If you’ve been craving a classic comfort dish, these Stuffed Cabbage Rolls are the perfect place to start. Tender cabbage leaves are filled with buttery rice and caramelized onions, then baked low and slow with smoky bacon until everything is melt-in-your-mouth delicious. This is the kind of meal that feels difficult, but is surprisingly beginner-friendly to make at home.
Growing up, cabbage rolls were always a dish that brought people together. They take a little time to prepare, but that’s part of the charm — layering, rolling, and arranging them in the pan feels like a ritual. The best part is pulling the dish out of the oven after hours of slow baking, when the cabbage is tender, the rice is fluffy, and the bacon has worked its way through every layer. It’s the kind of recipe that makes your kitchen smell incredible and reminds you why slow food is worth the wait.
And if you love these, you might also enjoy my Cabbage Rolls in Tomato Sauce, a heartier version made with meat and a rich tomato base. Both are classics in their own way.
😍 Why You’ll Love These Stuffed Cabbage Rolls
Beginner-friendly method: freezing the cabbage makes the leaves soft and easy to roll, no boiling required.
Comforting and hearty: tender cabbage leaves wrapped around buttery rice and layered with smoky bacon.
Make-ahead magic: prep them in advance or freeze for later — perfect for busy weeknights or special gatherings.
Family-style favourite: this stuffed cabbage rolls recipe is a classic that’s simple to make and satisfying to share.
🥬 Ingredients You’ll Need To Make This Stuffed Cabbage Rolls Recipe
Green cabbage: frozen and thawed to soften the leaves, making them easy to roll without boiling.
Italian-style rice: pearl or arborio rice gives the filling a tender, creamy texture that holds together well.
Salted butter: adds richness and depth when used to slowly caramelize the onions.
Yellow onions: cooked low and slow until soft and sweet, building flavour into the rice filling.
Seasoning salt: a simple seasoning blend that ties the filling and layers together.
Black pepper: used to lightly season the onions and rice mixture for balance.
Uncooked bacon: layered between the rolls for smoky flavour and extra richness in every bite.
Water: combined with vinegar to gently steam and keep the rolls moist while baking.
Vinegar: adds a subtle tang that brightens the flavour of the dish.
✔ How To Make These Beginner-Friendly Cabbage Rolls
To start, core the two heads of green cabbage, keeping each head whole. Wrap them tightly in plastic wrap and place in the freezer overnight, or at least 10 hours. Freezing them helps soften the leaves so they’r easy to roll without boiling.
The next day, transfer the frozen cabbage to a colander set in the sink. Cover the top loosely with plastic wrap and let it thaw for about 10 hours. As the cabbage thaws, excess water will drain away. Once softened, peel off the leaves one by one, slice out the tough triangular rib with a small knife, and pat them dry. If any leaves are very large, cut them in half. Set aside.
Meanwhile, cook the rice according to the package instructions, then let it cool completely. While the rice is cooling, melt the butter in a skillet over medium-low heat. Add the finely chopped onions and cook for 10-12 minutes, stirring often, until they’re soft, translucent, and just beginning to brown. Season lightly with black pepper.
In a large mixing bowl, combine the cooked rice, sautéed onions, seasoning salt, and another pinch of black pepper. Stir thoroughly, then taste to adjust the seasoning.
Working one leaf at a time, place 2-3 tablespoons of the rice mixture in the centre of the cabbage leaf. Fold the sides inward, then roll tightly to form a neat bundle. Continue until all the filling and leaves are used.
Arrange the cabbage rolls seam-side down in a large baking dish. Layer them as needed, placing 2-3 slices of uncooked bacon between each layer and sprinkling lightly with seasoning salt.
In a small bowl, stir together the water and vinegar. Pour this mixture evenly over the rolls. Cover the dish tightly with foil and bake at 375°F for 3-4 hours, or until the cabbage is tender enough to be pierced easily with a fork.
🗒 Variations
Meaty version: stir in ground beef, pork, or chicken with the rice for a heartier roll.
🗒 Substitutions
Rice: swap Italian rice for long-grain white if that’s what you have on hand.
