Bring a new and unique taste to the dinner table with these savory, satisfying Cabbage Rolls.
Have you ever craved a tender pocket of meat and rice wrapped in a cabbage leaf? Did you imagine it doused in a luscious tomato sauce? That’s exactly what this cabbage rolls recipe delivers! Plus, they’re as fun to make as they are to eat.
The first time I had a cabbage roll, it was at an old friend’s house. His Ukrainian stepdad made a delectable vegetarian version that used only rice instead of a mix of rice and ground beef. The sauce was quite similar to this recipe—a smooth, dreamy blend of tomato sauce and soup that left a sweet and salty aftertaste. It was really cool to be part of their family for that brief time because I got to try dishes that were new to me. Finding this recipe was like traveling back to those delicious moments. It delivers that delightful blend of savory, earthy, tangy, and slightly sweet flavors that add up to immense satisfaction.
One of my favorite aspects of cabbage rolls is that they’re easy to chew. While raw cabbage leaves are crunchy and tough, boiled cabbage becomes supple and more flavorful. It’s the perfect wrap for a dish like this. So, even if you don’t usually like cabbage, these cabbage rolls could help you experience that cruciferous veggie in a uniquely yummy way. One bite might just have you and your family hooked!
Where do cabbage rolls come from?
Cabbage rolls are enjoyed in households throughout the U.S. But their origins trace back to Central and Eastern Europe, where they’re a beloved traditional dish. Many countries in this region have their own versions, like Polish gołąbki, the Ukrainian holubtsi, and Romanian sarmale—each with unique fillings, seasonings, and traditional accompaniments. For instance, holubtsi in my old friend’s home was typically served with Steamed Potatoes. Over centuries, cabbage rolls have spread widely and evolved. You’ll find variations in Jewish, Middle Eastern, and even Asian cuisines. The specific fillings, sauces, and side dishes can vary dramatically, reflecting regional tastes and family traditions.
How do I store leftovers?
Once they’ve cooled slightly, cover leftover cabbage rolls with plastic wrap or aluminum foil and refrigerate them within 2 hours of cooking. They’ll keep in the fridge for up to 4 days. Alternatively, transfer them to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight. Reheat them in the oven at 350°F for 10-15 minutes, until they’re warm all the way through.
Serving suggestions
Want a classy dinner that’s sure to impress? Pair your cabbage rolls with Instant Pot Sweet Potatoes, The Best Roasted Broccoli, Parsnip Fries, or Whipped Potatoes. For a lighter and brighter side, try Cucumber And Tomato Salad (With Onions), Vinegar Coleslaw, or this Spinach Pasta Recipe.
Ingredients
- 1 large head green cabbage
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1 medium onion finely chopped
- 4 cloves garlic minced
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon dried dill
- 1 can diced tomatoes (14 1/2 ounces) with juices
- 1 2/3 cup tomato sauce
- 1 egg beaten
- 1 can condensed tomato soup (10.75 ounces)
Instructions
- Bring a large pot of water to a boil. Submerge the whole cabbage until the leaves are barely soft but not overly soft, about 3-7 minutes. Boiling time will vary depending on the cabbage's exact size. Remove the cabbage and let it cool. Gently peel off the large, pliable leaves.
- Cook the rice according to the package directions.
- Trim the thick vein from each cabbage leaf by cutting a small V shape from the center of the stem end.
- Add the oil to a large skillet over medium heat. Brown the beef along with onions, garlic, and spices, which takes about 8-10 minutes. After the meat is cooked, drain any excess fat.
- Incorporate the cooked rice, diced tomatoes, and 1/4 cup of tomato sauce into the meat mixture, followed by the egg. Remove from heat.
- In a bowl, combine remaining tomato sauce and the condensed tomato soup. Apply a thin layer of the mixture to the bottom of a 9×13 pan.
- Lay each cabbage leaf flat. Spoon 1/4-1/3 cup of the filling to the center. Fold in the sides and roll it up the cabbage leaf. Place each roll seam side down in the pan. Continue until all the filling has been used.
- Pour the rest of the sauce evenly over the cabbage rolls. Cover the dish tightly with foil. Bake in a 350°F oven for 75 minutes. Remove the foil and bake for an extra 10 minutes.
- Allow the rolls to rest for about 10 minutes before serving.
- Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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