Quick Recipe Version (TL;DR)

Yield: 6 servings (about 12 cabbage rolls)
Prep Time: 35 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 20 minutes

Quick Ingredients

1 medium green cabbage (2 1/2–3 lb)
1/2 cup long-grain white rice, uncooked
2 tbsp unsalted butter or vegetable oil
2 medium yellow onions, finely chopped (divided)
1 1/2 lb ground beef (80–85% lean)
2 cloves garlic, minced
1 large egg
1/3 cup milk
1 1/2 tsp kosher salt + more to taste
1 tsp black pepper
2 tsp sweet paprika (divided)
1 tsp dried thyme or marjoram
2 tbsp chopped fresh parsley (optional)
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 cup beef broth
3 tbsp brown sugar
3 tbsp apple cider vinegar

Do This

1. Preheat oven to 350°F (175°C). Core cabbage and simmer whole head 8–10 minutes until leaves are flexible; cool and separate 12 large leaves.
2. Parboil rice in salted water for 5 minutes; drain. Sauté 1 onion in butter until soft and golden.
3. Mix filling: ground beef, parboiled rice, sautéed onion, garlic, egg, milk, 1 1/2 tsp salt, 1 tsp pepper, 1 tsp paprika, thyme, and parsley.
4. Make sauce: in a bowl combine crushed tomatoes, tomato sauce, remaining onion, beef broth, brown sugar, vinegar, 1 tsp paprika, and a pinch of salt.
5. Stuff rolls: place about 1/4 cup filling on each cabbage leaf, tuck sides, and roll up. Layer extra torn leaves in bottom of a 9×13-inch baking dish, then arrange rolls seam-side down.
6. Pour sauce over rolls, cover tightly with foil, and bake 1 hour 30 minutes. Uncover and bake 15 minutes more until cabbage is very tender. Rest 10 minutes before serving with extra sauce.

Why You’ll Love This Recipe

Classic comfort food: tender cabbage wrapped around a cozy beef-and-rice filling, all bathed in a sweet-tangy tomato-onion sauce.
Amish-inspired simplicity: humble pantry ingredients, slow-baked until everything is soft, savory, and deeply flavored.
Perfect make-ahead meal: the flavor actually improves as it sits, so it is ideal for Sunday dinner or busy weeknights.
Family-friendly: mild, not spicy, but full of taste, and easy to adapt for different preferences.

Grocery List

Produce: 1 medium green cabbage, 2 medium yellow onions, 2 cloves garlic, fresh parsley (optional)
Dairy: Unsalted butter (or use oil), 1 large egg, milk
Pantry: Long-grain white rice, ground beef, canned crushed tomatoes, canned tomato sauce, beef broth, brown sugar, apple cider vinegar, kosher salt, black pepper, sweet paprika, dried thyme or marjoram

Full Ingredients

Cabbage and Rice

1 medium head green cabbage (about 2 1/2–3 lb)
1/2 cup long-grain white rice, uncooked
1/2 tsp kosher salt (for rice water)

Meat Filling

1 1/2 lb ground beef (80–85% lean)
2 tbsp unsalted butter or vegetable oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 large egg
1/3 cup milk
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp sweet paprika
1 tsp dried thyme or marjoram
2 tbsp finely chopped fresh parsley (optional but traditional in many farmhouse versions)

Tomato-Onion Baking Sauce

1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 medium yellow onion, finely chopped
1 cup beef broth (or water with 1 tsp beef bouillon granules)
3 tbsp packed brown sugar (light or dark)
3 tbsp apple cider vinegar
1 tsp sweet paprika
1 tsp kosher salt (or to taste)
1/2 tsp freshly ground black pepper

For the Pan

2–3 extra cabbage leaves (use any torn or small leaves from the head)
Cooking spray or 1 tsp oil for greasing the baking dish

Step-by-Step Instructions

Step 1: Prepare and Soften the Cabbage

Fill a large, deep pot (large enough to hold the whole cabbage) with water and bring it to a rolling boil. Meanwhile, remove any damaged outer leaves from the cabbage and rinse the head. Using a sharp knife, carefully cut around the core in a cone shape and remove as much of the hard core as you can without the head falling apart.

Once the water boils, add 1 tablespoon of salt and gently lower the cabbage into the pot, core side down. Simmer for 5 minutes, then carefully turn the cabbage over with tongs and simmer another 3–5 minutes, until the outer leaves are pliable and bend without cracking. Lift the cabbage onto a large plate or tray to cool slightly. As it cools, gently peel off 12 of the largest, nicest leaves and set them aside. Reserve 2–3 extra leaves (even if they are torn) for lining the baking dish.

Step 2: Parboil the Rice

While the cabbage is simmering or cooling, bring a small saucepan of water to a boil. Add 1/2 teaspoon salt and the 1/2 cup of rice. Cook for 5 minutes only; you want the rice just starting to soften, not fully cooked. Drain the rice well in a fine-mesh strainer and spread it on a plate to steam off excess moisture. This quick parboil helps the rice cook through in the oven without absorbing too much moisture from the sauce.

Step 3: Sauté the Onion for the Filling

In a medium skillet over medium heat, melt the 2 tablespoons butter (or heat the oil). Add the finely chopped onion for the filling and cook, stirring occasionally, for 6–8 minutes until soft, translucent, and lightly golden at the edges. Turn the heat down if it starts to brown too quickly; a slow sauté builds sweetness, which is characteristic of Amish-style comfort dishes. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Remove the pan from the heat and let the mixture cool slightly.

