This recipe for cabbage rolls has been in heavy rotation at my table for years. I first learned to make these on a rainy weekend when I wanted something warm and familiar that used pantry staples and a head of cabbage I had on hand. The result was a tray of neat, tightly rolled parcels, each filled with seasoned ground beef, onion and rice, baked in a slightly sweet and tangy tomato sauce. The contrast between the tender cabbage and the savory filling is what makes this dish feel both rustic and refined.

I remember bringing a pan of these to my parents’ house the first time I made them; everyone gathered around the oven while the kitchen filled with the comforting smell of tomatoes and slow-baked beef. The rolls hold together beautifully if you tuck the leaves snugly, and the reserved splash of sauce in the filling keeps the interior moist. This version balances savory herbs with a hint of brown sugar in the sauce, creating a familiar, cozy flavor that comforts without being heavy.

Ingredients

• Crushed tomatoes (15-ounce can): Use a good-quality brand with visible tomato texture. This provides body and freshness to the sauce; avoid overly smooth passata for texture contrast.
• Tomato sauce (16 ounces total): Two 8-ounce cans are convenient. Choose plain tomato sauce rather than seasoned varieties so you control salt and sweetness.
• Light brown sugar (2 tablespoons, packed): Adds a subtle caramel note to balance acidity; packed brown sugar gives consistent sweetness.
• Tomato paste (1 tablespoon): Intensifies tomato flavor and helps thicken the sauce without added starches.
• White vinegar (1 tablespoon): A small splash brightens the sauce and prevents it from tasting flat after baking.
• Garlic powder, salt, black pepper: Simple seasonings to round the sauce; adjust salt to taste depending on canned tomatoes.
• Green cabbage (1 head): Look for a firm, heavy head with crisp leaves. Freshness matters — avoid leaves with brown spots or splitting.
• Ground beef (1 pound): Choose 80/20 for flavor and sufficient fat to enrich the filling. Leaner blends will produce drier filling unless compensated with extra sauce.
• Yellow onion (1/2 cup, finely chopped): Sweating the onion with the beef develops a sweet-savory base that complements the tomato sauce.
• Dried parsley and oregano: Classic herb pairing that plays well with tomato and beef; dried versions add consistent flavor.
• Minced garlic (2 teaspoons): Fresh minced garlic warms the filling; add near the start of cooking to mellow and disperse flavor.
• White rice (1 cup, cooked and cooled): Use long-grain white rice cooked according to package directions. Cooled rice binds the filling without becoming gluey.
• Large egg (1, lightly beaten): Acts as a binder to help the filling hold shape while baking.
• Fresh dill (1/2 teaspoon, chopped): A bright herb that contrasts the richness of the beef and deepens the overall profile.

Instructions

Prepare the sauce:In a medium mixing bowl combine the 15-ounce can of crushed tomatoes, 16 ounces of tomato sauce, 2 tablespoons packed light brown sugar, 1 tablespoon tomato paste, 1 tablespoon white vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and evenly seasoned. Reserve 1/4 cup of this sauce to fold into the filling; spread 1/2 cup of sauce across the bottom of a 9x13 baking dish to prevent sticking and to give the rolls a flavorful base.Softening the cabbage:Preheat the oven to 350°F. Bring a very large pot of water to a rolling boil. Trim the bottom stem of the cabbage and submerge the whole head in boiling water for about 5 minutes to loosen outer leaves. Remove and let drain in a colander until cool enough to handle. If inner leaves still cling, return the head to the hot water for a minute or two more. Carefully peel off 12 outer leaves, laying them on a paper towel to drain excess water; take care to keep each leaf intact.Cook the filling:Preheat a large skillet over medium-high heat. Add the 1 pound ground beef, 1/2 cup finely chopped yellow onion, 1 tablespoon dried parsley, 1 teaspoon dried oregano, 2 teaspoons minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook 5–7 minutes, breaking the meat into small pieces, until no longer pink and the onion is tender. Drain excess fat thoroughly from the pan to prevent a greasy filling. Transfer the cooked meat to a bowl and allow to cool slightly.Combine filling ingredients:To the cooled meat mixture add 1 cup cooked white rice, the reserved 1/4 cup sauce, the lightly beaten large egg, and 1/2 teaspoon chopped fresh dill. Stir until all ingredients are evenly incorporated; the egg helps bind the mixture and the reserved sauce adds moisture and tomato flavor inside each roll.Trim and fill the leaves:Use a sharp paring knife to cut a V-shape out of the base of each cabbage leaf to remove the tough stalk. Place a single leaf on a clean surface, spoon approximately 1/4 cup of filling into the top third of the leaf, fold the top over the filling, then fold the sides in and roll tightly like a burrito. Tuck edges underneath to secure. Arrange each roll seam-side down in the prepared baking dish. Repeat until all 12 leaves are filled and placed in the dish.Bake and finish:Pour the remaining sauce evenly over the arranged rolls so each is well coated. Cover the baking dish tightly with aluminum foil and bake at 350°F for 1 hour and 15 minutes. Remove the foil and, if the tops look a little dry, spoon some sauce from the dish over them. Allow the rolls to rest 10–15 minutes before serving so they set and are easier to plate.

