Cabbage Rolls

Pull Up a Chair—Let’s Talk Cabbage Rolls

You know that feeling when you want something hearty but you’re over soup, and pasta feels a bit much? That’s usually when I dig up my wrinkled recipe for Cabbage Rolls. Honestly, my first attempt was…well, let’s just say the rolls were more like cabbage tumbleweeds. But now, after a lot of trial (and a bit of kitchen mischief), I’ve got it mostly figured out—and I’m always happy to chat about it! If you’ve had these at a potluck before and thought, “No way can I do that at home,” I promise, you totally can. Plus, messing up is part of the fun. Actually, last time I made them, I accidentally doubled the garlic, and my family still inhaled them like they hadn’t eaten in days.

Why I Keep Making These (Besides They’re Tasty)

I make Cabbage Rolls when I want to relive holidays at my grandma’s (she used to say a cabbage’s only purpose was as a roll wrapping—bit dramatic, but she was right). My partner goes wild when he smells them in the oven (but not so much when it’s his turn to wash dishes). Even my picky kid eats these, although she picks out the “weird green stuff” if I’m not looking. Once, I tried to use kale. Wouldn’t do that again; trust me. And if I’m feeling a little lazy, I just stack all the ingredients like a lasagna. Not the real thing, but hey—it’s still tasty!

Here’s What You’ll Need (Give or Take)

• 1 large head green cabbage (sometimes, I grab savoy cabbage if it’s looking nicer in the shop)
• 1 pound (450g) ground beef (I’ve swapped in ground turkey when I want it lighter)
• 1/2 pound (225g) ground pork (but honestly, all beef works too)
• 1 cup cooked white rice (or brown if that’s what I have leftover)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced (or more—see above…)
• 1 egg
• 1 teaspoon dried dill (but fresh is snazzier if you’ve got it)
• 1 teaspoon smoked paprika (optional, but adds such a nice touch)
• Salt and pepper, to taste
• 2 cups tomato sauce (sometimes I use passata, or even a combo of canned diced toms and puree—don’t stress)
• 1 tablespoon brown sugar (optional, but Grandma swore by it)
• Juice of 1/2 a lemon
• Olive oil, a drizzle

Let’s Get Rolling (Literally)

1. First, get a big pot of water boiling. Core your cabbage (watch your fingers!) and carefully peel off as many big, unbroken leaves as you can. About 12-15 is good—but sometimes I tear half of them. If you do too, just layer the torn ones on the bottom of the dish—that’s my secret fix.
2. Drop the leaves in the simmering water for about 3 minutes, until they go bendy and bright. Plonk them on a towel and let them cool.
3. Meanwhile, in a massive bowl, chuck in your beef, pork, rice, onion, garlic, egg, dill, paprika, a generous pinch of salt and pepper. Get your hands in there and mush it all up until it’s well mixed. This is the bit where I always debate gloves versus bare hands—bare wins for me (less slippery!).
4. Take one cabbage leaf, place a big spoonful of filling near the stem end, fold the sides over, then roll it up like a slightly lumpy burrito. Tuck the seam underneath. Repeat till you run out or the filling does (occasionally, I run out of leaves and just bake the leftover filling with sauce as a weird meatloaf. No shame!).
5. Drizzle a little olive oil in a deep baking dish. Spread a scoop of tomato sauce (about half a cup) on the bottom, and add any torn cabbage scraps there as a buffer.
6. Arrange your rolls, seam side down, as snug as you can get them. Pour over the rest of the tomato sauce, then trickle the lemon juice and sprinkle the brown sugar on top (if you’re using it).
7. Cover tightly with foil. Bake at 350°F (175°C) for about 1 hour. Peek in halfway—give it a gentle taste test if you want (just don’t burn your tongue, like I usually do).
8. Take off the foil and let them bake another 15 minutes if you like the top bits a bit crispy. Digress: this is the bit I wander off and forget about, and sometimes the edges get extra brown. Still yummy, though.
9. Let it rest for 10 minutes. If you can wait, it really does taste better next day—but fresh is still great.

Notes Just Between Us

• The rice! Don’t add it hot, unless you like scrambling your egg early. Learned that the hard way.
• Sometimes the outer cabbage leaves are so tough they need more boiling or they’re hard to roll. Or just cut out the thickest vein—don’t struggle.
• If your sauce seems thin, it’ll thicken as it bakes. If it’s still watery at the end, just scoop it up with bread—no one minds.

How I Like to Shake Things Up

• I’ve tried a vegetarian version with lentils and mushrooms—that one actually turned out pretty solid!
• Once, I used quinoa instead of rice; it worked, but nobody cheered.
• One memorably weird flop: tried chipotle in adobo. Super smoky—maybe too much. Wouldn’t repeat, but if you love smoke, give it a shot…?
• Sometimes I throw in a chunk of fennel. It’s not standard, but I like to live dangerously.

About the Kitchen Tools

A big roasting dish is best here, but honestly, I’ve used two smaller pans, and it still works. No steamer? No biggie—just microwave the cabbage leaves in a pinch (a couple minutes with a splash of water covered in plastic wrap does okay!).

Storing (It Never Lasts Here!)

