Amish Stuffed Cabbage Rolls: A Hearty Classic Family Recipe

Last Updated on September 17, 2025 by Souhail

If there’s one meal that instantly transports me back to cozy Sunday dinners with family, it’s Amish Stuffed Cabbage Rolls. I still remember the aroma wafting through my grandmother’s kitchen, warm, savory, and so inviting. These hearty bundles of love are the kind of comfort food you crave when the weather cools and you want something deeply satisfying on the table.

This recipe is rooted in traditional Amish cooking, which means it’s all about simplicity, heartiness, and soul-warming flavors. Think tender cabbage leaves stuffed with perfectly seasoned ground beef and rice, all baked in a rich tomato sauce until melt-in-your-mouth tender. It’s the kind of dish that feels like a hug, and it feeds a crowd, making it ideal for family dinners, potlucks, or even a meal prep win.

Why You’ll Love These Amish Stuffed Cabbage Rolls

There’s something timeless about this dish, it’s classic comfort food with a nostalgic twist. Whether you grew up eating cabbage rolls or you’re trying them for the first time, this version delivers big on flavor and comfort without being overly fussy.

Here’s why this recipe works like a charm:

• Tender Cabbage, Every Time: Boiling the cabbage head whole makes peeling the leaves a breeze and ensures they’re perfectly pliable for rolling.
• Simple, Flavorful Filling: The combo of ground beef, cooked rice, garlic, and onion creates a balanced, juicy filling that doesn’t dry out in the oven.
• Rich Tomato Sauce: Simmering in tomato sauce mixed with beef broth gives the rolls a deep, savory flavor and keeps everything moist.
• Oven Baked to Perfection: Slow baking gives the flavors time to meld and the cabbage to turn irresistibly tender.
• Make-Ahead Friendly: This dish tastes even better the next day, perfect for prepping ahead or freezing for busy weeknights.

Make It Your Own:

• Swap the Meat: Try ground turkey, chicken, or a plant-based mix to fit different diets.
• Low-Carb Option: Sub cauliflower rice for a low-carb twist.
• Spice It Up: Add red pepper flakes or smoked paprika to the filling for a subtle kick.
• Add Veggies: Grated carrots or zucchini in the filling boost nutrition and moisture.

Get Ahead of the Game (So You’re Not Scrambling Later)

These cabbage rolls are totally weeknight doable, especially if you knock out a few things in advance. I like to prep the filling and sauce a day ahead so all I have to do is roll and bake when dinnertime hits.

Here’s what you can prep ahead:

• Cook the rice: Let it cool completely before mixing it into the filling.
• Chop the onion and garlic: Store in an airtight container in the fridge.
• Make the filling: Combine the beef, rice, aromatics, egg, salt, and pepper — refrigerate overnight.
• Mix the sauce: Stir together the tomato sauce and beef broth and refrigerate.
• Parboil and peel cabbage leaves: Store them in a sealed container with a damp paper towel to keep them pliable.

How to Make It

Amish Stuffed Cabbage Rolls

Recipe by Souhail

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

390

kcal

Hearty, flavorful, and filled with nostalgia, these Amish Stuffed Cabbage Rolls are the ultimate comfort food. Tender cabbage leaves are stuffed with a savory beef and rice mixture, then baked in a rich tomato sauce until they’re melt-in-your-mouth delicious. It’s a classic dish that’s surprisingly easy to make and even easier to love.

Ingredients

• 1 large head of cabbage

• 1.5 lbs ground beef

• 1 cup cooked rice

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 egg, beaten

• 1 teaspoon salt

• 0.5 teaspoon pepper

• 2 cups tomato sauce

• 1 cup beef broth

Directions

• Bring a large pot of water to a boil — this is for softening the cabbage leaves. While you wait, core the cabbage using a sharp knife. Be careful here; it’s like coring an apple, just bigger. Once the water’s boiling, gently lower the whole cabbage in and boil it for a few minutes until the outer leaves start loosening. Remove the cabbage from the pot and peel off the leaves you need, set them aside on a towel.
• Now let’s talk filling. In a large bowl, mix together the ground beef, cooked rice, finely chopped onion, minced garlic, beaten egg, salt, and pepper. I like to use my hands here — it’s messy but super effective.
• Lay out each cabbage leaf and scoop about 2–3 tablespoons of the filling into the center. Fold the sides over, then roll it up nice and snug like a mini burrito. Arrange each roll seam side down in a baking dish.
• For the sauce, just mix the tomato sauce and beef broth together and pour it over the cabbage rolls until they’re nicely coated. Cover the dish with foil and pop it in the oven at 350°F (175°C) for about 1.5 to 2 hours. You’ll know they’re done when the cabbage is fork-tender and the sauce is bubbling beautifully.

