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Stuffed Cabbage Rolls

This is adapted from a recipe in Jr. League of San Francisco cookbook, "San Francisco a la Carte". I added ketchup and wine to develop flavor. A long running family favorite.

4.5 · 3 reviewsRecipe card by SharleneWEditorial by recipesvibrant · Updated October 18, 2026
MeatWeeknightOven< 4 Hours
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Stuffed Cabbage Rolls — Rice recipePin it

Total time

130 min

Servings

8

Calories

295.8

Category

Rice

Discover the ultimate comfort food with these hearty stuffed cabbage rolls, a classic recipe that combines lean ground beef and Italian sausage with fragrant rice and a rich tomato-wine sauce. Perfect for weeknight dinners or meal prep, this oven-baked dish delivers tender cabbage leaves wrapped around a savory filling, all simmered in a tangy, slightly sweet sauce with a hint of Burgundy wine and sour cream. Ready in under 2.5 hours and serving 8, it's a crowd-pleaser that brings warmth to any table.

Ingredients

Makes 8 servings

  • 1 cabbage
  • 3 butter
  • 2 onions
  • 1 lean ground beef
  • 1 Italian sausage
  • 1/2 cooked rice
  • 1 allspice
  • 1 tomatoes
  • 1 tomato sauce
  • 1 tomato paste
  • 1/2 salt
  • 1 thyme
  • 1/4 pepper
  • 1 sugar
  • 1/8 ketchup
  • 1/8 Burgundy wine
  • 1/2 sour cream

Method

  1. Preheat oven to 350°F.

  2. In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.

  3. Cool; separate leaves and set aside.

  4. Melt butter in a skillet and sauté onions until they are golden.

  5. Put half of the onions in a bowl with the ground beef.

  6. Mix in the rice and allspice with our hands.

  7. To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings.

  8. Simmer for 15 minutes.

  9. Stir in burgundy wine.

  10. Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.

  11. Fold leaf over to enclose meat and roll up folding sides inches.

  12. Place rolls, seam side down in a baking dish.

  13. Cover with tomato mixture and bake, uncovered for 1 hour.

  14. Serve with sour cream.

Easy swaps

  • Instead of lean ground beef, use ground turkey or chicken for a lighter option
  • Instead of Italian sausage, use vegan sausage or extra mushrooms for a plant-based twist
  • Instead of cooked rice, use quinoa or cauliflower rice for low-carb
  • Instead of sour cream, use Greek yogurt or coconut cream for dairy-free
  • Instead of Burgundy wine, use beef broth or red grape juice with a splash of vinegar

Frequently asked

Can I use a different type of cabbage?

Yes, savoy cabbage works well as its leaves are more pliable. Napa cabbage is also a good substitute but may require less steaming time.

How do I prevent the cabbage leaves from tearing?

Steam the whole cabbage until the outer leaves are translucent and easily peel without resistance. Use a paring knife to trim the thickest part of the stem from each leaf.

Can I make this recipe ahead of time?

Absolutely! Assemble the rolls and sauce, then refrigerate unbaked for up to 24 hours. Add 10–15 minutes to the baking time if starting from cold.

What can I serve with stuffed cabbage rolls?

Mashed potatoes, crusty bread, or a simple green salad complement the rich flavors. A dollop of extra sour cream on top is also delicious.

Is the Burgundy wine necessary?

Not essential—it adds depth and complexity, but you can substitute with beef broth or a splash of red wine vinegar mixed with water for a similar tang.

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