Name: cabbage rolls Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Eastern European
Ingredients: 1 large head of green cabbage; 1 pound ground beef or turkey; 1 cup cooked rice (or quinoa for a healthier option); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon paprika (optional); Salt and pepper to taste; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes; 1 tablespoon Worcestershire sauce; 1 tablespoon tomato paste; 1 teaspoon lemon juice (optional); Fresh herbs (like parsley or dill) for garnish

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If you’ve never tried cabbage rolls, you’re in for a treat that combines comfort, flavor, and a bit of nostalgia all wrapped up in one delicious dish. These cabbage rolls are a perfect blend of tender, slightly sweet cabbage leaves enveloping a savory filling of ground meat and rice, cooked in a rich tomato sauce that makes each bite utterly satisfying. Whether enjoyed on a cozy weeknight or for a family gathering, cabbage rolls bring a warm, homemade touch that’s hard to resist.

Ingredients You’ll Need

Gathering simple but carefully chosen ingredients is the key to making cabbage rolls that taste like a labor of love. Each component plays a vital role: the cabbage leaves add a beautiful texture and subtle sweetness, the meat and rice filling provides hearty comfort, and the tomato sauce ties everything together with a tangy, savory finish.

Green cabbage: Choose a large, fresh head with firm leaves that will stay intact while rolling and baking.
Ground beef or turkey: This forms the flavorful, protein-packed base of your filling; turkey is a leaner alternative.
Cooked rice (or quinoa): Adds bulk and a gentle texture that balances the meat.
Small onion, finely chopped: Sautéed until soft, it brings sweetness and depth to the mixture.
Garlic cloves, minced: Essential for a warm, aromatic kick.
Tomato sauce: Creates a rich, vibrant sauce that bonds the rolls during baking.
Diced tomatoes: Add texture and fresh acidity to brighten the sauce.
Worcestershire sauce: A secret touch that boosts umami and complexity.
Paprika (optional): Offers a subtle smoky note, enhancing warmth without overpowering.
Salt and pepper: Season to taste, enhancing every component’s natural flavors.
Fresh herbs like parsley or dill: Perfect for garnishing, adding a fresh pop of color and flavor.

How to Make cabbage rolls

Step 1: Prepare the Cabbage Leaves

Start by removing the core from your fresh cabbage, then blanch the whole head in boiling water for 5-7 minutes until the leaves become soft and flexible. This makes it much easier to roll without tearing. Once blanched, drain and allow the cabbage to cool before carefully peeling off 12-14 large leaves to use for wrapping your filling.

Step 2: Make the Filling

While the cabbage cools, heat some olive oil in a skillet over medium heat and sauté the finely chopped onion and garlic until the onions are translucent and fragrant, about 5 minutes. Then, in a large mixing bowl, combine the ground meat of your choice, cooked rice, sautéed onion and garlic, Worcestershire sauce, paprika, salt, and pepper. Mix everything thoroughly until well incorporated. This mixture will be the hearty center of your cabbage rolls.

Step 3: Roll Up the Cabbage Rolls

Take one cabbage leaf at a time and place a generous spoonful of the meat and rice mixture at the bottom center. Fold the sides of the leaf inward, then roll it up tightly like a burrito. Repeat this process with all your leaves and filling. The snug rolling ensures the filling cooks evenly and stays sealed inside during baking.

Step 4: Prepare for Baking

Preheat your oven to 350°F (175°C) and spread a thin layer of tomato sauce at the bottom of a baking dish. Arrange the cabbage rolls seam-side down to keep them secure while baking. Next, mix the diced tomatoes with the remaining tomato sauce, and pour this flavorful sauce mixture evenly over the rolls, making sure each one is well coated. Cover the dish with foil to lock in moisture as it bakes.

Step 5: Bake to Perfection

Bake your cabbage rolls for 45 minutes covered, then remove the foil and bake an additional 15 minutes to allow the tops to brown and caramelize slightly. Once done, let them rest for a few minutes out of the oven before serving. This resting time lets the juices redistribute and makes handling the rolls easier.

How to Serve cabbage rolls

Garnishes

Fresh herbs like parsley or a sprinkle of dill add brightness and a lovely pop of green, enhancing the visual appeal and complementing the rich flavors. A dollop of sour cream or Greek yogurt on the side can also add a creamy contrast that pairs beautifully with the tomato sauce.

Side Dishes

Cabbage rolls pair wonderfully with simple sides such as buttery mashed potatoes, crusty bread to soak up extra sauce, or a crisp cucumber salad to add refreshing crunch. These sides balance the heartiness of the rolls and ensure a well-rounded meal that pleases everyone’s palate.

