Cabbage Rolls

Enjoy this classic winter dish of cabbage rolls that combines rich tomato sauce, savory ground beef, and green cabbage.

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Cabbage Rolls are the ultimate comfort food, especially when the weather turns cold. If you love cabbage rolls but have never tried to make them yourself, you might feel a bit intimidated. But this straightforward recipe is one anyone can follow, and combines flavorful ground beef, sweet tomato sauce, rice, and fresh cabbage for a satisfying dish that warms you from the inside out.

Cabbage Rolls Ingredients 

You’ll need:

For the Sauce

• 14.5 oz can diced tomatoes
• 8 oz can tomato sauce
• 2 tbsp brown sugar
• 1 tbsp white vinegar
• ¼ cup water

For the Filling

• 1 lb ground beef
• ½ cup onion, chopped fine
• 1 tbsp dried parsley
• 1 tsp oregano
• 1 tsp salt
• ½ tsp pepper
• ½ tsp dill
• 2 tsp minced garlic
• 1 cup cooked rice
• 1 egg
• ¼ cup sauce from above
• 1 head green cabbage

Substitutions and Additions 

MEAT: You can swap out ground beef for ground pork, turkey, or chicken. Or make this dish vegetarian, skip the meat, and add an additional cup of rice.  

TOMATO SAUCE: Substitute the sauce in this recipe for your favorite tomato sauce.

How to Make This Cabbage Rolls Recipe 

Prepare the Cabbage Leaves:

STEP ONE: Cut off ¼ inch from the bottom of the head of cabbage. Place the whole head of cabbage into a big pot of boiling water and boil for two minutes.

PRO TIP: Cutting a V into the base of the cabbage head to remove more of the root will make removing the leaves easier. 

STEP TWO: Using tongs, gently peel off the leaves of the cabbage head inside the pot. 

PRO TIP: This is very hot, so use long tongs to reach into the pot. 

STEP THREE: To remove the inner leaves of the cabbage, you may have to use a knife to cut the leaves off from the core of the cabbage. Set the leaves aside to cool while you prepare the sauce and filling.

For the Sauce:

STEP ONE: Mix all sauce ingredients together in a medium bowl. Remove ¼ cup of sauce to be added to the meat filling.

PRO TIP: If you like an especially saucy cabbage roll, double the sauce recipe!

STEP TWO: Spread a thin layer of the sauce in the bottom of a 9 x 13-inch baking dish.

STEP THREE: In a large skillet over medium heat, brown the ground beef. Add the onion, parsley, oregano, salt, pepper, and dill. Cook until the meat is cooked through and the onions are tender. Stir in the garlic and cook another minute.

PRO TIP: This dish also tastes great using half ground beef and half pork. 

STEP FOUR: Remove from heat and add the cooked rice, ¼ cup tomato sauce mixture, and egg. Mix well and 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 centered at the base of the leaf. Fold it burrito style by folding in the sides and then rolling the leaf up.

STEP SEVEN: Preheat oven to 350°F. Place cabbage rolls seam-side down in the prepared baking dish. Repeat this process until all the leaves are stuffed and the dish is full.

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 the cabbage rolls sit for 10 to 15 minutes before serving.

How To Serve 

This cabbage roll recipe is filling enough by itself, but you can serve them alongside pierogies and caramelized onions for a perfect winter meal.  

Storage 

MAKE-AHEAD: This dish can be made ahead of time and kept in the fridge for up to 8 hours. Cover with foil or plastic wrap until they’re ready to be put in the oven.  

IN THE FRIDGE: Place leftovers in the fridge, covered with tinfoil or plastic wrap, or in an airtight container. 

IN THE FREEZER: Allow them to cool completely before freezing, and place them covered in the fridge overnight. Then, freeze them covered in a baking dish or plastic bags with sauce. Enjoy them for up to a month.  

REHEATING: To reheat the cabbage rolls, place the leftovers and the sauce in a saucepan. Cover and simmer over medium heat until heated through, about 30 minutes. 

Delicious on its own or paired with flavorful sides, this cabbage rolls recipe is an absolute must-try this winter. Sure to leave you satisfied, this cabbage roll recipe is a classic for a reason.

FAQ:

Question: Can I freeze cabbage rolls?

Answer: Cabbage rolls make a great freezer meal. Cool them completely before freezing, and enjoy them for up to one month. 

Question: Why do you freeze cabbage before making cabbage rolls?

Answer: Freezing a head of cabbage makes it easier to pull the leaves off. You can freeze the cabbage instead of boiling it to remove the leaves. 

Question: Why are my cabbage rolls tough?

Answer: If your cabbage rolls are tough, they probably haven’t been cooked long enough. Pop them back into the oven and allow them to cook a little longer. 

Cabbage Rolls

Enjoy this classic winter dish of cabbage rolls that combines rich tomato sauce, savory ground beef, and green cabbage.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dinner

Cuisine American

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 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.

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.

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