Cabbage Rolls
Cabbage Rolls are a classic comfort food wrapped up with tender cabbage leaves stuffed with a hearty mix of ground meat, rice, and spices. They’re gently cooked in a flavorful…
Tip: save now, cook later.Cabbage Rolls are a classic comfort food wrapped up with tender cabbage leaves stuffed with a hearty mix of ground meat, rice, and spices. They’re gently cooked in a flavorful tomato sauce that makes every bite soft, tangy, and satisfying.
I love making cabbage rolls on a chilly day because they fill the kitchen with the warm smell of home-cooked goodness. One tip I always keep in mind is to blanch the cabbage leaves just enough so they’re flexible but not too soft, which makes rolling them a breeze without tearing. It’s a little step that really makes a difference!
My favorite way to enjoy cabbage rolls is fresh from the pot, served alongside a simple dollop of sour cream or a slice of crusty bread to soak up all the sauce. They’re the kind of meal that reminds me of family dinners and cozy evenings, perfect for sharing with loved ones or saving leftovers for a comforting lunch the next day.
Key Ingredients & Substitutions
Cabbage: Green cabbage is great for rolling because its leaves are sturdy yet flexible. If you want a milder taste, try savoy cabbage—it’s softer and works well too. Just make sure to blanch leaves until pliable.
Ground Meat: A mix of beef and pork gives great flavor and moisture, but you can use just beef, turkey, or even plant-based ground alternatives for a lighter or vegetarian option.
Rice: Cooked white rice helps bind the filling and add texture. If you prefer, try brown rice or quinoa for a nuttier flavor or extra fiber.
Tomato Sauce: A simple tomato sauce keeps the dish bright and tangy. Use crushed tomatoes, marinara, or canned diced tomatoes blended for texture. Add a little sugar to balance acidity if needed.
How Do You Make Rolling Cabbage Leaves Easy Without Tearing Them?
Rolling cabbage leaves can be tricky if they’re stiff or tear easily. Here’s how to get soft, flexible leaves perfect for rolling:
- Core the cabbage and gently peel off the largest outer leaves.
- Blanch leaves in boiling water for about 2 minutes until they soften but don’t get too mushy.
- Drain and lay them flat on a kitchen towel to dry a bit before handling.
- Trim any thick vein parts at the leaf base if they make folding hard.
- Place your filling near the stem end, fold in the sides, then roll up tightly toward the leaf tip.
Taking these steps helps prevent tearing and keeps the rolls snug and well-wrapped during cooking.
Equipment You’ll Need
- Large pot – to boil and soften the cabbage leaves so they’re easy to roll without tearing.
- Cutting board and sharp knife – for trimming the cabbage and chopping onions and garlic neatly.
- Large mixing bowl – to mix the meat, rice, and seasonings evenly without making a mess.
- Skillet or frying pan – for sautéing onions and garlic to add extra flavor to the filling.
- Baking dish with lid or foil – to bake the cabbage rolls gently and keep them moist in the oven.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner version that still tastes great.
- Add cooked mushrooms to the filling for extra texture and a mild earthy flavor.
- Mix in grated cheese like mozzarella or Parmesan for a richer, creamier filling.
- Try adding fresh herbs such as dill or thyme to the tomato sauce to bring a fresh twist.
How to Make Cabbage Rolls?
Ingredients You’ll Need:
For the Rolls:
- 1 large head green cabbage
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
For the Sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp olive oil
- ½ cup chopped onion
- ½ cup water or beef broth
- 1 tsp sugar (optional)
For Garnish:
- Fresh parsley, chopped
- Optional: sour cream for serving
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and assemble the cabbage rolls, plus 1.5 to 2 hours to bake them in the oven. Plan on around 2 to 2.5 hours total from start to finish for tender, tasty cabbage rolls.
Step-by-Step Instructions:
1. Prepare and Soften the Cabbage Leaves:
Preheat your oven to 350°F (175°C). Core the cabbage and carefully peel off large whole leaves. Boil a big pot of water and blanch the cabbage leaves for about 2 minutes until they are soft and flexible but not mushy. Drain the leaves and lay on a towel to dry.
2. Make the Filling:
In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic for about 3 to 5 minutes until fragrant and soft, then remove from heat and let cool slightly. In a large bowl, mix ground beef, cooked rice, the sautéed onions and garlic, egg, salt, pepper, and paprika. Stir everything together well.
3. Roll the Cabbage:
Take one cabbage leaf, place about 2 to 3 tablespoons of meat mixture in the center. Fold in the sides over the filling, then roll tightly from the stem end up to the tip, sealing in the filling. Repeat until all the filling and leaves are used.
4. Assemble and Bake:
Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the cabbage rolls seam-side down in the dish, packing them snugly together. Mix remaining tomato sauce with ½ cup water or broth, chopped onion, and sugar (if using), then pour this sauce evenly over the rolls. Cover the dish tightly with foil.
5. Cook and Serve:
Bake in the oven for 1.5 to 2 hours until the cabbage is tender and the filling is cooked through. Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley before serving. Serve warm with extra sauce and a dollop of sour cream if you like.
Can I Use Frozen Cabbage Leaves?
It’s best to use fresh cabbage for this recipe, as frozen leaves tend to be too soft and may tear easily. If you must use frozen, thaw them completely and pat dry before rolling.
Can I Substitute the Ground Beef?
Yes! Ground turkey, chicken, or pork all work well. For a vegetarian option, try using cooked lentils or a plant-based ground meat substitute instead.
How Do 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, adding a splash of water or tomato sauce if they seem dry.
Can I Make Cabbage Rolls Ahead of Time?
Absolutely! Prepare and assemble the rolls, then refrigerate them covered for up to 24 hours before baking. This makes it an ideal meal prep or dinner party dish.