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.
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.
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.
- 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!
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:
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.
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.
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.
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.
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Easy Cabbage Rolls with Tomato Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This recipe for Easy Cabbage Rolls features a comforting blend of ground turkey and Italian sausage, combined with cooked rice and aromatic spices, all wrapped in tender cabbage leaves and baked in a flavorful tomato sauce. A hearty and satisfying dish perfect for family dinners.
Ingredients
Cabbage Rolls
- 1 head green cabbage, frozen
- 1 cup cooked white rice
- 1 pound ground turkey
- 1 pound Italian sausage
- 1 egg
- ½ cup Italian bread crumbs
- 1 cup red onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
Sauce
- 14 oz. crushed tomatoes
- 8 oz. tomato sauce
- 1 teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 cup chicken stock
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Olive oil for sautéing (estimated 2 tablespoons)
Instructions
- Freeze and Prepare Cabbage: Place the whole head of green cabbage in the freezer and freeze completely for 24 hours. After freezing, remove cabbage and let thaw for 2 hours or until the leaves start to peel off easily, peeling a few leaves at a time.
- Preheat Oven and Prepare Dish: Preheat the oven to 350ºF (175ºC) and grease or prepare a 9x13 inch casserole dish for baking.
- Prepare Sauce: Heat olive oil in a pan over medium-high heat. Sauté the diced red onion and minced garlic for 6 to 8 minutes until softened and fragrant. Add crushed tomatoes, tomato sauce, sugar, ground cumin, ground cinnamon, and chicken stock. Season with kosher salt and freshly cracked black pepper to taste. Bring the sauce to a simmer, then remove from heat and let cool slightly.
- Make Meat Filling: In a large mixing bowl, combine cooked white rice, ground turkey, Italian sausage, egg, Italian bread crumbs, and minced fresh parsley. Mix thoroughly until all ingredients are well incorporated.
- Assemble Cabbage Rolls: Lay one cabbage leaf flat on a clean surface. Using a medium ice cream scoop or spoon, portion the meat filling into the widest part of the leaf. Fold the sides of the leaf over the filling and then roll it up tightly to enclose the mixture. Repeat this process until all filling and leaves are used.
- Layer and Bake: Pour half of the prepared sauce into the bottom of the 9x13 casserole dish. Place the assembled cabbage rolls seam side down in the sauce, layering as needed. Pour the remaining sauce evenly over the top of the rolls.
- Bake: Bake the cabbage rolls in the preheated oven for 50 minutes or until the meat is cooked through and tender. Remove from oven and let rest a few minutes before serving.
Notes
- Freezing the cabbage makes the leaves easier to peel and roll without tearing.
- You can substitute ground beef for turkey and sausage if preferred.
- Using Italian bread crumbs adds flavor, but plain bread crumbs can be used alternatively.
- For a vegetarian version, substitute the meat with a mixture of cooked lentils, mushrooms, or other plant proteins and use vegetable stock instead of chicken stock in the sauce.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
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