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. 

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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.

For more old-fashioned dinner ideas, try our Hamburger Casserole. For another take on the classic cabbage rolls, try our Unstuffed Cabbage Rolls.

Cabbage Rolls Ingredients

How to Make This Cabbage Rolls Recipe

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.

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.

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.

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

Casserole Ideas

Cabbage Roll Casserole

Beef Dinner Ideas

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.

More Recipes You’ll Love

• Goulash
• Beer Grilled Chicken
• Cabbage Roll Soup
• Southern Fried Cabbage
• Cabbage Soup
• Dinner Rolls
• Burrito Bowl

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Cabbage Rolls

5 from 6 votes

​​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

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Ingredients

  

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Sauce

• 14.5 ounces diced tomatoes undrained
• 8 ounces tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• ¼ cup water

Filling

• 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
• 1 head green cabbage

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

Sodium: 551mg | Calcium: 59mg | Vitamin C: 8mg | Vitamin A: 120IU | Sugar: 6g | Fiber: 1g | Potassium: 381mg | Cholesterol: 81mg | Calories: 273kcal | Saturated Fat: 6g | Fat: 16g | Protein: 15g | Carbohydrates: 16g | Iron: 3mg

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