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These Stuffed Cabbage Rolls are my idea of comfort food! A flavor filled meat and rice mixture is rolled up in tender cabbage leaves, topped with chopped bacon, and smothered in a rich tomato sauce – then baked to bubbly perfection.
These Stuffed Cabbage Rolls are the epitome of comfort! I crave cabbage rolls when it’s chilly out and I want to curl up on the couch with something delicious. The savory meat-and-rice filling, rolled into the tender cabbage leaves, with the chopped bacon and rich tomato sauce is my idea of perfection.
Although this recipe may seem like a lot of work to some, cabbage rolls are a labor of love! Don’t worry, these are much more simple to make than it seems and the final outcome will having you making these delicious little rolls over and over again. Don’t forget the sour cream and fresh dill!
Cabbage Rolls
The beauty about cabbage rolls is that the meat and the rice fully cook in the cabbage itself, essentially saving you dishes in the long run – bonus!
Cabbage Rolls are common to the cuisines of the Balkans, Central, Northern, and Eastern Europe, Turkey, Armenia, Azerbaijan, Georgia and Iran, as well as West Asia and Northern China. Oh, and Egypt – safe to say everyone around the world loves cabbage rolls.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Vinegar – White vinegar.
- Cabbage – Green cabbage for these!
- Olive Oil – Substitute canola oil, vegetable oil, sunflower oil, safflower oil or avocado oil.
- Onion – Large, white onion, diced.
- Rice – Long grain rice, I used basmati but any long grain will do.
- Pork – Ground pork, or beef!
- Parsley – Fresh parsley, chopped.
- Dill – Fresh and chopped!
- Salt & Pepper – To taste.
- Bacon – Diced.
- Tomato Juice – Canned tomato juice, any brand will work!
How to make stuffed cabbage rolls
Prep
- Preheat Oven: Preheat the oven to 375F.
- Prep the Cabbage: Bring a large pot of water to a boil and add the vinegar. Gently peel away the leaves of the head of cabbage.
- If you’re having trouble peeling the leaves without tearing them, dunk the head of cabbage into the boiling water for 1 minute, then peel. Repeat if needed.
- Cook the Cabbage: Add the cabbage leaves to the boiling water and cook for 2-3 minutes, or until softened and pliable. Transfer the leaves to an ice bath for another 2-3 minutes, then drain the leaves well.
- Cook the Rice: Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until translucent and softened. Add the rice, stir, and cook for 1 more minute. Remove the skillet from the heat and let the mixture cool for 5 minutes.
Assemble and Cook
- Combine Ingredients: Add the pork, parsley, dill, salt, pepper, and rice mixture to a large bowl. Mix until well combined.
- Make the Rolls: Slice a V shape at the bottom of each cabbage leaf to remove the thick part of the stem, about 1-2 inches long depending on the size of the leaf. Hold a leaf in your hand and fill it with 3-4 tbsp of the meat mixture. Roll, and use your finger to poke and tuck the sides of the leaf into the roll. Repeat with remaining leaves and meat.
- Assemble: Add the rolls to a large baking dish or oven-safe pot. Sprinkle the chopped bacon over and between the rolls, then pour in the tomato juice to just barely cover the rolls. You can top it off with water if the rolls aren’t covered. If using a pot, cover it with a lid. Otherwise, cover the dish with aluminum foil.
- Bake: Bake for 2 hours, then remove the lid or foil, and bake for another 1 1/2 – 2 hours.
How to serve
These stuffed cabbage rolls are simple enough to make for the perfect dinner, but can also be served at a holiday party, gathering or special occasion!
The only thing I’m going to tell you to do when you serve these cabbage rolls that is a MUST, no questions asked – is to serve them with sour cream! Cabbage rolls and sour cream are a match made in heaven, or Eastern Europe, wherever – it’s just a necessity, alright?
Make ahead
If you want to save a little time, you can prep your rolls the night before and store them in the fridge overnight (covered tightly) OR you can make these way ahead of time and freeze them, uncooked and properly stored, for up to 3 months! When you’re ready to eat, just defrost the rolls and cook as directed!
Leftovers
Store leftovers covered tightly in aluminum foil, plastic wrap or an airtight container in the fridge for 3-4 days.
Freezing
I don’t recommend freezing leftovers. Cabbage rolls freeze best when they’re uncooked because the freezer can severely alter their taste and texture. Having said that, I have frozen these for months and just microwaved them when serving.
Did you like this comforting recipe? Try these!
- Cabbage Soup
- Potatoes Au Gratin
- Mexican Stuffed Peppers
- Cabbage Roll Casserole
- Shepherds Pie
- Chicken Alfredo Bake
- American Goulash
- Baked Potato Soup
- White Chicken Chili
- Spaghetti and Meatballs
- Stuffed Shells
- Cabbage and Noodles with Sausage
Stuffed cabbage rolls
Video
Ingredients
- ¼ cup white vinegar
- 1 head green cabbage 2-2.5 lbs
- 2 tablespoons olive oil
- 1 large onion diced
- ½ cup rice long grain, uncooked, I used basmati
- 2 pounds ground pork or beef
- ¼ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- 1 teaspoon salt or to taste
- ½ teaspoon pepper
- 15 slices bacon diced
- 4 cups tomato juice
Instructions
- Preheat the oven to 375℉.
- Bring a large pot of water to a boil and add the vinegar. Gently peel away the leaves of the head of cabbage. If you're having trouble peeling the leaves without tearing them, dunk the head of cabbage into the boiling water for 1 minute, then peel. Repeat if needed.
- Add the cabbage leaves to the boiling water and cook for 2-3 minutes, or until softened and pliable. Transfer the leaves to an ice bath for another 2-3 minutes, then drain the leaves well.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until translucent and softened. Add the rice, stir, and cook for 1 more minute. Remove the skillet from the heat and let the mixture cool for 5 minutes.
- Add the pork, parsley, dill, salt, pepper, and rice mixture to a large bowl. Mix until well combined.
- Slice a V shape at the bottom of each cabbage leaf to remove the thick part of the stem, about 1-2 inches long depending on the size of the leaf. Hold a leaf in your hand and fill it with 3-4 tbsp of the meat mixture. Roll, and use your finger to poke and tuck the sides of the leaf into the roll. Repeat with remaining leaves and meat.
- Add the rolls to a large baking dish or oven-safe pot. Sprinkle the chopped bacon over and between the rolls, then pour in the tomato juice to just barely cover the rolls. You can top it off with water if the rolls aren't covered. If using a pot, cover it with a lid. Otherwise, cover the dish with aluminum foil.
- Bake for 2 hours, then remove the lid or foil, and bake for another 1 ½ – 2 hours.
Tips & Notes:
- I got 13 cabbage rolls, but you could get more or less depending on how big or small you make them.
- Store leftovers covered tightly in aluminum foil, plastic wrap or an airtight container in the fridge for 3-4 days.
