From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Stuffed Cabbage Rolls
Classic, hearty and full of flavour — comforting, homemade and easy to make.
Bobbie's kitchen notes: use a large, firm cabbage for the best leaves; let the cabbage cool slightly before rolling; you can use ground turkey, chicken or a beef and pork mix for different flavours; for a richer sauce, add a splash of red wine; these taste even better the next day; they freeze well for up to 3 months; serve with mashed potatoes, crusty bread or a fresh salad; for a low-carb version, substitute the rice with cauliflower rice. Storage: fridge up to 4 days; freezer up to 3 months — thaw overnight and reheat gently on the stovetop or in the oven. Nutrition per serving from Bobbie's card (approximate): 340 calories, 20 g protein, 16 g fat, 28 g carbohydrates, 5 g fibre. Bobbie's card lists wheat under allergens but also says the rice is gluten-free — check your broth labels if you need it gluten-free.
Ingredients
For the cabbage rolls
- 1 large green cabbage
- 1 lb ground beef (or half beef and half pork)
- 1 cup cooked white rice (jasmine or long-grain)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp allspice (optional)
For the tomato sauce
- 2 (15 oz) cans crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp brown sugar (or honey)
- 1 tsp salt (to taste)
- 1 tsp black pepper
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp red pepper flakes (optional)
- 2 cups beef or chicken broth
- 1 bay leaf
Optional
- 1 tbsp lemon juice (for brightness)
- Fresh parsley or dill for garnish
- Sour cream or plain Greek yogurt for serving
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Method
- 1
Prepare the cabbage: bring a large pot of water to a boil. Carefully remove the core from the cabbage. Boil the whole cabbage for 5–8 minutes, until the leaves are soft and pliable. Remove the leaves with tongs and set aside to cool.
- 2
Make the filling: in a large bowl, combine ground beef, cooked rice, onion, garlic, egg, parsley, salt, pepper, oregano, paprika, thyme and allspice. Mix until well combined.
- 3
Prepare the sauce: in a large skillet or pot, heat olive oil. Sauté onion and garlic until softened. Add crushed tomatoes, tomato paste, broth, brown sugar, salt, pepper, oregano, paprika and red pepper flakes. Stir and simmer for 10 minutes.
- 4
Assemble the rolls: place a cabbage leaf flat with the thick stem side down. Add 2–3 tbsp of filling. Fold in the sides and roll tightly, tucking in the ends.
- 5
Arrange in the pot: spread a thin layer of sauce on the bottom of a large pot or Dutch oven. Place the cabbage rolls seam-side down in layers.
- 6
Add sauce and simmer: pour the remaining sauce over the rolls. Add a bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, until the cabbage is tender and the flavours have melded.
- 7
Serve and enjoy: serve hot with extra sauce, fresh parsley or dill, and a dollop of sour cream or Greek yogurt.
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From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026