There’s something incredibly satisfying about a meal that feels both wholesome and deeply comforting. This Cabbage Rolls Recipe is exactly that. It’s the kind of dish that fills the kitchen with a wonderful aroma as it bakes, promising a delicious dinner that tastes like it took hours of slow simmering, but is actually quite straightforward to bring together. I stumbled upon this particular combination of herbs and spices by accident one evening, and it’s been a hit in our house ever since. The tender cabbage leaves wrap around a juicy, savoury filling of pork and beef, all nestled in a rich, tangy tomato sauce that you’ll want to scoop up with a spoon.

What I love most about making these cabbage rolls is the process itself—it’s a mindful, rewarding kitchen task. Each roll is a neat little parcel of flavour, and seeing them all lined up in the baking dish, ready for the oven, always brings me a little spark of joy. This isn’t just a recipe; it’s a way to create a hearty, memorable meal that everyone seems to love. It’s a fantastic choice for a relaxed Sunday dinner or for when you want a substantial meal that can be prepared in advance. The flavours meld together beautifully in the oven, creating a dish that is both rustic and wonderfully refined.

Recipe Overview

This Cabbage Rolls Recipe delivers tender leaves of cabbage filled with a flavourful mix of seasoned ground pork, beef, and rice, all slow-baked in a savoury tomato sauce. The end result is succulent, hearty, and deeply satisfying. I’ve found that using a mix of both pork and beef gives the filling the best texture and depth of flavour, preventing it from becoming dry during baking.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6 people (makes 12 rolls)
• Difficulty: Medium

Why You’ll Love This Cabbage Rolls Recipe

• Genuine Flavour: The filling is rich and savoury from the blend of pork and beef, seasoned with smoked paprika and herbs. This is all balanced by the slightly sweet cabbage and the bright, tangy tomato sauce that it simmers in.
• Ready in 90 Minutes: While it bakes for an hour, the hands-on preparation time is only about 30 minutes, making it manageable for a weekend meal.
• Flexible Recipe: You can easily swap the meats. Ground turkey works well for a lighter version. For a bit of heat, add a pinch of chilli flakes to the filling or the sauce.
• Great for a Family Meal: This dish works beautifully for a cosy family dinner. It’s also a great option for meal prepping, as the flavours get even better the next day. If you enjoy wholesome casseroles, our Low Carb Chicken Casserole is another one to try.
• Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky, asked for seconds the first time I made it!

Cabbage Rolls Recipe

⏱️ 35 min prep  •  🍳 70 min cook  •  👥 6 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, I recommend using good quality canned tomatoes, as they form the base of the sauce. I often use Mutti brand chopped tomatoes because they have a wonderful sweetness and consistency that really elevates the dish. Make sure your cabbage is fresh and firm, with large outer leaves.

• For the Cabbage and Filling:
• 1 large head of Savoy or white cabbage (about 1.2kg)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400g lean beef mince
• 400g pork mince
• 100g uncooked long-grain white rice
• 1 large free-range egg, beaten
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Sauce:
• 2 tbsp olive oil
• 800g canned chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar (to balance acidity)
• 1 tsp dried basil
• Salt and freshly ground black pepper to taste
• 250ml vegetable or beef stock

Sara’s Tip: Using Savoy cabbage is my preference. Its crinkled leaves are more pliable than standard white cabbage, which makes them less prone to tearing when you’re rolling them up.

How to Make Cabbage Rolls Recipe

The process involves a few distinct stages: preparing the cabbage, making the filling, assembling the rolls, and finally, baking them in the sauce. Don’t rush the rolling step—it’s the key to perfect parcels.

1. Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove 12 large outer leaves from the cabbage head. Place the leaves in the boiling water and blanch for 3-4 minutes, or until they are soft and flexible. Remove with tongs and set aside on a clean tea towel to drain and cool. Carefully trim the thick, tough stem from the base of each leaf to make them easier to roll.
2. Start the Filling: In a large frying pan, heat 1 tbsp of olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from the heat and let it cool slightly.
3. Combine the Filling Ingredients: In a large mixing bowl, combine the beef mince, pork mince, uncooked rice, beaten egg, smoked paprika, dried oregano, salt, pepper, and the cooled onion and garlic mixture. Use your hands to mix everything together until just combined. Be careful not to overmix, as this can make the filling tough.
4. Assemble the Cabbage Rolls: Lay a cabbage leaf flat with the trimmed stem end facing you. I find that using an ice cream scoop helps to portion the filling evenly for each roll. Place about 2-3 tablespoons of the filling in the centre of the leaf. Fold the bottom edge up over the filling, then fold in the sides, and roll it up tightly into a neat parcel. Repeat with the remaining leaves and filling.
5. Make the Sauce: In the same frying pan (no need to wash it), add 2 tbsp of olive oil. Pour in the chopped tomatoes, tomato purée, sugar, and dried basil. Stir well and bring to a simmer. Season with salt and pepper to taste.
6. Arrange and Bake: Preheat your oven to 180°C (160°C fan). Pour about half of the tomato sauce into the bottom of a large baking dish. Arrange the cabbage rolls snugly in the dish, seam-side down. Pour the remaining sauce over the top of the rolls. Finally, pour the stock around the sides of the rolls.
7. Bake to Perfection: Cover the baking dish tightly with foil. Bake for 60 minutes. Remove the foil for the last 10 minutes of cooking to allow the tops to brown slightly. The rolls are done when the cabbage is tender, the filling is cooked through, and the sauce is bubbling. Let it rest for 10 minutes before serving.

