Cabbage Rolls

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This classic Polish Cabbage Roll recipe is made with a ground beef, pork and rice mixture, wrapped in tender cabbage leaves and baked with a simple tomato sauce made from scratch. This warm and filling dish is perfect to enjoy during these colder winter months. Serve with some Garlic Bread and Mashed Potatoes.

 

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But Wait, What are Cabbage Rolls?

Cabbage rolls are classic comfort food made with tender cabbage leaves wrapped around a hearty mixture of ground meat, rice, and simple seasonings, then baked in a homemade tomato sauce. There are plenty of versions out there, and for many families, this is one of those recipes that gets passed around, argued over, and loved anyway. I keep mine simple, classic, and full of flavor, because dinner doesn’t need to be dramatic to be really, really good.

Ingredient Notes

Here’s what you’ll need to make these cabbage rolls. Most of the ingredients are simple staples, but together they make a hearty filling and a rich tomato sauce that tastes as if it came straight from the kitchen.

• Cabbage – One large head of cabbage works best. You’ll simmer it to soften the leaves so they roll without tearing. Keep a kitchen towel nearby because things can get drippy.
• Oil or Butter – Used for sautéing the onions and garlic. Use whichever one you prefer.
• Onion – Adds flavor to both the filling and the sauce. Dice it small, so it blends right in.
• Garlic – Fresh garlic gives the filling a little extra punch without taking over.
• Ground Beef – Adds hearty flavor and structure to the filling.
• Ground Pork – Keeps the cabbage rolls tender, juicy, and flavorful.
• Cooked White Rice – Helps stretch the filling and gives it that classic cabbage roll texture.
• Fresh Parsley – Adds freshness and color.
• Eggs – Help bind the meat and rice mixture together.
• Tomato Sauce – Helps create a smooth base for the sauce.
• Crushed Tomatoes – Adds body and texture to the sauce.
• Brown Sugar – Balances the acidity of the tomatoes.
• White Wine Vinegar – Brightens the sauce and keeps it from tasting flat.

How to Make Cabbage Rolls

For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is what you can expect when making these Cabbage Rolls:

Step 1: Prep

Preheat oven to 350° F.  Bring a large pot of water to a boil.

Step 2: Cook Cabbage

Remove the core from the head of cabbage using a sharp knife. This will help the leaves pull off more easily once softened. Place cabbage in boiling water. Reduce heat and cover with lid. As cabbage simmers, you’ll be able to pull outer leaves off one by one with tongs. Continue simmering until majority of leaves can be removed. 

For any thick veins in the cabbage leaves, simply run a paring knife along the thickest part to “shave” the thickness, making the leaf more pliable. Alternatively, you can remove the vein altogether. Set aside. 

Step 3: Make the Filling

Over medium heat, add oil and/or butter to a medium skillet and saute one diced onion (the other onion will be used in the sauce) until translucent. 

Add minced garlic and cook 1-2 minutes, being careful not to burn. Remove from heat. 

In a large bowl, combine raw ground beef, raw ground pork, cooked rice, egg, sauteed onions and garlic, parsley, salt and pepper. Mix just until combined. 

Step 4: Make the Sauce

Over medium heat, add oil and/or butter to a medium skillet and saute the second diced onion until translucent. 

Add tomato sauce, crushed tomatoes, brown sugar, white wine vinegar, salt and pepper, and simmer for about 15-20 minutes, stirring occasionally. 

Step 5: Assemble Everything Together

Layer some of the outer leaves of the cabbage in the bottom of a large dutch oven or casserole dish (I use one because it gives the cabbage rolls a layer underneath so they don’t stick to the bottom while cooking)..

Using a large spoon or scoop, place some of the meat/rice mixture in the bottom third of the cabbage leaf (near the core/vein end). The amount of filling you use will depend on how big your cabbage leaf is. 

Starting at the vein end, roll the cabbage leaf around the meat mixture, pulling the sides in as you continue to roll to the top of the leaf…like a burrito! 

Step 6: Place Filled Cabbage Rolls in Casserole Dish

Place the filled cabbage rolls seam side down in the dutch oven or casserole dish in one even layer. 

