I swear the Best Cabbage Rolls Recipe I finally landed keeps the meat and rice perfectly juicy in every bite and the tomato sauce is sweet enough to make you sneak seconds.
I’m obsessed with this Classic Cabbage Rolls Recipe because it tastes like serious, honest real comfort without trying too hard. The rice snug inside cabbage leaves gets this deep, saucy sweetness from crushed tomatoes that I can’t stop spooning over everything.
I love how the filling stays juicy, and how the cabbage soaks up the sauce without getting mushy. Easy Stuff Cabbage Rolls?
Yes, but still worth bragging about. It’s the kind of family dish that shows up again and again because people ask for it, not because I force it.
Pure, simple, unpretentious food I actually crave every night.
Ingredients
- Cabbage leaves: tender wraps with a fresh, mild crunch.
- Ground beef: hearty protein, gives those meaty, comforting bites.
- Ground pork or sausage: Basically richer, juicier, a touch more fat.
- Uncooked rice: Adds bulk and a pleasing chewy texture.
- Egg: Binds everything so the rolls hold together.
- Yellow onion: Sweetness and little pockets of savory flavor.
- Garlic: Punchy aroma that wakes the whole dish up.
- Breadcrumbs or panko: Absorb juices and keep filling from getting soggy.
- Parsley: Bright herb note, makes it feel less heavy.
- Kosher salt: Brings out the natural flavors, don’t skimp.
- Black pepper: Warm, subtle heat in the background.
- Paprika: Adds mild smokiness and a gentle color boost.
- Dried oregano or thyme: Earthy, herbal hints without overpowering.
- Worcestershire sauce: Basically savory umami depth, slightly tangy.
- Olive or vegetable oil: For browning and adding silky richness.
- Crushed tomatoes: Tangy, rustic base for the saucy blanket.
- Tomato sauce: Smooth tomato comfort that coats each roll.
- Broth: Keeps things moist and adds meaty background flavor.
- Brown or granulated sugar: Balances acidity, just a touch.
- Butter or oil: Greases the dish so rolls don’t stick.
Ingredient Quantities
- 1 large head green cabbage, core trimmed and leaves separated
- 1 lb ground beef, about 85 15 lean
- 1/2 lb ground pork or Italian sausage (optional for richer flavor)
- 1/2 cup uncooked long grain white rice (about 1 1/2 cups cooked)
- 1 large egg, lightly beaten
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/2 cup plain breadcrumbs or panko
- 2 tbsp chopped fresh parsley or 2 tsp dried parsley
- 1 tsp kosher salt, plus extra to taste
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried oregano or thyme
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil or vegetable oil for sautéing
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 cup beef or chicken broth
- 1 to 2 tbsp brown sugar or granulated sugar (to balance acidity)
- Butter or oil for greasing the baking dish (about 1 tbsp)
How to Make this
1. Preheat oven to 350°F. Trim core from the cabbage and separate leaves; blanch the biggest leaves in boiling water 2 to 3 minutes until pliable, or microwave whole head 4 to 6 minutes to loosen leaves, then cool on a towel. Trim any very thick ribs so rolls fold easily.
2. Cook rice only if you prefer fully tender rice inside; otherwise leave the 1/2 cup uncooked for a firmer bite after baking. If cooking first, simmer 1/2 cup long grain rice in 1 cup water until just done, fluff and cool.
3. Heat 2 tbsp oil in a skillet over medium heat. Sauté the finely chopped onion until soft, about 5 minutes, then add minced garlic and cook 30 seconds more. Let cool slightly.
4. In a large bowl mix 1 lb ground beef and 1/2 lb ground pork or Italian sausage (if using) with the sautéed onion and garlic, 1/2 cup breadcrumbs, 1 large beaten egg, 2 tbsp chopped parsley, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp dried oregano or thyme, and 2 tbsp Worcestershire sauce. Fold in the rice, cooked or uncooked, until evenly combined. Don’t overwork the meat.