Storage Tips

After baking, allow the tray to cool to room temperature for no more than two hours, then cover tightly. Keep in the refrigerator up to four days. For longer storage, freeze individual rolls or the whole uncovered pan for a couple of hours, then wrap tightly in plastic wrap and foil and freeze for up to three months. To reheat from frozen, thaw overnight and bake at 350°F covered for 25–30 minutes or until heated through. Reheat refrigerated portions at 350°F covered for 15–20 minutes. Glass or ceramic containers retain heat well for reheating; for travel, use an insulated carrier to keep them warm.

Ingredient Substitutions

If you want to lighten the recipe, swap half of the ground beef for lean ground turkey or chicken; add a tablespoon of olive oil while cooking to replace some lost fat. For a vegetarian option, substitute cooked lentils and chopped mushrooms for the meat and increase the egg to two or use a flax egg to bind. Brown rice can be used instead of white rice but increase the cooked quantity slightly because brown rice is chewier; pre-cook until tender. If fresh dill isn’t available, a teaspoon of dried dill or additional parsley will still provide brightness.

Serving Suggestions

Serve the rolls with mashed potatoes or buttered egg noodles to soak up the sauce, and a simple green salad with a lemon vinaigrette to add acidity. Garnish each plate with a sprinkle of fresh dill or chopped parsley and a dollop of sour cream if desired. For a lighter meal, pair with roasted root vegetables and crusty bread. These are excellent for family-style service: present the whole baking dish at the table and let guests help themselves.

Cultural Background

Cabbage rolls have roots across Eastern Europe and the Middle East, appearing in many regional forms. The classic combination of cabbage, meat and rice wrapped and simmered in tomato sauce is especially common in Polish, Ukrainian and Russian households, where the dish is sometimes called golabki or holubtsi. Each culture adapts the spices and sauces — some versions use sauerkraut, smoked meats, or a more sour tomato base — but the core technique of rolling leaves around a savory filling is remarkably universal.

Seasonal Adaptations

In winter, use this as a hearty centerpiece with root vegetables and pickled sides. Spring and summer adaptations can include lighter fillings with ground turkey, fresh herbs, and a brighter tomato sauce with lemon zest. Holiday versions often include a touch of smoked paprika or add cooked barley in place of rice for a nuttier texture. For autumn, fold in finely chopped roasted butternut squash into the filling for a subtle sweetness.

Meal Prep Tips

Assemble rolls up to 24 hours ahead and refrigerate covered. This saves time on the day of serving — simply bake from chilled for an extra 10–15 minutes. When preparing for workweek lunches, portion individual rolls into microwave-safe containers with a little extra sauce to keep moist. For freezing, par-bake for 15 minutes, cool, wrap individually, and freeze; finish baking from frozen for a fresh-baked taste.

Making these cabbage rolls can feel like carrying on a culinary tradition. They reward patience with consistent comfort and are a great way to feed a crowd without fuss. I hope you enjoy them as much as my family does.