Easy Cabbage Rolls Recipe: Classic Comfort Food Made Simple

Have you ever avoided making cabbage rolls because they seemed too time-consuming or complicated? These easy cabbage rolls prove that this classic comfort food doesn’t require expert skills or an entire day in the kitchen. Tender cabbage leaves wrapped around a savory filling of seasoned meat and rice, bathed in rich tomato sauce, create layers of flavor that taste like they took hours of effort. The truth is, with a few simple techniques and this straightforward recipe, anyone can master homemade cabbage rolls. This dish has roots in Eastern European cuisine, where generations have perfected the art of transforming humble ingredients into something extraordinary. The combination of ground pork, beef, and aromatic seasonings nestled in soft cabbage creates a meal that’s both nostalgic and satisfying. Whether you’re recreating a family tradition or trying cabbage rolls for the first time, this easy method ensures success without the intimidation factor.

Ingredients

Ingredient	Amount
Green cabbage	1 head
Long grain white rice, uncooked	1 cup
Lean ground pork or ground turkey	1 pound
Lean ground beef	1/2 pound
Small yellow onions, diced	2
Garlic cloves, minced	3
Dried dill	1/2 teaspoon
Fresh parsley, chopped (or 1 tablespoon dried)	3 tablespoons
Salt and freshly ground black pepper	To taste
Diced tomatoes with juices (canned)	1 (14.5-ounce) can
Large egg	1
Tomato sauce (divided)	1 3/4 cups
Condensed tomato soup	1 (10.75-ounce) can

Timing

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Total Time: 2 hours

While this recipe requires about 2 hours total, most of that is hands-off baking time. The active preparation is straightforward and manageable, making it perfect for weekend cooking or special family dinners.

Step-by-Step Instructions

Step 1: Prepare the Cabbage Leaves

Bring a large pot of water to a boil. Carefully remove the core from the cabbage head, then submerge the entire head in boiling water. As the outer leaves soften after about 2 minutes, carefully peel them away with tongs and set aside to cool. Continue until you have 12-14 usable leaves. Pat the cooled leaves dry with paper towels.

Tip: If removing leaves from the whole head is challenging, you can also separate leaves before boiling. Boil them in batches for 2-3 minutes until pliable.

Step 2: Preheat and Prepare Rice

Preheat your oven to 350°F. Cook the rice according to package directions but reduce the cooking time by 5 minutes—you want slightly underdone rice that will finish cooking during baking. The rice will absorb sauce and moisture in the oven, so undercooking prevents mushiness.

Tip: Rinse the rice before cooking to remove excess starch and prevent clumping.

Step 3: Cook the Meat Filling

In a large skillet over medium-high heat, cook the ground pork, ground beef, diced onions, minced garlic, dill, parsley, salt, and pepper until the meat is fully browned and no pink remains, about 8-10 minutes. Break up the meat with a wooden spoon as it cooks. Drain any excess fat, leaving just enough to keep the mixture moist.

Tip: Don’t rush the browning process—properly caramelized meat adds depth of flavor to the filling.

Step 4: Combine Filling Ingredients

Add the cooked rice, canned diced tomatoes with their juices, and 1/3 cup of tomato sauce to the cooked meat mixture. Stir everything together until well combined. Remove from heat and allow to cool slightly before stirring in the egg. The egg acts as a binder to hold the filling together inside the cabbage rolls.

Tip: Let the mixture cool for 5 minutes before adding the egg to prevent it from scrambling.

Step 5: Prepare the Baking Dish and Sauce

In a bowl, mix together the remaining tomato sauce and the condensed tomato soup until smooth. Spread a very thin layer of this sauce mixture across the bottom of a 9×13-inch baking pan. This prevents sticking and adds flavor to the bottom of the rolls.

Tip: Reserve about 2 cups of sauce to pour over the assembled rolls.

Step 6: Assemble the Cabbage Rolls

Lay one cabbage leaf flat on a clean work surface with the stem end closest to you. If the stem is very thick, use a paring knife to carefully shave it down to make rolling easier. Place 1/4 to 1/3 cup of filling in the center of the leaf. Fold the sides of the leaf over the filling, then roll from the stem end away from you, creating a tight package. Place seam-side down in the prepared pan. Repeat with remaining leaves and filling.

Tip: For small leaves, overlap two leaves to create one larger wrapper. Position them perpendicular to each other for strength.

Step 7: Bake to Perfection

Pour the remaining tomato sauce mixture evenly over all the cabbage rolls, ensuring they’re completely covered. Cover the pan tightly with aluminum foil to trap steam and keep the rolls moist. Bake for 75-90 minutes until the cabbage is fork-tender and the filling is cooked through. Let the dish rest for 15 minutes before serving to allow the sauce to thicken slightly.

Tip: Check at 75 minutes by inserting a knife into one roll—the cabbage should be very tender and the filling hot throughout.

Nutritional Information

Per serving (based on 6 servings, 2 cabbage rolls each):

• Calories: 420 kcal
• Protein: 28 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Sugar: 9 g
• Fat: 16 g
• Saturated Fat: 6 g
• Cholesterol: 95 mg
• Sodium: 680 mg
• Vitamin C: 45% of daily value
• Iron: 20% of daily value

These easy cabbage rolls provide substantial protein from the meat filling while the cabbage contributes impressive amounts of vitamin C and fiber. The combination of rice and meat creates a balanced meal that’s satisfying without being overly heavy.

Healthier Alternatives

Lean Turkey Version: Replace both ground pork and beef with 1.5 pounds of lean ground turkey to reduce fat by approximately 40% while maintaining protein content. Add extra herbs for flavor enhancement.

