Stuffed Cabbage Rolls Recipe

Amazing recipe for Stuffed Cabbage Rolls filled with ground meat, rice, sauteed vegetables. A classic Russian dish that is loved by all!
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Servings: 10 servings
Author: Valentina's Corner


cabbage rolls-

  • 1 large head cabbage
  • 2 lbs ground pork
  • 1 cup uncooked rice
  • 4 tbsp unsalted butter
  • 1 large onions
  • 2 large carrots
  • 1 red pepper
  • 1 tsp ground black pepper
  • 2 garlic cloves, minced
  • 2 tsp salt
  • 2 tsp Vegeta seasoning (or favorite seasoning)
  • 1/4 cup mayo
  • 2 Tbsp dill
  • 8 Tbsp butter


  • 3/4 cup ketchup
  • 3 Tbsp sour cream
  • 3 Tbsp heavy whipping cream
  • 3/4 tsp salt
  • ¼ tsp ground black pepper
  • 1 cup water
  • 1 cup chicken broth


Cooking Cabbage-

  • Cut out the core from a large head of cabbage, discard top few cabbage leaves. 
  • Add cabbage to a pot and completely cover with water. Bring to a boil and cook 5 minutes. 
  • Turn cabbage over. Continue cooking and peel off any leaves that have lightly softened but not mushy. Continue until most of the cabbage leaves are cooked.

Prepare Filling for Cabbage Rolls-

  • Boil rice about 12 minutes, until it starts to soften. Don’t overcook. The rice will finish cooking in the oven. Drain water and rinse rice under cold water. Place in large bowl.
  • Saute onions with 2 Tbsp butter over medium/high heat.
  • Clean and grate carrots. Add to onions with another 2 Tbsp butter, saute until carrots are tender. Remove from heat and set aside to cool.

Making Stuffed Cabbage Rolls-

  • In a large bowl, combine the rice, ground meat, sauteed vegetables, seasoning, dill and mayo. Mix well to combine.
  • Once cabbage leaves cool, take each leaf and remove the hard rib. Cut leaves into two or three parts.
  • On the bottom of a roasting pan, add unused cabbage leaves.

Stuff cabbage-

  • Take one of the leaves. Add some meat to it, shape into a cone (parts of the leaf will stick out). Tuck sides into the filling, creating a cone.
  • Place into the roasting pan. Repeat with remaining ingredients until you have a full layer.
  • Take the red pepper, discard of the seeds and cut into thin slices. Add half the pepper slices atop the cabbage rolls and half of the butter, sliced.
  • Lay out the rest of the cabbage rolls. Top with the rest of the pepper strands and cube remaining butter. 


  • Bring ketchup to a slight boil in a skillet. Add the sour cream, heavy whipping cream, salt, pepper and mix vigorously. Add water and broth, mix and let simmer about 30 seconds.
  • Once sauce COOLS, pour over the cabbage rolls.
  • Cover the top of the cabbage rolls with more cabbage leaves. (This will help so the top of the layers do not burn). Discard of the top leaves when serving. Cover dish with foil.
  • Bake in oven 375°F 60-80 minutes. The top cabbage leaves will turn a nice brown color, and the cabbage rolls will be tender and soft.
  • Serve with sour cream and fresh dill. 


If you don't have Vegeta, add any favorite seasoning.