If you’re craving a comfort meal that has stood the test of time, look no further than my Cabbage Rolls in Tomato sauce. This cabbage rolls recipe is beginner-friendly, stress-free, and even you, yes you, can whip these up! The perfectly tender cabbage complements the savoury and flavourful filling which is then simmered in a rich tomato sauce.
😍 Why You’ll Love This Cabbage Rolls Recipe
Simple and flavourful filling: Don’t be fooled by the simplicity of these beginner-friendly cabbage rolls. Ground meats, rice and a few simple seasonings will guarantee the perfect rolls.
Tender cabbage leaves: By following my cooking method, it will ensure perfectly tender cabbage leaves.
Simple and satisfying meal: Comfort food at its finest. Serve along side a salad or with a big piece of garlic toast, and you’ll find yourself coming back to this recipe time and time again.
🗒 Ingredients You’ll Need To Make This Cabbage Rolls Recipe
Head of green cabbage: I freeze the entire head, and allow it to come to room temperature before assembling.
Ground meats: 70% ground beef and 30% ground pork seems to be the perfect ratio.
Parboiled rice: My Nonna used Ben’s Original, so we use Ben’s Original. Parboiled rice has a firmer texture which is important when making cabbage rolls because you want the rice to maintain a nice texture. In addition, this particular rice absorbs the tomato liquid very well, ensuring every roll is loaded with flavour.
Tomato soup: Campbells is best. It’s rich, thick, and gives the rolls a delicious flavour.
Tomato juice and V8: If you don’t have V8 on hand, you don’t need to add it, though we refer to it as the secret ingredient.
Seasoning: Salt, seasoning salt, black pepper and paprika is all you’re going to need.
☑️ How to make this cabbage rolls recipe
- Prepare the cabbage. There’s two ways you can prepare the cabbage.
– Freeze: Pop the entire head of cabbage into the freezer and leave it there for at least two days. Take it out of the freezer and allow it to come to room temperature for at least 10 hours to ensure the leaves have softened entirely.
– Blanch: You can blanch the entire head of cabbage, simmer for a few minutes and the leaves will soften. - Prepare your cabbage by removing the core and any thick stem on the leaves.
- Cook your rice and sauté the onions. It’s important that they come to room temperature before adding to the uncooked ground meats.
- Mix together the ground meats, rice, onions and seasonings.
- Lay the cabbage leaves flat, spoon in the filling, roll and tuck in the sides.
- Pour the sauce over the rolls and bake for 3-4 hours.
👉 Tips To Roll The Roll
- To begin, the cabbage must be softened.
- Next, remove or thin the stems if they are too thick.
- Then, add the filling into the centre of the cabbage leaves.
- Finally, roll from the bottom upwards, ensuring the sides are tucked in securely.
🗒 Variations
- Feel free to use a meat ratio you prefer, any and all welcome. Furthermore, you can use canned tomato sauce if preferred.
🗒 Substitutions
- Vegetarians: can swap with lentils and quinoa.
- Cabbage alternatives: swiss chard or grape leaves.
🤝 Pairs Well With
🤔 FAQ’s
Can I use different types of meat?
Use what you like: ground beef, pork, chicken and turkey all work.
Do I need to pre-cook the rice?
Yes, although it doesn’t need to be fully cooked as it will continue to cook while it’s in the oven.
Can I freeze cabbage rolls?
Yes, bake the rolls with the sauce, allow the rolls to come to room temperature, cover with plastic wrap then aluminum foil and freeze for up to 2 months.
Can I use a different type of rice?
Yes, any rice variety will work, though converted parboiled rice has a great texture for cabbage rolls.
🍴 Leftovers? Lucky you.
Store in an airtight container and refrigerate for up to 4 days. To reheat simply cover with aluminum foil and bake in a 350 degree oven for 15-20 minutes. Alternatively, microwave for 30 seconds.
💌 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.
Cabbage Rolls in Tomato Sauce
Equipment
- 1 10×12 baking dish or similar size
Ingredients
Rice:
- 1½ cups converted long grain parboiled rice, we use Ben's Original
- 3 cups water
- 1/4 tsp salt
Sauce:
- 1 can tomato juice, 540mL
- 1 can condensed tomato soup, 284mL
- 2 mini cans V8 original vegetable cocktail, 156mL
Everything Else You'll Need:
- 1 head green cabbage, softened
- 3 tbsp butter
- 1 yellow onion, chopped fine
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 tsp salt
- 1/2 tsp seasoning salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
Instructions
- Core the cabbage first (keeping it whole) then wrap it with plastic wrap and freeze overnight for at least 10 hours.
