If you’ve been on the hunt for a comforting, hearty meal, let me introduce you to my fan-freaking-tastic Classic Cabbage Rolls Recipe. This recipe has been a cozy staple in my kitchen for years, and every time I make it, the entire house fills with inviting aromas that just scream “home.” You’ll love how tender cabbage leaves wrapped around a savory blend of beef, pork, and rice create a dish that’s both satisfying and downright delicious. Stick with me, and I’ll share all the tips and tricks to make sure your cabbage rolls turn out perfect, just like mine.
Why You’ll Love This Recipe
- Comfort Food at Its Best: Tender cabbage leaves wrapped around a juicy, flavorful filling make for a warm, satisfying meal.
- Perfect Balance: I love how the mix of ground beef, pork, and rice creates a hearty texture without being too heavy.
- Make-Ahead Friendly: You can prep these ahead of time and enjoy leftovers that taste even better the next day.
- Great for Family Meals: This recipe yields plenty, perfect for feeding a crowd or meal prepping for the week.
Ingredients You’ll Need
This Classic Cabbage Rolls Recipe relies on simple, pantry-friendly ingredients that come together beautifully. The star is definitely the cabbage — soft yet with a bit of bite — paired with the savory meat and rice filling. Make sure to grab fresh, firm cabbage heads and quality ground meats for the best taste.
- Ground beef: Choose 80/20 for a good balance of flavor and moisture.
- Ground pork: Adds extra richness and tenderness to the filling.
- Parboiled long-grain rice: This rice holds up well during cooking so you don’t end up with mushy rolls.
- Yellow onion: Minced finely for that perfect flavor integration throughout the meat mixture.
- Garlic cloves: Freshly minced for aromatic depth.
- Salt & ground black pepper: Essential for seasoning the filling just right.
- Dried thyme and sage: These herbs aromatize the meat beautifully for a classic flavor profile.
- Olive oil: Used to lightly coat the baking dish for easy cooking and extra flavor.
- Tomato sauce: Creates the tangy, cozy sauce that everything simmers in.
- Chicken broth: Used in the sauce for added richness and moisture.
- Green cabbage head: Pick a firm, heavy head with lots of broad leaves perfect for wrapping.
Variations
I always encourage you to make Classic Cabbage Rolls Recipe your own—feel free to experiment with different meats, spices, or even grain substitutes to suit your taste or dietary needs. Here are a few twists I’ve tried and loved over the years.
- Ground turkey or chicken variation: Using turkey or chicken ground meat makes for a lighter option, perfect for those who prefer poultry.
- Rice alternatives: I once swapped rice for quinoa, which added a nice nutty flavor and extra protein boost.
- Spice it up: Add a pinch of smoked paprika or red pepper flakes for a subtle warmth—you’ll impress guests with this bold twist.
- Vegetarian version: Replace meat with a hearty mixture of mushrooms, lentils, and walnuts for a delicious meatless take.
How to Make Classic Cabbage Rolls Recipe
Step 1: Preparing the Cabbage Leaves
Start by bringing a large pot of salted water to a rolling boil. While you wait, carefully peel off the outer, wilted leaves from the cabbage. Then, blanch the firm leaves by dropping them into the boiling water for about 3 minutes each batch. This makes them pliable and easy to roll without tearing—a trick I discovered after one too many ripped leaves! Don’t rush this step; if the leaves aren’t flexible enough, rolling will be tough.
Step 2: Mixing the Filling
While the cabbage is blanching, combine the ground beef, pork, parboiled rice, minced onion, garlic, salt, pepper, thyme, and sage in a large bowl. I like to use my hands for this—just get in there and mix everything thoroughly until well combined. This ensures that every bite of filling has a consistent, delicious taste.
Step 3: Rolling the Cabbage Rolls
Lay each cabbage leaf flat and trim the thick stem with a V-shaped cut if it feels stiff. Then spoon about 3 tablespoons of the meat mixture onto the leaf’s wider end. Fold the sides in like an envelope and roll tightly toward the tip. If a leaf feels a little small or fragile, don’t hesitate to double up with two leaves layered—this little trick saved me from many breakages.
Step 4: Baking the Rolls
Drizzle olive oil into your baking dish to prevent sticking and arrange the rolls seam-side down to seal them nicely. Pour the tomato sauce and chicken broth mixture evenly over the rolls, cover tightly with foil, and pop into a preheated 400°F oven. Bake covered for one hour, then uncover and bake another 20-30 minutes to let the sauce thicken slightly. By the end, the meat should reach an internal temperature of 160°F — I use a digital thermometer to be safe; it’s my go-to gadget for no guesswork cooking.
Pro Tips for Making Classic Cabbage Rolls Recipe
- Blanch with Care: Don’t skip the repeated blanching and peeling of the cabbage head to get the perfect soft, wide leaves.
- Use Parboiled Rice: It cooks faster and holds texture well inside the rolls, keeping everything intact and tasty.
- Seal Well: Rolling seam-side down really helps keep the filling trapped during baking—trust me, it makes cleanup easier!
- Don’t Rush the Cooking: Baking covered then uncovered allows the rolls to steam and then brown slightly, delivering balanced textures.
How to Serve Classic Cabbage Rolls Recipe
Garnishes
I love finishing off these cabbage rolls with freshly chopped parsley or a dollop of sour cream on top. The parsley adds a vibrant pop of color and freshness that contrasts so well with the rich meat and tangy tomato sauce. Sour cream adds creaminess, especially on colder nights—it’s like a warm hug on your plate.
