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Try these Cabbage Rolls for dinner – savory, saucy, and packed with old-fashioned flavor. ❤️🥬 A hearty family favorite!

Overhead view of a white casserole dish filled with cabbage rolls in tomato sauce, on a wooden table with herbs and salt bowls.

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Stuffed Cabbage Roll Recipes

If you’re craving a cozy and satisfying dinner, this stuffed cabbage rolls recipe is the perfect comfort food. Tender cabbage leaves are wrapped around a flavorful mix of beef, pork, rice, and herbs, then baked in a rich tomato sauce. Whether you’re new to making cabbage rolls or grew up eating them, this dish is a classic that never goes out of style.

The hearty stuffing for cabbage rolls is made with a comforting mix of ground beef, pork, rice, onions, and herbs that soak up all the rich tomato sauce as they bake. Each bite is tender and savory, with just the right balance of flavor and texture. It’s a classic homemade meal that feels cozy, nostalgic, and satisfying every time.

Learning how to cook cabbage rolls is easier than it looks. Once you prep the cabbage and mix the filling, the rest of the work is just rolling, saucing, and baking. The result is a warm, homemade meal that fills the kitchen with the best old-fashioned aroma.

⭐ Why You’ll Love This Recipe

  • Simple ingredients that come together beautifully
  • Great make-ahead or freezer-friendly dinner
  • Full of hearty flavor in every bite
  • Comfort food that feels like home
Overhead view of Cabbage Rolls ingredients including ground beef, pork, cabbage, rice, diced tomatoes, onions, tomato sauce, and seasonings.

🛒 Ingredients & Substitutions

For the sauce

  • diced tomatoes – crushed tomatoes work for a smoother sauce
  • tomato sauce – marinara or passata can be used instead
  • V8 tomato juice – any vegetable juice works in a pinch
  • salt, black pepper, and Italian seasoning – adjust to taste

For the cabbage rolls

  • green cabbage – savoy cabbage is a great substitute for more flexible leaves
  • butter – olive oil can be used instead
  • onion and garlic – add depth and flavor, but garlic powder can replace fresh garlic
  • ground beef and pork – ground turkey or chicken work for a lighter version
  • minute rice – use cooked long-grain rice if preferred
  • fresh parsley – dried parsley is fine, use 1 tablespoon

✨ Variations

  • Spicy twist: Add crushed red pepper or a few dashes of hot sauce to the sauce.
  • Saucy style: Double the tomato sauce for extra to serve on the side.
  • Classic only: Skip the pork and use just beef if you prefer a simpler flavor.

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Whole green cabbage boiling in a large yellow-handled pot on a wooden surface with salt and pepper bowls nearby.
Mixing bowl filled with tomato sauce, diced tomatoes, and seasonings ready to be whisked together for the Cabbage Rolls sauce.
Prepared tomato sauce mixture in a glass bowl, showing blended diced tomatoes, tomato sauce, and seasonings.
Skillet with melted butter, diced onions, and minced garlic beginning to sauté on a wooden surface.
Sautéed onions and garlic in a skillet, softened and lightly golden brown, ready for the filling mixture.
Glass mixing bowl with raw ground beef and ground pork placed side by side before mixing.
Ground meat, rice, sautéed onions, parsley, and sauce combined in a mixing bowl, ready to be stirred together.
Meat mixture for the Cabbage Rolls fully mixed with rice, onions, and parsley in a glass bowl.
Hand using a knife to trim the thick stem from a softened cabbage leaf on a wooden cutting board.
Layer of blanched cabbage leaves arranged in the bottom of a white baking dish to create a base.
Spoonful of raw meat and rice filling placed in the center of a softened cabbage leaf on a wooden cutting board.
Cabbage leaf partially folded over the filling to start forming a cabbage roll.
Hands folding sides of the cabbage leaf inward to secure the filling while rolling.
Fully rolled cabbage roll sealed and ready for baking, sitting on a wooden cutting board.
Unbaked cabbage rolls arranged neatly in a white casserole dish, ready for sauce.
Baking dish filled with cabbage rolls completely covered in tomato sauce, ready to go in the oven.
Close-up of baked cabbage rolls in a white casserole dish, covered in rich tomato sauce and sprinkled with fresh parsley.
Spatula lifting two stuffed cabbage rolls from a casserole dish, coated in tomato sauce and garnished with chopped parsley.
Two cabbage rolls plated with tomato sauce on a white plate, with the casserole dish blurred in the background.
Fork cutting into a cabbage roll to reveal the beef, pork, and rice filling inside, surrounded by tomato sauce.

🔥 Tips

  • Boil the cabbage just until the leaves are soft enough to roll without tearing.
  • Add a spoonful of sauce inside the stuffing for cabbage rolls to keep them moist.
  • Place extra cabbage leaves under the rolls to prevent burning.
  • To save time when making cabbage rolls, prep the sauce and filling the day before.

❓ FAQs

What’s the best stuffing for cabbage rolls?

The best stuffing for cabbage rolls combines ground beef, pork, rice, onions, and fresh herbs for a hearty, flavorful mix. The blend should be moist but firm enough to hold together when rolled. You can also add a few tablespoons of tomato sauce or broth to keep the filling tender while it bakes.

What kind of rice works best in a stuffed cabbage rolls recipe?

Instant rice works perfectly because it finishes cooking inside the rolls. Cooked long-grain rice also works if that’s what you have.

Can I make these stuffed cabbage rolls ahead of time?

Yes. Assemble them, cover tightly, and refrigerate up to 24 hours before baking.

