Classic Cabbage Rolls: Easy Homemade Recipe
Classic cabbage rolls are a timeless comfort food, and this recipe makes them easier than you'd ever expect. Tender cabbage leaves, a flavorful meat and rice filling, and a rich tomato sauce - it's a complete meal in every single roll. And with Instant Pot, oven, and stovetop directions all in one place, you can make these no matter what cooking method works best for you.
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This is the kind of recipe generations of Cajun and Southern cooks have made and passed down for good reason. It's satisfying, budget-friendly, and so easy to double up and freeze for later. I wanted to give you every option possible so this recipe works for your schedule, not the other way around. Some nights you have an hour for the oven, and some nights you need dinner on the table fast. That's what good home cooking is all about!
If you love comfort food that feeds a crowd, my Comforting Cajun Meatball Stew delivers the same slow-cooked, savory richness you're going to love here. And for more cozy, crowd-pleasing meals, browse the classic Cajun dishes on the blog anytime.
Ingredients for the Classic Cabbage Rolls Filling and Sauce
The Filling
The filling is simple and satisfying. Ground beef, pork, or a mix of both all work beautifully here.
Finely chopped cabbage mixed right into the filling adds extra tenderness and stretches it a little further, too.
- Green cabbage leaves - the outer layer of the cabbage roll.
- Ground meat - ground beef, ground pork, or a mixture of both.
- Yellow or white onion, green bell pepper, celery - the Cajun trinity is the flavor foundation of Southern Louisiana cooking.
- Finely chopped cabbage - flavors the meat and adds texture
- Pressed garlic - the small pieces permeate the beef with much flavor.
- White rice or brown rice - pre-cooked rice, leftovers work great.
- Breadcrumbs and egg- for softening and binding the meat.
- Salt and cayenne pepper - for a bit of spice
NOTE THIS: Use cooked rice in the filling, not raw. Raw rice will not cook through properly inside the roll, and you'll end up with crunchy bites where you don't want them.
Breadcrumbs and one egg bind everything together so the rolls hold their shape during cooking. Season well with salt and just a pinch of cayenne for a gentle kick. You can always add more heat at the table with your favorite Louisiana hot sauce!
The Tomato-Based Sauce
The simple tomato sauce is what takes these rolls from good to great. Stewed tomatoes run through a food processor, combined with tomato sauce, dark brown sugar, chili powder, and a little water - it's tangy, slightly sweet, and rich.
- Stewed tomatoes - these add more taste than canned tomatoes.
- Tomato sauce - for more tomato flavor.
- Dark brown sugar - for a bit of sweetness.
- Chili powder - the perfect complementary spice with salt and black pepper to taste.
That dark brown sugar is the little touch that makes the sauce sing. Pour the tomato sauce mixture generously over the rolls before cooking, then let it work its magic.
Full ingredient amounts are in the recipe card below.
My Chicken Sauce Piquant Recipe uses a similar smothered tomato technique, and it's proof that a good sauce transforms any dish.
How to Roll a Cabbage Leaf
This step trips people up sometimes, but it's easier than it looks! And here is some good news right from the start - no need to pre-cook the cabbage leaves before stuffing them. Does that set you free? It should!
Here's what to do:
- Carefully remove the core from the head of cabbage first. Don't toss it! Chop it finely and add it right into the bowl with your meat filling. It adds great flavor, and nothing goes to waste.
- Peel off 18 leaves, being gentle so they don't tear.
- If any leaves still have a thick rib, cut them out with a paring knife on a cutting board. This makes the leaves much easier to roll and a breeze to slice through when eating.
- Divide the meat filling evenly into 9 portions and place each onto two overlapping cabbage leaves.
- Fold one end up and over the filling.
- Fold in the two sides like an envelope.
- Roll all the way up to the top.
No toothpicks needed! The rolls hold together on their own during cooking. Place them snugly, seam side down, in your pot so they stay put.
Three Ways to Cook Classic Cabbage Rolls
Instant Pot: Place rolls on the rack inside the Instant Pot. Pour the sauce over the top. Seal the lid, set the valve to sealed, and cook on high pressure for 18 minutes. Once the pressure releases, they're ready to serve.
Oven: Prepare an oven-safe baking dish with spray oil. Place the rolls in the dish and pour the sauce over the top. Cover with aluminum foil and bake at 350°F for about an hour, until the meat is cooked through and the cabbage is tender.
Stovetop: Place rolls in a heavy, covered pot, like a large Dutch oven, over medium-low to medium heat. Cook for about 40 minutes, checking often to see if extra water is needed to keep things from sticking.
Tips for the Best Homemade Cabbage Rolls
- Double the recipe. These freeze beautifully! Make a full batch now and freeze half for later.
- Make the filling ahead. Mix it the night before and refrigerate it. Assembly goes so much faster when the filling is ready to go.
- Don't skip the brown sugar in the sauce. It balances the tomatoes' acidity and gives the sauce a rich, slightly sweet depth that makes it so good.
- Keep rolls snug in the pot. Packing them close together keeps them from unrolling during cooking.
My Easy Farmhouse Chicken Cornbread Casserole is another make-ahead, freeze-friendly recipe that fits right into a busy family's meal plan.
