These cabbage rolls combine a hearty rice-and-ground-meat filling wrapped in tender cabbage leaves, then baked in a rich tomato sauce until everything melds into a comforting, flavour-filled dish.
Why You’ll Love This Recipe
I love making this because it takes simple, everyday ingredients—but turns them into something special and cosy. The process of rolling each leaf may feel a bit involved, but it’s worth it: you end up with juicy, flavour-packed rolls where the cabbage becomes soft and infused with the sauce. It’s perfect for a relaxed weekend dinner or when I want to treat my family to something warm and satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large head of green cabbage
1 cup (uncooked) long-grain white rice
500 g ground beef (or other ground meat of your choice)
1 large onion, finely diced
2 cloves garlic, minced
1 large egg, lightly beaten
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill (or swap for fresh thyme or oregano)
Salt and freshly ground black pepper, to taste
700 ml tomato sauce (about 3 cups)
1 (400 g) can diced tomatoes with juices
2 tablespoons brown sugar (optional, for a hint of sweetness in the sauce)
1 tablespoon red wine vinegar (or white vinegar)
Directions
Preheat your oven to 180 °C (350 °F).
Fill a large pot with water and bring it to a boil. Carefully remove the outer leaves from the cabbage head until you have about 12-15 large, intact leaves. Submerge the leaves in the boiling water for about 2-3 minutes or until they are softened and easier to roll. Drain and place in cold water briefly, then pat dry.
Meanwhile, cook the rice according to package instructions until mostly tender but still slightly firm (it will cook further inside the rolls).
In a large skillet over medium heat, sauté the diced onion and garlic until softened and fragrant. Add the cooked rice, then transfer this mixture to a bowl. Add the ground beef, egg, parsley, dill, salt and pepper. Mix together until well combined.
On a flat surface, lay one cabbage leaf at a time. If the leaf has a very thick stem at the base, trim a V-shaped notch to help rolling. Place about 3-4 tablespoons of the filling onto the bottom centre of the leaf. Fold the sides over the filling, then roll up from the bottom to form a neat parcel. Place the roll seam-side down in a large baking dish. Repeat with remaining leaves and filling.
In a bowl, combine the tomato sauce, diced tomatoes with juices, brown sugar (if using) and red wine vinegar. Pour half of this sauce into the base of the baking dish so the rolls sit in a shallow pool. Arrange the rolls snugly in the dish, then pour the remaining sauce over the top, ensuring the rolls are well coated.
Cover the dish tightly with foil and bake in the preheated oven for 1 hour. After 1 hour, remove the foil and bake uncovered for another 30 minutes, or until the cabbage is tender and the sauce is bubbling and slightly thickened.
Remove from the oven and allow the rolls to rest for 10 minutes before serving.
Servings and Timing
Serves: about 6 people
Preparation time: approx. 30 minutes
Cooking time: approx. 1 hour 30 minutes
Total time: approx. 2 hours
Variations
Swap the ground beef for ground turkey or chicken for a lighter version.
Omit the meat entirely and use cooked lentils plus chopped mushrooms and extra herbs for a vegetarian version.
Add smoked paprika or chilli flakes to the filling for a subtle spicy kick.
Use crushed tomatoes instead of diced for a smoother sauce texture.
If you’d like more sauce, increase the tomato sauce and diced tomato quantities by 50 %.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: I freeze the uncooked rolls if I want to make ahead—roll them, wrap tightly, freeze up to 3 months; thaw overnight in the fridge and bake as directed. I don’t freeze once fully baked because the cabbage texture changes.
Reheating: To reheat, I cover the dish with foil and bake at ~175 °C (350 °F) until heated through (about 20-25 minutes). Microwaving individual rolls is okay for a quick fix but the oven method keeps them juicier.
FAQs
What kind of cabbage should I use?
I use a standard green cabbage head because it has large leaves that soften nicely and wrap well. Savoy cabbage works too if you prefer a more delicate texture.
Can I use pre-cooked rice instead of uncooked rice?
Yes. If I use pre-cooked rice, I skip the initial rice cooking step and ensure it’s cooled. I then add it to the filling, but I make sure the mixture is firm enough to roll. The baking time remains the same.
Can I make this ahead of time?
Definitely. I’ll prepare and roll the cabbage leaves, cover the dish with sauce, wrap tightly and refrigerate overnight. Then the next day I bake it as directed—just add a few extra minutes if the dish is chilled.
How do I know the rolls are done?
The leaves should be tender when pierced with a fork and the sauce should be bubbling and slightly thickened. There should be no raw-looking meat in the filling.
Can I adjust the sauce to make it less sweet or more tangy?
Yes. I reduce or skip the brown sugar for less sweetness, and I increase the vinegar slightly (or add a splash of lemon juice) if I want a tangier profile. Taste the sauce before pouring over the rolls and adjust accordingly.
Conclusion
I find this stuffed cabbage rolls recipe to be a true comfort dish—lovingly assembled, slowly baked, and deeply satisfying. It brings together simple ingredients into something that feels restorative and a little special. Whether I serve it to family or enjoy the leftovers the next day, it always hits the spot.
Hearty cabbage rolls filled with seasoned rice and ground meat, wrapped in cabbage leaves and baked in a rich tomato sauce until tender and flavour‑filled.
Ingredients
1 large head green cabbage
1 cup uncooked long‑grain white rice
500 g ground beef (or other ground meat of choice)
2 tablespoons brown sugar (optional, for a hint of sweetness)
1 tablespoon red wine vinegar (or white vinegar)
Instructions
Preheat oven to 180 °C (350 °F).
Bring a large pot of water to a boil. Remove about 12–15 large intact leaves from the cabbage by lightly submerging the head and working them loose; blanch the leaves for 2–3 minutes or until softened and easier to roll. Drain and plunge into cold water briefly, then pat dry.
Meanwhile, cook the rice according to package instructions until mostly tender (it will finish cooking inside the rolls).
In a large skillet over medium heat, sauté the onion and garlic until softened and fragrant. Add the cooked rice, then transfer to a mixing bowl and add the ground beef, beaten egg, parsley, dill (or other herb), salt and pepper. Stir until well combined.
On a flat surface, lay one cabbage leaf at a time. If the leaf has a thick stem, trim a V‑shaped notch out of the base so it rolls more neatly. Place about 3–4 tablespoons of the filling onto the bottom centre of the leaf. Fold the sides over the filling, then roll up from the bottom to form a neat parcel. Place the roll seam‑side down in a large baking dish. Repeat with remaining leaves and filling.
In a bowl, combine the tomato sauce, diced tomatoes (with juices), brown sugar (if using), and red wine vinegar. Pour half of this sauce into the base of the baking dish so the rolls sit in a shallow pool of sauce. Arrange the rolls snugly in the dish, then pour the remaining sauce evenly over the top, making sure the rolls are well coated.
Cover the dish tightly with foil and bake in the preheated oven for 1 hour. After one hour, remove the foil and bake uncovered for another 30 minutes, or until the cabbage leaves are tender and the sauce is bubbling and slightly thickened.
Remove from the oven and allow the rolls to rest for about 10 minutes before serving.
Notes
Use ground turkey or chicken instead of beef for a lighter version.
For a vegetarian version, omit the meat and use cooked lentils and chopped mushrooms plus extra herbs.
Add smoked paprika or chilli flakes into the filling for a subtle spicy kick.
Use crushed tomatoes instead of diced for a smoother sauce texture.
If you’d like more sauce, increase the tomato sauce and raisins‑diced tomato quantities by about 50 %.