Dairy-free? use plant-based butter for a dairy-free version.
🍴 Leftovers? Lucky you.
These stuffed cabbage rolls can be stored in an airtight container in the fridge for up to 4 days. To reheat, warm them gently in the oven until heated through.
🤔 FAQ’S
Can I make these stuffed cabbage rolls vegetarian?
Yes! You can omit the bacon to make them vegetarian. You can also use plant-based butter to make them vegan.
Do I need to freeze the cabbage?
Freezing is the easiest way to soften the leaves.
Do I need to pre-cook the bacon?
Nope! The uncooked bacon is layered between the cabbage rolls, and it renders as the dish bakes, infusing everything with a smoky flavour.
How do I keep the rolls from unraveling?
Make sure to tuck in the sides before rolling, and place them seam-side down in the baking dish.
What if my cabbage leaves are tearing?
Don’t stress! Just overlap two smaller leaves to make one roll. Once baked, no one will notice.
Can I make these cabbage rolls ahead?
Yes! This recipe is great for making ahead. You can prepare the unbaked cabbage rolls up to 2 days in advance and store in the fridge. They can be frozen for longer storage (up to 3 months). If you’re making ahead or freezing, do not pour the water and vinegar mixture over them until you’re ready to bake.
👩🍳 Hungry For More?
If you loved this Stuffed Cabbage Rolls recipe, then make sure to check out a few of my other recipes you may also love:
- Cabbage Rolls in Tomato Sauce
- Stuffed Eggplant
- Eggplant Salad
- Burrata with Shaved Tomatoes
- French Onion Dip
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Stuffed Cabbage Rolls
Equipment
- 1 9×13 or 10×13 deep baking dish or similar in size
Ingredients
- 2 heads green cabbage, see instructions below before assembly
- 2½ cups Italian style rice, pearl or aborio will work
- 2/3 cup butter, salted
- 2 yellow onions, finely chopped
- 6 pieces bacon, uncooked
- 1 tbsp vinegar
- 1/2 cup water
- 1 tbsp seasoning salt
- black pepper, to taste
Instructions
- Core the cabbage first (keeping it whole) then wrap it with plastic wrap and freeze overnight or for at least 10 hours.
- Remove cabbage from the freezer at least 10 hours prior to assembly (preferably overnight), add to a colander, place in the sink and gently cover the top with plastic wrap, allowing the excess moisture to drain into the sink.
- After about 10 hours the leaves should be soft and easy to remove.
- Prepare the rice according to package instructions and allow to cool while you prepare your cabbage.
- Remove each layer and using a knife cut out the hard triangular rib from each cabbage leaf. If the leaves are too big, cut them in half. Pat to remove any excess moisture with a paper towel if necessary and set leaves aside until ready to use.
- To a medium sized frying pan add the butter and set to low/medium heat.Add the onions and cook for 10-12 minutes or until very soft, translucent and just begging to brown then lightly season with black pepper.
- To a large mixing bowl add your cooked rice, onions, seasoning salt and a pinch of black pepper.Thoroughly mix to combine then taste the mixture to see if you'd like to add any additional salt.
- Begin by preparing the cabbage rolls by adding 1-2 tbsp of the rice mixture into the centre of the cabbage roll.Fold in both sides of the leaf to secure the filling, then roll, packing the rice mixture tight.
- In your baking dish, arrange the cabbage rolls in layers. Sprinkle a little seasoning salt between each layer, then lay 2-3 pieces of bacon on top of the rolls.Repeat until all cabbage and rice mixture has been used.
- In a small bowl, mix together the water and vinegar and evenly pour over the cabbage rolls.
- Cover with foil and bake at 375 °F for 3-4 hours, or until the cabbage is very tender and can easily be pierced with a fork.
- Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!
They look amazing! Can you use sour cabbage in place of the green cabbage in this recipe?
How much water is required? The measurement is missing.
Hi Marie! Thank you for catching this – I have just updated the recipe! It’s 1/2 cup of water. Hope this helps. -Sammy
Is it 2.5 cups or cooked or raw rice? Please and thank you
Have you tried chopping the bacon up and mixing it into the filling to cook into each roll?