Cabbage Rolls are a classic comfort food that takes me back to my grandmother’s kitchen, filled with delicious aromas and warm family memories. After testing this recipe multiple times, I’ve refined it to achieve the perfect flavor and texture, ensuring each roll is tender yet satisfying. The combination of seasoned ground meat and rice, surrounded by tender cabbage and baked in a savory tomato sauce, turns this dish into a delightful experience. For a similar cozy meal, check out my One Pot Chicken and Rice recipe!
About Cabbage Rolls
Cabbage Rolls are a traditional dish found across various cultures, particularly celebrated in Ukrainian cuisine. My journey began with family gatherings where these rolls graced our dinner table, always a highlight. After multiple attempts, I discovered the balance of flavors—each layer contributes its own note, wrapped in the comforting embrace of cabbage. Plus, it’s a great way to use up leftover rice!
- Great for meal prep or family dinners.
- Budget-friendly, using affordable ingredients.
- A dish that brings everyone together, perfect for larger gatherings.
- Cabbage is rich in vitamins and the tomato sauce adds a delightful tang, enhancing the dish.
Key Ingredients & Their Roles
- Cabbage: Provides the perfect wrap that softens during cooking. Choose a large, firm head.
- Ground Meat: A mix of beef and pork adds depth of flavor; you can substitute turkey or chicken for a lighter version.
- Rice: Acts as a filler; rinsing uncooked rice prevents excess starch or stickiness.
- Tomato Sauce: Keeps the rolls moist while baking and adds a rich taste; you can use fresh tomatoes for a more vibrant flavor.
How to Make Cabbage Rolls
- Preheat your oven to 425ºF. Bring a large pot of salted water to a boil. Lower the cabbage into the pot for about 2 minutes; this will soften the outer leaves. Use a fork to lift it gently, and with a paring knife, remove the softened leaves. Repeat until you have about 12 usable leaves.
- In a skillet, heat the olive oil over medium-high heat. Sauté the chopped onions and minced garlic until they turn translucent and aromatic, about 5 minutes. Add the Italian seasoning; cook for an additional 30 seconds, stirring frequently. Transfer to a large mixing bowl.
- In the bowl with onions, combine ground beef, ground pork, rinsed rice, salt, and 1 teaspoon of black pepper. Use your hands to mix until well incorporated; this ensures even seasoning.
- Remove the thick stem from each cabbage leaf. Lay a leaf flat, place 1/4 to 1/3 cup of filling in the center, tuck in the sides, and roll it up snugly. Arrange the rolls seam-side down in a Dutch oven or baking dish.
- In a separate bowl, mix the tomato sauce and chicken broth. Pour this mixture over the cabbage rolls, covering them completely for even cooking.
- Cover with a lid and bake for 90 minutes. Afterward, allow to rest for about 15 minutes before serving. These rolls are fantastic with a dollop of sour cream and a sprinkle of fresh dill.
Pro Tips & Troubleshooting
- I found that lightly steaming the cabbage instead of boiling helps it retain its crispness, making it easier to roll.
- Ensure the cabbage leaves are not too thick; if you have trouble rolling, give them a few more seconds in the hot water.
- If you’re looking to mix it up, experiment with different spices or add chopped vegetables like bell peppers to the filling.
- This recipe easily doubles if you’re feeding a crowd or want leftovers for later.
Storage & Make-Ahead Guide
You can store leftover Cabbage Rolls in the refrigerator for up to 4 days or freeze them for up to 3 months. To reheat, place in an oven at 350ºF until warmed through, about 20-25 minutes. I once left some in the fridge for a week and they still retained their flavor and moisture upon reheating!
Serving Suggestions
These Cabbage Rolls pair beautifully with a side of crusty bread or a light salad. For more sides, check out my Bright Spring Salad, or for something heartier, my Broccoli Cheese Casserole is a family favorite!
Frequently Asked Questions
- What is the best way to store Cabbage Rolls? Store them in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Can I prepare Cabbage Rolls in advance? Yes, you can assemble them a day ahead and store them in the fridge, then bake just before serving.
- What type of cabbage is best for rolls? Savoy cabbage or green cabbage works best due to the softer leaves that are easier to roll.
- Can I use brown rice instead of white? Yes, but it will need to cook longer, so adjust your cooking time accordingly.
- Is it necessary to rinse the rice before using it? Rinsing prevents the rolls from becoming gummy and helps maintain a desired texture.
Final Thoughts
With a warm embrace of flavors and textures, Cabbage Rolls are a heartfelt dish that deserves a spot on your dinner table. Whether it’s a family gathering or a comforting weeknight meal, I hope you enjoy them as much as I do. I can’t wait to hear how your Cabbage Rolls turn out — feel free to share your results!
More Recipes You’ll Love
- Cabbage Soup – a comforting choice that complements the filling nature of cabbage rolls.
- Chicken and Dumplings – pairing with a hearty dish for perfect balancing flavors.
- Creamy Vegetable Soup – a lighter option that harmonizes well with cabbage rolls.
- Cheesy Garbage Bread – a delightful side that adds richness to your meal.
- Gnome Cupcakes – a sweet treat that rounds off a satisfying dinner.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Cabbage Rolls
Ingredients
- 1 large head cabbage
- 1 Tbsp olive oil
- 2 large onions finely chopped
- 4 cloves garlic minced
- 1 Tbsp Italian seasoning
- 2 tsp salt
- 2 tsp Freshly cracked black pepper divided
- 1 lb ground beef extra lean
- 1 lb ground pork
- 1 cup white rice uncooked, rinsed & drained
- 28 oz can tomato sauce
- 4 cups chicken broth low sodium
Instructions
- Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add a head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
- Preheat a large skillet on medium-high heat and add the olive oil. Add the onion and garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
- To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper, and mix well using your hands.
- Remove the thick stem on the cabbage leaves. Lay the cabbage leaf flat, add 1/4 cup – 1/3 cup of the filling in the center, tuck in the sides and roll the cabbage up. Place the rolls with the seam side down in a large Dutch oven. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.
- In a large bowl combine the tomato sauce, chicken broth, and remaining 1 teaspoon pepper. Stir the ingredients together, pour the mixture over the cabbage rolls and cover with a lid.
- Bake them for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).