Cabbage Rolls Recipe - The Cookie Rookie® (2024)

These delicious Cabbage Rolls are stuffed with beef, pork, and rice, covered in a warm and savory tomato sauce, then baked in the oven so that everything cooks into a tender and flavorful bite. It’s a traditional dish that’s easy to make, and they’re so comforting too!

What’s in This Cabbage Rolls Recipe?

• Cabbage: We like to use regular green cabbage, but any kind of cabbage will work. Just keep in mind that red/purple cabbage will stain and might not look quite as appetizing.
• Onion + Garlic: Add a sweet and earthy flavor to the rolls.
• Tomatoes: Crushed and diced tomatoes add textural variation to this dish.
• Vinegar: Apple cider vinegar adds just a hint of acidity to the sauce that’s balanced out by the addition of a little bit of sugar.
• Italian Seasoning: A simple blend that adds a ton of flavor to the sauce without having to measure out individual spices.
• Cinnamon: Adds a hint of warmth to the sauce that pairs beautifully with pork.
• Meat: A combination of ground beef and pork creates the ultimate juicy cabbage rolls.
• Rice: Make sure to use instant rice in this recipe, not dry rice. Dry rice will not cook through!

Notes from the Test Kitchen

Cooked cabbage leaves are wrapped around a savory meat and rice filling, then doused in a rich and flavorful tomato sauce. This comforting recipe is a family favorite that’s loved by all!

Variations on Stuffed Cabbage Rolls

There are so many ways you can change up this stuffed cabbage roll casserole to suit your tastes. You can swap out the beef and/or pork for a different meat, like turkey, chicken, or lamb. Or for vegetarian rolls, replace the meat in the filling with cooked lentils, mushrooms, and vegetables. And if you’re watching your carbs, try swapping out the instant rice for cauliflower rice.

How to Store and Reheat

Store leftover cabbage rolls tightly covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-45 minutes, or until warmed through.

How to Freeze

Freeze cabbage rolls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve these delicious stuffed cabbage rolls traditionally with a dollop of sour cream and a slice of rye bread, or try them the American way with some garlic bread.

How to Make Cabbage Rolls Step by Step

Separate the Cabbage Leaves: Bring a large stock pot of water to a boil. Chop the stem off a head of green cabbage. Bring the cabbage over to the sink and turn on the faucet. Gently loosen the outer leaf while running the water in between the leaf and the rest of the cabbage. The water pressure should help the leaf peel away from the head of cabbage. Repeat until you have 12 cabbage leaves.

Boil the Cabbage Leaves: Drop half of the leaves into the boiling water, and let them boil for about 1 minute, until softened and pliable.

Drain the Cabbage Leaves: Remove from the water with tongs and place them on a large sheet pan lined with paper towel. Repeat for the remaining leaves.

Make the Sauce: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once heated, add ½ of a chopped onion and all 2 minced cloves of garlic, and cook until softened. Add in 28 ounces (1 can) of crushed tomatoes, 14.5 ounces (1 can) of diced tomatoes, 1 tablespoon of apple cider vinegar, 1 tablespoon of granulated sugar, 1 teaspoon of kosher salt, ½ teaspoon of Italian seasoning, ¼ teaspoon of ground black pepper, and ⅛ teaspoon of ground cinnamon. Turn the heat to high until the mixture starts to bubble. Then, turn down to low and simmer for 15 minutes.

Make the Filling: While the sauce simmers, prepare the filling: Add the remaining ½ of a chopped onion, 1 pound of ground beef, ½ pound of ground pork, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 cup of instant white rice to a bowl. Mix until combined.

Roll the Cabbage Rolls: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Layer ½ cup of sauce in the bottom of the pan. Place the cabbage leaf on a flat surface with the tougher, stem side down. Place about ¼-⅓ cup of filling In the middle of the leaf. Fold both sides of the leaf in towards the middle. Then, roll the bottom all the way up.

Add the Rolls to the Pan: Place the roll, seam side down, in the pan. Repeat for the remaining rolls.

Bake the Cabbage Rolls: Cover the rolls with foil and bake for 60-70 minutes.

More Stuffed Recipes To Try

• Stuffed Shells with Meat
• Chicken Alfredo Stuffed Shells
• Crockpot Stuffed Peppers
• Pork Roulade
• Stuffed Pork Loin
• Air Fryer Stuffed Peppers
• Mexican Zucchini Boats