Recipe of the Week: Easy Cabbage Rolls

Try this simple and satisfying recipe for Easy Cabbage Rolls—a classic comfort food that’s perfect for any night of the week. Tender cabbage leaves are filled with a flavorful mix of ground meat, rice, and seasonings, then baked in a savory tomato sauce until perfectly cooked. With straightforward steps and delicious results, this dish delivers homemade taste with minimal effort. Ideal for meal prepping or feeding a crowd, these cabbage rolls are a hearty, wholesome favorite the whole family will enjoy.

Cooking Times

Prep Time: 45 min
Cook Time: 1hr 15 min
Total Time: 2 hrs
Yield: 6 servings

Ingredients: 

• 1 head green cabbage
• 1 cup long grain white rice uncooked
• 1 pound lean ground pork or ground turkey
• ½ pound lean ground beef
• 2 small yellow onions diced
• 3 cloves garlic minced
• ½ teaspoon dried dill
• 3 tablespoons chopped fresh parsley or, 1 tablespoons dried parsley
• salt and black pepper to taste
• 1 (14.5 ounce each) can diced tomatoes with juices
• 1 egg
• 1 ¾ cups tomato sauce divided
• 1 (10.75 ounce each) can condensed tomato soup

Cooking Instructions

1. Step 1: Boil cabbage leaves for about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
2. Step 2: Preheat oven to 350°F.
3. Step 3: Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
4. Step 4: Cook pork (or turkey), beef, onions, garlic, & seasonings in a pan until no pink remains. Drain any fat. Add in rice, diced tomatoes, and ⅓ cup of tomato sauce. Stir in egg.
5. Step 5: Mix the remaining tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13 pan.
6. Step 6: Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ¼ to ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
7. Step 7: Pour sauce over the cabbage and cover tightly with foil. Bake for 75-90 minutes. Let cool for 15 minutes before serving.

Notes

To remove leaves from head of cabbage, cut approx ¼” off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.

• Once boiled, use a small knife to cut the thick stem off the leaf (image above).
• Overlap smaller leaves and fill, even if they’re not pretty, they’ll cook perfectly.
• You may have leftover filling depending on the size of your cabbage. Extra filling can be added to tomato soup, or stuffed in zucchini or bell peppers.
• Cabbage rolls can be frozen before or after baking.

Nutrition Info (per serving)

Calories: 488 | Carbohydrates: 40g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 431mg | Potassium: 895mg | Fiber: 5g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 66.1mg | Calcium: 113mg | Iron: 3.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.