Cabbage Rolls
Cabbage rolls are a classic comfort food, featuring tender cabbage leaves wrapped around a hearty filling of meat and rice. They’re often cooked in a rich tomato sauce that brings…
Tip: save now, cook later.Cabbage rolls are a classic comfort food, featuring tender cabbage leaves wrapped around a hearty filling of meat and rice. They’re often cooked in a rich tomato sauce that brings everything together with just the right amount of tang and sweetness. The soft cabbage pairs so nicely with the savory filling, making every bite full of warmth and flavor.
I’ve always loved cabbage rolls because they feel like a big, cozy hug on a plate. When I make them, I like to prepare a little extra sauce so there’s plenty to spoon over each roll. It’s a dish that brings the family together, and I find myself reminiscing about the times my grandmother used to make them on chilly weekends.
One great thing about cabbage rolls is how versatile they are—sometimes I add a little extra seasoning to the filling or swap out the meat for a vegetarian version with mushrooms and beans. Whenever I serve cabbage rolls, I like to pair them with a simple side of mashed potatoes or crusty bread to soak up all that delicious sauce.
Key Ingredients & Substitutions
Cabbage: Use green cabbage for tender leaves that soften well when boiled. Savoy cabbage works too and has a milder flavor. To make rolling easier, blanch the leaves just until pliable.
Ground Meat: Beef or a mix of beef and pork gives great flavor and moisture. For a leaner option, try turkey or chicken. For vegetarian rolls, consider lentils or cooked mushrooms instead.
Rice: White rice is classic, but you can swap with brown rice for more texture and nutrition. Just make sure it’s pre-cooked so it blends smoothly in the filling.
Tomato Sauce: Canned diced tomatoes are easy and tasty here. You can use crushed tomatoes or tomato sauce if you prefer a smoother sauce. Adjust sugar to balance the acidity.
How Do You Soften and Roll Cabbage Leaves Without Breaking Them?
Softening cabbage leaves just right is key so they don’t tear when you roll.
- Core the cabbage and gently separate the leaves.
- Boil a big pot of water.
- Blanch leaves for 2–3 minutes—just until flexible, not too soft.
- Drain and cool on a towel or in cold water to stop cooking.
- Pat dry before filling to avoid soggy rolls.
When rolling, place filling near the stem end, fold the sides over tightly, and roll up from the stem to the tip. This keeps everything snug and less likely to fall apart.
Equipment You’ll Need
- Large pot – for boiling cabbage leaves until they’re soft and flexible.
- Mixing bowl – to combine the meat, rice, and seasonings easily.
- Sharp knife – helpful for chopping onions and garlic finely.
- Large skillet – to brown the cabbage rolls before baking, adding great flavor.
- Baking dish with a lid or foil – to cook the rolls slowly in tomato sauce without drying out.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter taste.
- Add chopped mushrooms or grated carrots to the filling for extra texture and sweetness.
- Stir in some cooked quinoa or barley instead of rice to boost fiber and nutrients.
- Mix fresh herbs like dill or parsley into the filling for a fresher flavor.
How to Make Cabbage Rolls
Ingredients You’ll Need:
For the Rolls:
- 1 large head green cabbage
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons vegetable oil, divided
For the Tomato Sauce:
- 1 can (28 ounces) diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 30 minutes to prepare and assemble the rolls, plus 1 to 1½ hours baking time. Plan for roughly 1 hour and 45 minutes total to have tender and flavorful cabbage rolls.
Step-by-Step Instructions:
1. Preheat and Prepare Cabbage Leaves
Start by preheating your oven to 350°F (175°C). Remove the core from the cabbage and carefully peel away the leaves. Boil a large pot of water, then blanch the cabbage leaves for 2-3 minutes until they are soft and flexible. Drain and lay the leaves out to cool.
2. Make the Filling
In a big bowl, mix together the ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, oregano, and paprika. Stir well to combine all the flavors evenly.
3. Assemble the Rolls
Place 2 to 3 tablespoons of the meat mixture on the center of each cabbage leaf. Fold the sides over the filling, then roll it up tightly from the bottom to enclose the filling completely.
4. Brown the Rolls
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Carefully place the cabbage rolls in the skillet and brown them on all sides for about 3-4 minutes. This gives them a nice flavor but don’t cook them all the way through yet. Remove the rolls and set them aside.
5. Prepare the Tomato Sauce
In the same skillet, add olive oil and sauté chopped onion and garlic until soft. Stir in the tomato paste, diced tomatoes, sugar, salt, and pepper. Let the sauce simmer gently for about 5 minutes so the flavors meld.
6. Bake the Rolls
Arrange the browned cabbage rolls snugly in a baking dish or ovenproof pan. Pour the prepared tomato sauce over the rolls, covering them well. Cover the dish with a lid or foil and bake in the oven for 1 to 1½ hours, until the rolls are cooked through and the cabbage is tender.
7. Serve and Enjoy!
When ready, spoon some tomato sauce over the cabbage rolls on each plate. Sprinkle with chopped fresh parsley to brighten the flavors and serve warm. Enjoy your cozy, comforting meal!
Can I Use Frozen Cabbage Leaves for This Recipe?
It’s best to use fresh cabbage leaves for tender rolls, but if you have frozen ones, thaw them completely in the fridge and blanch briefly in boiling water before using to make them pliable.
Can I Make Cabbage Rolls Ahead of Time?
Yes! Assemble and brown the rolls, then refrigerate them covered for up to 24 hours before baking. Just add a little extra baking time if cooking from cold.
How Should I Store Leftover Cabbage Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave with some extra sauce to keep them moist.
Can I Substitute the Meat in the Filling?
Absolutely! Ground turkey, chicken, or even a plant-based ground meat substitute work well. Just adjust the seasoning as needed to suit your taste.