Can I freeze cabbage rolls?

Yes. Freeze before or after baking. Just thaw overnight in the refrigerator before reheating.

Can I use leftover rice in this recipe?

Yes. If you already have cooked rice, reduce the amount slightly so the mixture doesn’t become too soft when baked.

How do I keep the cabbage leaves from tearing?

Boil the cabbage just until softened, then carefully peel off each leaf. Removing the thick stem helps prevent rips when rolling.

What’s the best way to soften cabbage leaves without boiling?

Freeze the whole head of cabbage overnight, then thaw it in the fridge. The leaves will naturally soften and peel off easily.

What should I serve with cabbage rolls?

Mashed potatoes, roasted vegetables, or crusty bread pair perfectly with this dish.

Can I double the recipe?

Yes, just use a larger pan or divide between two baking dishes. You can also double the sauce if you like extra for serving.

How can I thicken the sauce if it’s too thin?

Simmer the leftover sauce on the stove for a few minutes to reduce and concentrate the flavor before serving.

Close-up of a cabbage roll cut in half on a white plate, showing the savory beef, pork, and rice filling topped with tomato sauce.

🍽️ Other Recipes You May Enjoy

Square crop of cabbage rolls baked in tomato sauce, topped with parsley in a white baking dish on a rustic wooden table.
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Servings: 12 rolls

Cabbage Rolls

By Jamie Sherman
Classic Cabbage Rolls stuffed with beef, pork, and rice, baked in a savory tomato sauce for a hearty, comforting meal everyone will love.
Prep: 30 minutes
Cook: 1 hour 30 minutes
Additional Time: 10 minutes
Total: 2 hours 10 minutes
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Equipment

Ingredients 

For the sauce:

  • 1 can diced tomatoes, (14-ounces)
  • 1 can tomato sauce, (28-ounces)
  • 8 ounces V8 tomato juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning

For the cabbage rolls:

  • 1 head green cabbage, see notes
  • 1 tablespoon butter
  • 1 cup onions, diced
  • 3 garlic cloves, minced
  • 1 pound ground beef
  • ½ pound ground pork
  • 1½ cups minute rice, (uncooked)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons fresh parsley, chopped

Instructions 

  • In a medium bowl, whisk together the diced tomatoes, tomato sauce, tomato juice, salt, pepper, and Italian seasoning. Set aside.
    1 can diced tomatoes, 1 can tomato sauce, 8 ounces V8 tomato juice, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning
  • Bring a large pot of water to a boil. Cut the core from the cabbage and carefully lower it into the pot. Boil until the leaves soften, about 6-8 minutes. Remove the leaves and drain.
    1 head green cabbage
  • Preheat the oven to 350°F (175°C).
  • Melt the butter in a skillet over medium heat. Add the onions and garlic and sauté until softened, about 3-4 minutes. Remove from heat.
    1 tablespoon butter, 1 cup onions, 3 garlic cloves
  • In a medium bowl, combine the ground beef, ground pork, minute rice, salt, pepper, parsley, the sautéed onion mixture, and ½ cup of the prepared sauce. Mix until well combined.
    1 pound ground beef, ½ pound ground pork, 1½ cups minute rice, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons fresh parsley
  • Trim the thick part of each cabbage leaf stem so it rolls easily.
  • Line the bottom of a 9×13-inch baking dish with a few smaller cabbage leaves to prevent sticking or burning.
  • Lay a cabbage leaf flat, spoon about ⅓ cup of the meat mixture into the center, fold the sides in, and roll it up until the seam is down. Repeat with remaining leaves and filling.
  • Place the cabbage rolls seam side down in the prepared baking dish. Pour enough of the prepared sauce over them to cover completely. Reserve remaining sauce for serving.
  • Cover tightly with foil and bake for 1 hour 15 minutes – 1 hour 30 minutes, or until the internal temperature reaches 165°F (73°C).
  • Let rest for 10 minutes before serving. Heat the reserved sauce and spoon over the cabbage rolls. Garnish with fresh parsley if desired.

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Keep extra sauce in a separate container for the best texture when reheating.

♨️ REHEATING

  • Oven: Place in a covered baking dish at 350°F for 20-25 minutes or until heated through.
  • Microwave: Heat individual rolls on a microwave-safe plate for 2-3 minutes.
  • Skillet: Add a bit of sauce, cover, and reheat over medium-low heat for 10-12 minutes.

❄️ FREEZING

  • Freeze cooked cabbage rolls in airtight containers or freezer bags for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

💡 TIPS FOR BEST RESULTS

  • Use large, flexible cabbage leaves that aren’t overcooked, or they may tear when rolling.
  • Add a bit of sauce to the meat mixture to keep the filling moist.
  • For a lighter version, substitute ground turkey or chicken for the beef and pork.

🍳 ALTERNATE COOKING METHODS

  • Slow Cooker: Layer cabbage rolls and sauce in the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  • Stovetop: Simmer cabbage rolls in a large covered pot with sauce over low heat for 1½ hours.

♻️ LEFTOVERS

  • Slice leftover rolls and serve over mashed potatoes or rice for a quick meal.
  • Chop and mix into soup for a “deconstructed cabbage roll” flavor.

Nutrition

Serving: 1roll, Calories: 244kcal, Carbohydrates: 20g, Protein: 13g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 721mg, Potassium: 596mg, Fiber: 4g, Sugar: 7g, Vitamin A: 563IU, Vitamin C: 41mg, Calcium: 72mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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