Swedish Cabbage Rolls

Why You’ll Love Swedish Cabbage Rolls Recipe

This recipe brings together simple, familiar ingredients in a warm, homey way. The tender cabbage that wraps around a savory beef‑and‑rice filling gives you both texture and heartiness. The tomato sauce adds a pleasant tang and sweetness, elevating the dish beyond your basic meat‑and‑rice combination. Whether you make it slowly in a crock pot or simmer it on the stovetop, the flavors meld beautifully, and leftovers taste even better the next day. It’s ideal for a family dinner, a make‑ahead meal, or when you want something comforting and satisfying.

Ingredients

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

• 1 large frozen head of cabbage, thawed

• 1 large egg, beaten

• 3 tablespoons milk

• ¼ cup finely chopped onion

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1¼ pounds lean ground beef

• 1 cup cooked rice

• 1 (8‑ounce) can tomato sauce

• 1 (14.5‑ounce) can diced tomatoes (optional)

• 1 tablespoon brown sugar

• 1 teaspoon lemon juice or cider vinegar

• 1 teaspoon Worcestershire sauce

Directions

1. Gather all your ingredients.

2. Prepare the cabbage: If using a frozen head, let it thaw then remove the leaves. If you didn’t freeze it, bring a large pot of water to a boil, remove about 12–14 large leaves from the head, and boil them 2–4 minutes until pliable. Drain thoroughly.

3. In a large bowl, combine the beaten egg, milk, chopped onion, salt, pepper, ground beef, and cooked rice.

4. Place about ¼ to ⅓ cup of the beef‑rice mixture in the center of each cabbage leaf. Fold in the sides and roll up burrito‑style so the filling is completely encased; secure with toothpicks if desired.

5. For the slow cooker: Place the stuffed cabbage rolls seam‑side down in the slow cooker. In another bowl, mix the tomato sauce, diced tomatoes (if using), brown sugar, lemon juice or vinegar, and Worcestershire sauce. Pour this sauce mixture over the cabbage rolls. Cover and cook on LOW for about 6–8 hours.

6. For stovetop: Place the cabbage rolls in a large heavy Dutch oven or stockpot seam‑side down. Prepare the sauce as above, pour it over the rolls, bring to a boil over medium heat, then cover and reduce heat to low and simmer about 2 hours.

7. Remove toothpicks (if used), serve the rolls hot, using the sauce as a “gravy” over the rolls or alongside mashed or boiled potatoes and steamed vegetables.

8. Enjoy!

Servings and timing

Makes about 6 servings. Total time: approximately 7 hours 25 minutes when using the slow cooker (Prep: 25 minutes; Cook: ~7 hours). For stovetop, cook time is around 2 hours after prep.

Variations

• Use half beef and half ground pork for a slightly different flavor profile.

• Swap the plain cooked rice for brown rice or quinoa for added fiber.

• Add finely diced carrots or celery to the filling mixture for extra vegetables.

• Use a little smoked paprika or cayenne pepper for warmth.

• Replace the diced tomatoes with crushed tomatoes or omit entirely if you prefer a smoother sauce.

• Make a vegetarian version by substituting the ground beef with lentils or finely chopped mushrooms and use vegetable broth in the sauce.

• For a lighter version, use lean ground turkey and low‑sodium tomato products.

• Add fresh herbs (like dill or parsley) to the filling or sauce to brighten the flavors.

Storage/Reheating

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3–4 days. To reheat: place in a covered baking dish, sprinkle a little water or broth over the rolls, cover with foil, and heat in a preheated 350 °F (175 °C) oven for about 20‑25 minutes, or until heated through. Alternatively, reheat individual portions in the microwave, adding a splash of sauce to keep them moist and covering them loosely. For longer storage, you can freeze the prepared rolls (before or after cooking) in a freezer‑safe container for up to 2‑3 months. Thaw overnight in the fridge before reheating.

FAQs

What type of cabbage is best for cabbage rolls?

Large‑leaf green cabbage works best because the leaves are big enough to wrap around the filling and become tender without falling apart during cooking.

Can I skip freezing or boiling the cabbage leaves?

You can skip freezing or boiling only if your cabbage leaves are already very pliable and thin. Freezing or briefly boiling helps soften the leaves so they’re flexible enough to roll without tearing.

Can I make these ahead of time?

Yes. You can assemble the rolls ahead, cover them and refrigerate for a few hours before cooking, or freeze them raw (tightly wrapped) and cook later.

Do I have to cook in a slow cooker?

No – the recipe provides both slow cooker and stovetop options. The stovetop method cooks in about 2 hours instead of 6–8 hours.

Can I use rice that’s not pre‑cooked?

No — using cooked rice ensures the rice is fully tender in the time it takes to cook the rolls. Uncooked rice would require much longer cooking and might not fully cook evenly.

How do I know when the rolls are done?

They’re done when the cabbage leaves are tender and the meat filling is cooked through (no pink inside). The texture should be soft rather than crisp or raw.

Can I make this vegetarian?

Yes — you can replace the ground beef with lentils, chopped mushrooms, or crumbled tofu, and use vegetable‑based sauce and stock. Adjust seasonings accordingly for flavor.

What should I serve with these cabbage rolls?

They pair nicely with mashed or boiled potatoes, steamed green beans or broccoli, a crisp salad, or hearty bread to soak up the sauce.

Is the tomato sauce necessary?

The tomato‑based sauce adds flavor, moisture, and a tangy contrast to the savory filling. You could use a different sauce (mushroom gravy, for example) if you prefer, but you’ll lose that classic flavor profile.

How do I reheat them so they don’t dry out?

When reheating, add a little extra sauce, broth, or water, and cover the dish so the steam keeps them moist. Heating gently rather than blasting at high heat helps maintain texture and flavor.

Conclusion

These Swedish‑style cabbage rolls offer a comforting, flavorful meal that’s perfect for family dinners or make‑ahead comfort cooking. The combination of a hearty filling wrapped in tender cabbage and bathed in a rich tomato sauce makes for a satisfying dish with minimal fuss. With options for slow‑cooker or stovetop, and plenty of room for variation, you’ll likely find yourself making them again — especially since leftovers taste even better.