Meatball Stuffed Cabbage

This meatball stuffed cabbage looks stunning on the table but is seriously super easy to make by following my recipe directions. I hollow out a whole cabbage, fill it with homemade meatballs, and bake it in a tangy tomato sauce until tender. I love the fact that it tastes like a dish my grandmother would make but looks like it came from a restaurant.

When I invite my friends or family over for dinner, this meatball stuffed cabbage is always a showstopper. I mean, look at it! I came up with this impressive dish because I wanted all the flavors of my traditional stuffed cabbage rolls without spending time rolling each one individually. It is just as delicious as my slow cooker stuffed cabbage rolls but with a presentation that always gets compliments from everyone!

I start by hollowing out a whole cabbage to create a bowl, then I fill it with seasoned meatballs made from ground beef, rice, and spices like paprika and coriander. I pour a simple tomato sauce over everything and bake until the cabbage is tender and the meatballs are cooked through. As a food blogger I have tested many stuffed cabbage recipes, but this one is one of my favorite because it saves me so much time compared to rolling individual leaves. I highly recommend it!

Why you will love this recipe

• Stunning presentation: This dish looks like it came from a Michelin restaurant but I make it right in my own kitchen. When I bring it to the table, my guests always react with surprise and excitement.
• No rolling required: I skip the tedious process of rolling individual cabbage leaves by using the meatball method instead. This saves me so much time and the results are just as delicious.
• Complete meal in one dish: The cabbage, meatballs, rice, and tomato sauce give me protein, vegetables, and carbs all in one pot. I serve it with a simple side salad made from the leftover cabbage and dinner is done.
• Feeds a crowd: I love serving this when I have friends and family over because one cabbage feeds several people and I will share more pairing ideas in my serving suggestions section below.

What you will need

• Cabbage: I use one large head of green cabbage. I look for one that is firm, heavy for its size, and has bright crisp leaves with no brown spots.
• Ground beef: I use 1 pound of ground beef for the meatballs. Any ground meat works including pork, turkey, or chicken.
• Cooked rice: I add half a cup of cooked rice to the meatball mixture. Any type of rice works including white, brown, or whole grain.
• Onion: I dice one small yellow onion and mix it into the meatballs for extra flavor.
• Seasonings for meatballs: I season with sea salt, black pepper, smoked paprika, and coriander. These spices give the meatballs a subtle warmth that pairs perfectly with the tomato sauce.
• Tomato sauce ingredients: I make a simple sauce with tomato paste, minced garlic, coriander, dried basil, salt, pepper, and water or chicken broth.
• Side salad ingredients: I use the cabbage from inside the hollowed head, diced Roma tomatoes, fresh cilantro, minced garlic, and vegetable oil.

How to make

Preheat and prep: I preheat my oven to 350 degrees F and spray a baking dish with cooking spray. I also cook the rice according to package directions and set it aside to cool.

Hollow the cabbage: I cut the core off the bottom of the cabbage so it sits flat, then flip it over and use a sharp knife to hollow out the inside. I leave the walls about 1 inch thick so it holds its shape. I save the inner cabbage for the side salad.

Make the meatballs: I combine the ground beef with the cooked rice, diced onion, and all the meatball seasonings in a large bowl. I mix everything together and roll the mixture into golf ball sized meatballs, placing them inside the cabbage bowl as I go.

Add the sauce: I whisk together the tomato paste, garlic, coriander, basil, salt, pepper, and water in a bowl. I pour half of the sauce over the meatballs and the other half into the bottom of the baking dish. I put the cabbage cap back on top.

Bake: I cover the cabbage with cheesecloth first, then wrap it with aluminum foil. I bake for 70 to 90 minutes until the cabbage is tender and the meatballs reach 165 degrees F.

Make the salad: While the cabbage bakes, I chop up the reserved inner cabbage and toss it with diced tomatoes, fresh cilantro, minced garlic, vegetable oil, salt, and pepper. I keep it in the fridge until ready to serve.

Serve: I let the cabbage rest for 10 minutes after baking, then slice an opening in the side so guests can reach the meatballs. I serve it with the chilled cabbage salad on the side.

Expert tip

Let the cabbage rest before slicing

I always let the stuffed cabbage rest for at least 10 minutes after it comes out of the oven. This allows the juices to redistribute and makes slicing much easier without everything falling apart. Cutting into it too soon results in a messy presentation and the meatballs may crumble.

More tips to consider:

• I wrap the cabbage with cheesecloth before the foil because it helps hold the shape together during baking. If I do not have cheesecloth, cotton fabric or muslin works too.
• I check the meatballs with an instant read thermometer to make sure they reach 165 degrees F before serving. The cooking time varies depending on the size of the cabbage and how many meatballs I made.
• I use a 9×9 inch baking dish but any size that fits the cabbage works. The key is making sure there is room for the sauce around the sides.
• If my meatballs fall apart during mixing, I add one lightly beaten egg to help bind everything together.
• I make the rice ahead of time and let it cool completely before adding it to the meat mixture. Warm rice can make the meatballs mushy.

Recipe variations and add-ins:

• Different ground meat: I sometimes use ground pork, turkey, chicken, or a combination instead of beef. For a vegetarian version, I use plant based meat crumbles and the results are just as satisfying.
• Spicy meatballs: I add 1 tablespoon of cayenne pepper to the meat mixture when I want serious heat. For milder spice, I use a pinch of chili powder or half a teaspoon of chopped jalapenos.
• Cheesy finish: I sprinkle shredded parmesan or mozzarella on top during the last 5 minutes of baking. The melted cheese adds a rich layer that my whole family loves.
• Different rice: I swap white rice for brown rice, wild rice, or even cauliflower rice when I want to change things up. Each variety brings a slightly different texture to the meatballs.
• Extra tangy sauce: I stir 1 teaspoon of lemon juice or red wine vinegar into the tomato sauce for a brighter, tangier flavor that cuts through the richness of the meat.

Serving suggestions:

This meatball stuffed cabbage is a complete meal on its own, but I love adding a few extras when I have company. I serve it with garlic roasted potatoes on the side for a hearty comfort food dinner, or alongside crusty air fry bread to soak up all that tomato sauce. For something lighter, I pair it with my roasted asparagus or a simple green pear salad.

When I want to add some extra flavor to the table, I set out small bowls of honey mustard sauce or chipotle sauce for dipping. My kids love drizzling extra sauce on their meatballs. For holidays, I dress it up with a dollop of sour cream on top and a sprinkle of fresh parsley. It makes a beautiful centerpiece that everyone gathers around.

How to store leftovers:

• Store: I let the cabbage cool completely, then transfer it to an airtight container. It keeps in the refrigerator for up to 4 days.
• Freeze: I place the entire cabbage and meatballs together in a freezer safe container or freezer bag. It stays good in the freezer for up to 60 days.
• Thaw: I move the frozen leftovers to the refrigerator the night before I plan to serve them.
• Reheat: I place the cabbage in a microwave safe bowl and heat for 1 to 3 minutes depending on the portion size. I can also put it in a baking dish, cover with foil, and bake at 350 degrees F for 15 to 20 minutes until heated through.

Frequently asked questions.

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