Cabbage Rolls Recipe

I’m sharing my Classic Cabbage Rolls Recipe that tucks seasoned meat and rice into cabbage leaves and bakes them in a slightly sweet tomato sauce, and I’ll show why the filling cooks so perfectly inside the leaves.

I never thought cabbage rolls could surprise me again, but this Classic Cabbage Rolls Recipe somehow does. I use a head of green cabbage and a can of crushed tomatoes together in a way that makes the filling sing, and the whole thing ends up simple, yet kinda surprising.

It’s not fancy, its honest food that people ask for seconds of, and honestly sometimes I make it just to see who shows up. I call it my Easy Stuff Cabbage Rolls too, because it’s forgiving, stores well, and somehow reheats into something even better than the first night.

Ingredients

• Cabbage adds crunch, lots of fiber and vitamin C, keeps rolls tender.
• Ground beef brings protein, savory fat and meaty depth, makes rolls hearty.
• Rice soaks flavors, gives carbs and bulk, helps filling hold together.
• Crushed tomatoes give acidity and body, balance sweet and tangy sauce.
• Tomato paste and brown sugar add concentrated sweetness and umami, Worcestershire adds depth.
• Onion and garlic add aromatic savoriness, little bite, makes everything taste homey.
• Parsley freshens, bay leaf gives subtle woody notes, paprika warms color and flavor.
• Beef broth thins sauce, adds savory stock flavor, keeps rolls moist while cooking.
• Egg binds filling, adds protein and richness so filling stays together.

Ingredient Quantities

• 1 large head green cabbage, about 2.5 to 3 lb, leaves separated
• 1 lb ground beef (or 1/2 lb beef + 1/2 lb ground pork if you prefer)
• 1/2 cup uncooked long grain white rice
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce (optional)
• 1/2 cup beef broth or water
• 2 tablespoons vegetable oil
• 1 bay leaf (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Remove the core from the cabbage and peel off the large leaves. Blanch leaves in boiling water 2 to 3 minutes until pliable, then plunge into ice water to stop cooking; drain and pat dry. Trim the thick rib from the base of each leaf so they fold easier.

2. Rinse 1/2 cup long grain rice, then simmer it in about 1 cup water for 8 to 10 minutes until just undercooked; drain. You want it partly cooked so it finishes in the oven but isn’t mushy.

3. Heat 2 tablespoons vegetable oil in a large skillet over medium. Add the finely chopped onion and cook until soft, about 4 to 5 minutes. Add the minced garlic for the last 30 seconds.

4. Add 1 pound ground beef (or 1/2 lb beef + 1/2 lb pork) to the skillet and brown, breaking it up with a spoon. Cook until no pink remains, then drain off excess fat.

5. Transfer the meat and onion mixture to a bowl. Stir in the partially cooked rice, 1 lightly beaten egg, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 2 tablespoons chopped fresh parsley (or 1 teaspoon dried). Mix well and taste, adjust seasoning if needed.

6. Spoon about 2 to 3 tablespoons of filling onto the base of each cabbage leaf. Fold the sides over the filling and roll up from the stem end, placing each roll seam side down. If a leaf tears, overlap another small leaf to patch it.

7. Make the sauce: in the same skillet, stir together 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce if using, and 1/2 cup beef broth or water. Add a bay leaf if you like. Bring to a simmer and cook 5 to 10 minutes to meld flavors.

8. Arrange the rolls snugly in a baking dish, pour the tomato sauce over them to mostly cover, then cover the dish with foil. Bake 1 hour to 1 hour 15 minutes until the rolls are heated through and the rice is tender. For a thicker top sauce remove the foil for the last 10 minutes.

9. Let the cabbage rolls rest 10 minutes before serving so they hold together. They keep well: assemble ahead and refrigerate up to 24 hours before baking, or freeze unbaked for longer storage.

Equipment Needed

1. Large stockpot for blanching cabbage and simmering rice
2. Large skillet for browning the meat and making the sauce
3. 9×13 inch baking dish or similar casserole dish
4. Mixing bowl for the filling
5. Chef’s knife for chopping onion and trimming ribs from leaves
6. Cutting board
7. Measuring cups and measuring spoons
8. Colander for rinsing rice and draining cabbage leaves
9. Slotted spoon or tongs to lift leaves without tearing them
10. Wooden spoon or spatula for stirring, plus aluminum foil and oven mitts for baking

FAQ

Cabbage Rolls Recipe Substitutions and Variations

• Ground beef: swap for ground pork (richer), or ground turkey/chicken (leaner, add a tbsp oil to keep it moist), or cooked brown lentils or a plant based mince for a vegetarian version — they soak up the sauce nicely.
• Uncooked long grain rice: use 3/4 cup cooked rice or cooked quinoa instead, or try quick-cooking/instant white rice (cut liquid/cook time), or riced cauliflower for a low carb option — just squeeze out excess moisture first.
• Green cabbage leaves: use savoy or Napa cabbage for more tender leaves, or large collard greens or Swiss chard (blanch a little longer so they fold), or even grape/vine leaves if you want a tangy, smaller roll.
• Crushed tomatoes (28 oz): swap with passata or smooth tomato sauce, or use canned diced tomatoes pulsed in a blender, or make up with tomato paste plus water and a pinch of sugar to taste.