Classic Cabbage Rolls FAQs
Yes! Ground turkey works well here. The tomato sauce is so flavorful that the filling still tastes rich and satisfying.
Not at all! The oven and stovetop methods work just as well. The Instant Pot simply cuts down on cook time. You can set it and leave it, no attention needed as it cooks.
Removing the core first helps a lot. You can also place the entire head of the cabbage in boiling water for a few minutes to soften the outer leaves before peeling.
Absolutely! Assemble the rolls a day ahead, cover them, and refrigerate until you're ready to cook. You can also freeze them cooked or uncooked.
Store cooked cabbage rolls in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave with a splash of extra sauce or water.
For more easy and satisfying Hearty Meat Dishes that round out a meal just like these do, the blog has plenty of options to explore.
How to Serve Classic Cabbage Rolls
Serve these with a generous spoonful of that tomato sauce ladled right over the top, along with a dollop of sour cream. A side of crusty bread is wonderful for soaking up every last drop. A simple green salad or a scoop of mashed potatoes alongside rounds the meal out beautifully.
These make one of those comforting meals to bring to a friend or neighbor in need. They travel well, reheat easily, and feel like a real home-cooked gift.
These Cabbage Recipes Are the Real Deal Too
If you enjoy cabbage, you'll love this Cabbage Soup With Andouille Sausage! This delicious vegetable soup features healthy cabbage and flavorful andouille sausage, a staple in Cajun and Creole cuisine.
This easy recipe makes a quick Instant Pot Smothered Cabbage, An Easy Southern Recipe in the traditional Southern style. The combination of the Cajun vegetable trinity, Cajun seasonings, and pressure cooking creates a delicious cabbage dish with a rich, flavorful taste.
Equipment
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More beef recipes like stuffed cabbage rolls:
This Easy Lasagna Recipe, Step-By-Step, fits the bill for a special weeknight dinner meal. For a quicker dish to get on the table, the Best Sizzle Burger Recipe and the Easy Beef Enchiladas are satisfying, complete one-item meals. My Meatloaf Recipe will satisfy even the non-meatloafers! See them below.
The recipe
Print📖 Recipe
Classic Cabbage Rolls
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 9 rolls 1x
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: American
Description
Tender cabbage, a savory meat and rice filling, and a rich tomato sauce - classic cabbage rolls are a Southern comfort food that never goes out of style. Make them in the Instant Pot, the oven, or on the stovetop. However you cook them, this is the kind of rib-sticking meal that brings everyone to the table happy.
Ingredients
Cabbage Rolls
- 18 cabbage leaves from 1 head of cabbage
- 1 ½ pounds ground meat (1 pound ground beef and ½ pound of ground pork works well)
- ¼ cup onion, chopped fine
- ¼ cup green pepper, chopped fine
- ¼ cup celery, chopped fine
- ½ cup cabbage, leftover from extracted leaves, and chopped fine
- 2 cloves garlic, pressed
- 1 ½ cups cooked white or brown rice
- ½ cup breadcrumbs
- 1 egg
- 1 ½ teaspoons salt
- ⅛ teaspoon cayenne pepper, or amount to suit desired taste
Sauce
- 1 15-ounce can of stewed tomatoes, processed in a food processor
- 1 8-ounce can of tomato sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon chili powder
- 1 teaspoon salt
- black pepper to taste
- ¼ cup water
Instructions
- Carefully peel 18 leaves from the cabbage head after removing its core; do not cut the cabbage in half.
- Mix together ground meat, chopped vegetables, rice, breadcrumbs, egg, and seasonings in a bowl.
- Divide evenly into 9 balls.
- Place two or more cabbage leaves flat and overlapping on a plate, and place the ball of meat mixture onto the leaves.
- Roll up the bottom end over the meat, then fold in the two sides, and roll all the way up to the top; no need for toothpicks to hold the rolls together.
- Place rolls on the rack inside the Instant Pot.
- Make the sauce by combining the ingredients in a bowl, stirring, and pouring it over the cabbage rolls.
- Close the lid of the Instant Pot, seal it with the valve set to the sealed position, press the manual button, and set the pot to high pressure for 18 minutes.
- After the pressure is reduced, you can serve the cabbage rolls immediately or keep them warm until ready to eat.
Notes
- Oven-baking instructions: bake the stuffed cabbage rolls in a covered, oven-safe dish in a 350-degree oven for about an hour, until the meat is cooked and the cabbage is tender.
- For the stovetop method, cook in a heavy pot, covered, over medium-low to medium heat for about 40 minutes, or until the meat is cooked through. Check often to see if extra water is needed during cooking.
- Make ahead and/or double the recipe to store in the freezer for future meals.
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" I believe in Christianity as I believe that the sun has risen: not only because I see it, but because by it I see everything else. "
C.S. Lewis
Love cabbage & meatloaf....will try!
Sounds good! I think you’ll like it!
Made my own version of Cabbage Rolls and the turned out very good.
Thank you for your framework for making cabbage rolls.
Lois B Washington State
Yay! You're very welcome, Lois. Glad to help!