5. Place about 1/3 to 1/2 cup of the meat mixture near the base of each cabbage leaf, fold sides in and roll up tightly, tucking ends under so they hold their shape. Put rolls seam side down in a greased baking dish, packing snugly in rows.
6. Make the sauce by stirring together the 28 oz crushed tomatoes, 15 oz tomato sauce, 1 cup beef or chicken broth and 1 to 2 tbsp brown sugar. Taste and add a little extra salt if needed. Pour sauce evenly over the rolls so they are mostly covered.
7. Cover the dish tightly with foil and bake at 350°F for 1 hour 15 minutes to 1 hour 45 minutes, until meat is cooked through and rice is tender. If you used pre-cooked rice reduce baking time toward the lower end. Remove foil for the last 10 minutes if you want a slightly thicker top.
8. Let the rolls rest 10 to 15 minutes after baking so they set and are easier to serve. Spoon extra sauce over each portion when plating.
9. Leftovers keep well refrigerated for 3 to 4 days and freeze great for up to 3 months. Reheat covered in a 325°F oven until warmed through, or simmer gently on the stove.
10. Tips and hacks: don’t overfill the leaves or they’ll burst; save smaller inner leaves for stuffing small meatballs or layering in the pan; if sauce is too acidic add a pinch more sugar; use sausage for richer flavor or all beef for a milder taste.
Equipment Needed
1. Large pot (for blanching cabbage)
2. Colander or slotted spoon (to drain and cool leaves)
3. Large skillet (for sautéing onion and garlic)
4. Cutting board and chef’s knife
5. Large mixing bowl
6. Measuring cups and spoons
7. Wooden spoon or spatula (for mixing)
8. 9×13 inch baking dish (or similar size)
9. Aluminum foil (to cover while baking)
10. Can opener and oven mitts
FAQ
Cabbage Rolls Recipe Substitutions and Variations
- Ground beef: swap with ground turkey or chicken for a leaner roll, or ground lamb for a richer, slightly gamey flavor. You might need to add a little extra fat or oil if using turkey so they don’t dry out.
- Uncooked long grain rice: use cooked quinoa 1 for 1 for a nuttier texture and more protein, or use cooked short grain rice if that’s what you have on hand. If you want low carb try cauliflower rice but press out moisture first.
- Plain breadcrumbs or panko: crushed saltines, crackers, or quick oats work fine as binders. If using crackers, lower the added salt because they can be salty.
- Crushed tomatoes: replace with diced tomatoes plus a handful of tomato paste for thicker sauce, or use 1 can tomato sauce plus 2 to 4 tbsp tomato paste if you want a smoother, richer base.
Pro Tips
– Par-cook the rice only if you like a softer interior. If you leave it uncooked the texture is pleasantly toothy after baking, but it also draws liquid from the sauce so add a little extra broth if you go that route.
– Thin the center rib of thick leaves, not the whole leaf, so they fold without tearing but still hold their shape. Keep the smaller inner leaves for little rolls or to tuck between layers so nothing slides around in the pan.
– Don’t overmix the meat mixture. Stir until ingredients are just combined, then stop. Overworked meat makes dense, tough rolls. Use a light hand and wetter hands to shape the rolls so the filling doesn’t stick.
– Taste the sauce before pouring it over the rolls. If it tastes too acidic add sugar a teaspoon at a time, and if it seems flat add a splash more Worcestershire or a pinch of salt. Also pour the sauce gently so you don’t dislodge the rolls; cover tightly for most of the bake to keep them moist.
Cabbage Rolls Recipe
I swear the Best Cabbage Rolls Recipe I finally landed keeps the meat and rice perfectly juicy in every bite and the tomato sauce is sweet enough to make you sneak seconds.
