Dinner

Hearty Stuffed Cabbage Rolls with Savory Tomato-Duck Sauce Recipe

ByHugo Harnd January 13, 2026January 13, 2026

Introduction

Stuffed cabbage is a comforting and hearty dish perfect for family dinners or special gatherings. Tender cabbage leaves wrapped around a flavorful meat and rice filling, baked in a rich, sweet, and tangy sauce. This recipe offers a traditional approach with tips to make preparation easier and delicious results guaranteed.

A white scalloped rectangular baking dish holds twelve brown cabbage rolls neatly arranged in two rows, each roll covered in a shiny, thick, reddish-brown sauce. The edges of the dish are browned and slightly burnt from cooking, showing rich caramelization. To the side, a white plate with blue and pink floral patterns holds a silver fork and spoon smeared with the same sauce. The dish and plate rest on a blue cloth with a subtle texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 small cabbages, plus additional shredded cabbage (optional)
6 onions, diced small, divided
4 garlic cloves, minced
1½ cups uncooked rice
½ cup oil, plus oil for frying
2 tablespoons paprika
¾ cup sugar
3 teaspoons chicken soup mix
1 teaspoon black pepper
6 pounds chopped meat
3 eggs
For the sauce:

21 ounces tomato paste (1 [15-ounce] can plus 1 [6-ounce] can)*
1 cup duck sauce
3 cups brown sugar
4 tablespoons chicken soup mix
2 – 3 tablespoons lemon juice

Instructions

Step 1: Freeze the cabbages for at least a week to soften the leaves, making them easier to peel without tearing. When ready, remove them from the freezer and let them defrost in large bowls or a colander in the sink for several hours, allowing excess liquid to drain.
Step 2: In a large saucepan over low heat, warm oil and add 3 diced onions and minced garlic. Cook gently until soft and translucent, stirring occasionally.
Step 3: Add the uncooked rice, ½ cup oil, paprika, sugar, chicken soup mix, and black pepper to the saucepan. Stir well to combine. Remove from heat and allow the mixture to cool.
Step 4: Once cooled, mix in the chopped meat and eggs thoroughly to make the filling.
Step 5: Preheat the oven to 350°F (175°C). Prepare three 9 x 13-inch roasting pans. Carefully peel the softened cabbage leaves from the heads, trimming the thick middle rib on larger leaves to help with rolling.
Step 6: Place any broken leaves, stems, diced onions, and optional shredded cabbage in the bottom of the roasting pans as a bed for the rolls.
Step 7: Spoon about one heaping tablespoon of the meat mixture onto the center of each cabbage leaf. Roll the leaf tightly around the filling, folding in the sides to secure. Arrange the rolls snugly in the roasting pans over the onion bed.
Step 8: Mix the tomato paste, duck sauce, brown sugar, and chicken soup mix to prepare the sauce. Spread this thick sauce evenly over the cabbage rolls. Cover the pans tightly.
Step 9: Bake covered for 2½ hours. Remove from the oven and stir lemon juice into the sauce. Taste and adjust with more lemon juice if desired for extra tang. Return the pans uncovered to the oven and bake for an additional 1½ hours.
Step 10: Serve warm. The stuffed cabbage can be frozen at any stage—raw, baked, or halfway through—making it a versatile make-ahead meal.

Tips & Variations

Freezing cabbages before peeling is key to preserving leaf integrity and saving time during preparation.
You can substitute tomato paste with tomato sauce if you prefer a thinner, more saucy finish.
Add shredded cabbage to the bottom of the pans for extra texture and to use up any scraps.
If you prefer a more pronounced tang, increase lemon juice in the sauce after baking.

Storage

Store leftover stuffed cabbage in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the oven covered with foil to retain moisture. This dish also freezes well, whether raw, partially baked, or fully cooked; freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A white, rectangular baking dish with wavy edges holds ten cabbage rolls tightly packed in two neat rows. Each roll is wrapped in cooked cabbage leaves that are shiny and brownish-orange from soaking in a rich, thick tomato-based sauce visible at the bottom and coating the rolls, with darker edges around the dish showing slight browning from baking. To the side, a small white plate with blue and pink floral patterns holds a spoon and fork resting on leftover sauce stains. The setting is on a white marbled textured surface covered halfway by a blue cloth underneath the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute the chopped meat with ground beef, pork, turkey, or a combination, depending on your preference. Adjust seasoning as needed to complement the meat used.

Is it necessary to freeze the cabbage before peeling?

While not absolutely required, freezing the cabbage makes peeling the leaves much easier and less messy, as it softens the leaves and helps prevent tearing during preparation.