Stuffed Cabbage Rolls make dinner feel special without adding extra fuss. Tender cabbage leaves wrap around a juicy mix of meat and rice, all baked in a tangy, garlicky tomato sauce that soaks through as it cooks. There’s one simple step that helps keep the filling moist and full of flavor, and once they’re in the oven, the aroma fills the kitchen in the best way.
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Stuffed Cabbage Rolls are perfect for Sunday dinners, weeknight meals, or even a make-ahead option for Thanksgiving dinner. They’re perfect for St Patrick’s Day, and I can prep them early, keep them in the fridge, or freeze a batch for later. They bake up beautifully and reheat without losing their shape.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Stuffed Cabbage Rolls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple instructions, you’ll find that making classic stuffed cabbage rolls is easier than it looks.
Make the Tomato Sauce
Heat olive oil in a large oven-safe pot over medium heat. I like using this cast-iron Dutch oven with a lid because it holds heat evenly and can go straight from stove to oven.
Sauté the chopped onion for about 3 minutes until softened, then stir in the minced garlic and cook for one more minute so it blends into the base of the sauce with no burning. A heat-resistant silicone spatula is handy for stirring without scratching the bottom of the pot.
Add tomato paste, brown sugar, and balsamic vinegar, then cook for 30 seconds to deepen the flavor. Throw in the crushed tomatoes and oregano, then season with salt and pepper. I like to keep my refillable salt and pepper grinder set on the counter so I can adjust the seasoning as I cook.
Reduce the heat and let it simmer for 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. If the sauce gets too thick, pour 1–2 cups of water to reach a smooth, pourable consistency that will coat the cabbage rolls nicely. I always have a glass measuring cup nearby so I can add water easily as the sauce cooks down.
Blanch the Cabbage Leaves
Bring a large pot of water to a boil. I use this stockpot with a tempered glass lid for blanching since it holds enough water to submerge the cabbage leaves fully.
Blanch the cabbage leaves in the boiling water for 1 minute until soft and flexible, then transfer them carefully from the pot. Use tongs to lift out each leaf and place it on a plate so they can cool while you prepare the meat mixture.
I like setting the blanched leaves on a wide dinner plate because it keeps them spread out in a single layer instead of piling up. Since the leaves are hot and can tear quickly, this stainless steel tong with silicone tips makes it easier to transfer them out safely.
Prepare the Filling
In a large bowl, mix together the ground pork or ground beef, ½ cup of the prepared tomato sauce, uncooked rice, breadcrumbs, chopped onion, parsley, salt, and pepper. A glass mixing bowl gives you plenty of space to incorporate everything cleanly and comfortably.
Combine well with a spoon or your hands so everything is evenly distributed. I like using my sturdy wooden spoon for this step since it blends the ingredients thoroughly without mashing them.
Roll the Cabbage
Lay a cabbage leaf flat on a clean surface. Using this large wood cutting board provides enough space to work with things securely, so nothing slides around.
Put about ⅓ cup of the filling near the base, fold in the sides, and roll tightly like a burrito. Repeat with the remaining leaves and filling.
Place seam-side down in the pot, gently nestling them into the tomato sauce so they stay in place while baking, making sure each roll is partially covered with sauce to keep them moist and flavorful as they cook. I like using my wide silicone turner, which is useful here to nicely slide the rolls into place without tearing them.
Bake the Rolls
Spoon a bit of the remaining sauce over the rolls. Cover the pot tightly with foil and place in a preheated 350°F (180°C) oven. I always reach for heavy-duty aluminum foil to seal the pot and lock in the moisture.
Bake for 1 hour and 15 minutes, until the rolls are fully cooked and tender.
Finish and Serve
Remove the pot from the oven and let the rolls sit for a few minutes. This allows the flavors to settle, making them easier to handle without falling apart when you lift them out of the sauce.
Garnish with fresh parsley and serve warm with extra sauce spooned over the top. Enjoy!
If you’re taking these to a potluck or dinner party, I pack the rolls in this glass baking dish with a lid so they don’t spill in the car. To keep them warm on the way, I slide the dish into my insulated casserole carrier; it holds the heat and makes transporting them a lot easier.
Recipe Notes and Expert Tips
I’ve made these enough times to know that a few small tips can make a big difference.
- Use the Right Cabbage: A large green cabbage works best because the leaves are sturdy and big enough for rolling.
- Trim the Leaf Ribs: Run a paring knife along the thick center rib to flatten it slightly so the leaf rolls evenly and stays sealed. I use a paring knife with a comfortable grip so I can make quick, clean cuts without tearing the cabbage.
