Stuffed Cabbage | “Piggies in the Blanket”

By Lynn | January 20, 2026 |
Jump to Recipe·Print Recipe·5 from 1 review
STUFFED CABBAGE sliced in half garnished with parsley and parmesan cheese on a small, blue-rimmed plate.

I grew up in northeastern Pennsylvania, where stuffed cabbage was always called “piggies in a blanket.” Not the mini hot dog kind — in our house, a piggy was a tender cabbage leaf rolled around a savory meat and rice filling, baked in a rich tomato sauce. It was a Sunday night staple, a dish that somehow felt cozy and special at the same time.

There’s something about stuffed cabbage that is deeply comforting. The leaves unfold like a secret, hiding a filling that is humble but flavorful — a reminder of kitchens where patience and care are folded into every bite. My family’s version leans a little Italian: garlic, parsley, Pecorino, and a hint of dried mint in the filling, plus a simple, well-seasoned tomato sauce. It’s still nostalgic, but it has a little lift, perfect for winter nights when you want something hearty but elegant. Serving stuffed cabbage in a portioned mini casserole dish is an easy way to elevate this rustic dish.

More Cozy Meals to Try

Cooked Stuffed Cabbage in a small white Staub casserole dish.

Ingredients

Overlay ingredients for cabbage and meat filling for stuffed cabbage
Overlay of ingredients for tomato sauce to accompany stuffed cabbage recipe
  • GROUND BEEF (or combo of beef and pork)
  • HEAD OF SAVOY CABBAGE (one large or two small)
  • COOKED LONG GRAIN RICE
  • EGG (large)
  • ONION (small dice)
  • GARLIC (minced)
  • PARMESAN (finely grated)
  • SALT and PEPPER
  • FRESH PARSLEY (chopped finely)
  • DRIED MINT
  • OLIVE OIL
  • ONION (small dice)
  • GARLIC (minced)
  • TOMATO PASTE
  • BEEF BROTH
  • CRUSHED TOMATOES
  • DRY RED WINE
  • SALT and PEPPER
  • PARMESAN RIND
  • OREGANO

Step-By-Step Instructions

Cabbage being cored before steaming for Stuffed Cabbage recipe
Submerging a whole head of cabbage in a boiling pot of salted water.

I. PREPARE THE CABBAGE

  1. Bring a large pot of well-salted water to a boil.
  2. Using a small knife, carefully core the cabbage. Lower the whole head into the boiling water and cook for 3–5 minutes, until the outer leaves soften and loosen.
  3. Using tongs, gently remove softened leaves until you have 12–14 pliable leaves and set aside. Drain and let cool. Trim the thick rib from each leaf so it rolls easily.
Red tongs pulling individual cabbage leaves out of a pot of boiling water.
Steamed cabbages leaves piled in a colander to cool.

II. PREPARE THE SAUCE AND MEAT MIXTURE

  1. Heat olive oil in a Dutch oven or deep, oven-safe pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more.
  2. Stir in the tomato paste and cook, stirring, until darkened slightly and fragrant, about 1–2 minutes. Add the crushed tomatoes, water or broth, bay leaf, salt, and pepper. If using, add Parmesan rind, wine, or oregano.
  3. Bring to a gentle simmer, then reduce heat to low and keep warm while you assemble the cabbage rolls.

III. PREPARE MEAT FILLING

  1. In a large bowl, combine ground meat, uncooked rice, chopped onion, garlic, beaten egg, parsley, salt, pepper, cheese and 3-4 tablespoons of sauce.
  2. Mix gently with your hands just until combined.
hand adding a parmesan cheese rind into a pot of simmering red sauce.
Ingredients in a bowl to make meat filling for stuffed cabbage recipe.

IV. ASSEMBLY INSTRUCTIONS

Steamed green cabbage leaf spread out on a surface.
meat mixture rolled and laid on top of steamed cabbage leaf.
  1. In the baking pan, create a bed for the stuffed cabbage by lining the bottom of the pan with a base of about a cup of chopped up extra cabbage and add about 1/4 cup of sauce on top.
  2. Lay a cabbage leaf flat on a work surface. Place about ⅓ cup filling near the base of the leaf.
hand folding stuffed cabbage leaf in half
hand doing second fold of cabbage leaf.