- Remove cabbage from the freezer at least 10 hours prior to assembly, 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.
- 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.
- Preheat your oven to 350 °F.
- Prepare the rice according to package instructions, but reduce time by 5 minutes as it will continue cooking while in the oven. Add the salt once the rice begins to boil. Strain any leftover water. Transfer the rice to a large bowl.
- Meanwhile, to a small saucepan set to low/medium heat at the butter.Add chopped onions and sauté for 5-7 minutes or until softened.
- Add the onions to the rice and allow the rice and onion mixture to cool completely.
- Once cooled, add the beef, pork, salt, seasoning salt, black pepper and paprika. Gently mix to combine. Don't over mix.
- In a separate bowl, combine the sauce by adding the tomato juice, tomato soup and V8 cocktail. Mix well.
- Add 1/2 cup of the tomato mixture to the rice and onions, and gently mix until combined.
- To a 10×12 baking pan add a small ladle of sauce and spread evenly on the bottom.
- Begin by preparing the cabbage rolls by adding 2-3 tbsp of the meat mixture into the centre of the cabbage roll.Bring both sides in and roll.Repeat.Sammy's tip: don't over pack the rice mixture as this will cause the rolls to become too dense. Add the rice mixture loosely, secure, and roll.
- Add the rolls in a single layer in the baking pan, seam side down.Once the first layer is finished, season the top of the cabbage rolls with seasoning salt and add the second layer.Top with the remaining sauce, and ensure all rolls are nearly submerged.
- Cover with aluminium foil and bake for 3-4 hours, or until cabbage leaves are tender.
- Let cool for 15 minutes before serving.
Notes
- Feel free to use a meat ratio you prefer, any and all welcome. Furthermore, you can use canned tomato sauce if preferred.
- Vegetarians: can swap with lentils and quinoa.
- Cabbage alternatives: swiss chard or grape leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cabbage rolls are amazing. A family favorite. Make them all the time. Can make extra for the freezer, just cook them first until the meat is cooked, cool and throw into the freezer. Thaw overnight throw them into the oven and taste as good as fresh! Thanks for sharing Nonna’s recipe for all to enjoy! S would be so proud!
I love you!
So excited to make these! Is the beef and pork added into the rice mixture raw?
Hi Stephanie! Yes it sure is. I hope you love the recipe!
Question- no egg?
Nope!
I just made these and OMG they were amazing! You have made your Nonna proud! Thank you for sharing. I already know I will be making these again and again. I used ground turkey and ground pork sausage and followed your recipe exact! So simple, delicious and healthy. Thank you!
Hi Isabel! Thank you for this review. It made me so happy. I love that you made these, and am so happy you loved them! -Sammy
Oh man Sammy, these are so good. The V8 and seasoning salt is 🤤🤤 Nonna knew how to do them best. Thanks for sharing- also shared the trick for freezing cabbage as it turns out perfect, even if I forgot it in freezer for a week!
Hi Adriana! This is so sweet. Thank you for the review. -Sammy
These are in the oven right now and it’s going to be a long 3-4 hours! I must have had a small head of cabbage because I only ended up using about half of the filling and only had one layer of rolls, even after cutting some of the big leaves in half.
I have made these 3x in 6 weeks so that in itself speaks volumes. I can’t stop giving these away when I make them because I want everyone to taste how delicious they are. I prefer cooking in a single layer so I double the sauce to ensure they’re submerged. These heat up beautifully for leftovers or a potluck and this recipe simply perfection! Thank you
Hi Melissa! This makes me SO happy. Thank you for making my recipe, and good for you for sharing! 😛 With love, Sammy
Incredible recipe! Will only use this from now on, it’s delicious and the sauce is perfection.
Hi Sammy
I’m going to be making these in a few days. I was wondering your thoughts on adding sauerkraut to top before baking, or if anyone has ever tried? That’s the way I remember them being made.
This looks delicious..I am definitely going to try it out…Quick question..why do we freeze the cabbage first…
Freezing the cabbage ensures the leaves are pliable and easy for rolling. Such a great hack! You can also boil them but that’s messy and a lot of work IMO.