Tips From My Kitchen

• Temperature Control: When making the filling, you’re only softening the onions, not browning them. This gentle cooking ensures a sweeter, less assertive flavour that complements the meat.
• The Secret Step: Don’t skip trimming the thick rib from the cabbage leaves. It’s the single most important step for easy rolling. I learned that after several frustrating attempts resulted in torn leaves! A sharp paring knife works best for this.
• Make-Ahead: You can assemble the entire dish a day in advance. Simply prepare the rolls, place them in the baking dish with the sauce, cover tightly, and refrigerate. Add an extra 10 minutes to the baking time when cooking from chilled.
• Storage: Leftover cabbage rolls can be stored in an airtight container in the fridge for up to 3 days. They also freeze exceptionally well. Freeze them in a single layer in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

Equipment You’ll Need

You don’t need any highly specialised equipment for this Cabbage Rolls Recipe, just some standard kitchen items.

• Large stockpot (for blanching cabbage)
• Large frying pan or skillet
• Sharp knife and cutting board
• Large mixing bowl
• Large baking dish (approx. 23×33 cm)
• Tongs and a spatula

What to Serve With Cabbage Rolls Recipe

These cabbage rolls are a hearty meal on their own, but a few simple sides can complete the dinner table beautifully.

• Creamy Mashed Potatoes: The perfect companion for soaking up every last bit of that delicious tomato sauce.
• Crusty Bread: A simple baguette or sourdough loaf is ideal for mopping up the sauce. For something different, try our Bruschetta Chicken topping on some toasted ciabatta.
• Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh contrast to the richness of the rolls.
• Wine Pairing: A medium-bodied red wine like a Merlot or a Chianti complements the savoury notes of the meat and tomato sauce.

Frequently Asked Questions

Cabbage Rolls Recipe

Tender cabbage leaves filled with a savory mixture of beef, pork, and rice, then slowly baked in a rich and flavorful tomato sauce.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Eastern European

Calories: 530

Ingredients Method Notes

Ingredients

  

For the Cabbage and Filling

• 1 large head of Savoy or white cabbage about 1.2kg
• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 400 g lean beef mince
• 400 g pork mince
• 100 g uncooked long-grain white rice
• 1 large free-range egg beaten
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce

• 2 tbsp olive oil
• 800 g canned chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar to balance acidity
• 1 tsp dried basil
• Salt and freshly ground black pepper to taste
• 250 ml vegetable or beef stock

Method

 

1. Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove 12 large outer leaves from the cabbage head. Place the leaves in the boiling water and blanch for 3-4 minutes, or until they are soft and flexible. Remove with tongs and set aside on a clean tea towel to drain and cool. Carefully trim the thick, tough stem from the base of each leaf to make them easier to roll.
2. Start the Filling: In a large frying pan, heat 1 tbsp of olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from the heat and let it cool slightly.
3. Combine the Filling Ingredients: In a large mixing bowl, combine the beef mince, pork mince, uncooked rice, beaten egg, smoked paprika, dried oregano, salt, pepper, and the cooled onion and garlic mixture. Use your hands to mix everything together until just combined. Be careful not to overmix, as this can make the filling tough.
4. Assemble the Cabbage Rolls: Lay a cabbage leaf flat with the trimmed stem end facing you. I find that using an ice cream scoop helps to portion the filling evenly for each roll. Place about 2-3 tablespoons of the filling in the centre of the leaf. Fold the bottom edge up over the filling, then fold in the sides, and roll it up tightly into a neat parcel. Repeat with the remaining leaves and filling.
5. Make the Sauce: In the same frying pan (no need to wash it), add 2 tbsp of olive oil. Pour in the chopped tomatoes, tomato purée, sugar, and dried basil. Stir well and bring to a simmer. Season with salt and pepper to taste.
6. Arrange and Bake: Preheat your oven to 180°C (160°C fan). Pour about half of the tomato sauce into the bottom of a large baking dish. Arrange the cabbage rolls snugly in the dish, seam-side down. Pour the remaining sauce over the top of the rolls. Finally, pour the stock around the sides of the rolls.
7. Bake to Perfection: Cover the baking dish tightly with foil. Bake for 60 minutes. Remove the foil for the last 10 minutes of cooking to allow the tops to brown slightly. The rolls are done when the cabbage is tender, the filling is cooked through, and the sauce is bubbling. Let it rest for 10 minutes before serving.

Notes

Serve with a dollop of sour cream for a traditional touch. These rolls reheat well and can be made ahead.

I hope you enjoy making this Cabbage Rolls Recipe as much as my family and I enjoy eating it. It’s a truly rewarding dish that brings a wonderful sense of warmth and generosity to the dinner table. If you try it, please let me know how it turned out in the comments below. I love hearing from you! Happy cooking, Sara.