October 26, 2023
Review RecipeCabbage Rolls
Simple and delicious these classic, homemade cabbage rolls are filled with a seasoned meat mixture with rice and baked in a rich tangy tomato sauce.
Jump to Recipe
Table of Contents
Easy to make ahead of time, this cabbage rolls recipe is a comfort food favorite in our family. The meat and rice filling cook to perfection inside of the tender cabbage leaves, and the tomato sauce adds a delicious hint of sweetness.
Cabbage Rolls Ingredients
You’ll need:
For the Sauce
- 14.5-ounce can diced tomatoes
- 8-ounce can tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- ¼ cup water
For the Filling
- 1 head green cabbage
- 1 pound ground beef
- ½ cup onion, chopped fine
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dill
- 2 teaspoons minced garlic
- 1 cup cooked rice (cook rice in your Instant Pot)
- 1 egg
- ¼ cup of the sauce that has been mixed together
SUBSTITUTIONS AND ADDITIONS
MEAT: Instead of using 1 pound of ground beef, you can also use a pound of ground chicken, ground pork or turkey. Beef is the traditional type of ground meat used in cabbage rolls, but the alternatives are also tasty.
VEGETARIAN: It’s easy to make this traditional recipe vegetarian by swapping out the ground beef for an extra cup of rice (use 2 cups of rice total).
TOMATO SAUCE: You can also use homemade tomato sauce in this recipe if you prefer.
How to Make This Cabbage Rolls Recipe
PRO TIP:
This is a fantastic freezer meal, make the cabbage rolls ahead and then store them in the freezer until you are ready to serve them. Thaw and warm in the oven.
To Prepare the Cabbage Leaves
STEP ONE: Cut off ¼ inch from the bottom of the cabbage head. Place the whole head of cabbage into a big pot of boiling water and boil for two minutes.
STEP TWO: Using long tongs, gently peel off the outer leaves from the cabbage head inside the pot. You can also use the tongs to gently roll the cabbage head around in the hot water and gently lift the leaves.
STEP THREE: After several layers have been removed, you may have to use a knife to disconnect the leaf next to the core of the cabbage. Set aside the removed leaves to cool while you prepare the sauce and filling.
PRO TIP:
An alternative to get the leaves off easily is to cut the stem out of cabbage, wrap well in plastic wrap and freeze overnight or till ready to use. Leaves peel off so easily.
For the Sauce
STEP ONE: In a medium bowl, mix all of the sauce ingredients together. Remove ¼ cup of sauce to be added to the meat filling.
STEP TWO: Spread a thin layer of the sauce in the bottom of a 9×13 baking dish.
STEP THREE: In a large skillet, over medium heat, brown the ground beef. Then add the onion, parsley, oregano, salt, pepper and dill. Cook until no pink remains in the meat and onions are tender. Stir in the garlic and cook another minute.
STEP FOUR: Remove from heat and add the cooked rice, ¼ cup tomato sauce mixture and egg to the meat mixture. Mix well. Set aside.
STEP FIVE: Remove the thick stem of the cabbage leaves.
PRO TIP:
Cutting a V at the bottom of each leaf to notch out the thick part helps it lay flatter.
STEP SIX: Lay the cabbage leaf on a flat surface and place ⅓ cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up.
PRO TIP:
If your leaves have torn that’s okay, just fold the torn side in first and cover it up with the other side before rolling.
STEP SEVEN: Preheat oven to 350°F. Place cabbage roll seam side down in the prepared baking dish. Repeat the process until all the leaves are filled and dish is filled.
STEP EIGHT: Pour the remaining sauce over the rolls and cover tightly with aluminum foil.
STEP NINE: Bake for 1 hour and 30 minutes. Let cooked cabbage rolls sit for 10 to 15 minutes before serving.
How to Serve
Stuffed cabbage rolls are packed with plenty of savory flavors and are a complete meal all by themselves. If you’d like to add a side dish, try a Caesar salad or garlic bread for a heartier meal.
MORE CABBAGE RECIPES
For more old-fashioned dinner ideas, try our Hamburger Casserole. For another take on the classic cabbage rolls, try our Unstuffed Cabbage Rolls.
Storage
MAKE-AHEAD: This classic dish can be prepared ahead of time and kept in the fridge for up to 8 hours. Be sure to cover the rolls with airtight plastic wrap or foil.
IN THE FREEZER: You can freeze these easy cabbage rolls for up to a month. To prepare the rolls for freezing, allow them to cool completely and refrigerate them overnight first. Place cabbage rolls in freezer bags or an airtight container, along with sauce in each plastic bag.
REHEATING: To reheat the cabbage rolls, place the rolls and sauce into a saucepan. Cover and simmer until heated through, about 30 minutes.
Delicious and comforting, these cabbage rolls are a vintage recipe that never goes out of style. Stuffed with all kinds of goodness including tender beef, tangy tomato sauce and rice, this recipe will be a welcome meal year-round.
FREQUENTLY ASKED QUESTIONS
Can you make cabbage rolls ahead of time?
Because these cabbage rolls take time to assemble and cook (about 90 minutes total), planning ahead is helpful. Our evenings are usually pretty busy, so when I cook these I prepare them in the morning and throw them in the oven when it’s dinner time.
How do you get the cabbage leaves off without breaking them?
