By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 5
440 cal · 85 min
Stuffed Cabbage Rolls
Recipe GLPR2b370011cb6812
Rate this recipe
Average rating: 4.5 (1)
Tender cabbage leaves wrapped around a savory ground beef and onion filling, simmered in a sweet and tangy tomato sauce enriched with gingersnap cookies. This comforting dish balances rich meat flavors with a slightly sweet sauce for a satisfying main course.
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Ingredients
3 tbsp water
2½ tbsp apple cider vinegar
16 oz tomato sauce
15 oz tomato sauce for sauce
1 large egg, lightly beaten
2 clove garlic cloves, minced
6 whole gingersnap cookies, crushed
1 lb lean ground beef
¼ cup light brown sugar, packed
½ cup milk
10 large large green cabbage leaves
1 whole onion, finely diced
¼ tsp black pepper
½ tsp salt
1 tbsp tomato paste
1 tbsp vegetable oil
Directions
Fill a large pot with water and bring to a boil over high heat.
Remove the pot from heat. Carefully submerge the cabbage leaves in the hot water and cover the pot. Let the leaves soak for 10 minutes to soften them.
Drain the cabbage leaves and lay them on paper towels to cool and dry slightly.
Heat the vegetable oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic to the saucepan and cook for 1 minute, stirring constantly, until fragrant.
Divide the onion and garlic mixture in half. Transfer one half to a medium bowl and leave the other half in the saucepan.
To the saucepan, add both cans of tomato sauce, tomato paste, water, crushed gingersnap cookies, brown sugar, and apple cider vinegar. Stir well and bring to a boil, then reduce heat and simmer for 5 minutes. Set the sauce aside.
To the bowl containing the onion and garlic mixture, add the ground beef, beaten egg, milk, salt, and black pepper. Mix gently with a wooden spoon or your hands until just combined.
Preheat the oven to 375°F.
Place about 3 tablespoons of the meat mixture at the stem end of each cabbage leaf. Fold the left and right sides of the leaf over the filling, then roll the leaf tightly toward the tip to enclose the filling.
Arrange the rolled cabbage rolls seam-side down in a 9×13-inch baking dish.
Pour the prepared tomato sauce over the cabbage rolls, ensuring they are covered.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes at 375°F.
Remove the foil and continue baking for an additional 15 minutes. Spoon some of the tomato sauce from the bottom of the dish over the rolls to keep them moist.
Remove from the oven and let rest for a few minutes before serving.
Comments
Stuffed cabbage rolls hit a sweet spot for Charlotte weeknight cooking: cabbage is a reliable find at every major chain, the ground beef and pantry staples are cheap, and the gingersnap-and-tomato sauce approach (a German-American classic) builds real flavor without fussy technique. The 85-minute stated time is honest if you account for simmering, though you'll spend a genuine 20 minutes just prepping the cabbage and rolling. A batch like this reheats beautifully and feeds a family of five for under $12, but the dish demands your attention during the stovetop phase—not set-it-and-forget-it. This is a confident weeknight choice for anyone comfortable with a gentle simmer.
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