3. Fold the sides in, then roll up snugly but not tightly. | 4. Place seam-side down in the pot. Repeat with remaining leaves, arranging rolls in a single snug layer or two.

Green rows of stuffed cabbage rolls without sauce in a light blue baking tray.
Red sauce covered stuffed cabbage rolls in a light blue square baking pan.

5. Gently place stuffed cabbage rolls snugly in the baking pan lined with extra cabbage leaves. Pour sauce over rolls until mostly covered. Cover tightly with lid or foil. | 6. Bake 60–70 minutes, checking around 55 minutes. Remove from oven and serve hot.

Serve with a green salad or a side of steamed broccoli.

a small blue rimmed plate with cooked stuffed cabbage. The one in front it cut in half revealing a meat and rice mixture. A stack of plates with more stuffed cabbage in a bit more out of focus and pictured in the background.

Make-Ahead & Storage

These stuffed cabbage rolls actually taste even better the next day, making them perfect for meal prep or a cozy make-ahead dinner.

Make-ahead: Assemble the rolls, cover, and refrigerate up to 24 hours before baking. Add an extra 10–15 minutes to the bake time if cooking straight from cold.

Refrigerator: Store cooked rolls in an airtight container for 3–4 days.

Freezer: Freeze cooled rolls in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in a 350°F oven for 20–25 minutes (covered) or microwave in 1–2 minute intervals until heated through.

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Stuffed Cabbage | “Piggies in the Blanket”

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5 from 1 review

  • Author: Family Tree Foodie
Print Recipe

Description

Tender stuffed cabbage rolls, known in Pennsylvania as “piggies in the blanket,” filled with a well-seasoned meat and rice mixture and baked gently in tomato sauce until comforting, cozy, and deeply satisfying.

Ingredients

Cabbage and Filling

  • 1 large green or Savoy cabbage
  • 1 lb ground beef (or beef + pork blend)
  • ½ cup uncooked long-grain white rice
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large egg
  • 2 Tbsp chopped fresh parsley
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  •  2–3 Tbsp grated Parmesan or Pecorino Roman0

Tomato Sauce

  • 2 Tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1 (28-oz) can crushed tomatoes
  • ½ cup water or beef broth
  • Kosher salt and black pepper, to taste
  • Optional: Parmesan rind, splash of red wine, or pinch of oregano

Instructions

Prepare the Cabbage

  1. Bring a large pot of well-salted water to a boil. Using a small knife, carefully core the cabbage. Lower the whole head into the boiling water and cook for 3–5 minutes, until the outer leaves soften and loosen.
  2. Using tongs, gently remove softened leaves and set aside. Return the cabbage to the pot as needed, repeating until you have 12–14 pliable leaves. Drain and let cool. Trim the thick rib from each leaf so it rolls easily.

Make the Tomato Sauce

  1. Heat olive oil in a Dutch oven or deep, oven-safe pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more.
  2. Stir in the tomato paste and cook, stirring, until darkened slightly and fragrant, about 1–2 minutes. Add the crushed tomatoes, water or broth, bay leaf, salt, and pepper. If using, add Parmesan rind, wine, or oregano.
  3. Bring to a gentle simmer, then reduce heat to low and keep warm while you assemble the cabbage rolls.

Prepare the Filling

  1. In a large bowl, combine ground meat, uncooked rice, chopped onion, garlic, beaten egg, parsley, salt, pepper, and cheese (if using). Mix gently with your hands just until combined — do not overmix.

Assemble the Cabbage Rolls

  1. Line the bottom of the pot with a few extra cabbage leaves or sliced onion.
  2. Lay a cabbage leaf flat on a work surface. Place about ⅓ cup filling near the base of the leaf. Fold the sides in, then roll up snugly but not tightly. Place seam-side down in the pot. Repeat with remaining leaves, arranging rolls in a single snug layer or two.
  3. Place in a dish or Dutch oven, lined with extra cabbage leaves if desired.
  4. Pour sauce over rolls until mostly covered.
  5. Cover tightly with lid or foil.
  6. Bake 60–70 minutes, checking around 55 minutes:

 

Notes

Serve with a green salad or a side of steamed broccoli. Optionally drizzle with sour cream. 

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1 Comment

  1. Andrew says:
    January 21, 2026 at 1:34 pm

    This recipe reminds me of my childhood. My grandmother always made stuffed cabbage for holidays. Looks delicious!

    Reply

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