You can either follow our boiling method above or you can freeze the whole cabbage head and then thaw it before using. The leaves will peel off easily with this method.
Do I cook the rice ahead of time?
You need to use cooked rice for this cabbage roll recipe. Cook it ahead of time and add it to the filling mixture as directed in the recipe.
More Recipes You’ll Love
- Goulash
- Beer Grilled Chicken
- Cabbage Roll Soup
- Southern Fried Cabbage
- Dinner Rolls
- Burrito Bowl
- Cabbage Soup
- Egg Roll in a Bowl
- Baked Burritos
- Fried Rice Ingredients
- Shrimp Fried Rice
- Red Beans and Rice
- French Onion Pork Chops
- Muffin Pan Meatloaf
- Turkey Taco Ring
- Meatloaf
- Chicken Fried Rice
- Homemade Meatballs
Cabbage Rolls
Simple and delicious these classic, homemade cabbage rolls are filled with a seasoned meat mixture with rice and baked in a rich tangy tomato sauce.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Ingredients
Sauce
- 14.5 ounces diced tomatoes undrained
- 8 ounces tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- ¼ cup water
Filling
- 1 head green cabbage
- 1 pound ground beef
- ½ cup onion chopped fine
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dill
- 2 teaspoons minced garlic
- 1 cup cooked rice
- 1 egg
- ¼ cup sauce that has been mixed together
Instructions
- Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
- Preheat oven to 350°F.
- In a medium bowl mix all of the sauce ingredients together.
- Spread a thin layer of the sauce in the bottom of 9×13 baking dish.
- Remove ¼ cup of sauce to be added to the meat filling.
- In a skillet brown the ground beef cooking along with the onions, parsley, oregano, salt, pepper and dill over medium heat until no pink remains and onions are tender.
- Stir in the garlic and cook another minute.
- Remove from heat and add the cooked rice, ¼ cup mixed tomato sauce and egg. Mix well. Set aside.
- Remove the thick stem of the cabbage leaves (cutting a V at the bottom of each leaf to notch out the thick part and this also helps it lay flatter)
- Lay the leaf flat and place ⅓ cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up. If your leaves have torn that’s okay, just fold the torn side in first and cover it up with the other side before rolling.
- Place the roll seam side down in the prepared baking dish. Repeat the process until all the leaves are filled and dish is filled.
- Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes.
- Let cabbage rolls sit for 10 to 15 minutes before serving.
Video
Notes
TIP: An alternative to get the leaves off easily is to cut the stem out of cabbage, wrap well in plastic wrap and freeze overnight or till ready to use. Leaves peel off so easily.
TIP: This is a fantastic freezer meal, make the cabbage rolls ahead and then store them in the freezer until you are ready to serve them. Thaw and warm in the oven.
TIP: Cutting a V at the bottom of each leaf to notch out the thick part helps it lay flatter.
TIP: If your leaves have torn that’s okay, just fold the torn side in first and cover it up with the other side before rolling.
Nutrition
Calories: 273kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 551mg | Potassium: 381mg | Fiber: 1g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Mindy says
My 13 yr old daughter made these and they were delicious! Your recipe was very detailed and easy for her to follow! Everyone loved them!
Judy says
I’m going to try this recipe. But wanted to pass on a tip when I make stuffed cabbage. I freeze the head of cabbage. When indefrost it, the leaves come right off.
Belinda says
I also cut stem out of cabbage, wrap well in plastic wrap and freeze overnight or till ready to use. Leaves peel off so easily.
Debby Wilcox says
Look delighted, I can’t wait to make them. Thank you.
Karen says
This is so hearty and easy.
Gail says
Looks delicious. Can’t have sugar. Can I either leave out the sugar in the sauce or substitute it something else?
Layne Kangas says
Hi, Gail – I haven’t tried it without sugar. You might be able to use a sugar substitute?
Teri says
Yes you can . I don’t use sugar at all.
Steph says
It’s delicious, we loved the recipe! If I freeze these, do I freeze it with the sauce too? Or just the rolls? Also, I see people saying they freeze the cabbage head for easy peeling. If you use this method do you still boil the leaves before rolling them? Thanks!!
Trish says
That’s how my mom did them. Always froze it, then it’s basically soft once it’s thawed.. Seemed to work just fine! I wanna make a batch for the freezer
Angela says
I have to laugh at myself… I don’t know why I bother searching the internet for recipes when I always end up here!😂 these were exactly what I wanted (a tart & somewhat sweet sauce). These are fantastic! I can’t eat red meat, so I substituted with turkey (dark meat). Equally as delicious.
Tara says
Agreed! 90% of the recipes I make end up coming from this site. Would love to spend a holiday dinner at their table! 😊 Haha!
Thanks for the awesome recipes!!!!!
Noell Strom says
These taste fantastic! 2 min steaming the cabbage didn’t work for me, but a friend who makes them all the time let me in on her secret, she microwaves her cabbage 5 min on high, turns and 5 min more then cores and they peel right off. This recipe will be a staple here now!!
Katherine E says
This is a great recipe. I wanted to give you another idea. I used Sloppy Joe sauce for my. Sauce, it has all the right ingredients and tastes the same as with vinegar, and brown sugar❤️
Pam says
I have always meant to try stuffed cabbage leaves as I just usually throw the outer leaves away. I made this today and I am so happy I did! These are so delicious. Thank you for the recipe!