Store leftovers in a container in the fridge—they’ll keep for three days, probably, but it’s hard to say because mine always vanish by lunchtime the next day. You can freeze cooled rolls, too; just wrap ’em up, then thaw and reheat in the oven (or, in a pinch, a microwave with extra sauce—don’t judge).

Serving—Or Just Eat From the Pan

I like to serve these with a dollop of sour cream and fresh dill scattered on top, but sometimes I just put the baking dish on the table with a loaf of bread and let everyone help themselves. At Christmas, my uncle piles them on mashed potatoes, which is shockingly good.

Lessons from the Trenches (My Pro Tips)

• I once tried rushing the rolling—the mess was epic. Actually, take your time, and keep the rolls snug.
• Baking without foil? The tops go leathery, which sounds cool but isn’t (unless you’re feeding a cowboy).
• Don’t skimp on the seasoning—once, mine tasted like bland porridge. Embarassing.

Real-life FAQ (Because People Actually Ask):

• Can I make these ahead? Yup. You’ll find they taste better the second day, oddly. Just reheat in the oven wrapped in foil.
• Can I freeze cabbage rolls? For sure—just make sure they’re cool, then pop them in an airtight container. Handy for sudden cravings!
• Is there a shortcut if I’m short on time? You can make ‘deconstructed’ cabbage rolls (layer everything in a big dish). Not quite as fun, but even easier.
• What if my rolls fall apart? Join the club! Just pile everything in and cover with extra sauce. They’ll taste the same, promise.
• Does it have to be beef and pork? Nah, use just beef, or try ground turkey or chicken. Even veggie can work (mushrooms and lentils got me through a veggie phase once).
• Can I use red cabbage? Tried it once—looked cool, but tasted a bit tougher. But hey, don’t let me stop you if you feel adventurous.

Hope you enjoy these as much as we do—let me know if you make some wild substitutions… unless it’s kale. Just, don’t.

★★★★★ 4.60 from 19 ratings

Cabbage Rolls

yield: 6 servings

prep: 40 mins

cook: 20 mins

total: 50 mins

Delicious homemade cabbage rolls stuffed with a savory blend of ground beef, pork, rice, and aromatic spices, then baked in a tangy tomato sauce. Comforting, flavorful, and perfect for a cozy family dinner.

🖨️ Print Pin Recipe

Ingredients

• 1 large head green cabbage (sometimes, I grab savoy cabbage if it’s looking nicer in the shop)
• 1 pound (450g) ground beef (I’ve swapped in ground turkey when I want it lighter)
• 1/2 pound (225g) ground pork (but honestly, all beef works too)
• 1 cup cooked white rice (or brown if that’s what I have leftover)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced (or more—see above…)
• 1 egg
• 1 teaspoon dried dill (but fresh is snazzier if you’ve got it)
• 1 teaspoon smoked paprika (optional, but adds such a nice touch)
• Salt and pepper, to taste
• 2 cups tomato sauce (sometimes I use passata, or even a combo of canned diced toms and puree—don’t stress)
• 1 tablespoon brown sugar (optional, but Grandma swore by it)
• Juice of 1/2 a lemon
• Olive oil, a drizzle

Instructions

1. 1
   First, get a big pot of water boiling. Core your cabbage (watch your fingers!) and carefully peel off as many big, unbroken leaves as you can. About 12-15 is good—but sometimes I tear half of them. If you do too, just layer the torn ones on the bottom of the dish—that’s my secret fix.
2. 2
   Drop the leaves in the simmering water for about 3 minutes, until they go bendy and bright. Plonk them on a towel and let them cool.
3. 3
   Meanwhile, in a massive bowl, chuck in your beef, pork, rice, onion, garlic, egg, dill, paprika, a generous pinch of salt and pepper. Get your hands in there and mush it all up until it’s well mixed. This is the bit where I always debate gloves versus bare hands—bare wins for me (less slippery!).
4. 4
   Take one cabbage leaf, place a big spoonful of filling near the stem end, fold the sides over, then roll it up like a slightly lumpy burrito. Tuck the seam underneath. Repeat till you run out or the filling does (occasionally, I run out of leaves and just bake the leftover filling with sauce as a weird meatloaf. No shame!).
5. 5
   Drizzle a little olive oil in a deep baking dish. Spread a scoop of tomato sauce (about half a cup) on the bottom, and add any torn cabbage scraps there as a buffer.
6. 6
   Arrange your rolls, seam side down, as snug as you can get them. Pour over the rest of the tomato sauce, then trickle the lemon juice and sprinkle the brown sugar on top (if you’re using it).
7. 7
   Cover tightly with foil. Bake at 350°F (175°C) for about 1 hour. Peek in halfway—give it a gentle taste test if you want (just don’t burn your tongue, like I usually do).
8. 8
   Take off the foil and let them bake another 15 minutes if you like the top bits a bit crispy. Digress: this is the bit I wander off and forget about, and sometimes the edges get extra brown. Still yummy, though.
9. 9
   Let it rest for 10 minutes. If you can wait, it really does taste better next day—but fresh is still great.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 360 caloriescal

Protein: 21gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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