Easy cabbage rolls are filled with seasoned beef, pork, and rice, tucked into tender cabbage leaves, and slowly baked in tomato sauce. The method is simple once the leaves are softened, and the finished rolls are especially useful for make-ahead dinners because they reheat and freeze well.
This batch makes roughly 16–20 rolls, enough for 8–10 servings. Allow about 45 minutes for preparation and 1 1/2 to 2 hours for cooking; the long, gentle bake is what makes the cabbage tender and melds the filling with the sauce.
Prepare flexible cabbage leaves
Remove the core from a large green cabbage and lower the head into simmering salted water. As the outer leaves soften, lift them off with tongs. Trim the thickest part of each center rib without cutting through the leaf. Return the cabbage to the water as needed until you have enough wrappers.
Mix and roll the filling
Soften chopped onion in olive oil, add garlic for the final minute, and let the mixture cool slightly. Combine it gently with 1 pound ground beef, 1 pound ground pork, 1 cup cooled cooked rice, a beaten egg, salt, pepper, paprika, and dried marjoram. Avoid compacting the meat, which can make the filling dense.
- Place 1/4 to 1/3 cup filling near the stem end of each leaf.
- Fold both sides over the filling, then roll toward the tip into a snug parcel.
- Arrange every roll seam-side down so it stays closed during cooking.
Bake in tomato sauce
Combine crushed tomatoes, tomato sauce, and water or beef broth in a Dutch oven or covered baking dish. Brown sugar and cider vinegar are optional; use them together for a subtle sweet-sour balance. Nestle the rolls into the sauce, cover, and bake at 350°F (175°C) for 1 1/2 to 2 hours. Ground meat must reach 160°F (71°C). Rest the rolls for 10–15 minutes before serving.
Storage and freezing
Cool leftovers promptly, refrigerate in a covered container, and use within 3–4 days. Freeze cooked rolls with sauce for up to 3 months and thaw overnight in the refrigerator before reheating. Pair them with a simple green salad, or try one-pan chicken orzo for another comforting dinner. More main dishes are available on the All Recipes page.
FAQs
Can I make these Easy Cabbage Rolls ahead of time?
Yes! These Easy Cabbage Rolls are fantastic for meal prep. You can assemble them the day before and bake them when ready, or bake them completely and reheat. They often taste even better the next day as the flavors meld.
Can I freeze cooked Easy Cabbage Rolls?
Absolutely! Cooked Easy Cabbage Rolls freeze beautifully. Allow them to cool completely, then store them in an airtight container or freezer-safe bags with some sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.
What kind of cabbage is best for Easy Cabbage Rolls?
Green cabbage is the ideal choice for Easy Cabbage Rolls. Look for a large, firm head. Its leaves are sturdy enough to hold the filling yet become wonderfully tender when cooked, absorbing all the delicious sauce.
Can I make a vegetarian version of these Easy Cabbage Rolls?
Definitely! To make vegetarian Easy Cabbage Rolls, substitute the ground meat with a plant-based crumble, finely chopped mushrooms, lentils, or a combination of vegetables. You might need to adjust seasoning and ensure the filling holds together well.
Easy Cabbage Rolls
A streamlined, comforting recipe for classic cabbage rolls, featuring tender cabbage leaves wrapped around a savory meat and rice filling, simmered in a rich tomato sauce. Perfect for a hearty family meal or meal prep.
- Total Time: 2 hours 15 minutes
- Yield: 8-10 servings (approx. 16-20 rolls)
Ingredients
1 large head green cabbage (about 3-4 lbs)
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 lb ground beef (80/20)
1 lb ground pork
1 cup cooked long-grain white rice (cooled)
1 large egg, beaten
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried marjoram
2 (28 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1/2 cup water or beef broth
2 tablespoons brown sugar (optional, for sauce)
2 tablespoons apple cider vinegar (optional, for sauce)
Instructions
Step 1: Prepare the cabbage. Carefully remove the core from the cabbage head. Bring a large pot of salted water to a boil. Submerge the whole cabbage head in the boiling water for 5-10 minutes, or until the outer leaves soften and can be easily peeled off. Gently remove the softened leaves, one by one, using tongs. Trim any thick veins from the base of each leaf. Repeat the blanching process as needed until you have enough leaves (around 16-20).
Step 2: Make the filling. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Transfer onion and garlic to a large mixing bowl.
Step 3: Add ground beef, ground pork, cooked rice, beaten egg, salt, pepper, paprika, and marjoram to the bowl with the onion mixture. Using your hands, gently but thoroughly mix all ingredients until well combined, being careful not to overmix.
Step 4: Assemble the cabbage rolls. Lay a prepared cabbage leaf flat. Place about 1/4 to 1/3 cup of the meat mixture near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll tightly from the stem end towards the top, creating a neat parcel. Repeat with remaining leaves and filling.
Step 5: Prepare the sauce. In a large Dutch oven or oven-safe pot, combine crushed tomatoes, tomato sauce, water or beef broth, brown sugar (if using), and apple cider vinegar (if using). Stir well to combine.
Step 6: Arrange the rolls. Carefully place the assembled cabbage rolls seam-side down in a single layer in the prepared sauce. If necessary, you can arrange them in two layers. Ensure they are mostly submerged in the sauce.
Step 7: Cook the cabbage rolls. Cover the pot and bake in a preheated oven at 350°F (175°C) for 1 hour 30 minutes to 2 hours, or until the cabbage is very tender and the filling is cooked through. Alternatively, simmer gently on the stovetop over low heat for 1.5-2 hours.
Step 8: Rest and serve. Once cooked, let the cabbage rolls rest for 10-15 minutes before serving. This allows the flavors to meld and the rolls to firm up slightly. Serve hot, with extra sauce.
Notes
For extra flavor, you can add a strip of bacon or smoked ham hock to the sauce while simmering. These Easy Cabbage Rolls freeze exceptionally well, either cooked or uncooked (without sauce). For best results, thaw overnight in the refrigerator before baking.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Cuisine: Eastern European, Comfort Food
Nutrition
- Serving Size: 2 rolls
- Calories: 380 kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg
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