Pro Tips

1. Taste the filling before you wrap: fry a teaspoon or two of the raw mixture in a pan, taste and adjust salt, pepper, paprika or Worcestershire. If it tastes bland add more seasoning, if it falls apart add a little extra rice or another egg.

2. Dont overcook the cabbage leaves, you want them pliable not mushy. Make folding easier by shaving or thinning the thick rib near the stem with a paring knife or pressing it flat with the back of a knife. If a leaf tears, overlap a small trimmed scrap to patch it and always place rolls seam side down so they stay closed.

3. Rice matters: rinse it well to remove surface starch and partly cook it so it finishes in the oven. If you have leftover day old rice use that instead, it will keep the filling from getting gluey. If you forgot to precook, use cooled cooked rice and cut back on sauce liquid so the rolls dont get soggy.

4. Sauce and finish tips: brown the meat well and deglaze the pan with a splash of broth to scoop up all the browned bits, they add big flavor. Balance the tomato with brown sugar but add a tiny splash of vinegar or lemon at the end to brighten things up. If the top sauce is too thin bake uncovered for the last 10 to 15 minutes to reduce and thicken.

Cabbage Rolls Recipe

Recipe by Belinda Ecclestone

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I’m sharing my Classic Cabbage Rolls Recipe that tucks seasoned meat and rice into cabbage leaves and bakes them in a slightly sweet tomato sauce, and I’ll show why the filling cooks so perfectly inside the leaves.

Pin

Servings

6

servings

Calories

404

kcal

Equipment: 1. Large stockpot for blanching cabbage and simmering rice
2. Large skillet for browning the meat and making the sauce
3. 9×13 inch baking dish or similar casserole dish
4. Mixing bowl for the filling
5. Chef’s knife for chopping onion and trimming ribs from leaves
6. Cutting board
7. Measuring cups and measuring spoons
8. Colander for rinsing rice and draining cabbage leaves
9. Slotted spoon or tongs to lift leaves without tearing them
10. Wooden spoon or spatula for stirring, plus aluminum foil and oven mitts for baking

Ingredients

• 1 large head green cabbage, about 2.5 to 3 lb, leaves separated

• 1 lb ground beef (or 1/2 lb beef + 1/2 lb ground pork if you prefer)

• 1/2 cup uncooked long grain white rice

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg, lightly beaten

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

• 1 (28 ounce) can crushed tomatoes

• 2 tablespoons tomato paste

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce (optional)

• 1/2 cup beef broth or water

• 2 tablespoons vegetable oil

• 1 bay leaf (optional)

Directions

• Preheat oven to 350°F (175°C). Remove the core from the cabbage and peel off the large leaves. Blanch leaves in boiling water 2 to 3 minutes until pliable, then plunge into ice water to stop cooking; drain and pat dry. Trim the thick rib from the base of each leaf so they fold easier.
• Rinse 1/2 cup long grain rice, then simmer it in about 1 cup water for 8 to 10 minutes until just undercooked; drain. You want it partly cooked so it finishes in the oven but isn’t mushy.
• Heat 2 tablespoons vegetable oil in a large skillet over medium. Add the finely chopped onion and cook until soft, about 4 to 5 minutes. Add the minced garlic for the last 30 seconds.
• Add 1 pound ground beef (or 1/2 lb beef + 1/2 lb pork) to the skillet and brown, breaking it up with a spoon. Cook until no pink remains, then drain off excess fat.
• Transfer the meat and onion mixture to a bowl. Stir in the partially cooked rice, 1 lightly beaten egg, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 2 tablespoons chopped fresh parsley (or 1 teaspoon dried). Mix well and taste, adjust seasoning if needed.
• Spoon about 2 to 3 tablespoons of filling onto the base of each cabbage leaf. Fold the sides over the filling and roll up from the stem end, placing each roll seam side down. If a leaf tears, overlap another small leaf to patch it.
• Make the sauce: in the same skillet, stir together 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce if using, and 1/2 cup beef broth or water. Add a bay leaf if you like. Bring to a simmer and cook 5 to 10 minutes to meld flavors.
• Arrange the rolls snugly in a baking dish, pour the tomato sauce over them to mostly cover, then cover the dish with foil. Bake 1 hour to 1 hour 15 minutes until the rolls are heated through and the rice is tender. For a thicker top sauce remove the foil for the last 10 minutes.
• Let the cabbage rolls rest 10 minutes before serving so they hold together. They keep well: assemble ahead and refrigerate up to 24 hours before baking, or freeze unbaked for longer storage.

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: 492g
• Total number of serves: 6
• Calories: 404kcal
• Fat: 22.4g
• Saturated Fat: 6.8g
• Trans Fat: 0.15g
• Polyunsaturated: 3.3g
• Monounsaturated: 10g
• Cholesterol: 92mg
• Sodium: 555mg
• Potassium: 900mg
• Carbohydrates: 37.6g
• Fiber: 8.9g
• Sugar: 11.8g
• Protein: 25.8g
• Vitamin A: 1200IU
• Vitamin C: 96mg
• Calcium: 121mg
• Iron: 3.9mg