Easy Cabbage Rolls Recipe

Introduction

Easy cabbage rolls are a comforting and satisfying dish perfect for any family meal. Filled with a flavorful mixture of meat, rice, and seasonings, then baked in a rich tomato sauce, these rolls offer a delicious way to enjoy cabbage.

Ingredients

• 1 head green cabbage
• 1 cup long grain white rice (uncooked)
• 1 pound lean ground pork (or ground turkey)
• ½ pound lean ground beef
• 2 small yellow onions (diced)
• 3 cloves garlic (minced)
• ½ teaspoon dried dill
• 3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
• Salt and black pepper (to taste)
• 1 (14.5 ounce) can diced tomatoes (with juices)
• 1 egg
• 1 ¾ cups tomato sauce (divided)
• 1 (10.75 ounce) can condensed tomato soup

Instructions

1. Step 1: Boil cabbage leaves for about 2 minutes or until soft. Remove leaves carefully and set aside to cool.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: Cook the rice according to package directions, but reduce the cooking time by 5 minutes so the rice is slightly underdone. Set aside.
4. Step 4: In a pan, cook the ground pork (or turkey), ground beef, diced onions, minced garlic, dried dill, chopped parsley, salt, and pepper until no pink remains. Drain any excess fat.
5. Step 5: Add the cooked rice, diced tomatoes with their juices, and ⅓ cup of tomato sauce to the meat mixture. Stir in the egg until well combined.
6. Step 6: In a bowl, mix the remaining tomato sauce with the condensed tomato soup. Spread a very thin layer of this sauce in a 9×13 inch baking dish.
7. Step 7: Remove or thin any thick stems from the cabbage leaves. Lay a leaf flat, add ¼ to ⅓ cup of filling to the center, fold in the sides, and roll it up. Place each roll seam side down in the prepared baking dish. Repeat with remaining leaves and filling.
8. Step 8: Pour the remaining tomato sauce mixture over the cabbage rolls, cover tightly with foil, and bake for 75 to 90 minutes.
9. Step 9: Let the cabbage rolls cool for 15 minutes before serving to allow flavors to meld.

Tips & Variations

• For easier rolling, remove the thick cabbage stem or thin it with a knife to prevent tearing.
• Try using ground turkey for a leaner option or combine mushrooms with the meat for extra moisture and flavor.
• Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
• Use fresh herbs if available, but dried parsley works well too.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave individual portions. You can also freeze the rolls for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare cabbage rolls ahead of time?

Yes, you can assemble the cabbage rolls a day in advance, cover them with foil, and refrigerate. Bake them when ready, adding extra cooking time if needed since they will be cold.

What should I do if my cabbage leaves tear?

If leaves tear while rolling, you can patch them with additional leaves or tuck in the loose parts tightly to keep the filling contained during baking.

Easy Cabbage Rolls Recipe

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Easy Cabbage Rolls are a comforting and hearty dish made with tender cabbage leaves stuffed with a flavorful mixture of ground pork, beef, rice, and spices, baked in a rich tomato sauce. This classic recipe is perfect for a family dinner or meal prep and delivers a delicious balance of savory flavors with a touch of herbs.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cabbage Rolls

• 1 head green cabbage
• 1 cup long grain white rice (uncooked)
• 1 pound lean ground pork (or ground turkey)
• ½ pound lean ground beef
• 2 small yellow onions (diced)
• 3 cloves garlic (minced)
• ½ teaspoon dried dill
• 3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
• Salt and black pepper (to taste)
• 1 (14.5 ounce) can diced tomatoes (with juices)
• 1 egg

Tomato Sauce

• 1 ¾ cups tomato sauce (divided)
• 1 (10.75 ounce) can condensed tomato soup

Instructions

1. Prepare cabbage leaves: Boil cabbage leaves for about 2 minutes or until soft enough to roll. Carefully remove the leaves from the head. Set aside to cool.
2. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cabbage rolls.
3. Cook rice: Cook the long grain white rice according to package directions but reduce cooking time by 5 minutes to keep the rice slightly underdone. Set aside to cool.
4. Cook meat mixture: In a pan, cook the ground pork (or turkey), ground beef, diced onions, minced garlic, dried dill, parsley, salt, and black pepper until the meat is no longer pink and fully cooked. Drain any excess fat. Add the cooked rice, diced tomatoes with juices, ⅓ cup tomato sauce, and the beaten egg. Mix well to combine.
5. Prepare sauce: In a bowl, mix the remaining tomato sauce (1 ½ cups) with the condensed tomato soup until smooth. Spread a thin layer of this sauce mixture evenly on the bottom of a 9×13 inch baking pan.
6. Assemble cabbage rolls: Remove or thin the thick stem of each cabbage leaf for easier rolling. Lay each leaf flat and place about ¼ to ⅓ cup of the meat and rice filling in the center. Fold the sides of the cabbage leaf over the filling and roll it up tightly. Place each roll seam side down in the baking pan. Repeat until all filling and leaves are used.
7. Bake: Pour the remaining sauce over the arranged cabbage rolls. Cover the pan tightly with aluminum foil and bake in the preheated oven for 75 to 90 minutes until the cabbage is tender and the flavors meld.
8. Rest and serve: Remove from the oven and let the cabbage rolls cool for about 15 minutes before serving to allow the filling to set and make handling easier.

Notes

• Boiling makes the cabbage leaves pliable for rolling; gently separate leaves without tearing.
• Thinning or removing the thick stem part of the cabbage leaf helps to roll the filling more easily.
• If some cabbage leaves are too small, you can overlap two smaller leaves to make a larger wrap.
• Reducing rice cooking time keeps it slightly underdone so it does not become mushy when baked inside the rolls.
• Covering with foil during baking traps moisture, preventing the cabbage from drying out.

Keywords: cabbage rolls, stuffed cabbage, baked cabbage rolls, ground pork, ground beef, tomato sauce, comforting dinner