- Don’t Overfill: Stick to about ⅓ cup of filling per leaf so they roll up nicely and cook through fully.
- Sauce Consistency Matters: If your tomato sauce feels too thick before baking, add a little water to keep it from drying out.
- Pack Rolls Snugly: Arrange the rolls close together in the pot or casserole dish so they stay in place and cook evenly. If you’re using a casserole dish instead of a pot, this deep ceramic one works well to hold everything in a single layer and catches all the sauce.
- Bake Covered: Keeping the pot tightly covered with foil traps moisture and helps everything cook perfectly.
- Let Them Rest: After baking, give the rolls a few minutes to rest before serving; this helps the sauce thicken and flavors settle.
- Garnish With Fresh Herbs: Chop parsley or dill and sprinkle over the top just before serving to add color and balance the richness. I always use a pair of herb scissors to slice everything quickly and evenly without bruising the leaves.
How to Store Leftovers
Let the rolls cool completely, then store them in an airtight container in the fridge for up to 4 days. I use glass containers with locking lids to keep everything fresh and leak-free in the fridge. They reheat well in the microwave or oven.
You can also freeze them for up to 3 months, just make sure they’re wrapped tightly in a plastic wrap and stored with sauce to prevent drying out. Then place the wrapped rolls into a sealed freezer-safe container to avoid freezer burn and help them stack neatly.
I like using this plastic wrap that clings snugly without tearing and fits around oddly shaped portions easily. Then, I pack everything into these freezer-safe glass containers with locking lids that don’t crack when frozen.
Thaw overnight in the refrigerator before reheating so the rolls stay tender and heat through evenly.
More Easy Recipes for You to Try at Home
I’m always testing simple, dependable side dishes that pair well with mains and don’t take much effort to pull together.
Stuffed Cabbage Rolls
Add Preferred SourceEquipment
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- ½ large onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups canned crushed tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons dried oregano
- Salt and pepper to taste
For the Cabbage Rolls:
- 1 pound large cabbage (around 15 leaves)
- 1 pound ground meat half beef, half pork
- ¼ cup uncooked white rice
- ¼ cup breadcrumbs
- ½ large onion chopped
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- In a large oven-safe pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 more minute.2 tablespoons olive oil, ½ large onion, 3 cloves garlic
- Mix in the tomato paste, brown sugar, and balsamic vinegar. Cook for 30 seconds to deepen the flavor. Add crushed tomatoes and oregano. Season with salt and pepper. Reduce heat and let simmer for 20 minutes, stirring occasionally. If the sauce is too thick, stir in 1–2 cups of water.2 tablespoons tomato paste, 2 cups canned crushed tomatoes, 2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 2 teaspoons dried oregano, Salt and pepper
- Bring a large pot of water to a boil. Blanch the cabbage leaves for 1 minute until pliable, then transfer to a plate to cool.1 pound large cabbage (around 15 leaves)
- In a medium bowl, combine ground meat, ½ cup of the prepared tomato sauce, uncooked rice, breadcrumbs, onion, parsley, salt, and pepper. Mix until well combined.1 pound ground meat, ¼ cup uncooked white rice, ¼ cup breadcrumbs, ½ large onion, 2 tablespoons fresh parsley, Salt and pepper
- Lay a cabbage leaf flat on a clean surface. Place about ⅓ cup of filling at the base of the leaf. Roll up tightly, folding in the sides as you go. Place the rolls seam-side down in the pot with the sauce.
- Cover the pot with foil and bake at 350°F (180°C) for 1 hour and 15 minutes.
- Remove from the oven, garnish with fresh parsley, and serve warm with extra sauce spooned over the top.
Video
Notes
- Use the Right Cabbage: A large green cabbage works best because the leaves are sturdy and big enough for rolling.
- Trim the Leaf Ribs: Run a paring knife along the thick center rib to flatten it slightly so the leaf rolls evenly and stays sealed.
- Don’t Overfill: Stick to about ⅓ cup of filling per leaf so they roll up nicely and cook through fully.
- Sauce Consistency Matters: If your tomato sauce feels too thick before baking, add a little water to keep it from drying out.
- Pack Rolls Snugly: Arrange the rolls close together in the pot or casserole dish so they stay in place and cook evenly.
- Bake Covered: Keeping the pot tightly covered with foil traps moisture and helps everything cook perfectly.
- Let Them Rest: After baking, give the rolls a few minutes to rest before serving; this helps the sauce thicken and flavors settle.
- Garnish With Fresh Herbs: Chop parsley or dill and sprinkle over the top just before serving to add color and balance the richness.
