Cabbage Rolls
Cabbage rolls are a classic comfort food made by wrapping a tasty filling, usually a mix of ground meat, rice, and spices, inside tender cabbage leaves. Then they’re simmered in…
By Ava
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Reading time: 6 min
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Cabbage rolls are a classic comfort food made by wrapping a tasty filling, usually a mix of ground meat, rice, and spices, inside tender cabbage leaves. Then they’re simmered in a rich tomato sauce that brings everything together in a warm, homey dish. The combination of the soft cabbage and the hearty filling makes each bite feel satisfying and cozy.
I love making cabbage rolls because they remind me of family dinners where everyone gathers around the table to share stories and laughter. One of my favorite parts is carefully rolling the filling into each leaf—it’s almost like giving each roll a little hug before cooking. Plus, cooking them low and slow means the flavors really blend, making the whole kitchen smell amazing.
When I serve cabbage rolls, I like to add a dollop of sour cream on top or a sprinkle of fresh herbs to brighten things up. They go great with mashed potatoes or a simple salad on the side. I find that this dish always brings comfort and makes people feel cared for, which is why it’s become a go-to recipe whenever I want to make something special but simple.
Key Ingredients & Substitutions
Cabbage: Green cabbage works well because its leaves are sturdy yet flexible after blanching. If you can’t find green cabbage, savoy cabbage is a great substitute with softer, crinkly leaves that also roll nicely.
Ground Meat: I like using a mix of beef and pork for a richer flavor and juicy texture. For a lighter option, try ground turkey or chicken. Vegetarian? Use cooked lentils or chopped mushrooms instead.
Rice: Cooked white rice is traditional, but you can use brown rice or even quinoa for a healthier twist. Make sure it’s fully cooked before mixing with the meat to keep the filling tender.
Tomato Sauce: Simple tomato sauce works best here. If you want a smoother taste, you can blend canned tomatoes or use crushed tomatoes. Adding a little sugar helps balance the acidity.
How Do I Make Rolling Cabbage Leaves Easy and Neat?
Rolling cabbage leaves can be tricky if the leaves tear or the filling spills. Here’s how to make it easier:
- Blanch leaves in boiling water for a few minutes until soft but not mushy. This makes them flexible without breaking.
- Trim the thick vein at the base of each leaf so the roll can fold easily.
- Place a small spoonful of filling near the base of the leaf, fold in the sides first, then roll up tightly to hold everything inside.
- Don’t overfill—about 2-3 tablespoons of filling per leaf is just right.
Once rolled, place them seam-side down in the sauce to keep them closed while cooking. Taking these steps will help keep your rolls neat and intact!
Equipment You’ll Need
- Large pot – to blanch the cabbage leaves and make them soft enough to roll easily.
- Large mixing bowl – perfect for combining your filling ingredients without making a mess.
- Sharp knife – helps you carefully trim cabbage stems and chop vegetables finely.
- Slotted spoon or tongs – useful for lifting cabbage leaves out of hot water without tearing them.
- Deep skillet or large pot with lid – for simmering the rolls gently in tomato sauce.
- Wooden spoon – great for stirring sauce without scratching your pots.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter taste that still stays juicy.
- Add chopped mushrooms to the filling for more texture and a mild, earthy flavor.
- Mix in cooked barley or quinoa instead of rice to give the filling a nutty twist and extra fiber.
- Spice it up with some smoked paprika or a pinch of cumin in the filling for warm, cozy notes.
How to Make Cabbage Rolls?
Ingredients You’ll Need:
For The Cabbage Rolls:
- 1 large head green cabbage
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
For The Tomato Sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp olive oil
- 1 tsp sugar (optional, to balance tomato acidity)
- ½ cup beef or vegetable broth (optional, for cooking sauce)
How Much Time Will You Need?
You’ll spend about 15-20 minutes preparing the ingredients and rolling the cabbage leaves. After that, simmer the cabbage rolls gently in tomato sauce for about 45 minutes to 1 hour until cooked through and tender. Altogether, plan for about 1 to 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Cabbage Leaves:
Fill a large pot with water and bring it to a boil. Carefully core the cabbage and separate the leaves. Blanch the leaves in boiling water for 2-3 minutes until they’re soft and flexible enough to roll easily. Drain them and lay them out to cool.
2. Mixing the Filling:
In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, egg, salt, pepper, paprika (if using), and chopped parsley. Mix everything well until evenly combined.
3. Rolling the Cabbage:
Trim the thick stem from the bottom of each cabbage leaf to make rolling easier. Place each leaf flat, add 2–3 tablespoons of the filling near the base, fold in the sides, and roll it up tightly, like a little package. Repeat this step with the remaining leaves and filling.
4. Cooking the Rolls:
Heat the olive oil in a large pot or deep skillet over medium heat. Add the tomato sauce, sugar, and broth (if using), then bring the sauce to a slow simmer. Nestle the cabbage rolls seam-side down into the sauce. Cover the pot and let everything simmer gently for 45 minutes to 1 hour, until the meat is fully cooked and the cabbage is tender.
5. Serving:
Taste the sauce and add salt or pepper if needed. Carefully lift each cabbage roll onto a plate, spoon extra tomato sauce over the top, and garnish with fresh parsley. Serve warm, with a dollop of sour cream or crusty bread if you like.
Can I Use Frozen Cabbage Leaves Instead of Fresh?
Yes, you can use frozen cabbage leaves! Just thaw them completely in the refrigerator overnight and pat them dry before rolling. They may be softer, so handle gently to avoid tearing.
Can I Make Cabbage Rolls Ahead of Time?
Absolutely! Prepare and roll the cabbage rolls, then store them in the fridge covered with sauce for up to 24 hours before cooking. You can also fully cook them, cool, and refrigerate for up to 3 days or freeze for longer storage.
How Do I Store Leftover Cabbage Rolls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water or sauce to keep them moist, or microwave until warmed through.
Can I Substitute the Rice in the Filling?
Yes! Cooked quinoa, barley, or even finely chopped cauliflower rice can be used to mix things up or make the dish gluten-free or lower-carb. Just make sure your substitute is fully cooked before mixing into the filling.