Step 4: Mix the Meat and Rice Filling

In a large mixing bowl, add the ground beef, parboiled rice, sautéed onion and garlic, egg, milk, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, dried thyme or marjoram, and parsley (if using). Use clean hands or a sturdy spoon to gently combine everything until evenly mixed. Do not overwork the meat or it can become dense.

The filling should feel moist but not soupy and should hold together when you form a small ball. If it seems too wet, add 1–2 tablespoons of dry, uncooked rice. If it seems overly dry or crumbly, add 1–2 tablespoons more milk.

Step 5: Make the Tangy Tomato-Onion Sauce

In a large bowl or a big pitcher, combine the crushed tomatoes, tomato sauce, finely chopped onion for the sauce, beef broth, brown sugar, apple cider vinegar, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk or stir well until the sugar dissolves and everything is evenly mixed. Taste a spoonful; it should be mildly sweet and pleasantly tangy, with enough salt to bring out the tomato flavor. Adjust seasoning to your liking with a pinch more salt, sugar, or vinegar if needed. Set aside.

Step 6: Stuff and Roll the Cabbage Leaves

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin film of oil. Line the bottom of the dish with the reserved extra cabbage leaves; this creates a natural “cushion” and prevents the rolls from sticking or scorching.

Working one leaf at a time, lay a cabbage leaf flat on a cutting board, rib side up. If the central rib is very thick, carefully shave it down with a knife so the leaf lies flatter, without cutting through the leaf. Place about 1/4 cup of the meat filling near the base (where the stem was). Fold the sides over the filling, then roll up from the base to the top into a snug bundle, like a small burrito. Place the roll seam-side down in the prepared baking dish. Repeat until all filling is used; you should have about 12 rolls, depending on cabbage size. Pack them in a single snug layer.

Step 7: Cover with Sauce and Bake Until Tender

Give the tomato-onion sauce a quick stir, then pour it evenly over the cabbage rolls in the baking dish. The rolls should be mostly submerged, with just the tops peeking out. If needed, add a little extra broth or water so the liquid comes at least halfway up the rolls.

Cover the dish tightly with foil, crimping the edges to seal in steam. Bake at 350°F (175°C) for 1 hour 30 minutes. Carefully remove the foil and bake uncovered for an additional 15 minutes. The cabbage should be very tender, easily pierced with a fork, and the sauce should be bubbling and slightly thickened around the edges.

Step 8: Rest, Serve, and Enjoy

Remove the baking dish from the oven and let the cabbage rolls rest for 10–15 minutes. This short rest allows the juices to settle and makes the rolls easier to serve without breaking apart.

To serve, spoon some of the tangy tomato-onion sauce onto each plate, then top with 2 cabbage rolls per person. Spoon more sauce over the top. If you like, garnish with a sprinkle of fresh parsley. These are wonderful with mashed potatoes, buttered noodles, or simple Amish-style buttered bread to soak up the sauce.

Pro Tips

Choose the right cabbage: Look for a medium head that feels heavy but not rock-hard; slightly looser leaves separate and roll more easily.
Do not skip parboiling the rice: Partially cooking the rice prevents it from soaking up too much sauce and drying out the filling.
Shave the thick ribs: Trimming the thick center rib on each leaf helps you roll tightly without tearing and ensures even tenderness.
Let the oven do the work: Low and slow baking is key. Do not rush the time; the long cook makes the cabbage melt-in-your-mouth soft and the flavors meld beautifully.
Use extra leaves as a shield: Lining the pan with cabbage scraps protects the bottom rolls and adds extra sweetness to the sauce.

Variations

Beef and pork blend: For a richer, more old-fashioned flavor, use 1 lb ground beef and 1/2 lb ground pork instead of all beef.
Lighter turkey version: Swap the beef for 93% lean ground turkey and add 1 tablespoon olive oil and an extra 2 tablespoons milk to keep the filling moist.
Sweeter, more “sweet-and-sour” sauce: Increase brown sugar to 4–5 tablespoons and vinegar to 4 tablespoons if you prefer an especially tangy-sweet profile.

Storage & Make-Ahead

These cabbage rolls store and reheat beautifully, making them ideal for planning ahead. Let leftovers cool completely, then transfer rolls and sauce to an airtight container. Refrigerate for up to 4 days. Reheat gently in a covered baking dish at 325°F (165°C) for 20–25 minutes, or until heated through, adding a splash of broth or water if the sauce has thickened too much.

To freeze, cool the baked rolls completely, then arrange them in a freezer-safe dish or container with plenty of sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above. You can also assemble the rolls a day ahead (uncooked), cover tightly, refrigerate, then bake the next day, adding 5–10 minutes to the covered baking time if they are very cold when they go into the oven.

Nutrition (per serving)

Approximate values for 1 serving (2 cabbage rolls with sauce), based on 6 servings total:

About 430 calories; 24 g protein; 23 g fat; 30 g carbohydrates; 3 g fiber; 10 g sugars; 880 mg sodium. Actual values will vary depending on exact ingredients and brands used.

Amish Cabbage Rolls in Tangy Tomato-Onion Sauce