SIMPLIEST CABBAGE ROLLS EVER

I can almost smell Grandma’s kitchen when I think about cabbage rolls. The savory aroma of seasoned meat, tender cabbage, and that tangy tomato sauce bubbling away on the stovetop—it’s pure comfort. My first attempt at making them was, let’s just say, a learning experience. But after years of tweaking and perfecting, I’ve finally cracked the code for the most foolproof Easy Cabbage Roll Recipe. Today, I’m going to share all my secrets so you can enjoy this classic dish without any of the fuss and all of the flavor!

Let’s Make Cabbage Rolls: A Step-by-Step Guide

Alright, let’s dive into the heart of this delicious recipe. Don’t worry if it seems a bit daunting at first—I’m going to break it down into easy-to-follow steps. Trust me, you’ll be amazed at how simple it is to create these comforting cabbage rolls at home.

Ingredients You’ll Need

• 1 large head of cabbage
• 1 pound ground beef (or a mix of beef and pork)
• 1 cup cooked rice (long-grain or medium-grain)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1 tablespoon olive oil
• 1/2 cup water or broth
• Optional: 1 tablespoon brown sugar (for the sauce)

Step-by-Step Instructions

1. Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head. Place the entire cabbage head into the boiling water.
2. Blanch the Leaves: As the outer leaves soften (about 2-3 minutes), gently peel them off with tongs. Continue until you have about 10-12 usable leaves. Don’t worry if some tear – we can use those for layering in the pot later!
3. Cool the Leaves: Place the blanched cabbage leaves in a bowl of ice water to stop the cooking process. This will also make them easier to handle. Once cool enough, pat them dry with paper towels.
4. Prepare the Filling: In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, diced tomatoes (undrained), oregano, thyme, salt, and pepper. Mix well with your hands until everything is thoroughly combined. The mixture should be slightly sticky and well-seasoned.
5. Assemble the Rolls: Lay a cabbage leaf flat on a cutting board. If the thick rib at the base of the leaf is very prominent, carefully slice it off with a knife, creating a more even surface.
6. Fill the Leaves: Place about 1/4 cup of the meat mixture onto the center of the cabbage leaf.
7. Roll It Up: Fold the sides of the cabbage leaf inward, then roll it up tightly from the bottom to the top, like a burrito. This will keep the filling securely inside.
8. Layer the Pot: In a large pot or Dutch oven, drizzle the olive oil over the bottom. Use any torn or smaller cabbage leaves to line the bottom of the pot. This will prevent the rolls from sticking and burning.
9. Arrange the Rolls: Place the cabbage rolls seam-side down in the pot, packing them snugly together in one or two layers.
10. Add the Sauce: Pour the tomato sauce over the cabbage rolls. Add the water or broth to the pot. If you like a sweeter sauce, stir in the brown sugar.
11. Simmer: Bring the sauce to a simmer over medium heat. Then, reduce the heat to low, cover the pot tightly, and let the cabbage rolls simmer for at least 1 1/2 to 2 hours, or until the cabbage is very tender and the filling is cooked through. The longer they simmer, the more flavorful they become!
12. Check for Doneness: To check if they’re done, carefully remove one cabbage roll and cut it open. The meat should be fully cooked, and the cabbage should be very soft.
13. Serve: Carefully remove the cabbage rolls from the pot with a slotted spoon. Serve them hot, spooning some of the delicious tomato sauce over the top. They’re fantastic on their own or served with a dollop of sour cream or plain yogurt.

Success Tips for Perfect Cabbage Rolls

Want to ensure your cabbage rolls are a resounding success? Here are a few golden tips that will take your dish from good to absolutely amazing!

