Nothing says comfort food quite like Cabbage Rolls. Tender cabbage leaves are stuffed with a savory mixture of rice, meat, and seasonings, then baked in a tangy tomato sauce until perfectly tender. This dish has been a family favorite for generations across many cultures, and for good reason, it’s hearty, flavorful, and makes the perfect cozy meal.
Why You’ll Love This Recipe
- Hearty, filling, and budget-friendly
- A classic dish perfect for family dinners or gatherings
- Can be made ahead and reheated easily
- Balanced with protein, grains, and vegetables all in one dish
- Customizable with your favorite seasonings or fillings
Ingredients
- 1 large head of green cabbage
- 1 pound ground beef (or chicken/turkey)
- 1 cup cooked rice
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 1 egg (lightly beaten)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 cup beef or chicken broth
- 1 tablespoon olive oil
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of water to boil. Carefully remove cabbage leaves and blanch for 2–3 minutes until pliable. Drain and set aside.
- In a bowl, combine ground meat, rice, onion, garlic, egg, paprika, salt, pepper, and oregano. Mix until well combined.
- Place about 2–3 tablespoons of filling onto each cabbage leaf. Fold sides and roll tightly.
- Arrange cabbage rolls seam-side down in a greased baking dish.
- In a saucepan, heat olive oil, add tomato paste, and cook 1 minute. Stir in tomato sauce and broth, simmer 5 minutes.
- Pour sauce over the cabbage rolls, cover with foil, and bake 50–60 minutes until cooked through.
- Remove foil, bake 10 more minutes to thicken sauce, then serve hot.
Tips & Variations
- Use cooked quinoa instead of rice for added nutrition.
- Swap beef for ground chicken or turkey for a lighter version.
- Add shredded carrots or bell peppers to the filling for extra flavor.
- Make vegetarian cabbage rolls by replacing meat with lentils or mushrooms.
Storage & Freezer Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze fully cooked cabbage rolls in a sealed container for up to 2 months. Reheat covered in the oven with extra sauce.
Serving & Pairing Ideas
- Serve with mashed potatoes, crusty bread, or a fresh salad.
- Pair with sour cream for creaminess.
- A side of roasted vegetables makes a complete meal.
Frequently Asked Questions
Can I use savoy cabbage instead of green cabbage?
Yes, savoy cabbage is softer and easier to roll, making it a great alternative.
Do I need to cook the rice before stuffing?
Yes, precooked rice ensures the filling cooks evenly and stays tender.
Can I make cabbage rolls ahead of time?
Yes—assemble the rolls, cover, and refrigerate overnight. Bake when ready to serve.
Can I make this dish in a slow cooker?
Absolutely—layer the cabbage rolls and sauce in a slow cooker and cook on low for 6–7 hours.
Ready to Make It?
These Cabbage Rolls are the perfect blend of tender cabbage, savory filling, and rich tomato sauce. Whether you’re serving them for a family dinner or preparing a make-ahead meal, they’re sure to become a household favorite. Don’t forget to save this recipe to Pinterest so you’ll always have it on hand when craving cozy comfort food.
You Might Also Like
- Sweet Potato Cornbread – Moist and naturally sweet cornbread, the perfect side.
- Pumpkin Cobbler – Warm, spiced pumpkin dessert for fall evenings.
- Cheddar Garlic Herb Potato Soup – Creamy soup loaded with flavor.
- Cranberry Turkey Stuffing Balls – Bite-sized savory holiday favorite.
Classic Cabbage Rolls
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
Tender cabbage leaves stuffed with savory rice and meat filling, baked in a rich tomato sauce for the ultimate comfort food classic.
Ingredients
1 large head of green cabbage
1 pound ground beef (or chicken/turkey)
1 cup cooked rice
1 medium onion (finely chopped)
2 garlic cloves (minced)
1 egg (lightly beaten)
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 cups tomato sauce
1 tablespoon tomato paste
1 cup beef or chicken broth
1 tablespoon olive oil
Instructions
1. Preheat oven to 375°F (190°C).
2. Bring a large pot of water to boil. Carefully remove cabbage leaves and blanch for 2–3 minutes until pliable. Drain and set aside.
3. In a bowl, combine ground meat, rice, onion, garlic, egg, paprika, salt, pepper, and oregano. Mix until well combined.
4. Place about 2–3 tablespoons of filling onto each cabbage leaf. Fold sides and roll tightly.
5. Arrange cabbage rolls seam-side down in a greased baking dish.
6. In a saucepan, heat olive oil, add tomato paste, and cook 1 minute. Stir in tomato sauce and broth, simmer 5 minutes.
7. Pour sauce over the cabbage rolls, cover with foil, and bake 50–60 minutes until cooked through.
8. Remove foil, bake 10 more minutes to thicken sauce, then serve hot.
Notes
Use savoy cabbage instead of green for easier rolling.
Make vegetarian rolls by swapping meat with lentils or mushrooms.
Freeze cooked rolls for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 2 rolls
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg