These delicious Cabbage Rolls are stuffed with beef, pork, and rice, covered in a warm and savory tomato sauce, then baked in the oven so that everything cooks into a tender and flavorful bite. It’s a traditional dish that’s easy to make, and they’re so comforting too!
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What’s in This Cabbage Rolls Recipe?
- Cabbage: We like to use regular green cabbage, but any kind of cabbage will work. Just keep in mind that red/purple cabbage will stain and might not look quite as appetizing.
- Onion + Garlic: Add a sweet and earthy flavor to the rolls.
- Tomatoes: Crushed and diced tomatoes add textural variation to this dish.
- Vinegar: Apple cider vinegar adds just a hint of acidity to the sauce that’s balanced out by the addition of a little bit of sugar.
- Italian Seasoning: A simple blend that adds a ton of flavor to the sauce without having to measure out individual spices.
- Cinnamon: Adds a hint of warmth to the sauce that pairs beautifully with pork.
- Meat: A combination of ground beef and pork creates the ultimate juicy cabbage rolls.
- Rice: Make sure to use instant rice in this recipe, not dry rice. Dry rice will not cook through!
Notes from the Test Kitchen
Cooked cabbage leaves are wrapped around a savory meat and rice filling, then doused in a rich and flavorful tomato sauce. This comforting recipe is a family favorite that’s loved by all!
Variations on Stuffed Cabbage Rolls
There are so many ways you can change up this stuffed cabbage roll casserole to suit your tastes. You can swap out the beef and/or pork for a different meat, like turkey, chicken, or lamb. Or for vegetarian rolls, replace the meat in the filling with cooked lentils, mushrooms, and vegetables. And if you’re watching your carbs, try swapping out the instant rice for cauliflower rice.
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How to Store and Reheat
Store leftover cabbage rolls tightly covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-45 minutes, or until warmed through.
How to Freeze
Freeze cabbage rolls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these delicious stuffed cabbage rolls traditionally with a dollop of sour cream and a slice of rye bread, or try them the American way with some garlic bread.
Cabbage Rolls Recipe
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Ingredients
- 1 head green cabbage
- 2 tablespoons olive oil divided
- 1 onion chopped and divided
- 2 cloves garlic minced
- 28 ounces crushed tomatoes (1 can)
- 14.5 ounces diced tomatoes (1 can)
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt divided
- ½ teaspoon Italian seasoning
- ½ teaspoon ground black pepper divided
- ⅛ teaspoon ground cinnamon
- 1 pound ground beef
- ½ pound ground pork
- 1 cup instant white rice – not dry rice
Recommended Equipment
Instructions
For the Cabbage Leaves
- Bring a large stock pot of water to a boil. Chop the stem off the head of cabbage.1 head green cabbage
- Bring the cabbage over to the sink and turn on the faucet. Gently loosen the outer leaf while running the water in between the leaf and the rest of the cabbage. The water pressure should help the leaf peel away from the head of cabbage. Repeat until you have 12 cabbage leaves.
- Drop half of the leaves into the boiling water, and let them boil for about 1 minute, until softened and pliable.
- Remove from the water with tongs and place them on a large sheet pan lined with paper towel. Repeat for the remaining leaves.
For the Sauce
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.2 tablespoons olive oil
- Once heated, add half of the chopped onion and all of the garlic, and cook until softened.1 onion, 2 cloves garlic
- Add in the crushed tomatoes, diced tomatoes, apple cider vinegar, sugar, 1 teaspoon of salt, Italian seasoning, ¼ teaspoon ground pepper, and cinnamon. Turn the heat to high until the mixture starts to bubble. Then, turn down to low and simmer for 15 minutes.28 ounces crushed tomatoes, 14.5 ounces diced tomatoes, 1 tablespoon apple cider vinegar, 1 tablespoon granulated sugar, 2 teaspoons kosher salt, ½ teaspoon Italian seasoning, ½ teaspoon ground black pepper, ⅛ teaspoon ground cinnamon
For the Filling
- While the sauce simmers, prepare the filling: Add the remaining chopped onion, ground beef, ground pork, 1 teaspoon salt, ¼ teaspoon pepper, and rice to a bowl. Mix until combined.1 pound ground beef, ½ pound ground pork, 1 cup instant white rice
For Assembly
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Layer ½ cup of sauce in the bottom of the pan.
- Place the cabbage leaf on a flat surface with the tougher, stem side down. Place about ¼-⅓ cup of filling In the middle of the leaf. Fold both sides of the leaf in towards the middle. Then, roll the bottom all the way up.
- Place the roll, seam side down, in the pan. Repeat for the remaining rolls.
- Cover the rolls with foil and bake for 60-70 minutes.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Green cabbage is perfect for this recipe. You can also use Savoy, Napa, or red/purple cabbage, but red/purple cabbage may stain the rice.
- Use the natural force of running water to help separate the cabbage leaves from the head.
- Make sure to use instant rice, not regular dry (uncooked) rice. Uncooked rice will not cook through in the filling!
- If the cabbage leaves still seem tough after cooking, bake the rolls for a bit longer.
Nutrition Information
How to Make Cabbage Rolls Step by Step
Separate the Cabbage Leaves: Bring a large stock pot of water to a boil. Chop the stem off a head of green cabbage. Bring the cabbage over to the sink and turn on the faucet. Gently loosen the outer leaf while running the water in between the leaf and the rest of the cabbage. The water pressure should help the leaf peel away from the head of cabbage. Repeat until you have 12 cabbage leaves.
Boil the Cabbage Leaves: Drop half of the leaves into the boiling water, and let them boil for about 1 minute, until softened and pliable.
Drain the Cabbage Leaves: Remove from the water with tongs and place them on a large sheet pan lined with paper towel. Repeat for the remaining leaves.
Make the Sauce: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once heated, add ½ of a chopped onion and all 2 minced cloves of garlic, and cook until softened. Add in 28 ounces (1 can) of crushed tomatoes, 14.5 ounces (1 can) of diced tomatoes, 1 tablespoon of apple cider vinegar, 1 tablespoon of granulated sugar, 1 teaspoon of kosher salt, ½ teaspoon of Italian seasoning, ¼ teaspoon of ground black pepper, and ⅛ teaspoon of ground cinnamon. Turn the heat to high until the mixture starts to bubble. Then, turn down to low and simmer for 15 minutes.
Make the Filling: While the sauce simmers, prepare the filling: Add the remaining ½ of a chopped onion, 1 pound of ground beef, ½ pound of ground pork, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 cup of instant white rice to a bowl. Mix until combined.
Roll the Cabbage Rolls: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Layer ½ cup of sauce in the bottom of the pan. Place the cabbage leaf on a flat surface with the tougher, stem side down. Place about ¼-⅓ cup of filling In the middle of the leaf. Fold both sides of the leaf in towards the middle. Then, roll the bottom all the way up.
Add the Rolls to the Pan: Place the roll, seam side down, in the pan. Repeat for the remaining rolls.
Bake the Cabbage Rolls: Cover the rolls with foil and bake for 60-70 minutes.
I recommend holding the cabbage under running water to help remove the leaves. The force of the water helps the leaves peel away cleanly.
Both methods work for softening the leaves! I use the boiling method because it’s what I’ve always done, but you can certainly freeze the whole cabbage instead. Simply defrost the cabbage overnight in the refrigerator and the leaves should peel off and be nice and soft.
If your rolls are tough, it is likely that the cabbage has not cooked all the way through yet Continue cooking the rolls until the cabbage is tender.
These cabbage rolls are best served hot!
This is simular to my grandma’s reciepe Hulookies. Polish dish but hers is much simpler,less iingredients,& the sauce many different ways according to what ingredients u hav on hand