Name: Easy Cabbage Rolls with Tomato Sauce Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 head green cabbage, frozen; 1 cup cooked white rice; 1 pound ground turkey; 1 pound Italian sausage; 1 egg; 1/2 cup Italian bread crumbs; 1 cup red onion, diced; 4 garlic cloves, minced; 2 tablespoons fresh parsley, minced; 14 oz. crushed tomatoes; 8 oz. tomato sauce; 1 teaspoon sugar; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 cup chicken stock; Kosher salt, to taste; Freshly cracked black pepper, to taste; Olive oil for sautéing (estimated 2 tablespoons)

There’s something comforting and downright satisfying about rolling up tender cabbage leaves filled with savory meat and rice, then baking them in a rich tomato sauce. This Easy Cabbage Rolls with Tomato Sauce Recipe is one of those dishes that feels homemade in the best way—warm, hearty, and packed with flavor.

The image shows two stuffed cabbage rolls placed on a white plate with thin grey stripes. The cabbage rolls are covered with a thick layer of rich, red tomato sauce. The cabbage leaves are pale green with a smooth texture, peeking from under the sauce. The tomato sauce has a slightly chunky texture and a bright red color, spread evenly over the rolls and slightly pooling on the plate. The plate rests on a white marbled surface, adding a clean and simple background to the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Cabbage Rolls with Tomato Sauce Recipe
Top Tip
How to Serve Easy Cabbage Rolls with Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cabbage Rolls with Tomato Sauce Recipe

Why You'll Love This Recipe

I can’t get enough of this recipe during the cooler months. It’s nostalgic yet easy enough to make on a weeknight when you want something that feels special but doesn’t take forever. Plus, it’s a fantastic way to enjoy cabbage in a way that’s full of cozy, layered taste.

Simple Prep Trick: Freezing the cabbage first makes peeling the leaves so much easier—no stress removing those tough layers.
Flavor Boost: The combo of cumin and cinnamon in the tomato sauce adds a surprisingly warm spice that brightens the whole dish.
Dual Meats: Using both ground turkey and Italian sausage keeps the filling juicy without feeling too heavy.
Baking in Sauce: The rolls stay moist, and the sauce thickens perfectly while baking — comfort food at its finest.

The image shows a close-up of stuffed cabbage rolls on a white plate with a light brown pattern, placed on a white marbled surface. The dish has several layers: the outer layer is pale yellow cooked cabbage leaves that are soft and slightly translucent, wrapping a filling. The filling inside is a mix of finely ground meat with small visible bits of onion, giving it a rough texture in light brown and beige colors. The rolls are covered partially with a thick red-orange tomato sauce that has a slightly chunky texture. There are more cabbage rolls visible in the background inside a clear glass baking dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in balancing flavor, moisture, and texture. Together, they create that perfect bite of tender cabbage wrapped around a savory, spice-kissed filling topped with rich tomato sauce.

Flat lay of a whole head of fresh green cabbage with a few loose leaves, a small white ceramic bowl of cooked white rice, raw ground turkey shaped loosely into a mound, raw Italian sausage links without casings, one whole uncracked brown egg, a small white bowl of Italian bread crumbs, a small pile of diced red onion, four whole garlic cloves with papery skins, a small white bowl filled with crushed red tomatoes, a small white bowl of smooth tomato sauce, a sprinkle of sugar crystals on white ceramic plate, small piles of ground cumin and ground cinnamon on white ceramic spoons replaced by small white bowls, a small white bowl of clear chicken stock, a small bunch of fresh flat-leaf parsley with stems attached, and small piles of kosher salt and freshly cracked black peppercorns on white ceramic plates, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Green cabbage: Freezing it makes the leaves easier to peel, and the whole head forms perfect “wrappers” for the rolls.
Cooked white rice: Adds bulk and soak-up juices without overpowering the flavors.
Ground turkey: Lean, mild meat that pairs well with the sausage for balance.
Italian sausage: Offers a juicy, herbaceous punch that keeps the filling tender and flavorful.
Egg: Acts as a binder to keep the filling together while baking.
Italian bread crumbs: Helps absorb moisture and keep the filling from getting mushy.
Red onion: Sweated down in the sauce to sweeten and deepen the flavor.
Garlic cloves: A must for that savory aroma that wakes everything up.
Crushed tomatoes & tomato sauce: Form the delicious base of the baking sauce—tomato-y and slightly sweet.
Sugar: Balances acidity from the tomatoes for a smoother sauce.
Ground cumin & ground cinnamon: An unexpected but delightful spice duo lending warmth and depth.
Chicken stock: Adds another layer of savory richness to the sauce.
Fresh parsley: Stirred in at the end to brighten and freshen the final dish.
Salt and freshly cracked black pepper: Essential seasoning—never skip!

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Easy Cabbage Rolls with Tomato Sauce Recipe is how flexible it can be. I often tweak it to suit whatever’s on hand or the way my family’s tastes evolve.

