Cabbage Rolls

Rolled, sauced and baked until tender and flavourful, these homemade Cabbage Rolls turn simple ingredients into a dish that tastes rich, comforting and truly satisfying.

November’s Daring Cooks’ Challenge introduced a new dish to my kitchen. Olga from Effortless Lessly shared her Ukrainian-style stuffed cabbage rolls filled with meat, fish, or vegetables and encouraged everyone to bring their own twist to the recipe.

It was my first time making cabbage rolls, and I was pleasantly surprised by how manageable the process was once I began. The flavours turned out rich and comforting, and I finally understood why this dish is so beloved across Eastern Europe. Soft cabbage leaves wrapped around a savoury filling and simmered in tomato sauce made a meal that felt warm and satisfying.

There were a few small challenges along the way. Cabbage was difficult to find during summer, and I could only buy halves, which made rolling trickier than expected. I also left them in the oven a little too long, so they ended up drier than I hoped. Still, the experience taught me a useful new method for softening and separating cabbage leaves, a technique I’ll definitely use again.

These Ukrainian cabbage rolls are rich in flavour and tradition, and I’m glad this challenge gave me the chance to learn something new while making a dish worth returning to.

Key Ingredients for Cabbage Rolls

Green Cabbage

Look for a compact head with wide, tender leaves that separate cleanly. Once softened, the leaves take on a delicate sweetness and a pleasant bite, wrapping the filling snugly without breaking apart.

Onions and Carrots

Add a subtle sweetness and a light earthy note to the filling. Their natural flavours blend with the meat and rice, creating a well-rounded taste and a soft, pleasant texture inside each roll.

Tomato Purée or Paste

Brings a rich, tangy layer that defines the sauce. Its natural acidity cuts through the meat’s richness, while the slow cooking helps it mellow and develop depth.

Seasonings and Aromatics

Essential for layering flavour throughout the dish. Garlic and bay leaves add warmth and fragrance, salt and pepper bring out the savoury notes in the meat and sauce, and a small amount of sugar balances the tomato’s acidity without making it sweet.

Find the complete list with measurements in the recipe card below.

How to Make Cabbage Rolls

Rice

Step 1: In a large pot, bring about 3 quarts – 3 litres of water to a boil.

Step 2: Add the rice and cook, stirring occasionally, for 6 minutes.

Step 3: Drain the rice using a colander and set it aside.

Cabbage Leaves

Step 1: Using a large chef’s knife, remove the core of the cabbage. Be careful not to cut out too much.

Step 2: To measure the amount of water you’ll need, place the cabbage in a large pot and pour in enough cold water to cover it completely. Remove the cabbage and set it aside, leaving the water in the pot.

Step 3: Bring the water to a boil. Stick a grill fork firmly into the cored centre of the cabbage and carefully place it into the boiling water, core side up. Take care not to splash the hot water.

Step 4: Reduce the heat and let the cabbage simmer for about 5 minutes.

Step 5: Keep the cabbage in the pot and, using the grill fork and a regular fork or tongs, gently separate and remove the leaves one at a time.

Step 6: Transfer the separated leaves to a plate.

Step 7: When the leaves become too small and bumpy, stop and save the remaining cabbage for soups, stews, or salads.

Step 8: Once the leaves are cool enough to handle, trim off the tough ribs. The leaves are now ready for filling.

Stuffing

Step 1: Cut the pork, beef, and onion into 1-inch – 2½ cm pieces. Using a meat grinder, grind them together and transfer the mixture to a large bowl. If using store-bought ground meat, place it in a large bowl and add 1 onion blended with 2 tablespoons of water into a smooth paste.

Step 2: Add the half-cooked rice to the same bowl.

Step 3: Finely chop another onion and grate the carrots using a coarse grater. Sauté them in a pan with 3 tablespoons of olive oil for about 5 minutes, or until soft.

Step 4: Add the cooked onion and carrots to the ground meat mixture. Season with 1 teaspoon of salt and 1 teaspoon of ground black pepper.

Step 5: Mix well with your hands until evenly combined, then set aside.

Tomato Sauce

Step 1: Finely mince the garlic and sauté it for 1 minute in a pot with the remaining olive oil.

Step 2: Add the tomato purée or paste, stir for another minute, then pour in enough water to make about 2 quarts – 2 litres or 8 cups of sauce. Bring to a boil and cook, stirring, for 2 to 3 minutes.

Step 3: Season with ½ teaspoon of salt, 1 teaspoon of pepper, bay leaves, and about 3 tablespoons of sugar (adjust to taste depending on how acidic your tomato purée is). Taste and adjust the seasoning.

NOTE: The sauce should be flavourful, as the cabbage leaves are not salted.

