My cabbage rolls use basic ingredients but are to die for!

Her recipe is very simple, using basic ingredients. My only change is I add a tablespoon of Italian seasoning, which adds so much flavor to the cabbage rolls. I have also tried different seasonings in the filling, and I think they are to die for with a little heat kick, too!

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. You rock, Olena! This was so well explained and tasty.

I wandered over to your website and love the kitchen rebuild and everything you stand for. Cheers!

• Abby

EASY AND HEarTY COMFORT MEAL

Cabbage rolls hold a special place in my heart.

They’re such a comforting dish, with tender cabbage leaves wrapped around a savory filling of meat and rice, then baked in rich tomato sauce. They’re a staple in many Eastern European cuisines, and recipes vary greatly.

Some prefer to use fermented cabbage leaves, and some like to add more rice than meat or use just rice in the filling. There are even recipes with buckwheat and barley. In my household, we like our Ukrainian cabbage rolls on the meaty side, with both meat and rice in the filling, served with lots of flavorful tomato sauce.

If you prefer lighter cabbage recipes, I recommend Jess’s cabbage steaks or plain and simple fried cabbage.

Tips for Best Results

• When cooking the cabbage, do not remove it from the pot with boiling water to cut off the leaf every time. Instead, hold it with a big fork, cut the leaf off and remove it from the pot with the same fork.
• As the head of cabbage gets smaller, dump some of the boiling water from the pot, so the head of cabbage is peeking out for easy leaf removal.
• A large rimmed baking sheet works very well for holding cabbage leaves. It helps them cool faster and holds water.
• When you remove the rib on each cabbage leaf, overlap each side covering the empty triangle and closing the gap.
• Combine 2-3 smaller cabbage leaves overlapping each other to create a bigger leaf for rolling.
• Keep any rolled cabbage leaves to the side. If you end up with leftover stuffing mixture, unroll larger size cabbage leaves, add more stuffing to them, and roll them back.

How to Make Cabbage Rolls Step-by-Step Photos

Cook the cabbage: Add a head of cabbage to a large pot with salted boiling water (the larger the cabbage, the larger the leaves you have to work with!) Cook for 2 minutes. Remove the leaves: Use a large fork to partially lift the cabbage from the water, then remove the softened outer leaves with a paring knife.

Place the cabbage back in the pot and repeat until all leaves are removed. Make the filling: Preheat a large skillet on medium-high heat and add 1 Tbsp olive oil.

Add two diced onions and four cloves minced garlic, and cook until translucent, stirring occasionally. Add one tablespoon Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.

To the same bowl, add one pound of ground beef, one pound of ground pork, one cup of uncooked rice, 2 teaspoons of salt, and 1 teaspoon of ground black pepper and mix well using your hands. Fill the cabbage leaves: Remove the thick stem on the cabbage leaves.

Overlap each side to cover the empty triangle and close the gap. Lay the cabbage leaf flat and add 1/4 cup – 1/3 cup of the filling in the center. Tuck in the sides and roll the cabbage up.

Repeat with remaining ingredients, overlapping 2-3 smaller leaves if needed to hold the filling. Layer the rolls: Place the rolls with the seam side down in a large Dutch oven.

Make the sauce: In a large bowl, combine one 28oz. can of tomato sauce, 4 cups low-sodium chicken broth, and the remaining 1 teaspoon of pepper. Stir the ingredients together, pour the mixture over the cabbage rolls, and cover with a lid. Cook and serve: Bake them for 90 minutes.

Remove from the oven, let stand for 15 minutes, and serve hot with sour cream and dill (optional).

How To Store and Reheat Cabbage Rolls

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

To reheat them, microwave them for 2-3 minutes. I also reheat them on the stove. In a small pot, add your rolls and the sauce, cover, and simmer on low heat for 10 minutes or until warmed through.

You can make this recipe ahead of time. You can roll them, assemble them in a single layer in a baking dish, cover them with plastic wrap, and refrigerate for up to 48 hours.

Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.

You can also cover the baking dish with a few layers of plastic wrap and aluminum foil and freeze the rolls for up to 3 months. You will have to fully defrost frozen cabbage rolls before baking.

Thaw them in the fridge for 24 hours. To freeze cooked leftovers, bake and cool them completely.

Transfer the cooked rolls and sauce, leaving some room for expansion, to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Serving Suggestions

Cabbage rolls are a one-pot meal that has meat, starch, and vegetables in it.

In Ukraine, we serve them with generous amounts of sauce, topped with a dollop of sour cream and fresh dill. I also like a hunk of fresh rye bread or crusty bread (like a baguette) to sop up the juices.

Garlic bread also works great here.