My Grandma used to make these every other Sunday, and I'd watch the steam rise off the pan when she pulled them from the oven. The whole kitchen smelled like tomatoes and garlic and something warm I couldn't name back then. Now I make this cabbage rolls recipe when I need a dinner that actually fills people up, the kind where everyone goes quiet at the table because they're too busy eating. The beef and rice tucked inside get tender while they bake, and that tomato sauce soaks into every bite.
If you're looking for other dinners that hit the same spot, my Easy Crockpot Chicken Pot Pie (Ready in 3 Hours!) and Easy Mongolian Ground Beef Noodles are both crowd-pleasers, or try Easy baked beef empanadas when you want something handheld.
Why You Will love this Cabbage Rolls Recipe
This best Cabbage Rolls Recipe is the real deal. It's hearty enough to fill up everyone at the table, but it doesn't feel heavy or overly rich. The Cabbage Rolls Recipe with tomato sauce are tender and soft, soaking up all that flavor while they bake.
You get a full meal in one dish, no sides required, though crusty bread is always a good idea. These baked Cabbage Rolls Recipe freeze beautifully, so you can make a double batch and have dinner ready on a busy night. And honestly, the cabbage roll filling is so flavorful with that hint of paprika and fresh parsley, you'll wonder why you ever ordered takeout.
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INGREDIENT Cabbage Rolls Recipe
Here's everything you need to make these oven Cabbage Rolls Recipe from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Cabbage
Green cabbage: The base of this whole dish. You'll boil the head to soften the leaves so they're pliable enough to roll without tearing.
Tomato Sauce
Olive oil: Helps sauté the onions and garlic to build flavor in the sauce.
Yellow onion: Adds sweetness and depth to the tomato base. Finely diced so it melts into the sauce.
Garlic: Brings that warm, aromatic flavor that makes the sauce smell incredible.
Tomato sauce: The smooth base that coats everything.
Crushed tomatoes: Adds body and a slightly chunky texture to the sauce.
Worcestershire sauce: The secret ingredient that gives the sauce a rich, savory depth. Don't skip it.
Sugar: Balances the acidity of the tomatoes.
Salt and black pepper: Season the sauce and bring all the flavors together.
Filling
Ground beef (85/15): Provides the hearty, savory base. The fat ratio keeps the filling moist and flavorful.
Cooked white rice: Stretches the filling and adds a soft, tender texture. Make sure it's fully cooked before mixing.
Yellow onion: Finely diced and mixed raw into the filling for flavor and moisture.
Garlic: Adds a punch of flavor to the meat mixture.
Egg: Binds everything together so the filling holds its shape.
Salt and black pepper: Season the meat and rice mixture.
Fresh parsley: Adds a bright, fresh note that cuts through the richness.
Paprika: Gives a subtle warmth and color.
Cayenne pepper (optional): A tiny pinch adds just a hint of heat. Leave it out if you prefer mild flavors.
How to Make Cabbage Rolls Recipe
Let's walk through each step so you know exactly what to do.
Preheat the oven: Set your oven to 350°F and spray a 9×13-inch baking dish with non-stick spray so the rolls don't stick to the bottom.
Prepare the cabbage leaves: Bring a large pot of water to a rolling boil. Trim about 1 inch off the bottom of the cabbage head, then drop the whole head into the boiling water. Let it boil for 4 to 5 minutes, until the outer leaves start to peel away easily and feel soft and bendable.
Cool and separate leaves: Lift the cabbage out of the pot and set it on a clean dish towel to drain. Once it's cool enough to handle, carefully peel off 12 large leaves, trying not to tear them. If a few rip, don't worry, you've got extras.
Make the tomato sauce: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until it softens and smells sweet. Toss in the garlic and cook for another minute until fragrant.
Simmer the sauce: Pour in the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Stir everything together, turn the heat up to high, and bring it to a boil. Once it's bubbling, lower the heat and let it simmer uncovered for 10 to 15 minutes. The sauce will thicken slightly and the flavors will meld together.
Make the meat filling: Dump all the filling ingredients into a large bowl. Use a potato masher to smash and mix everything together until it's fully combined and looks uniform. This makes sure every roll has the same great flavor.
Assemble the cabbage rolls: Lay a cabbage leaf flat on a cutting board. Use a knife to cut a small V-shaped notch at the base where the thick rib is, removing about 1 to 2 inches. This makes the leaf easier to roll. Spoon 3 to 4 tablespoons of filling into the center of the leaf. Fold the sides in over the filling, then roll it up tightly from the bottom, like you're wrapping a burrito. Repeat with the remaining leaves and filling.
Bake: Pour the tomato sauce into your prepared baking dish and spread it evenly across the bottom. Arrange the cabbage rolls seam-side down in two neat rows of six. Cover the dish tightly with aluminum foil and slide it into the oven. Bake for 60 to 75 minutes, until the internal temperature hits 165°F on a meat thermometer.
Rest and serve: Let the cabbage rolls sit for 5 to 10 minutes after you take them out of the oven. This gives them time to firm up a bit and makes them easier to serve. Sprinkle with fresh chopped parsley if you've got it.