Notes

• Use day-old cooked rice to help the filling hold together better.
• For a richer sauce, add a splash of Worcestershire or a pinch of brown sugar.
• Don’t overstuff the cabbage rolls — they need room to roll up tightly.
• Want ultra-tender cabbage? Simmer the leaves in the sauce a bit before baking.
• This dish freezes beautifully! Just reheat covered in the oven or microwave.
• You can double the recipe for meal prepping or feeding a crowd.

Nutrition Facts

• Total number of serves: 6
• Calories: 390kcal
• Fat: 21g
• Sodium: 690mg
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 5g
• Protein: 27g

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Secrets to Nailing These Cabbage Rolls Every Time

You know that feeling when a classic dish just hits right? That’s what we’re going for here. These Amish Stuffed Cabbage Rolls are simple, but a few smart moves can take them from good to unforgettable.

Here are some tips straight from my kitchen to yours:

• Don’t skip the core: removing the cabbage core makes the leaves so much easier to separate.
• Use cooled rice: hot rice can start cooking the egg too early and mess with the texture of the filling.
• Soften the leaves fully: if a leaf rips, don’t panic! Just layer two together.
• Roll tight, but not too tight: you want snug bundles, but leave a little room for the rice to expand.
• Don’t skimp on sauce: these rolls love to bathe in that tomato-beef broth goodness.
• Bake covered: the steam will keep everything super tender and moist.

Delicious Variations to Try

Feel like switching it up? These variations bring new life to a traditional favorite, perfect if you’re working with dietary needs or just love to experiment in the kitchen.

• Ground Turkey or Chicken Rolls
  Swap out the ground beef for turkey or chicken to lighten things up. It still tastes cozy, just with fewer calories.
  Tip: Add a splash of olive oil to the filling to keep it juicy.
• Vegetarian Stuffed Cabbage Rolls
  Use lentils, mushrooms, or a mix of quinoa and black beans for a satisfying meat-free version.
  Bake as usual and season the filling boldly — think smoked paprika, cumin, and fresh herbs.
• Sauerkraut Twist
  Want that tangy old-world flavor? Layer some sauerkraut between the cabbage rolls before baking.
  It adds a zing that pairs beautifully with the tomato sauce.
• Stuffed Cabbage Casserole
  Craving the flavors but short on time? Try it deconstructed like a lasagna — think layers of chopped cabbage, beef mixture, and sauce.
  (Kind of like a cousin to this comforting lasagna soup recipe).
• Add a Spicy Kick
  Stir in some red pepper flakes, cayenne, or diced jalapeños to the filling for a little heat.
• Amish Fusion
  Pair your cabbage rolls with another cozy Amish classic like this Amish paper bag chicken for a true down-home dinner spread.

How to Serve Amish Stuffed Cabbage Rolls Like a Pro

Once these rolls come bubbling out of the oven, your kitchen is going to smell amazing. And while they’re absolutely delicious on their own, here are a few ways to build a full, crowd-pleasing meal around them.

• Mashed potatoes – Creamy and buttery is the way to go; they soak up that tomato sauce like a dream.
• Buttered egg noodles – Simple and soft, they pair beautifully with the hearty rolls.
• A slice of crusty bread – For all that saucy goodness left on the plate.
• Fresh garden salad – Something crisp and refreshing to balance the richness.
• Steamed green beans or carrots – A touch of veggie sweetness on the side.

And if you’re looking to keep things cozy and homey, serve these rolls with a big pitcher of iced tea or a light apple cider.

FAQs About Amish Stuffed Cabbage Rolls

Final Thoughts from My Kitchen to Yours

There’s something truly special about a dish that feels like a hug, and that’s exactly what these Amish Stuffed Cabbage Rolls deliver. They’re nostalgic, hearty, and absolutely worth the bit of prep. Whether you’re making them for Sunday dinner, sharing with family, or meal prepping for the week, this recipe is one of those timeless keepers.

Give it a try, and let it become part of your tradition too. I’d love to hear how yours turn out, and if you get creative with the variations, let me know!