Liberally pour tomato sauce over the rolls. Place another layer of the rolls on top of sauce and repeat the last step until all rolls are in the pot. 

Place any leftover cabbage leaves over the top and pour remaining tomato sauce on top as well. 

Step 7: Bake

Place lid on dutch oven or foil over a casserole dish and bake for 1 to 1 1/2 hours until fully cooked. Remove from oven and let rest for 15-20 minutes. Serve hot, spooning tomato sauce overtop of cabbage rolls.

Tools You’ll Need

These simple kitchen tools will help make preparing and baking the cabbage rolls easier.

• Dutch Oven or Baking Dish – A large Dutch oven or deep baking dish gives the cabbage rolls plenty of room to cook evenly while keeping them moist and tender in the sauce.
• Mixing Bowls – You’ll need a couple of mixing bowls for combining the meat filling and keeping ingredients organized during prep.
• Medium Skillet – A medium skillet is great for sautéing the onion and garlic, then simmering the sauce so the flavors come together before assembling the cabbage rolls.
• Measuring Cups and Spoons – Measuring cups and spoons help keep the sauce and filling ingredients balanced so the flavors come out just right every time.

Tips for Success

A few simple tips can make cabbage rolls easier to prepare and help them turn out great every time.

• Don’t overfill the cabbage leaves. Too much filling makes the rolls harder to close.
• Shave the thick veins. This small step makes rolling much easier and helps prevent tearing.
• Place rolls seam side down. This keeps them tucked together while they bake.
• Use cooked rice. Raw rice will not cook properly in the filling.
• Let the sauce simmer. It gives the tomatoes, onion, brown sugar, and vinegar time to blend.
• Let the rolls rest before serving. This helps everything settle and makes serving easier.
• Check the recipe card for exact amounts and full instructions. It’s your best friend when dinner is getting real.

Side Dishes Ideas to Serve with Cabbage Rolls

Cabbage rolls are a hearty meal on their own, but the right side dishes can help round out the plate. Here are a few simple options that pair well with their rich tomato sauce and savory filling.

• Potatoes: Buttery Mashed Potatoes or Roasted Potatoes are a classic side dish that can complement the flavors of cabbage rolls.
• Vegetables: Steamed or sautéed vegetables such as Maple Glazed Carrots, Roasted Green Beans, or Air Fryer Brussels Sprouts can be a healthy and flavorful addition to the plate.
• Bread: A slice of crusty bread can be a great way to soak up any sauce or juices from the cabbage rolls.
• Salad: A fresh Wedge Salad can be a refreshing contrast to the richness of the cabbage rolls.
• Sour cream: Some people like to add a dollop of sour cream on top of the cabbage roll to add a bit of creaminess.

Storing and Reheating Cabbage Rolls

Cabbage rolls can be stored in the refrigerator, in an airtight container or resealable plastic bag and kept for up to 3-4 days.

To reheat, place them in a baking dish and cover with foil. Bake in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. You could also use your microwave.

To freeze, place the cabbage rolls in a freezer-safe container or resealable plastic bag, removing as much air as possible. They can be stored for up to 3 months in the freezer. Frozen cabbage rolls can be thawed in the refrigerator before reheating, or they can be reheated straight from the freezer. Just increase the baking time accordingly.

FAQs

Variations

• Use all ground beef: You can skip the pork and use all beef, though the filling may be a little less tender.
• Swap the rice: Cooked brown rice works too, though it will give the filling a slightly nuttier flavor.
• Add herbs: A little dill, thyme, or extra parsley can be added based on personal preference.
• Make it spicy: Add crushed red pepper flakes to the sauce for a little heat.
• Use ground turkey: This works for a lighter version, but the flavor will be milder.
• Make smaller rolls: Use less filling in each cabbage leaf for appetizer-sized rolls or smaller portions.

More “Stuffed” Recipes

• Stuffed Peppers
• Stuffed Zucchini Boats
• Chicken Alfredo Stuffed Shells
• Stuffed Eggplants
• Enchilada Stuffed Mushrooms
• Mozzarella Stuffed Meatballs

I hope you enjoy these as much as I do. Let me know in the comments what you think or what you like to add to your Cabbage Rolls. The printable recipe card is below. Have a great day, friends!