Cabbage Rolls
Cabbage Rolls are a classic comfort food that wraps a flavorful mix of seasoned meat and rice in tender cabbage leaves. When cooked, the leaves become soft and juicy, soaking…
Tip: save now, cook later.Cabbage Rolls are a classic comfort food that wraps a flavorful mix of seasoned meat and rice in tender cabbage leaves. When cooked, the leaves become soft and juicy, soaking up the delicious tomato sauce that usually accompanies the dish. It’s like a tasty little bundle of cozy flavors in every bite.
I love making cabbage rolls when I want a meal that feels homemade and warm, but also a bit special. One tip I always follow is to steam the cabbage leaves before rolling—they become easier to handle and stay soft after cooking. Plus, I find the process of rolling each piece really satisfying, almost like folding little edible presents.
My favorite way to enjoy cabbage rolls is right out of the pan with a dollop of sour cream on the side. It adds a cool, creamy contrast that’s just perfect. These rolls remind me of family dinners when everyone gathered around the table, sharing stories and smiles, making the meal feel even more delicious.
Key Ingredients & Substitutions
Cabbage: Choosing a firm, fresh cabbage is key. Green cabbage works best here since its leaves soften nicely when blanched. If you can’t find green cabbage, Napa cabbage is a softer alternative but more delicate to work with.
Ground Meat: Ground beef gives a rich, hearty flavor, but mixing half ground pork can add juiciness and depth. For a lighter version, ground turkey or chicken work well, just add extra seasoning to keep flavor.
Rice: Cooked white rice helps bind the filling and adds texture. You can substitute with brown rice or even quinoa for a healthier twist, but the cooking time might need adjustment.
Tomato Sauce Base: A mix of crushed tomatoes, tomato sauce, and paste builds a balanced sauce with a nice thickness. If you prefer, fresh tomatoes pureed can work, but the flavor will be lighter.
How Do You Soften Cabbage Leaves Without Tearing Them?
Softening cabbage leaves without damage is important for easy rolling. Here’s how:
- Bring a large pot of water to boil and core the cabbage.
- Carefully separate the leaves; use a knife for tough ones near the core.
- Blanch leaves for 2-3 minutes in boiling water to soften but not cook fully.
- Drain and let cool on a clean towel or plate before rolling.
This process keeps the leaves pliable but intact, making rolling easier and preventing splits during cooking.
Equipment You’ll Need
- Large pot – to blanch the cabbage leaves easily without crowding.
- Sharp knife – for coring the cabbage and trimming thick parts of the leaves.
- Mixing bowl – to combine the meat, rice, and spices comfortably.
- Large skillet or deep baking dish – perfect for cooking the rolls in the tomato sauce.
- Wooden spoon – to stir the sauce gently without scratching your pan.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter, milder flavor that still holds well in the rolls.
- Add cooked mushrooms or grated carrots to the filling for extra vegetables and sweetness.
- Mix in some cooked barley or quinoa as a rice alternative for a nutty texture.
- Spice up the tomato sauce with chili flakes or smoked paprika for a little heat and smokiness.
How to Make Cabbage Rolls?
Ingredients You’ll Need:
For the Rolls:
- 1 medium head of cabbage
- 1 lb (450g) ground beef (or mix with ground pork)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional)
For the Tomato Sauce:
- 2 cups crushed tomatoes (canned)
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp sugar
- ½ cup water or beef broth
For Garnish:
- Fresh parsley or dill, chopped
How Much Time Will You Need?
This recipe usually takes about 20 minutes to prepare and around 1 to 1½ hours to cook, whether simmering on the stove or baking in the oven. It’s a great meal to start early and let gently cook while you relax!
Step-by-Step Instructions:
1. Prepare Cabbage Leaves:
Bring a large pot of water to a boil. Core the cabbage and carefully separate the leaves. Blanch the leaves in the boiling water for about 2–3 minutes until they’re soft enough to fold but still hold their shape. Drain and set aside to cool.
2. Make the Filling:
In a large bowl, mix together the ground beef, cooked rice, finely chopped onion, minced garlic, beaten egg, salt, black pepper, and smoked paprika if using. Stir gently until all the ingredients are combined evenly.
3. Roll the Cabbage:
Preheat your oven to 350°F (175°C). Take one cabbage leaf and place about 2–3 tablespoons of the meat mixture in the center. Fold the sides over the filling, then roll the leaf up from the stem end to seal the filling inside. Repeat this process with the remaining leaves and filling.
4. Prepare the Sauce and Cook Rolls:
In a large skillet or saucepan, heat olive oil over medium heat. Add crushed tomatoes, tomato sauce, tomato paste, sugar, and water or broth. Stir and let the sauce simmer gently.
Place the cabbage rolls seam side down into the sauce. Spoon some sauce over the top of the rolls to coat them well.
5. Simmer or Bake:
You can cover the pan and simmer on low heat for about 1 to 1½ hours until the cabbage is tender and the filling is cooked through.
Alternatively, transfer the arrangement to a baking dish, cover it with foil, and bake in the preheated oven for the same amount of time.
6. Finish and Serve:
When done, garnish the cabbage rolls with freshly chopped parsley or dill. Serve warm, and if you like, add a dollop of sour cream on the side for an extra creamy touch.
Can I Use Frozen Cabbage Leaves for This Recipe?
It’s best to use fresh cabbage for rolling, but if you have frozen leaves, thaw them completely in the fridge overnight and gently steam to soften before using. This will help make them pliable without tearing.
Can I Make Cabbage Rolls Ahead of Time?
Absolutely! You can assemble the rolls and store them covered in the fridge for up to 24 hours before cooking. Just add a little extra cooking time if you cook them straight from the fridge.
How Should I Store Leftover Cabbage Rolls?
Let leftover rolls cool, then store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven, covered, to keep them moist.
Can I Substitute the Rice in the Filling?
Yes! You can use quinoa, barley, or even cooked lentils instead of rice. Just make sure they are cooked before mixing into the filling to maintain the right texture.