Cabbage Rolls Recipe

Why You’ll Love This Recipe

I love this Cabbage Rolls recipe because it gives me a complete, satisfying meal in one baking dish. The cabbage becomes wonderfully tender while baking, and the beef-and-rice filling absorbs plenty of flavor from the tomato sauce.

I also like that I can prepare the rolls ahead of time. Although rolling the cabbage takes a little patience, the process is straightforward, and the finished dish is well worth it. Leftovers are especially convenient because the flavors continue to blend as the rolls rest in the sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green cabbage
• Ground beef
• Cooked white rice
• Onion, finely chopped
• Garlic, minced
• Egg
• Tomato sauce
• Diced or crushed tomatoes
• Tomato paste
• Worcestershire sauce
• Salt
• Black pepper
• Paprika
• Dried parsley
• Beef broth or water
• Fresh parsley for garnish, optional

I use a large head of green cabbage because its leaves are sturdy enough to hold the filling but become tender after cooking. Ground beef and rice make up the hearty center, while onion, garlic, and seasonings add plenty of savory flavor.

For the sauce, I combine tomato sauce with tomatoes and a little tomato paste. I like adding enough sauce to surround the cabbage rolls because it keeps them moist while they bake.

Directions

1. I preheat the oven to 350°F (175°C) and prepare a large baking dish.
2. I bring a large pot of water to a gentle boil. I carefully lower the cabbage into the water and cook it briefly, removing the outer leaves with tongs as they soften. I continue until I have enough flexible leaves for the rolls.
3. I let the cabbage leaves cool enough to handle. I trim away some of the thick center rib from each leaf without cutting completely through the cabbage.
4. In a large bowl, I combine the ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley. I mix just until everything is evenly combined.
5. In a separate bowl, I combine the tomato sauce, tomatoes, tomato paste, Worcestershire sauce, and a little broth or water.
6. I spread a thin layer of tomato sauce across the bottom of my baking dish.
7. I place a portion of the beef filling near the base of each cabbage leaf. I fold the sides inward and roll the leaf around the filling, similar to making a small burrito.
8. I arrange each cabbage roll seam-side down in the prepared baking dish.
9. I pour the remaining tomato sauce over the cabbage rolls, making sure they are well covered.
10. I cover the baking dish tightly with foil and bake for about 75–90 minutes, or until the cabbage is tender and the ground beef filling reaches 160°F (71°C).
11. I let the cabbage rolls rest for about 10 minutes before serving. I spoon some of the tomato sauce over each portion and add fresh parsley when I have it.

Servings and Timing

I usually get about 6 servings from a standard batch of Cabbage Rolls, depending on how large I make each roll.

I allow approximately 30 minutes for preparation and 75–90 minutes for baking. Including a short resting period, I plan on roughly 2 hours from start to serving.

Variations

Ground Turkey Cabbage Rolls

I can replace the ground beef with ground turkey when I want a different filling. I make sure the turkey filling is fully cooked before serving.

Beef and Pork Cabbage Rolls

For an especially savory filling, I can use a combination of ground beef and ground pork. I keep the rice, onion, and seasonings the same.

Brown Rice Cabbage Rolls

I sometimes replace white rice with cooked brown rice. It gives the filling a slightly nuttier flavor and a firmer texture.

Spicier Cabbage Rolls

When I want a little heat, I add crushed red pepper flakes or a small amount of cayenne to the filling or tomato sauce.

Extra Vegetable Cabbage Rolls

I can add finely chopped mushrooms, carrots, or bell peppers to the filling. I like cooking vegetables with a lot of moisture briefly before adding them so they do not make the filling watery.

Storage/Reheating

I store leftover Cabbage Rolls in an airtight container in the refrigerator for up to 3–4 days. I keep plenty of tomato sauce with the rolls because it helps prevent them from drying out.

For individual portions, I reheat the cabbage rolls in the microwave until thoroughly hot. I can also place several rolls in a covered baking dish with their sauce and warm them in a 350°F (175°C) oven until heated through.

I can freeze cooked cabbage rolls as well. I place cooled rolls and some sauce in a freezer-safe container and freeze them for longer storage. I thaw them safely in the refrigerator before reheating.

FAQs

Do I have to cook the cabbage before making cabbage rolls?

