Cabbage Roll

Cabbage rolls are one of my favorite classic comfort foods—tender cabbage leaves wrapped around a hearty, flavorful filling, simmered in a savory tomato sauce until everything melds together beautifully. I love how this dish feels both homey and satisfying, and it’s perfect for making ahead to enjoy during the week or for serving at family gatherings.

Why You’ll Love This Recipe

I enjoy making cabbage rolls because they’re a complete meal wrapped in one neat little package. The cabbage leaves turn silky and tender during cooking, the filling is rich and well-seasoned, and the tomato-based sauce ties it all together. They also reheat wonderfully, so I can prepare them in advance and still have a dish that tastes like it was made fresh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head of cabbage
1 lb ground beef or pork (or a mix)
1 cup cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
Salt and pepper to taste
1 teaspoon paprika
2 cups tomato sauce or crushed tomatoes
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon olive oil

Directions

1. I remove the core from the cabbage and boil the whole head for 5–8 minutes until the outer leaves are soft and pliable. I carefully peel off the leaves, returning the head to boiling water as needed to soften more leaves.

2. In a bowl, I mix ground meat, cooked rice, onion, garlic, egg, paprika, salt, and pepper until well combined.

3. I place 2–3 tablespoons of filling in the center of each cabbage leaf, fold in the sides, and roll up tightly.

4. In a large pot or Dutch oven, I heat olive oil, then add tomato sauce, broth, and tomato paste, stirring to combine.

5. I arrange the cabbage rolls seam-side down in the pot, spooning a little sauce over each.

6. I cover and simmer on low for about 1 ½ to 2 hours, until the cabbage is very tender and the filling is cooked through.

Servings and timing

This recipe makes about 12 cabbage rolls, serving 4–6 people. Prep time is around 30 minutes, and cooking time is 1 ½–2 hours, so it’s a leisurely recipe that rewards patience.

Variations

• I sometimes use ground turkey or chicken for a lighter version.

• For extra flavor, I add fresh herbs like parsley or dill to the filling.

• I’ve also made vegetarian cabbage rolls by replacing the meat with lentils and extra vegetables.

Storage/Reheating

I store cooked cabbage rolls in their sauce in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. To reheat, I simmer them gently on the stovetop or bake them in the oven at 350°F (175°C) until heated through.

FAQs

Can I make cabbage rolls ahead of time?

Yes, I assemble them a day in advance, store in the fridge, and cook the next day.

Can I use savoy cabbage instead of green cabbage?

Yes, savoy cabbage has a softer texture and is easier to roll.

How do I keep the rolls from falling apart?

I roll them tightly and place them seam-side down while cooking.

Can I bake cabbage rolls instead of simmering?

Yes, I bake them in a covered dish with sauce at 350°F (175°C) for about 90 minutes.

Do I have to cook the rice first?

Yes, cooked rice ensures the filling stays tender and doesn’t absorb too much moisture from the meat.

Conclusion

Cabbage rolls are the kind of meal that feels like a warm hug—simple ingredients, slow cooking, and rich, comforting flavors. Whether I make them for Sunday dinner or freeze a batch for busy nights, they’re always worth the effort.

Cabbage Roll

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Cabbage Rolls are a hearty, old-fashioned comfort food featuring tender cabbage leaves stuffed with a savory blend of seasoned meat and rice, then simmered in a rich tomato sauce until melt-in-your-mouth delicious. This cabbage rolls recipe is perfect for cozy family dinners, make-ahead meals, or special gatherings, with flavors inspired by traditional Eastern European cooking.

• Author: Mayaa
• Prep Time: 30 minutes
• Cook Time: 1½–2 hours
• Total Time: 2–2½ hours
• Yield: 12 rolls (serves 4–6)
• Category: Main Dish
• Method: Simmering or Baking
• Cuisine: Eastern European-inspired

Ingredients

• 1 large head of cabbage
• 1 lb ground beef or pork (or a mix)
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• Salt and pepper, to taste
• 1 teaspoon paprika
• 2 cups tomato sauce or crushed tomatoes
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil

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Instructions

1. Remove core from cabbage; boil whole head for 5–8 minutes until outer leaves are pliable. Peel leaves as they soften, returning head to boiling water if needed.
2. In a bowl, combine ground meat, rice, onion, garlic, egg, paprika, salt, and pepper.
3. Place 2–3 tablespoons of filling in the center of each leaf; fold sides in and roll tightly.
4. Heat olive oil in a large pot or Dutch oven; stir in tomato sauce, broth, and tomato paste.
5. Arrange rolls seam-side down in the pot; spoon sauce over each roll.
6. Cover and simmer on low for 1½–2 hours, until cabbage is tender and filling is cooked through.

Notes

• Swap beef/pork for turkey or chicken for a lighter version.
• Add herbs like parsley or dill to the filling for extra flavor.
• For vegetarian rolls, use lentils and vegetables instead of meat.
• Can be baked in a covered dish with sauce at 350°F (175°C) for about 90 minutes.
• Rolls freeze well for up to 3 months.

Nutrition

• Serving Size: 2 rolls with sauce
• Calories: 320
• Sugar: 6g
• Sodium: 540mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 90mg