Cabbage Rolls Recipe

Large cabbage: The main vegetable that holds the filling, its leaves become soft and perfect for rolling after boiling.

Ground beef: Provides the hearty protein base for the filling, adding rich flavor and texture.

Cooked rice: Mixed into the meat to give the filling a nice, tender bite and help it hold together.

Onion: Adds a mild sweetness and depth of flavor when finely chopped.

Garlic: Gives a punch of savory aroma and taste to the filling.

Tomato sauce: Used to coat the rolls and keep them moist while baking, adding a tangy richness.

Diced tomatoes: Poured over the rolls for extra texture and a fresh tomato flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a gentle heat and spice to balance the taste.

One of the trickiest parts of this Cabbage Rolls Recipe is getting the cabbage leaves just right so they’re soft enough to roll without breaking. Here’s how you can do it step by step:

1. Start by carefully removing the core from the whole cabbage. This helps the leaves separate more easily.
2. Bring a large pot of water to a boil. When it’s bubbling, gently place the whole head of cabbage into the water.
3. Let it cook for a few minutes—usually around 3 to 5—until the outer leaves feel soft when you poke them with a fork or tongs.
4. Take the cabbage out of the water and peel off the softened leaves. If some leaves are still stiff, you can put the head back in the boiling water for a little longer.
5. Repeat until you have about 12 soft leaves ready to use.

Why does this help? When the leaves are tender, they’re much easier to roll around the meat mixture without tearing. If you skip this step or don’t soften the leaves enough, they can crack or break, and your rolls won’t hold together well in the oven. Plus, soft leaves make the whole dish more enjoyable to eat because they’re gentle on your teeth and soak up the tomato sauce better.

A little personal note: The first time I made cabbage rolls, I tried to peel the leaves raw, and they kept ripping apart. It was frustrating! After I boiled the whole head, the leaves slipped off like magic. Also, if you’re short on time, you can carefully separate the leaves first and then blanch them in boiling water for about a minute each instead of boiling the whole head. It works just as well and saves a bit of time.

Softening the cabbage leaves is a simple step that makes rolling and baking so much easier—and tastier too!

• cabbage - Substitute with collard greens: Collard greens have large, sturdy leaves that can be used to wrap fillings, similar to cabbage.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• cooked rice - Substitute with quinoa: Quinoa is a nutritious grain that offers a similar texture and can absorb flavors well.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a subtler taste.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is unavailable, providing a similar flavor.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be used to create a sauce-like consistency with a fresh tomato flavor.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used to provide a fresher taste and texture.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the cabbage rolls to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the cabbage rolls in an airtight container. Layer them with a bit of the tomato sauce to keep them moist. Store in the refrigerator for up to 3-4 days.

• If you're planning to freeze them, arrange the cabbage rolls in a single layer on a baking sheet and place them in the freezer until they are firm. This prevents them from sticking together.

• Once frozen, transfer the cabbage rolls to a freezer-safe container or a heavy-duty freezer bag. Be sure to label with the date for future reference.

• To reheat from the fridge, place the cabbage rolls in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through.

• For reheating from frozen, you can either thaw them overnight in the refrigerator or bake them directly from the freezer. If baking from frozen, cover with foil and bake at 350°F (175°C) for about 1 hour, or until thoroughly heated.

• Consider adding a splash of tomato sauce or a sprinkle of cheese on top before reheating to enhance the flavor and moisture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cabbage rolls in a baking dish, adding a splash of tomato sauce or a bit of water to keep them moist. Cover the dish with foil to prevent drying out. Heat for about 20-30 minutes, or until the rolls are heated through and the cabbage is tender.

• Stovetop Method: In a large skillet, add a small amount of tomato sauce or water to create steam. Place the cabbage rolls in the skillet, cover with a lid, and heat over medium-low heat. Allow them to steam gently for about 15-20 minutes, turning occasionally, until thoroughly heated.

• Microwave Method: Place the cabbage rolls in a microwave-safe dish. Add a spoonful of tomato sauce or a splash of water to maintain moisture. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 3-5 minutes, checking halfway through to ensure even heating.

• Slow Cooker Method: For a hands-off approach, place the cabbage rolls in a slow cooker. Add a bit of tomato sauce or broth to keep them moist. Set the slow cooker to low and heat for 1-2 hours, or until the rolls are warmed through and the flavors have melded beautifully.

• Large pot: Used to boil water and soften the cabbage leaves, making them pliable for rolling.

• Sharp knife: Essential for carefully removing the core from the cabbage.

• Mixing bowl: Used to combine the ground beef, cooked rice, chopped onion, minced garlic, salt, and pepper into a uniform filling.

• Cutting board: Provides a stable surface for chopping the onion and garlic.

• Measuring cups: Useful for accurately measuring the cooked rice and meat mixture portions.

• Baking dish: Holds the cabbage rolls while they bake in the oven, allowing them to cook evenly.

• Aluminum foil: Used to cover the baking dish, helping to retain moisture and ensure the cabbage rolls cook thoroughly.

• Oven: Preheated to 350°F (175°C) to bake the cabbage rolls until they are tender and the meat is cooked through.

• Tongs: Handy for removing the cabbage leaves from the boiling water without tearing them.

• Spoon: Helps in placing the meat mixture onto the cabbage leaves and spreading the tomato sauce in the baking dish.

Prepare the filling: Mix the ground beef, cooked rice, onion, and garlic the night before to save time on the day of cooking.

Quick cabbage prep: Freeze the cabbage overnight and thaw it to soften the leaves without boiling.

Batch cooking: Double the recipe and freeze extra cabbage rolls for a quick meal later.

Use a food processor: Chop the onion and garlic quickly with a food processor to save time.

Pre-cooked rice: Use instant or leftover rice to cut down on cooking time.