Brown Rice Upgrade: Substitute brown rice for white rice to increase fiber by 150% and add more minerals and B vitamins. Brown rice needs slightly longer cooking time, so cook it to almost done before adding.

Cauliflower Rice Option: For a low-carb version, replace half or all of the rice with riced cauliflower. This dramatically reduces carbohydrates while adding extra vegetables. Mix cauliflower rice with the meat filling raw—it will cook perfectly during baking.

Lower Sodium: Use low-sodium tomato sauce and soup to reduce sodium content by up to 300mg per serving. Season with additional herbs and spices to compensate for reduced salt.

Vegetarian Adaptation: Replace meat with a mixture of cooked lentils, mushrooms, and quinoa for a plant-based version that’s still protein-rich and satisfying.

Serving Suggestions

Serve these tender easy cabbage rolls hot from the oven with a generous spoonful of the tomato sauce from the pan. A dollop of sour cream on top adds tangy richness that perfectly complements the savory filling. Crusty bread or dinner rolls are ideal for soaking up the delicious sauce—don’t let a drop go to waste.

Pair cabbage rolls with simple sides that won’t compete with their robust flavors. Mashed potatoes, buttered egg noodles, or roasted root vegetables make excellent accompaniments. A crisp cucumber salad with dill and vinegar provides refreshing contrast to the rich, hearty rolls.

This dish shines at family gatherings, potlucks, and Sunday dinners where comfort food is the star. The presentation is naturally beautiful—the rolled cabbage bundles arranged in their ruby-red sauce look as good as they taste. Garnish with fresh parsley and serve family-style, allowing everyone to help themselves.

Common Mistakes to Avoid

• Overblanching the cabbage leaves: Cooking leaves too long makes them mushy and prone to tearing. Two minutes of blanching is sufficient—they’ll continue softening during baking.
• Overfilling the rolls: Stuffing too much filling into each leaf causes them to burst open during cooking. Stick to 1/4-1/3 cup per roll for secure, neat packages.
• Using fully cooked rice: Rice that’s completely cooked before baking becomes mushy and overcooked by the end. Slightly undercooked rice finishes perfectly as it absorbs the tomato sauce.
• Not covering the pan tightly: Without a tight foil seal, moisture escapes and the cabbage dries out. Ensure the foil is crimped tightly around the pan edges to create a steam chamber.
• Skipping the resting time: Cutting into cabbage rolls immediately after baking causes them to fall apart and the sauce runs thin. Fifteen minutes of resting allows everything to set properly.

Storing Tips

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day, making leftovers even more delicious than the original meal.

Reheating: Warm cabbage rolls in a covered baking dish at 350°F for 20-25 minutes until heated through. Add a splash of water or broth if the sauce seems thick. Microwave individual portions for 2-3 minutes, covered with a damp paper towel to prevent drying.

Freezing: These cabbage rolls freeze beautifully for up to 3 months. Freeze them in the tomato sauce in a freezer-safe container or wrap individual rolls tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before reheating.

Make-Ahead: Assemble the cabbage rolls completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if starting from cold. You can also freeze assembled, unbaked rolls and bake them directly from frozen, adding 30-40 minutes to the baking time.

Conclusion

These easy cabbage rolls prove that traditional comfort food doesn’t have to be complicated or intimidating. With straightforward techniques and common ingredients, you can create a dish that tastes like it came from grandma’s kitchen. The tender cabbage leaves cradling savory meat and rice filling, all bathed in rich tomato sauce, deliver satisfying flavors that warm you from the inside out. Whether you’re continuing a family tradition or starting a new one, these cabbage rolls bring people together around the dinner table. We hope you enjoy making and savoring these easy cabbage rolls as much as we do. Try them out and let us know in the comments how they turned out for you! Share your family’s cabbage roll traditions or creative variations. Don’t forget to rate this recipe and subscribe to our blog for more delicious, comforting recipes delivered straight to your inbox.

FAQs

Q1. Can I use ground turkey instead of pork and beef?

Yes, ground turkey works excellently as a substitute for either or both meats. Use 1.5 pounds of ground turkey to replace both the pork and beef for a leaner version. Keep in mind that turkey is leaner, so the filling may be slightly drier. Adding an extra tablespoon of tomato sauce to the filling helps maintain moisture.

Q2. How do I prevent cabbage rolls from falling apart?

The key is properly softened leaves that are pliable but not overcooked, secure rolling technique, and placing rolls seam-side down in the pan. Make sure to fold the sides in first before rolling from the stem end. The sauce and steam during baking help everything set together. Don’t skip the resting time after baking—it allows the rolls to firm up.

Q3. Can I make cabbage rolls in a slow cooker?

Absolutely. Assemble the rolls as directed and place them in your slow cooker. Pour the tomato sauce mixture over top, cover, and cook on low for 6-7 hours or high for 3-4 hours. The cabbage becomes incredibly tender, and the flavors meld beautifully with the slow cooking method.

Q4. What can I do with small or torn cabbage leaves?

Small leaves can be overlapped to create a larger wrapper—place two leaves perpendicular to each other with the edges overlapping by an inch. For torn leaves, use them to line the bottom of the pan under the sauce, or chop them and add to the filling for extra cabbage flavor and nutrition.

Q5. Why is my filling too wet or too dry?

Wet filling usually means too much tomato liquid was added or the rice wasn’t drained properly. Dry filling results from overcooking the rice initially or not including enough of the tomato mixture. The filling should be moist but not soupy, holding together when scooped. Adjust by adding more tomato sauce if too dry, or a bit more rice if too wet.