Cabbage rolls

A hearty, comforting dish made with tender cabbage leaves wrapped around a savory beef-and-rice filling, all simmered in a rich tomato sauce.

These cabbage rolls are flavorful, satisfying, and perfect for cozy family dinners. Customize them with your favorite spices, grains, and proteins to make the recipe your own!

Ingredients

Filling

• 1 cup cooked long-grain rice
• 1.5 lbs lean or extra-lean ground beef
• 1.5 tbsp Worcestershire sauce
• 1 large egg
• 1 yellow onion, minced
• ⅓ cup fresh parsley, chopped
• 3 garlic cloves, minced
• 1.5 tsp salt
• ½ tsp black pepper
• ½ tsp dried dill
• ½ tsp onion powder
• ½–1 tsp red chili flakes (optional)
• ½ cup tomato sauce

Sauce

• Remaining tomato sauce from the (42 oz total)
• ½ cup cabbage cooking water

Cabbage

• 1 medium head green cabbage (about 18 leaves for rolling + extra for layering)

Optional Garnish

• Chopped fresh dill

Instructions

1. Prepare the Rice and Meat Filling

1. Cook rice according to package instructions; set aside.
2. Preheat oven to 350°F (175°C).
3. In a large mixing bowl, combine ground beef, Worcestershire sauce, egg, rice, onion, parsley, garlic, salt, pepper, dill, onion powder, chili flakes, and ½ cup tomato sauce. Mix until fully combined.

2. Prepare the Cabbage Leaves

1. Bring a large pot of water to a boil (don’t fill it completely—cabbage will displace water).
2. Add the whole cabbage head and boil for 8–10 minutes, turning halfway through.
3. Carefully remove the cabbage and let it cool slightly.
4. Peel off softened leaves and trim the thick core from each leaf.
5. If inner leaves aren’t soft enough, return the cabbage to boiling water briefly and repeat.

3. Assemble the Cabbage Rolls

1. Line the bottom of a 9×13-inch baking dish with 8–10 leftover cabbage leaves.
2. Working one leaf at a time, place about ¼ cup of filling into the center.
3. Fold sides inward and roll tightly, placing rolls seam-side down in the dish.
4. Continue until all filling is used.

4. Make the Sauce

1. In a bowl, whisk the remaining tomato sauce with ½ cup cabbage water.
2. Pour evenly over the cabbage rolls.

5. Bake

1. Cover the dish tightly with foil.
2. Bake for 1 hour 30 minutes to 2 hours, or until the rolls are tender and flavors have melded.
3. Garnish with fresh dill if desired.

Variations

• Different meats: turkey, chicken, pork, or a mix
• Grain swaps: quinoa, barley, or cauliflower rice
• Vegetarian: lentils + mushrooms + veggies
• Spices: paprika, smoked paprika, cumin
• Cheesy: add shredded mozzarella or feta to the filling
• Sauce twist: try mushroom soup, spicy salsa, or tomato basil sauce
• Herbs: basil, oregano, thyme, or marjoram

Tips for Perfect Cabbage Rolls

• Blanch the cabbage until soft enough to roll.
• Don’t overfill the leaves—¼ cup is ideal.
• Layer with sauce on the bottom to prevent sticking.
• Cook low and slow for tender results.
• Rest 10–15 minutes before serving for cleaner slices.

Storage Instructions

1. Cool completely before storing.
2. Place in airtight containers or wrap tightly.
3. Refrigerate 3–5 days or freeze up to 3 months.
4. For freezing, freeze rolls individually on a tray first, then transfer.
5. Reheat in the oven, stovetop, or microwave. Thaw frozen rolls overnight for best texture.

Enjoy!

These cabbage rolls are classic, cozy, and endlessly customizable. Perfect for meal prep or sharing with family