Simple Ingredient Swaps
You can make a few easy changes depending on what you have on hand.
Ground turkey or chicken: Swap the beef for a leaner option. The flavor will be a bit lighter, but it still works.
Brown rice or cauliflower rice: Use these instead of white rice for a different texture or to cut carbs.
Diced tomatoes: If you don't have crushed tomatoes, use a can of diced tomatoes instead. The sauce will be a little chunkier, but it's still delicious.
Savoy cabbage: This variety has more tender, crinkled leaves that are even easier to roll than regular green cabbage.
Expert Tips
Don't undercook the cabbage: If the leaves are still stiff after boiling, give them another minute or two. You want them soft enough to fold without cracking.
Use a meat thermometer: It's the easiest way to know when the filling is fully cooked. You're looking for 165°F.
Freeze extra sauce: If you have leftover tomato sauce, freeze it in a container and use it for pasta or as a base for soup.
Roll them snug, not tight: You want the rolls compact, but if you pack them too tightly, they might burst open while baking.
Let them rest: Don't skip the resting time after baking. It helps the rolls firm up and makes serving them so much easier.
Equipment for Cabbage Rolls Recipe
Here's what makes this Cabbage Rolls Recipe easier:
Large pot: For boiling the cabbage head.
Large skillet: To cook the tomato sauce.
Large mixing bowl: For combining the filling ingredients.
Potato masher: Mashes the meat and rice together quickly and evenly.
Cutting board and chef's knife: For trimming the cabbage leaves and prepping ingredients.
9×13-inch baking dish: The right size to fit all 12 rolls snugly.
Aluminum foil: Keeps the rolls moist while they bake.
Meat thermometer: Ensures the filling is fully cooked and safe to eat.
Storing and Reheating Your Cabbage Rolls Recipe
These comfort food Cabbage Rolls Recipe keep well and reheat beautifully.
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or in a covered dish in the oven at 350°F until warmed through.
Freezer: Let the baked rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make-ahead: You can assemble the rolls and refrigerate them unbaked for up to 24 hours. Just add an extra 10 minutes to the baking time since they'll be cold from the fridge.
What to Serve with Cabbage Rolls Recipe
These hearty Cabbage Rolls Recipe dinner bundles are a complete meal on their own, but a few simple sides make the table feel fuller.
Crusty bread: Perfect for soaking up the extra tomato sauce on your plate. Warm it up and slather it with butter.
Simple green salad: A crisp salad with a light vinaigrette cuts through the richness and adds a fresh crunch.
Mashed potatoes: If you want to go full comfort mode, creamy mashed potatoes are always a good call.
Roasted vegetables: Carrots, zucchini, or green beans roasted with olive oil and a sprinkle of salt round out the plate.
FAQ
What is the secret ingredient in Cabbage Rolls Recipe?
Worcestershire sauce. It adds a deep, savory richness to the tomato sauce that you can't quite put your finger on, but it makes all the difference. A little goes a long way.
How to make the best Cabbage Rolls Recipe?
Start with a head of cabbage that's fresh and firm, boil the leaves until they're soft and pliable, and don't skimp on the simmering time for the sauce. The longer it cooks, the better the flavor. And always let the rolls rest for a few minutes after baking so they hold together when you serve them.
When making cabbage rolls, do you cook the cabbage first?
Yes, you boil the whole head of cabbage to soften the leaves. This makes them flexible enough to roll without tearing. It takes about 4 to 5 minutes in boiling water.
Do you cook ground beef before making Cabbage Rolls Recipe?
No, the ground beef goes into the filling raw. It cooks completely while the rolls bake in the oven, and the juices from the meat help flavor the tomato sauce.
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cabbage rolls recipe
Ingredients
Method
- Preheat the oven to 350°F and coat a large 9x13-inch baking dish with non-stick spray.
- Boil a large pot of water. Trim about 1 inch from the base of the cabbage and immerse the whole head into the pot. Cook for 4-5 minutes, or until the leaves become soft and easy to peel.
- Remove the cabbage from the pot and set it on a dish towel to drain. Let it cool, then peel 12 leaves off carefully, avoiding any tears.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute.
- Stir in the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring the sauce to a boil on high heat, then lower the heat and simmer uncovered for 10-15 minutes.
- Place all filling ingredients into a large mixing bowl. Mash the mixture with a potato masher until thoroughly combined.
- Lay a cabbage leaf flat on a cutting board. Remove the tough bottom portion by cutting a V-shape from the base.
- Spoon 3-4 tablespoons of the filling onto each cabbage leaf. Fold the sides over the mixture, then roll from the bottom up to form a secure roll. Repeat for the remaining cabbage leaves.
- Spread some of the tomato sauce on the bottom of the prepared baking dish. Arrange the cabbage rolls seam side down, making two rows of six rolls each.
- Cover the baking dish with aluminum foil and bake for 60-75 minutes, or until the internal temperature of the rolls reaches 165°F. Let rest for 5-10 minutes before serving.
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