• Choose the Right Cabbage: Look for a large head of green cabbage that feels heavy for its size. This indicates that it’s nice and dense, with plenty of leaves. Avoid cabbage heads that have bruises or blemishes.
• Don’t Overcook the Cabbage Leaves: Overcooked cabbage leaves will be too soft and difficult to roll. Blanch them just until they’re pliable enough to fold without tearing. The ice water bath is crucial for stopping the cooking process.
• Season Generously: Don’t be afraid to season the meat filling generously with salt, pepper, and your favorite herbs and spices. Remember, the filling is the heart of the cabbage roll, so it needs to be flavorful!
• Pack the Rolls Snugly: Packing the cabbage rolls tightly together in the pot will help them maintain their shape and prevent them from unraveling during cooking.
• Low and Slow is the Way to Go: Simmering the cabbage rolls over low heat for a long time allows the flavors to meld together beautifully and ensures that the cabbage becomes incredibly tender. Resist the urge to rush the process!

Variations and Adaptations

One of the best things about this Easy Cabbage Roll Recipe is its versatility. Feel free to customize it to your liking! Here are a few ideas to get you started:

Meat Variations

• Ground Turkey or Chicken: For a leaner option, substitute ground beef with ground turkey or chicken. You may need to add a bit of extra olive oil to the filling to keep it moist.
• Sausage: Use Italian sausage (removed from its casings) for a richer, spicier flavor.
• Combination: A mix of ground beef, pork, and sausage is a classic combination that’s bursting with flavor.

Rice Alternatives

• Brown Rice: For a healthier twist, use brown rice instead of white rice. Just be sure to cook it according to package directions before adding it to the filling.
• Quinoa: Quinoa is another great alternative that’s packed with protein and fiber.
• No Rice: If you’re watching your carbs, you can omit the rice altogether. Just add a bit more ground meat to the filling.

Sauce Variations

• Creamy Tomato Sauce: Add a dollop of sour cream or heavy cream to the tomato sauce for a richer, creamier flavor.
• Sweet and Sour Sauce: Add a tablespoon of brown sugar and a splash of vinegar to the tomato sauce for a sweet and sour twist.
• Spicy Tomato Sauce: Add a pinch of red pepper flakes or a dash of hot sauce to the tomato sauce for a bit of heat.

Vegetarian Cabbage Rolls

Craving a meatless version? You can totally adapt this recipe for vegetarian cabbage rolls! Simply replace the ground meat with a mixture of cooked lentils, chopped mushrooms, diced vegetables (like carrots, celery, and zucchini), and your favorite herbs and spices. The rest of the recipe remains the same. It’s a delicious and satisfying vegetarian meal!

Serving Suggestions

These cabbage rolls are a complete meal on their own, but they also pair beautifully with a variety of side dishes. Here are a few of my favorite serving suggestions:

• Mashed Potatoes: Creamy mashed potatoes are a classic accompaniment to cabbage rolls.
• Egg Noodles: Buttered egg noodles are another comforting side dish that complements the flavors of the cabbage rolls perfectly.
• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich cabbage rolls.
• Crusty Bread: Serve with a loaf of crusty bread for soaking up all that delicious tomato sauce.

Make-Ahead and Freezing Instructions

Good news! These cabbage rolls are fantastic for making ahead of time. You can assemble them a day or two in advance and store them in the refrigerator until you’re ready to cook them. Just be sure to cover them tightly to prevent them from drying out.

They also freeze beautifully! To freeze, let the cooked cabbage rolls cool completely. Then, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until solid. Once frozen, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight and then bake them in a preheated oven at 350°F (175°C) until heated through.

Troubleshooting Tips

Even with the easiest recipe, sometimes things don’t go exactly as planned. Here are a few common problems and how to fix them:

• Cabbage Leaves Tearing: If the cabbage leaves are tearing easily, it means they’re not blanched enough. Boil them for a bit longer until they become more pliable. Alternatively, you can use the torn leaves to line the bottom of the pot.
• Filling Too Dry: If the meat filling seems too dry, add a tablespoon or two of tomato sauce or broth to moisten it up.
• Sauce Too Thick: If the tomato sauce becomes too thick during simmering, add a bit more water or broth to thin it out.
• Cabbage Rolls Unraveling: Make sure you’re rolling the cabbage rolls tightly and packing them snugly in the pot. You can also secure them with toothpicks if needed.

