Cabbage Rolls

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Classic Cabbage Rolls stuffed with beef, pork, and rice, baked in a savory tomato sauce for a hearty, comforting meal everyone will love.

Prep Time30

Cook Time1 30

Additional Time10

Total Time2 10

Course: Main Course

Cuisine: American

Servings: rolls

Author: Jamie Sherman

Equipment

large pot
tongs
mixing bowl (medium and large)
skillet or sauté pan
9x13 inch baking dish
Heavy Duty Aluminum Foil
knife
cutting board
digital instant read food thermometer
spoon or scoop

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 9x13-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