Creative Ways to Present

For a modern twist, serve cabbage rolls nestled in shallow bowls with a generous ladle of extra sauce and a sprinkle of decorative herbs on top. Alternatively, for gatherings, arrange them in a large platter surrounded by colorful steamed vegetables or roasted potatoes for a festive presentation that invites sharing.

Make Ahead and Storage

Storing Leftovers

Leftover cabbage rolls keep beautifully refrigerated in an airtight container for up to four days. The flavors deepen overnight, making the next day’s meal just as satisfying, if not more so. Keep them covered with some sauce to prevent drying out.

Freezing

You can freeze cabbage rolls either before or after baking. Wrap them tightly in plastic wrap, then foil, and place in freezer-safe containers or bags. They will maintain their quality for up to three months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

For reheating, cover the cabbage rolls with foil and warm them in the oven at 350°F (175°C) until heated through, about 20 minutes. Alternatively, microwave them on medium power, covered, stirring the sauce occasionally to ensure even heating without drying the rolls.

FAQs

Can I use other types of meat for cabbage rolls?

Absolutely! While traditional recipes often use ground beef or pork, you can swap in ground turkey, chicken, or even a plant-based meat substitute for a vegetarian-friendly option. Just adjust cooking times accordingly.

Do cabbage rolls need to be cooked in the oven?

While baking is the most common method, you can also cook cabbage rolls in a slow cooker or simmer them on the stovetop in a large pot with sauce. Each method yields tender, flavorful results.

Can I prepare cabbage rolls ahead of time?

Yes, cabbage rolls can be assembled a day in advance and stored in the refrigerator. When ready, simply bake them fresh or reheat gently, which often enhances the flavors.

Is it necessary to blanch cabbage leaves?

Blanching softens the leaves, making them pliable and easier to roll without breaking. Skipping this step might result in cracked leaves and difficulty wrapping the filling neatly.

How can I reduce the carbohydrates in cabbage rolls?

To lower carbs, you can substitute cooked rice with cauliflower rice or quinoa, which both offer a lighter texture and fewer carbohydrates while keeping the filling tasty and satisfying.

Final Thoughts

Cabbage rolls are one of those timeless dishes that bring a sense of warmth and togetherness to any table. They embrace simple ingredients in such a delicious way that you’ll find yourself going back for seconds and maybe even passing down this recipe as a cherished favorite. So give these cabbage rolls a try—you might just discover your new comfort food obsession!

cabbage rolls Recipe

★★★★★

5 from 27 reviews

Author: Ethan
Total Time: 1 hour 25 minutes
Yield: 12–14 cabbage rolls (serves 6-8) 1x
Diet: Low Fat

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Description

This classic cabbage rolls recipe features tender cabbage leaves wrapped around a savory mixture of ground beef, rice, and aromatic spices, baked in a flavorful tomato sauce. Perfect as a comforting meal, these rolls are easy to prepare and make an excellent family dinner.

Instructions

Blanch the Cabbage: Start by removing the core from the cabbage and blanch the whole head in a large pot of boiling water for about 5-7 minutes until the leaves become pliable. Remove and set aside to cool.
Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion becomes translucent, approximately 5 minutes.
Prepare the Filling: In a mixing bowl, combine the ground beef or turkey, cooked rice, sautéed onion and garlic, paprika, salt, and pepper. Mix well until fully combined.
Separate Cabbage Leaves: Once the cabbage is cool enough to handle, carefully peel off about 12-14 large leaves for rolling.
Assemble the Rolls: Take one cabbage leaf, place a generous spoonful of the meat mixture on the bottom center of the leaf, tuck in the sides, and roll it up tightly. Repeat for the remaining leaves and filling.
Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the cabbage rolls seam-side down in the dish.
Make the Sauce: In a separate bowl, mix the diced tomatoes, remaining tomato sauce, tomato paste, Worcestershire sauce, and lemon juice if using. Pour the sauce evenly over the cabbage rolls, ensuring they are well-coated.
Bake the Rolls: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 15 minutes to slightly brown the top.
Serve: Let the cabbage rolls cool for a few minutes before serving. Garnish with fresh parsley or dill if desired.

Notes

You can substitute ground beef with ground turkey or pork for a different flavor.
Quinoa can be used instead of rice for a healthier, gluten-free option.
If you prefer a less tangy sauce, omit the lemon juice.
Cabbage cores can be tough; make sure to remove them completely before blanching.
Leftover cabbage rolls keep well refrigerated for up to 3 days and freeze beautifully for up to 2 months.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking, Blanching, Sautéing
Cuisine: Eastern European