While you’re at it, have you ever tried SAUSAGE CABBAGE STIR-FRY? It’s another fantastic way to enjoy cabbage and sausage, but it’s ready in just 30 minutes! Or, if you’re looking for another comforting dish, check out my STUFFED PEPPERS recipe. They’re similar to cabbage rolls in that they feature a flavorful meat and rice filling, but they’re even easier to make in a slow cooker. And for a delicious and healthy side dish to serve with either of these meals, consider my CREAMY VEGETABLE SOUP. It’s packed with nutrients and bursting with flavor!

This recipe reminds me of the STUFFED PEPPERS recipe, but with cabbage instead of bell peppers! The CREAMY VEGETABLE SOUP would make a perfect starter before enjoying these cabbage rolls, and for a quick weeknight meal, the SAUSAGE CABBAGE STIR-FRY is a winner every time!

I hope you enjoy this Easy Cabbage Roll Recipe as much as my family does. It’s a labor of love, but it’s so worth it in the end. The memories made in the kitchen while preparing this dish are just as valuable as the delicious meal itself. Happy cooking!

Simplest Cabbage Rolls Ever

This recipe simplifies the classic cabbage roll dish, making it easy for anyone to create a comforting and flavorful meal. With tender cabbage leaves wrapped around a savory meat and rice filling, simmered in a tangy tomato sauce, it’s a guaranteed crowd-pleaser.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Eastern European

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head of green cabbage
• 1 pound ground beef or a mix of beef and pork
• 1 cup cooked rice long-grain or medium-grain
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 teaspoon salt or to taste
• 1 tablespoon olive oil
• 1/2 cup water or broth
• 1 tablespoon brown sugar optional, for the sauce

Equipment

• Large pot
• Tongs
• Large bowl
• Cutting board
• Knife
• Dutch oven or large pot with lid
• Slotted spoon
• Measuring cups and spoons
• Paper towels

Method

 

1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head.
2. Place the entire cabbage head into the boiling water.
3. As the outer leaves soften (about 2-3 minutes), gently peel them off with tongs. Continue until you have about 10-12 usable leaves. Don’t worry if some tear – we can use those for layering in the pot later!
4. Place the blanched cabbage leaves in a bowl of ice water to stop the cooking process. This will also make them easier to handle. Once cool enough, pat them dry with paper towels.
5. In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, diced tomatoes (undrained), oregano, thyme, salt, and pepper. Mix well with your hands until everything is thoroughly combined. The mixture should be slightly sticky and well-seasoned.
6. Lay a cabbage leaf flat on a cutting board. If the thick rib at the base of the leaf is very prominent, carefully slice it off with a knife, creating a more even surface.
7. Place about 1/4 cup of the meat mixture onto the center of the cabbage leaf.
8. Fold the sides of the cabbage leaf inward, then roll it up tightly from the bottom to the top, like a burrito. This will keep the filling securely inside.
9. In a large pot or Dutch oven, drizzle the olive oil over the bottom. Use any torn or smaller cabbage leaves to line the bottom of the pot. This will prevent the rolls from sticking and burning.
10. Place the cabbage rolls seam-side down in the pot, packing them snugly together in one or two layers.
11. Pour the tomato sauce over the cabbage rolls. Add the water or broth to the pot. If you like a sweeter sauce, stir in the brown sugar.
12. Bring the sauce to a simmer over medium heat. Then, reduce the heat to low, cover the pot tightly, and let the cabbage rolls simmer for at least 1 1/2 to 2 hours, or until the cabbage is very tender and the filling is cooked through. The longer they simmer, the more flavorful they become!
13. To check if they’re done, carefully remove one cabbage roll and cut it open. The meat should be fully cooked, and the cabbage should be very soft.
14. Carefully remove the cabbage rolls from the pot with a slotted spoon. Serve them hot, spooning some of the delicious tomato sauce over the top. They’re fantastic on their own or served with a dollop of sour cream or plain yogurt.

Notes

For best flavor, simmer the cabbage rolls for the full 2 hours. The longer they simmer, the more tender the cabbage becomes and the more the flavors meld together. Cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely before reheating. Serve with a dollop of sour cream or plain yogurt for added richness. For a vegetarian option, substitute the ground meat with cooked lentils, chopped mushrooms, and diced vegetables.