Stuffed Whole Cabbage

If you’ve made cabbage rolls, you know they’re hearty, delicious and an undeniable labor of love. This stuffed whole cabbage recipe delivers the same comforting flavors with less prep work. Instead of boiling, filling and hand-rolling individual cabbage leaves, you simply hollow an entire head of cabbage and stuff it with a savory mixture of ground beef, rice and sauteed onions.

Once the cabbage is stuffed, the rest of the process is fuss-free. The stuffed cabbage simmers on the stovetop in a rich, tangy tomato sauce until tender and flavorful. The result is a cozy, old-fashioned dish that’s sure to impress. Bring the whole cabbage stuffed to the table for a showstopping centerpiece or slice it into wedges and arrange them on a serving platter for a family-style Sunday dinner—either way, it’s pure comfort food that tastes as if it were straight from grandma’s kitchen.

Stuffed Whole Cabbage Ingredients

• Canned tomatoes: Diced tomatoes and tomato paste create the base of the tangy-sweet sauce in which the cabbage simmers. We also add some sauce to the filling for flavor and moisture. We recommend San Marzano canned tomatoes for the best flavor.
• Garlic: Minced garlic adds depth to the tomato-based sauce. The recipe calls for one clove, but garlic lovers may want to increase it to two cloves for a stronger flavor.
• Seasoning: The sauce gets extra flavor from simple pantry seasonings, including dried oregano, thyme and salt. Rub the dried herbs between your palms before adding them to the sauce for maximum flavor.
• Brown sugar: A teaspoon of brown sugar helps balance the acidity of the tomatoes and creates a well-balanced sauce. Regular granulated sugar works just as well if you don’t have brown sugar.
• Cabbage: Savoy cabbage is the best type of cabbage for stuffing whole—it’s typically larger than regular green cabbage with frilly textured leaves. Look for a cabbage that weighs around 4 pounds so there’s plenty of room for the filling.
• Onion: Sauteed chopped onion adds sweetness and aromatic depth to the meat and rice mixture. Yellow onion is traditional in cabbage recipes, but you could use white or red onion for a slightly sharper flavor.
• Ground beef: Ground beef with a higher fat content, like 85/15, will deliver the richest flavor and keep the filling juicy as it cooks.
• Cooked rice: Fluffy cooked rice adds bulk and structure to the meat filling. Long-grain white rice is classic in stuffed cabbage, but you can use any type of rice you have—just make sure it’s fully cooked first since this recipe doesn’t include enough liquid to cook dry rice.
• Egg: An egg helps bind the filling and hold everything together once the cabbage is stuffed and sliced. If you need an eggless option, substitute a flax egg.
• Cornstarch: A cornstarch slurry thickens the sauce to the perfect consistency for spooning over wedges of stuffed cabbage.
• Parmesan cheese: We love to sprinkle freshly grated Parmesan over each serving of stuffed cabbage, but you could also mix some into the filling for a cheesy umami boost.

Directions

Step 1: Prepare the sauce

In a large bowl, stir together the diced tomatoes, tomato paste, minced garlic, oregano, thyme, 1/2 teaspoon salt and brown sugar until combined. Set aside.

Step 2: Carve the cabbage

Line a medium bowl with cheesecloth, allowing about 6 inches of overhang around the edges. Place the cabbage in the bowl with the core facing up.

Carefully remove the core and center leaves using a sharp knife, leaving a 1-inch cabbage shell.

Editor’s Tip: A paring knife or small serrated knife will give you more control than a large chef’s knife.

Discard the core and finely chop the center cabbage leaves—we’ll add them to the filling and sauce.

Step 3: Make the filling

Heat a large skillet over medium heat and add 2 teaspoons of oil. Saute the onion and 1 cup chopped cabbage until tender, four to five minutes. Remove the skillet from the heat and let the mixture cool slightly.

In a mixing bowl, combine the ground beef with the onion mixture, 1 cup tomato sauce, cooked rice, egg, salt and pepper. Gently mix until everything is well-incorporated.

Editor’s Tip: Break up the ground beef before adding the other filling ingredients—this will help the mixture come together evenly without overworking the meat.

Step 4: Stuff the cabbage

Spoon the beef mixture into the hollowed-out cabbage shell, gently pressing to fill the cavity.

Gather the ends of the cheesecloth up and around the cabbage, then twist tightly to hold the cabbage and filling together during cooking.

Step 5: Cook the stuffed cabbage

Pour 1 cup water into a Dutch oven, then add the remaining chopped cabbage and the rest of the tomato sauce. Mix well.

