Cabbage Rolls are a classic comfort food featuring tender cabbage leaves wrapped around a hearty filling of ground meat, rice, and savory spices. These little bundles are usually simmered in a flavorful tomato sauce that adds just the right amount of tang and sweetness. The combination of soft cabbage and well-seasoned filling creates a satisfying meal that feels like a warm hug on a plate.
I’ve always loved making cabbage rolls because they bring my family together in the kitchen. There’s something special about rolling each leaf carefully and knowing that after a bit of cooking, we’re going to enjoy a meal that’s been made with love. I like to add a bit of extra garlic and a sprinkle of herbs to the filling—it gives the whole dish a little extra flavor punch that everyone notices.
One of my favorite ways to serve cabbage rolls is with a dollop of sour cream or a side of crusty bread to soak up the sauce. They’re perfect for a cozy dinner and even taste great the next day. If you’re looking for a meal that feels both comforting and a little bit special, cabbage rolls are a wonderful choice that I think you’ll enjoy making and sharing as much as I do.
Key Ingredients & Substitutions
Cabbage: Use a firm green cabbage with large leaves—they’re easier to roll and hold the filling well. If you can’t get green cabbage, savoy cabbage is a good alternative with a milder flavor.
Ground Meat: I like a mix of ground beef and pork for juicy, flavorful rolls. You can use just beef, turkey, or even ground chicken for a lighter version.
Rice: Cooked white rice is classic, but you can swap it for brown rice or quinoa for extra fiber and nutrients.
Tomato Sauce: Crushed tomatoes and tomato paste make a rich sauce, but if you prefer, you can use marinara or even a mild salsa to add a twist.
How Do You Make Cabbage Leaves Soft Enough to Roll Without Tearing?
Getting tender leaves that don’t break is key. Here’s how to do it:
- Bring a big pot of water to a boil and prepare your cabbage.
- Carefully remove whole leaves, trying not to tear them.
- Blanch the leaves in boiling water for 2-3 minutes—this softens the fibers.
- Drain and cool leaves on a clean towel so they’re easy to handle.
- If you get a thick stem at the base, gently trim or shave it down with a knife to help roll.
With these steps, the leaves will be flexible and less likely to split when rolling your filling.
Equipment You’ll Need
- Large pot – perfect for blanching cabbage leaves quickly without tearing them.
- Mixing bowl – roomy enough to combine your filling ingredients easily.
- Sharp knife – helps with coring the cabbage and trimming thick leaf stems.
- Ovenproof casserole dish or baking pan – ideal for arranging and baking the rolls evenly.
- Aluminum foil – to cover the dish while baking and keep the rolls moist.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner option.
- Add sautéed mushrooms or grated carrots to the filling for extra texture and sweetness.
- Use cooked barley or quinoa instead of rice for a nutty flavor and more fiber.
- Stir in some smoked paprika or a pinch of cayenne for a mild smoky or spicy kick.
How to Make Cabbage Rolls?
Ingredients You’ll Need:
Main Ingredients:
- 1 large head of green cabbage
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp dried thyme or oregano
For The Tomato Sauce:
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 cup beef or vegetable broth
For Garnish:
- Fresh parsley, chopped
Time Needed:
This recipe takes about 30 minutes to prepare, including chopping and rolling, plus 1 ½ hours of baking time. All in all, it’s about 2 hours from start to finish, but much of that is hands-off while the rolls bake.
Step-by-Step Instructions:
1. Prepare the Cabbage Leaves:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and peel off the outer leaves one at a time, making sure not to tear them. Blanch the leaves in boiling water for 2 to 3 minutes until soft and flexible, then drain and lay them aside to cool.
2. Make the Filling:
In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, black pepper, paprika, and dried thyme or oregano. Mix everything thoroughly until well combined.
3. Roll the Cabbage:
Preheat your oven to 350°F (175°C). Lay one cabbage leaf flat and place about 2–3 tablespoons of the meat mixture near the base (the thick end). Fold the sides over the filling and roll it up tightly, like wrapping a burrito. Repeat this with all the leaves and filling.
4. Assemble and Bake:
In a large oven-safe casserole dish, heat olive oil over medium heat. Pour a thin layer of crushed tomatoes at the bottom. Place the cabbage rolls seam-side down in the dish in a snug arrangement. Mix the remaining crushed tomatoes, tomato paste, and broth in a bowl, then pour this sauce evenly over the cabbage rolls. Cover the dish with foil.
5. Bake and Serve:
Bake in the preheated oven for about 1 ½ hours until the meat is fully cooked and the cabbage is tender. Remove from the oven, sprinkle with fresh chopped parsley, and serve warm with the tomato sauce spooned over the top.
Can I Use Frozen Cabbage Leaves for This Recipe?
It’s best to use fresh cabbage leaves for rolling, but if you have frozen ones, thaw them completely in the fridge and gently blanch in boiling water to soften before using.
Can I Make Cabbage Rolls Ahead of Time?
Absolutely! You can prepare and roll the cabbage leaves a day ahead, store them covered in the fridge, and bake them the next day. Just add a bit more sauce if they look dry before baking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth or sauce to keep them moist.
What Can I Serve with Cabbage Rolls?
Cabbage rolls pair wonderfully with mashed potatoes, crusty bread, or a simple green salad to balance their rich flavors.