage and immerse the whole head in the boiling water. Boil for about 5 minutes until the outer leaves are softened. Remove cabbage from water and let cool slightly.

3. In a mixing bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, salt, and black pepper. Mix well.

4. Peel off the softened cabbage leaves, taking care not to tear them. Place a portion of the meat mixture onto each cabbage leaf and roll it up, tucking in the sides.

5. Arrange the cabbage rolls seam-side down in the prepared baking dish.

6. In a separate bowl, mix diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and paprika. Season with salt and black pepper. Pour the sauce over the cabbage rolls.

7. Cover the baking dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes until the cabbage rolls are cooked through and the sauce is bubbly.

8. Let the Old Fashioned Stuffed Cabbage Rolls cool for a few minutes before serving. Garnish with chopped fresh parsley if desired, then serve hot.


• You can enhance the flavor and nutrition by adding diced carrots or celery to the meat mixture.

• Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

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