Cabbage Rolls
Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slowly simmered in a tangy tomato sauce. These hearty rolls are the ultimate comfort food, perfect for family dinners or make-ahead meals.
For 4 servings
- prep · ~10 min
Core and blanch the cabbage.
1.Bring a large pot of water to a boil over high heat.2.Carefully remove the core from the cabbage head with a sharp knife.3.Place the whole cored head into the boiling water for 2-3 minutes.4.Using tongs, gently peel off 10-12 softened outer leaves as they loosen.5.Transfer leaves to a colander to drain and cool. Trim the thick center vein of each leaf flat.TIPIf the inner leaves are still too stiff, return the head to the boiling water for another minute. - prep · ~5 min
Make the tomato sauce.
1.Blend fresh tomatoes into a smooth puree using a blender.2.In a bowl, combine tomato puree with tomato paste, sugar, and half the salt.3.Stir in ½ cup of water to loosen the sauce. Set aside. - saute · ~6 min
Sauté the aromatics for the filling.
1.Heat olive oil in a skillet over medium heat.2.Add chopped onion and cook until translucent (4-5 minutes).3.Add minced garlic and cook for 30 seconds until fragrant.4.Remove from heat and let cool slightly.TIPCooling the onion mixture prevents it from cooking the egg in the filling too soon. - mix · ~3 min
Combine the beef and rice filling.
1.In a large bowl, add ground beef, uncooked rice, sautéed onion and garlic, beaten egg, black pepper, and remaining salt.2.Mix gently with your hands until just combined. Do not overwork the meat.TIPThe rice goes in uncooked — it will absorb moisture and cook inside the rolls as they simmer. - assemble · ~10 min
Roll the cabbage leaves tightly.
1.Lay a blanched cabbage leaf flat on a clean surface, vein side down.2.Place about 2-3 tablespoons of filling near the base end of the leaf.3.Fold the bottom of the leaf over the filling, then fold in both sides.4.Roll tightly toward the top of the leaf to form a neat parcel.5.Repeat with remaining leaves and filling to make about 8 rolls.TIPUse any smaller or torn leaves to line the bottom of the pot to prevent sticking. - simmer · ~3 min
Arrange rolls in the pot and add sauce.
1.Line the bottom of a large pot with reserved cabbage leaves.2.Place the cabbage rolls seam-side down in the pot, packing them snugly in a single layer.3.Pour the reserved tomato sauce over the rolls, covering them completely.4.Add a little extra water if needed to just submerge the rolls. - simmer · ~90 min
Simmer the cabbage rolls until tender.
1.Place a heatproof plate upside down on top of the rolls to keep them submerged.2.Bring the sauce to a boil over medium-high heat.3.Reduce heat to low, cover the pot, and gently simmer for 75-90 minutes.4.Check a roll — the cabbage should be tender and the rice fully cooked.TIPDon't let the sauce vigorously boil or the rolls may unravel. A gentle bubble is all you need. - serve · ~2 min
Serve the cabbage rolls hot with sauce.
1.Carefully transfer 2 rolls per plate using a slotted spoon.2.Spoon extra tomato sauce over the top.3.Garnish with fresh chopped parsley and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the whole cabbage head first, then peel leaves as they soften to prevent tearing.
- 2Trim the thick center vein flat so the leaves roll easily without cracking.
- 3Use a mix of beef and pork for a juicier, more flavorful filling.
- 4Line the pot bottom with torn leaves to prevent the rolls from sticking and burning.
- 5Place a heatproof plate directly on the rolls to keep them submerged during simmering.
- 6Let the cabbage rolls rest for 10 minutes after cooking — the sauce thickens and flavors meld.
- 7Cool leftover rolls completely before refrigerating; they taste even better reheated the next day.
Adapt it for your goals.
Low-carb / keto
Replace the rice with cooked cauliflower rice or finely chopped mushrooms. This cuts the carbs significantly while keeping the rolls moist and hearty — ideal for low-carb or keto diets.
vegetarianVegetarian
Swap the ground beef for a mix of cooked lentils, finely chopped walnuts, and mushrooms. Add extra rice or quinoa for texture. The rolls remain satisfying and protein-rich without any meat.
spicySpicy
Add 1-2 chopped green chilies or 1 teaspoon red pepper flakes to the filling. For even more heat, stir a dash of hot sauce into the tomato sauce. Perfect for those who love a kick.
grain freeGrain-free
Omit the rice entirely and use 1 cup of cooked quinoa or millet instead. These tiny grains cook quickly and add a nutty flavor, making the rolls gluten-free and higher in protein.
Why this is on our healthy list.
Rich in Lean Protein
Ground beef provides high-quality protein that supports muscle maintenance and repair, keeping you full and satisfied.
Good Source of Dietary Fiber
Cabbage is naturally high in fiber, which aids digestion and promotes gut health. Each roll delivers a meaningful amount of roughage.
Packed with Antioxidants
Tomatoes are loaded with lycopene, a powerful antioxidant linked to reduced inflammation and heart health support.
Low in Added Sugars
With only a teaspoon of sugar to balance acidity, these cabbage rolls rely on natural flavors. The dish is free from heavy creams or butter.
Frequently asked questions
Yes, use two 15-ounce cans of crushed tomatoes or one 28-ounce can of whole tomatoes (blended). Omit the sugar if the canned sauce is already sweetened.
