Easy Cabbage Rolls Recipe: Classic Comfort Food Made Simple
These classic cabbage rolls are stuffed with a savory beef & pork (or turkey) filling and baked in a tangy tomato sauce. Simple prep, cozy flavors, and mostly hands-off oven time.
Equipment
- Large pot
- Tongs
- Large Skillet
- 9x13-inch baking pan
- Mixing bowls
- Aluminum foil
- Wooden spoon
- Paring knife
Ingredients
Cabbage Leaves
- 1 head green cabbage
Filling
- 1 cup long grain white rice, uncooked rinsed
- 1 pound lean ground pork or ground turkey
- 1/2 pound lean ground beef
- 2 small yellow onions, diced
- 3 cloves garlic, minced
- 1/2 tsp dried dill
- 3 tbsp fresh parsley, chopped (or 1 tbsp dried)
- salt and freshly ground black pepper to taste
- 1 can diced tomatoes with juices 14.5 oz
- 1 large egg lightly beaten
Sauce
- 1 3/4 cups tomato sauce (divided)
- 1 can condensed tomato soup 10.75 oz
Instructions
- Prepare the cabbage leaves: Bring a large pot of water to a boil. Remove the core from the cabbage head and submerge the whole head. As outer leaves soften (about 2 minutes), peel them away with tongs and set aside to cool. Continue until you have 12–14 usable leaves. Pat dry.Tip: You can also separate the leaves first and blanch in batches for 2–3 minutes.
- Preheat & par-cook rice: Preheat oven to 350°F (175°C). Cook rice per package directions but reduce time by 5 minutes so it is slightly underdone. Rinse rice before cooking to remove excess starch.
- Cook the filling: In a large skillet over medium-high heat, cook the ground pork, ground beef, onions, garlic, dill, parsley, salt, and pepper until the meat is browned, 8–10 minutes. Drain excess fat.Tip: Don’t rush browning; caramelization adds flavor.
- Combine filling: Stir in the cooked rice, diced tomatoes with juices, and 1/3 cup tomato sauce. Remove from heat; cool 5 minutes, then stir in the egg to bind.
- Pan & sauce: In a bowl, mix the remaining tomato sauce with the condensed tomato soup. Spread a thin layer of sauce in a 9x13-inch pan. Reserve ~2 cups for topping.
- Assemble rolls: Lay a cabbage leaf flat (trim thick stem if needed). Place 1/4–1/3 cup filling in the center, fold sides over, and roll up from the stem end. Place seam-side down in the pan. Repeat.Tip: Overlap two small leaves perpendicular for a larger wrapper.
- Bake: Pour remaining sauce over rolls to cover. Tightly cover pan with foil and bake 75–90 minutes, until cabbage is fork-tender and filling is hot. Rest 15 minutes before serving.
Notes
Yield makes about 12–14 rolls (2 per serving). For extra flavor, add 1 tsp smoked paprika or a squeeze of lemon to the sauce. Leftovers reheat well; refrigerate up to 4 days or freeze up to 3 months.