Carefully lower the stuffed cabbage into the pot, placing it so the twisted end of the cheesecloth is facing down.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot and simmer until the cabbage is tender and cooked through. It’s done when a digital thermometer inserted into the center registers 165°F, which should take about 1 hour to 1 hour and 15 minutes.

Step 6: Thicken the sauce

Carefully lift the cabbage out of the pot and discard the cheesecloth. Transfer the cabbage to a serving platter and cover loosely with aluminum foil to keep warm.

In a small bowl or jar with a lid, whisk the cornstarch with 1/4 cup water until smooth. Stir the slurry into the Dutch oven and bring the mixture to a boil, stirring constantly. Boil until the sauce thickens, about two minutes.

Editor’s Tip: I recommend sliding a big spoon or wide spatula under the cabbage and stabilizing it with large tongs as you lift it out of the pot.

Step 7: Slice and serve

Slice the cabbage into wedges and top with a generous spoonful of the tomato sauce and a sprinkle of Parmesan cheese. If desired, garnish the slices with chopped parsley or fresh thyme and oregano leaves. Serve with extra tomato sauce on the side for drizzling.

Editor’s Tip: You can slice the cabbage like a cake, one slice at a time, or cut the entire cabbage in half and then cut each half into wedges.

Stuffed Whole Cabbage Variations

• Use a different meat: Swap in ground chicken, turkey, pork, lamb or a combination of ground meats for more flavor. Just stick to 1 pound of ground meat in total for whole cabbage recipes.
• Make it meatless: Make the filling vegetarian or vegan-friendly by using plant-based meat crumbles or a mixture of cooked lentils, chopped mushrooms and walnuts.
• Replace the rice: Substitute your favorite cooked grain for the rice in the filling—this is a great way to use leftover grains like quinoa, barley or farro. For a low-carb option, use riced cauliflower instead of a grain.
• Add more veggies: Extra vegetables in the filling add color, texture, taste and nutrition. Try sauteing chopped carrots, celery, mushrooms or bell peppers with the onion.

How to Store Stuffed Whole Cabbage

Transfer leftover wedges of stuffed cabbage to an airtight container and store the sauce in a separate container. Refrigerate for up to four days.

Can you freeze a stuffed whole cabbage?

Yes, you can freeze a whole cabbage stuffed, but it’s best to freeze it before cooking. Freezing and thawing after cooking can make the cabbage pretty mushy. To freeze, make the sauce and assemble the stuffed cabbage. Store the sauce in a freezer-safe container or resealable bag, and wrap the cabbage tightly with storage wrap, then aluminum foil. Freeze it for up to three months. Thaw the cabbage and sauce overnight in the fridge, then cook it in a Dutch oven as directed.

How do you reheat stuffed whole cabbage?

To reheat, microwave individual wedges of stuffed cabbage on a microwave-safe plate or in a bowl until warm. Reheat multiple servings in a baking dish covered with foil in a 350° oven for 20 to 30 minutes.

Stuffed Whole Cabbage Tips

What other ways can you cook stuffed whole cabbage?

If you need to free up the stovetop, cook stuffed whole cabbage in the oven or a slow cooker. To bake, layer the sauce and stuffed whole cabbage in a Dutch oven as directed. Cover the pot with a lid and cook the stuffed whole cabbage recipe in a 350° oven for 1 hour and 30 minutes.

To slow-cook, transfer the sauce and chopped cabbage to the bottom of your slow cooker. Place the stuffed cabbage inside, cover and cook on low for six hours or on high for three to four hours. With either method, use an instant-read thermometer to ensure the filling reaches 165°.

What else can you do with a whole cabbage?

We have plenty of raw and cooked whole cabbage recipes. If you’re craving the taste of stuffed cabbage but not all the prep work, try a cabbage roll casserole or cabbage roll soup. Use a head of cabbage to make homemade coleslaw for a backyard cookout or try your hand at small-batch fermentation and make sauerkraut. You can roast, braise or grill cabbage wedges for an easy side dish, and shredded cabbage is a nutritious addition to soups and stir-fries.

What can you serve with stuffed whole cabbage?

Stuffed whole cabbage is filling on its own, but you can make it a true comfort meal by pairing a wedge of stuffed cabbage with creamy mashed potatoes or buttered noodles. For a lighter spin, serve the stuffed whole cabbage recipe with a green salad. I also love pairing it with crusty bread to soak up every bit of sauce and filling.