Variation: Sometimes I swap turkey for ground beef or grass-fed lamb for a richer taste—both work beautifully with this spice combo.
Vegetarian option: Try a filling of cooked lentils, rice, mushrooms, and walnuts for a hearty meat-free version.
Spice it up: Add a pinch of smoked paprika or chili flakes to the filling for a little heat that livens things up.
Extra herbs: Fresh dill or basil stirred into the filling or sauce gives a lovely herbal twist.

Step-by-Step: How I Make Easy Cabbage Rolls with Tomato Sauce Recipe

Step 1: Prep and Freeze the Cabbage

This is a game-changer: pop the whole cabbage head in the freezer for 24 hours. Freezing helps the leaves soften and separate more easily once thawed, so you won’t struggle peeling them off—this saves loads of time and frustration.

Step 2: Make the Tomato Sauce Base

Sauté diced red onion and minced garlic in olive oil over medium-high heat until softened—about 6 to 8 minutes. Then stir in crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Let it simmer gently so the flavors marry. Season with salt and pepper, then set aside to cool while you prepare the filling.

Step 3: Mix the Filling

In a large bowl, combine cooked rice, ground turkey, Italian sausage, egg, and Italian bread crumbs. Use your hands or a spoon to mix everything until just combined. Don’t overmix—the filling should hold together but stay tender.

Step 4: Roll the Cabbage Rolls

After thawing your cabbage for about 2 hours, start peeling off the leaves that come loose. Place one leaf flat and scoop the filling with an ice cream scoop or spoon onto the widest part. Fold the sides in tightly and roll it up snugly. It’s like wrapping little presents—don’t be afraid to stash those edges firmly!

Step 5: Bake in Tomato Sauce

Pour half the tomato sauce into a 9x13 casserole dish and lay the cabbage rolls in a single layer. Cover with the remaining sauce, then bake at 350ºF for 45 to 50 minutes. The rolls should be tender and cooked through, and the sauce will thicken and bubble beautifully.

Top Tip

Over the years, I’ve learned a few neat tricks that keep this recipe foolproof and extra flavorful:

Freeze the Cabbage Properly: Make sure the cabbage is fully frozen before thawing—it makes leaf removal much easier, trust me.
Don’t Overfill: Keep the filling amounts moderate so the rolls don’t burst during baking.
Sauce Patience: Let the sauce simmer low and slow before baking; this layers the flavors beautifully instead of rushing it.
Cover When Baking: If your casserole tends to dry out, cover with foil halfway through baking, then uncover to brown slightly.

How to Serve Easy Cabbage Rolls with Tomato Sauce Recipe

Garnishes

I always sprinkle freshly chopped parsley over the top right before serving—it adds brightness and a lovely fresh color contrast against the tomato sauce. Sometimes a dollop of sour cream or Greek yogurt on the side feels just right, especially if you like a creamy touch.

Side Dishes

This dish shines alongside roasted potatoes or buttered noodles. A crisp green salad or steamed green beans makes a perfect light counterpoint to the rich rolls. I also love some crusty bread to soak up all that wonderful tomato sauce.

Creative Ways to Present

For holidays or dinner parties, arrange the rolls in a circular pattern in a deep baking dish, garnished with edible flowers or fresh herbs. It feels more festive and inviting when you cut into them, revealing the layered filling inside.

Make Ahead and Storage

Storing Leftovers

I store leftover cabbage rolls in an airtight container in the fridge for up to four days. The rolls actually taste even better the next day as the flavors meld together beautifully.

Freezing

This recipe freezes like a charm! After baking and cooling, I portion the rolls into freezer-safe containers or bags and freeze for up to three months. When dinner time calls, just thaw overnight in the fridge and reheat gently.

Reheating

Reheat with the sauce on stovetop in a covered pan over low heat or in the oven at 325ºF until warmed through to keep everything tender. Microwaving works too, but I prefer oven or stove for the best texture.

Frequently Asked Questions:

Can I use fresh cabbage instead of frozen?

Yes, you can use fresh cabbage. To soften the leaves, blanch them in boiling water for 1-2 minutes before peeling them off. Freezing just makes leaf removal easier and faster without boiling.

How do I prevent cabbage rolls from falling apart?

Make sure not to overfill the leaves and to fold the sides of the cabbage leaves tightly before rolling. Using an egg and breadcrumbs in the filling also helps bind everything together during baking.

Can I make these cabbage rolls vegetarian?

Absolutely! Substitute the meat with a mix of cooked lentils, mushrooms, walnuts, and rice for a hearty vegetarian filling that complements the tomato sauce well.

What can I serve with cabbage rolls to make a complete meal?

Roasted potatoes, buttered noodles, or a crisp green salad pair wonderfully with cabbage rolls. Crusty bread is also great for soaking up the delicious tomato sauce!

Final Thoughts

This Easy Cabbage Rolls with Tomato Sauce Recipe is one of those timeless dishes that feels like a hug on a plate. It’s approachable, forgiving, and perfect for feeding a crowd or enjoying as leftovers. I encourage you to try it out and trust the process—you'll be rewarded with a meal that's as comforting as it is delicious.