Side Dishes
We often pair these rolls with buttery mashed potatoes or crusty rye bread to soak up extra sauce. Sometimes, a light cucumber salad on the side freshens up the meal beautifully. If you want something green, roasted carrots or a simple green bean almondine work perfectly too.
Creative Ways to Present
For special occasions, I like to arrange the rolls in a circular pattern in a pretty casserole dish and garnish with sprigs of fresh thyme or dill. Adding a swirl of sour cream on top of each roll before serving adds a touch of elegance. It’s a simple trick that impresses every time—and makes dinner feel festive.
Make Ahead and Storage
Storing Leftovers
When it comes to leftovers, I always place cabbage rolls in an airtight container and refrigerate. They keep wonderfully for up to 3-4 days. In my experience, the flavors actually deepen overnight—so this recipe doubles as a fantastic next-day meal.
Freezing
I’ve frozen leftover cabbage rolls wrapped tightly in foil and then sealed in freezer bags. They freeze beautifully for up to 3 months. When I’m ready to enjoy, I thaw them in the fridge overnight and then reheat in the oven—almost as good as fresh!
Reheating
To reheat, I cover the rolls with foil and warm them in a 350°F oven for about 20-25 minutes, until heated through. This method keeps everything moist and tender without drying out the cabbage or filling, which can happen if you microwave them.
FAQs
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Can I use pre-cooked rice in this Classic Cabbage Rolls Recipe?
It’s best to use parboiled rice or uncooked rice for this recipe because the rolls cook together for a long time and the rice finishes cooking inside. Using pre-cooked rice can result in mushy texture because it overcooks during baking.
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How do I prevent cabbage leaves from tearing when rolling?
Blanching the cabbage leaves in boiling water until tender makes them flexible and easy to roll. Also, trimming the thick center stem with a V-cut reduces stiffness and tearing. If leaves are small or delicate, try doubling up two leaves for extra support.
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Can I make cabbage rolls vegetarian?
Absolutely! Replace the meat with a savory combo of mushrooms, lentils, walnuts, and your favorite spices to get a delicious, vegetarian filling that still has great texture and flavor.
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What’s the best way to reheat leftover cabbage rolls?
Slow oven reheating with foil cover is ideal—set the oven to 350°F and warm for 20-25 minutes. This keeps the rolls moist and avoids drying out the cabbage or filling.
Final Thoughts
This Classic Cabbage Rolls Recipe is one of those dishes that feels like a warm hug after a long day. I still remember the first time I made it for my family; their delighted smiles and second helpings made it an instant favorite. I promise, once you master these tender wraps filled with a perfectly seasoned blend, you’ll want to make them again and again. So go ahead, gather your cabbage, roll up your sleeves, and dive into a delicious tradition that’s sure to fill your home with love and mouthwatering flavors.
Print
Classic Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 cabbage rolls
- Category: Main Course
- Method: Baking
- Cuisine: American Eastern European
Description
This classic cabbage rolls recipe features tender cabbage leaves stuffed with a savory mixture of ground beef, ground pork, and parboiled rice, all baked in a rich tomato sauce. The cabbage is carefully blanched to soften before wrapping the seasoned filling, then baked until perfectly cooked and flavorful. This comforting dish is perfect for family dinners and can be enjoyed with a sprinkle of fresh parsley.
Ingredients
Meat and Filling
- ½ pound ground beef
- ½ pound ground pork
- ¾ cup parboiled long-grain rice
- ½ yellow onion, minced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
Sauce
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
Other
- 1 (2-3 pound) head green cabbage
- 1 tablespoon olive oil
Instructions
- Preheat and prepare water: Preheat your oven to 400°F (204°C) and bring a large pot of salted water to a vigorous boil.
- Mix filling: In a large bowl, combine ground beef, ground pork, parboiled rice, minced onion, minced garlic, salt, black pepper, dried thyme, and dried sage. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare sauce: Whisk together the tomato sauce and chicken broth in a medium bowl, then set aside.
- Blanch cabbage leaves: Discard any wilted or loose cabbage leaves. Remove outer leaves without tearing, then blanch them in the boiling salted water for about 3 minutes until tender. Lift the leaves out carefully with tongs and drain on a cutting board or plate.
- Softening the cabbage head: Place the whole cabbage head into the boiling water, ensuring it is submerged, and boil for 3-4 minutes. Remove it with tongs and peel off as many outer leaves as possible without tearing. Repeat by returning the cabbage head to the pot and boiling again until leaves become too small or crinkled to use, allowing extra time as needed to soften the core leaves.
- Trim thick stems: Allow cabbage leaves to cool, then trim thick center stems by making a V-shaped cut to allow easier rolling and prevent tearing.
- Roll the cabbage: Lay each cabbage leaf flat. For leaves with a trimmed stem, overlap the cuts slightly to close the gap. Place about 3 tablespoons of the meat and rice mixture onto the leaf, fold in the outer flaps, and then roll tightly, sealing the filling inside. For larger leaves, consider doubling the layers for extra sturdiness.
- Arrange rolls in pan: Drizzle olive oil evenly into a 9×13-inch baking dish. Place cabbage rolls seam-side-down into the pan in a single layer.
- Add sauce: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and prevent drying. Bake in the preheated oven for 1 hour.
- Finish baking uncovered: After 1 hour, vent the foil to allow some moisture to escape and bake an additional 20-30 minutes until the meat and rice filling reach an internal temperature of 160°F (71°C).
- Cool and serve: Remove from the oven and let cool slightly before serving. Garnish with freshly chopped parsley if desired.
Notes
- Parboiled rice is pre-cooked and requires less cooking time, making it ideal for this recipe to ensure proper texture without overcooking the cabbage.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3-4 days, making them great for meal prep or next-day meals.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
