Why You’ll Love Cabbage Rolls Recipe
Cabbage rolls are the kind of meal that brings together simple ingredients in the most delicious way. The cabbage becomes tender as it bakes, while the savory beef and rice filling stays juicy and flavorful. The tomato sauce adds just the right balance of sweetness and tang, making every bite comforting and satisfying.
You will also love that this recipe is great for make-ahead meals. The rolls can be assembled in advance, baked for dinner, and enjoyed again as leftovers. It is a dependable recipe for weeknights, Sunday dinners, or whenever you want a cozy homemade dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sauce:
- 15 ounces crushed tomatoes
- 16 ounces tomato sauce
- 2 tablespoons light brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the cabbage rolls:
- 1 head green cabbage
- 1 pound ground beef
- ½ cup yellow onion, finely chopped
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup white rice, cooked and cooled
- ¼ cup reserved sauce
- 1 large egg, room temperature and lightly beaten
- ½ teaspoon fresh dill, chopped
Directions
In a medium bowl, stir together the crushed tomatoes, tomato sauce, brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper until smooth and combined. Reserve ¼ cup of the sauce for the filling, then spread ½ cup into the bottom of a 9×13 baking dish.
Preheat the oven to 350°F.
Bring a large pot of water to a boil. Cut off the bottom stem of the cabbage and carefully place the whole head into the boiling water for about 5 minutes to soften the leaves. Remove the cabbage and let it drain in a colander until cool enough to handle. Keep the hot water in the pot in case the inner leaves need more softening.
Carefully peel off 12 large outer leaves and place them on a paper towel-lined plate to remove excess moisture.
In a large skillet over medium-high heat, cook the ground beef, chopped onion, parsley, oregano, minced garlic, salt, and black pepper for 5 to 7 minutes, or until the beef is no longer pink and the onion is tender. Drain any excess fat.
Transfer the beef mixture to a bowl and stir in the cooked rice, ¼ cup reserved sauce, beaten egg, and fresh dill. Mix until evenly combined, then let the filling cool slightly.
Using a small knife, cut a V-shape at the base of each cabbage leaf to remove the thick stalk. This helps make rolling easier.
Lay one cabbage leaf flat and place about ¼ cup of filling near the top third of the leaf. Fold the top over the filling, tuck in the sides, and roll tightly. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining cabbage leaves and filling.
Spoon the rest of the sauce evenly over the cabbage rolls. Cover the baking dish tightly with foil and bake for 1 hour and 15 minutes.
Remove the foil and spoon some sauce over the tops if needed. Let the cabbage rolls rest for 10 to 15 minutes before serving.
Servings and timing
This recipe makes 6 servings, which is perfect for a family dinner or for meal prepping leftovers.
Timing:
- Prep time: 30 minutes
- Cook time: 1 hour 15 minutes
- Rest time: 10 to 15 minutes
- Total time: 1 hour 45 minutes
Variations
You can easily change up this recipe to suit your taste. Ground pork, turkey, or a mix of meats can be used instead of ground beef for a different flavor. Brown rice can replace white rice if you prefer a heartier texture.
For extra flavor, you can add a little paprika to the filling or sauce. Some cooks also like to mix shredded carrot into the filling for a touch of sweetness. If you enjoy a slightly richer sauce, a splash of beef broth can be stirred into the tomato mixture.
For a lower-carb version, you can reduce the rice or replace part of it with finely chopped cauliflower rice.
Storage/Reheating
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. They reheat well, making them a great option for lunches or easy dinners later in the week.
To reheat, place the rolls and sauce in a covered baking dish and warm in a 325°F oven until heated through. You can also reheat individual portions in the microwave in short intervals, spooning extra sauce over the top to keep them moist.
For longer storage, freeze the cabbage rolls in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make cabbage rolls ahead of time?
Yes, you can assemble the cabbage rolls in advance and refrigerate them before baking. This makes dinner prep much easier the next day.
What type of cabbage works best?
Green cabbage is the best choice for this recipe because the leaves soften well and are large enough for rolling.
Do I have to cook the rice first?
Yes, the rice should be cooked and cooled before adding it to the filling so the texture turns out properly.
How do I keep the cabbage leaves from tearing?
Boiling the cabbage long enough to soften the leaves helps a lot. Remove the leaves gently and trim the thick stalk before rolling.
Can I use ground turkey instead of beef?
Yes, ground turkey works well in this recipe and makes a lighter version of the dish.
Why is there egg in the filling?
The egg helps bind the filling together so it stays compact inside the cabbage leaves while baking.
Can I freeze cabbage rolls after baking?
Yes, baked cabbage rolls freeze very well. Let them cool completely before storing them in a freezer-safe container.
What should I serve with cabbage rolls?
Mashed potatoes, crusty bread, or a simple green salad all pair nicely with cabbage rolls.
How do I know when they are done?
The cabbage should be tender and the filling should be fully cooked and heated through after baking.
Can I use the leftover cabbage?
Yes, leftover cabbage can be chopped and added to soups, stir-fries, salads, or sautéed as a side dish.
Conclusion
Cabbage rolls are a timeless comfort food recipe that delivers big flavor with simple ingredients. The tender cabbage, savory beef and rice filling, and rich tomato sauce come together in a dish that feels both cozy and satisfying. Whether you are making them for a family dinner or preparing them ahead for later, this recipe is a reliable classic that is always worth adding to your meal rotation.
Cabbage Rolls
Tender cabbage leaves stuffed with a savory beef and rice filling, baked in a rich tomato sauce until perfectly hearty and comforting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: Halal
Ingredients
- 15 ounces can crushed tomatoes
- 16 ounces tomato sauce
- 2 tablespoons light brown sugar, packed
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head green cabbage
- 1 pound ground beef
- 1/2 cup yellow onion, finely chopped
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup white rice, cooked and cooled
- 1/4 cup reserved sauce
- 1 large egg, room temperature and lightly beaten
- 1/2 teaspoon fresh dill, chopped
Instructions
- In a medium bowl, mix crushed tomatoes, tomato sauce, brown sugar, tomato paste, vinegar, garlic powder, salt, and black pepper until combined.
- Reserve 1/4 cup of the sauce for the filling and spread 1/2 cup into the bottom of a 9×13 baking dish.
- Preheat oven to 350°F.
- Bring a large pot of water to a boil. Cut the stem from the cabbage and boil for 5 minutes to soften leaves.
- Remove cabbage, let cool slightly, and peel off 12 large leaves. Return to hot water if needed to soften inner leaves.
- Place leaves on a paper towel-lined plate to drain.
- In a large skillet over medium-high heat, cook ground beef, onion, parsley, oregano, garlic, salt, and pepper for 5-7 minutes until browned. Drain excess fat.
- Stir in cooked rice, reserved sauce, egg, and dill. Mix well and let cool slightly.
- Cut a V-shape at the base of each cabbage leaf to remove the tough core.
- Place 1/4 cup filling on each leaf, fold top and sides, and roll tightly like a burrito.
- Arrange rolls in prepared baking dish.
- Spoon remaining sauce over rolls, cover tightly with foil, and bake for 1 hour 15 minutes.
- Remove foil, spoon sauce over rolls if needed, and let rest 10-15 minutes before serving.
Notes
- Freeze uncooked or cooked cabbage rolls for up to 3 months.
- Swap ground beef with ground turkey for a lighter option.
- Serve with crusty bread or mashed potatoes for a complete meal.
- If cabbage leaves tear, overlap pieces to secure filling.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 95 mg
