Cabbage Rolls are more than just a meal; they’re a warm embrace on a plate. With my personal tests, I’ve discovered the magic of perfectly cooked cabbage leaves wrapped around a savory filling of ground meat and rice. Each bite brings comfort, weaving together the rich, familiar flavors that evoke memories of family dinners. If you’re looking for another comforting recipe, check out my Homemade Chicken Noodle Soup.
About Cabbage Rolls
Cabbage Rolls, a beloved dish across various cultures, bring a cozy atmosphere to your kitchen. During my multiple attempts to perfect this recipe, I learned that the balance of flavors lies in the careful seasoning of the filling and the simmering sauce. These rolls are not only budget-friendly but also versatile, filling a table with warmth and joy during any season.
- Quick prep makes it a weeknight favorite.
- Budget-friendly, staying within a reasonable cost per serving.
- A family favorite — every bite tells a story.
- These rolls shine with hearty ingredients that fill you up.
Key Ingredients & Their Roles
- Cabbage: The wrapper; look for large, fresh heads for optimal softness.
- Ground Beef: Provides rich flavor; substitute with ground turkey for a lighter option.
- Ground Pork: Adds moisture and depth; can be swapped with chicken or tofu for a vegetarian twist.
- Rice: Absorbs flavors; rinsing helps prevent clumping during cooking.
How to Make Cabbage Rolls
- Start by preheating your oven to 425ºF. Bring a large pot of salted water to a gentle boil. Add the cabbage and let it cook for 2 minutes until slightly softened.
- Using a large fork, carefully lift the cabbage from the water, then with a knife, peel off the outer leaves. Return the cabbage to the pot to soften more layers until all are removed.
- In a large skillet over medium-high heat, warm the olive oil. Add the onions and garlic, sautéing until translucent—this should take about 3-4 minutes. Stir in Italian seasoning before transferring to a mixing bowl.
- In the same bowl with the cooked onions and garlic, mix in the ground beef, ground pork, rice, salt, and 1 teaspoon of black pepper using your hands for an even blend.
- Remove the thick stem from the cabbage leaves. Place each leaf on a flat surface, add 1/4 to 1/3 cup of the filling, tuck in the sides, and roll them up. Place seam-side down in a Dutch oven until all are prepared.
- In a separate bowl, mix the tomato sauce and chicken broth. Pour this mixture over the cabbage rolls, cover tightly, and bake for 90 minutes. Allow to stand for 15 minutes before serving.
Pro Tips & Troubleshooting
- During prep, remove the core from the cabbage for easier peeling—this saved me a lot of hassle!
- A common mistake is overfilling the rolls. A little goes a long way; keep some extra filling for later use.
- Try adding shredded carrots for a natural sweetness or using brown rice for a nutty twist.
- If you want to double the recipe, use two baking dishes for even cooking.
Storage & Make-Ahead Guide
You can keep leftover Cabbage Rolls in the fridge for up to 4 days and freeze them for up to 3 months. For reheating, place them in the oven at 350ºF for 20-30 minutes until warmed through. I found that freezing them filled and with sauce helps maintain moisture and flavor.
Serving Suggestions
These rolls shine when paired with a refreshing side salad or crusty bread. Add a dollop of sour cream or sprinkle fresh dill for an extra flavor boost. Try my Maple Roasted Carrots for a colorful and sweet side!
Frequently Asked Questions
- How do I know when the Cabbage Rolls are done? They should be tender and the internal filling should be cooked through.
- Can I make Cabbage Rolls ahead of time? Absolutely! Assemble them and refrigerate for a day before cooking.
- What should I do if my cabbage leaves are tearing? Parboil them a little longer to make them more pliable.
- Are Cabbage Rolls gluten-free? Yes, just ensure the tomato sauce and broth are gluten-free.
- Can I make these vegetarian? Yes, use a mixture of beans, lentils, or quinoa instead of meat.
Final Thoughts
After savoring countless variations, I can confidently say that Cabbage Rolls have become a cherished family recipe. I love serving them at gatherings, where they always provoke a smile. I encourage you to share your experiences with me; I’d love to hear how your version turns out!
More Recipes You’ll Love
- Avgolemono Greek Lemon Chicken Soup – this soup’s bright flavors complement cabbage rolls beautifully.
- Honey-Glazed Chicken – adds a sweet contrast that pairs nicely with savory cabbage rolls.
- Vegan French Onion Soup – hearty and comforting, perfect alongside cabbage rolls for a satisfying meal.
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 black pepper divided
- 1 lb. ground beef extra lean
- 1 lb. ground pork
- 1 cup white rice uncooked, rinsed & drained
- 1 28oz can tomato sauce
- 4 cups chicken broth low sodium
Instructions
- Preheat oven to 425°F. 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.
- 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.