I soften the cabbage leaves before rolling because raw cabbage is usually too stiff and can tear when folded. Briefly cooking the cabbage makes the leaves much easier for me to work with.

Why are my cabbage rolls tough?

When my cabbage rolls are tough, they usually need more cooking time. I keep the baking dish covered so moisture stays inside and continue baking until the cabbage leaves are tender.

Can I make Cabbage Rolls ahead of time?

Yes. I can assemble the cabbage rolls in the baking dish, cover them, and refrigerate them before baking. When I am ready to cook them, I bake them thoroughly and check that the meat filling reaches a safe internal temperature.

What should I serve with Cabbage Rolls?

Because the rolls already contain meat, rice, vegetables, and sauce, I often keep the sides simple. I like serving them with crusty bread, mashed potatoes, roasted vegetables, or a fresh green salad.

Can I freeze Cabbage Rolls?

Yes. I find that cooked Cabbage Rolls freeze well, especially when I freeze them with plenty of tomato sauce. I let them cool, transfer them to a freezer-safe container, and freeze them in convenient portions.

Conclusion

Cabbage Rolls are a classic comfort-food meal I enjoy when I want something warm, hearty, and homemade. Tender cabbage wrapped around seasoned beef and rice becomes especially flavorful as it slowly bakes in tomato sauce. I also appreciate how easily I can change the meat, rice, vegetables, and seasonings to create different versions while keeping the comforting character of the original dish.

Cabbage Rolls Recipe

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Tender cabbage leaves wrapped around a savory ground beef and rice filling, then slowly baked in a rich tomato sauce. These hearty cabbage rolls make a comforting homemade meal.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Total Time: 2 hours 10 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Eastern European
• Diet: Low Calorie

Ingredients

• Green cabbage
• Ground beef
• Cooked white rice
• Onion, finely chopped
• Garlic, minced
• Egg
• Tomato sauce
• Diced or crushed tomatoes
• Tomato paste
• Worcestershire sauce
• Salt
• Black pepper
• Paprika
• Dried parsley
• Beef broth or water
• Fresh parsley for garnish, optional

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a large baking dish.
2. Bring a large pot of water to a gentle boil. Carefully lower the cabbage into the water and cook briefly, removing the outer leaves with tongs as they soften. Continue until you have enough flexible leaves for the rolls.
3. Let the cabbage leaves cool until easy to handle. Trim some of the thick center rib from each leaf without cutting completely through the leaf.
4. In a large bowl, combine the ground beef, cooked rice, chopped onion, garlic, egg, salt, black pepper, paprika, and dried parsley. Mix just until evenly combined.
5. In a separate bowl, combine the tomato sauce, tomatoes, tomato paste, Worcestershire sauce, and a little beef broth or water.
6. Spread a thin layer of the tomato sauce mixture over the bottom of the baking dish.
7. Place a portion of beef filling near the base of each cabbage leaf. Fold the sides inward and roll the leaf securely around the filling.
8. Arrange the cabbage rolls seam-side down in the prepared baking dish.
9. Pour the remaining tomato sauce over the cabbage rolls, making sure the rolls are well covered.
10. Cover the baking dish tightly with foil and bake for 75–90 minutes, or until the cabbage is tender and the ground beef filling reaches 160°F (71°C).
11. Let the cabbage rolls rest for about 10 minutes before serving. Spoon tomato sauce over each portion and garnish with fresh parsley if desired.

Notes

• Ground turkey can replace the ground beef; cook the filling thoroughly before serving.
• A combination of ground beef and ground pork can be used for a richer filling.
• Cooked brown rice can replace white rice for a nuttier flavor and firmer texture.
• Add crushed red pepper flakes or a small amount of cayenne for extra heat.
• Finely chopped mushrooms, carrots, or bell peppers can be added to the filling. Precook moisture-rich vegetables when necessary.
• Store leftovers with plenty of sauce in an airtight container in the refrigerator for 3–4 days.
• Cooked cabbage rolls can be frozen with their sauce in a freezer-safe container. Thaw in the refrigerator before reheating.
• For make-ahead preparation, assemble and refrigerate the rolls before baking, then cook thoroughly when ready to serve.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 10 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 24 g
• Cholesterol: 90 mg