6
servings
550
kcal
Equipment: 1. Large pot (for blanching cabbage)
2. Colander or slotted spoon (to drain and cool leaves)
3. Large skillet (for sautéing onion and garlic)
4. Cutting board and chef’s knife
5. Large mixing bowl
6. Measuring cups and spoons
7. Wooden spoon or spatula (for mixing)
8. 9×13 inch baking dish (or similar size)
9. Aluminum foil (to cover while baking)
10. Can opener and oven mitts
Ingredients
1 large head green cabbage, core trimmed and leaves separated
1 lb ground beef, about 85 15 lean
1/2 lb ground pork or Italian sausage (optional for richer flavor)
1/2 cup uncooked long grain white rice (about 1 1/2 cups cooked)
1 large egg, lightly beaten
1 small yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1/2 cup plain breadcrumbs or panko
2 tbsp chopped fresh parsley or 2 tsp dried parsley
1 tsp kosher salt, plus extra to taste
1/2 tsp black pepper
1 tsp paprika
1/2 tsp dried oregano or thyme
2 tbsp Worcestershire sauce
2 tbsp olive oil or vegetable oil for sautéing
28 oz can crushed tomatoes
15 oz can tomato sauce
1 cup beef or chicken broth
1 to 2 tbsp brown sugar or granulated sugar (to balance acidity)
Butter or oil for greasing the baking dish (about 1 tbsp)
Directions
- Preheat oven to 350°F. Trim core from the cabbage and separate leaves; blanch the biggest leaves in boiling water 2 to 3 minutes until pliable, or microwave whole head 4 to 6 minutes to loosen leaves, then cool on a towel. Trim any very thick ribs so rolls fold easily.
- Cook rice only if you prefer fully tender rice inside; otherwise leave the 1/2 cup uncooked for a firmer bite after baking. If cooking first, simmer 1/2 cup long grain rice in 1 cup water until just done, fluff and cool.
- Heat 2 tbsp oil in a skillet over medium heat. Sauté the finely chopped onion until soft, about 5 minutes, then add minced garlic and cook 30 seconds more. Let cool slightly.
- In a large bowl mix 1 lb ground beef and 1/2 lb ground pork or Italian sausage (if using) with the sautéed onion and garlic, 1/2 cup breadcrumbs, 1 large beaten egg, 2 tbsp chopped parsley, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp dried oregano or thyme, and 2 tbsp Worcestershire sauce. Fold in the rice, cooked or uncooked, until evenly combined. Don’t overwork the meat.
- Place about 1/3 to 1/2 cup of the meat mixture near the base of each cabbage leaf, fold sides in and roll up tightly, tucking ends under so they hold their shape. Put rolls seam side down in a greased baking dish, packing snugly in rows.
- Make the sauce by stirring together the 28 oz crushed tomatoes, 15 oz tomato sauce, 1 cup beef or chicken broth and 1 to 2 tbsp brown sugar. Taste and add a little extra salt if needed. Pour sauce evenly over the rolls so they are mostly covered.
- Cover the dish tightly with foil and bake at 350°F for 1 hour 15 minutes to 1 hour 45 minutes, until meat is cooked through and rice is tender. If you used pre-cooked rice reduce baking time toward the lower end. Remove foil for the last 10 minutes if you want a slightly thicker top.
- Let the rolls rest 10 to 15 minutes after baking so they set and are easier to serve. Spoon extra sauce over each portion when plating.
- Leftovers keep well refrigerated for 3 to 4 days and freeze great for up to 3 months. Reheat covered in a 325°F oven until warmed through, or simmer gently on the stove.
- Tips and hacks: don’t overfill the leaves or they’ll burst; save smaller inner leaves for stuffing small meatballs or layering in the pan; if sauce is too acidic add a pinch more sugar; use sausage for richer flavor or all beef for a milder taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 578g
- Total number of serves: 6
- Calories: 550kcal
- Fat: 31g
- Saturated Fat: 12g
- Trans Fat: 0.2g
- Polyunsaturated: 3.5g
- Monounsaturated: 10g
- Cholesterol: 118mg
- Sodium: 500mg
- Potassium: 667mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 5g
- Protein: 33g
- Vitamin A: 1500IU
- Vitamin C: 45mg
- Calcium: 33mg
- Iron: 2mg