Assembling

Step 1: Place about 1 tablespoon of meat stuffing on a cabbage leaf near the tough edge. Roll the leaf like an envelope, tucking the sides inside.

Step 2: Arrange the rolls, seam side down, in an ovenproof dish (if baking) or in a large pot (if cooking on the stovetop). Add a few torn cabbage leaves at the bottom to prevent sticking.

Step 3: Continue filling and rolling until you run out of leaves or stuffing. If you have leftover stuffing, shape it into small meatballs and scatter them around the rolls. If you have extra leaves, layer them on top.

Step 4: Pour the tomato sauce over the cabbage rolls until they are almost fully covered. If there isn’t enough sauce, add a little water.

Step 5: Tightly cover the baking dish with foil and cook in a preheated oven at 190°C – 375°F – gas mark 5 for about 1½ hours, until the cabbage rolls are tender and the sauce has thickened slightly.

NOTE: Alternatively, you can cook them on the stovetop by covering the pot with a lid and simmering for about 1½ hours on the lowest heat setting. Keep the sauce gently bubbling so the rolls cook evenly and stay soft without falling apart.

Step 6: Serve warm with sour cream on the side if you like.

Extra Help from the Kitchen

Handle Cabbage with Care – Lift each softened leaf gently with tongs and lay it flat on a board or plate. Hot leaves are flexible, but once they cool, they become delicate and can tear easily when rolled.

Test the Filling First – Before shaping all the rolls, fry a small spoonful of the meat mixture in a pan and taste it. This simple step helps you check salt and seasoning so the final filling turns out flavourful.

Layer for Even Cooking – Arrange the cabbage rolls in tight, even layers, spooning some sauce between each one. It keeps them moist and allows the tomato flavour to reach every layer.

Control Acidity – Tomato purée can vary in sharpness. If the sauce tastes too tangy, mix in a pinch of sugar or a small splash of cream to mellow it without losing its fresh flavour.

Variations and Twists

Use Only Beef Mince – Create a leaner option by skipping the pork and using all beef mince. It gives the rolls a more defined, meaty flavour and a slightly firmer texture that holds up well in the sauce.

Add Fresh Herbs – Stir in chopped parsley, dill, or thyme to brighten the filling. The herbs lift the richness of the meat and add a fresh note that complements the tomato sauce.

Swap Rice for Barley – Replace rice with cooked barley for a wholesome change. Barley adds a gentle chew and nutty undertone that blends well with the slow-cooked sauce.

Add Chilli or Smoked Paprika – Mix a pinch into the filling or sauce for a hint of warmth and subtle smokiness that deepens the overall flavour.

Storage and Shelf Life

Store leftover Stuffed Cabbage Rolls in an airtight glass or ceramic container in the refrigerator for up to 3 days. The flavours continue to develop as they sit, making them even more enjoyable the next day.

For longer keeping, freeze them with some sauce in a freezer-safe container for up to 3 months to prevent drying out. Defrost overnight in the fridge before reheating. Warm gently in a covered pan over low heat or in the oven at 160°C – 320°F until heated through.

5 from 1 vote

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Cabbage Rolls Recipe

Rolled, sauced and baked until tender and flavourful, these homemade Cabbage Rolls turn simple ingredients into a dish that tastes rich, comforting and truly satisfying.

Course: Main

Cuisine: Ukrainian

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Servings: 35 rolls

Author: Olga from Effortless Lessly

Ingredients

• 1 green cabbage
• 900 g – 2 lbs pork OR ground pork
• 900 g – 2 lbs beef OR ground beef
• 300 g – 1½ cups dry rice – I used long grain rice
• 2 medium yellow onions
• 2 medium carrots
• 90 ml – 6 tbsp olive oil or other vegetable oil – divided
• 5 garlic cloves
• 1 l – 4 cups tomato purée or 4 tbsp tomato paste
• 9 g – 1½ tsp salt – or to taste
• 45 g – 3 tbsp sugar – or to taste
• 8 g – 2 tsp black pepper
• 3 bay leaves

Instructions

Rice

1. In a large pot, bring about 3 quarts – 3 litres of water to a boil.
2. Add the rice and cook, stirring occasionally, for 6 minutes.
3. Drain the rice using a colander and set it aside.

Cabbage Leaves

1. Using a large chef’s knife, remove the core of the cabbage. Be careful not to cut out too much.
2. To measure the amount of water you’ll need, place the cabbage in a large pot and pour in enough cold water to cover it completely. Remove the cabbage and set it aside, leaving the water in the pot.
3. Bring the water to a boil. Stick a grill fork firmly into the cored centre of the cabbage and carefully place it into the boiling water, core side up. Take care not to splash the hot water.
4. Reduce the heat and let the cabbage simmer for about 5 minutes.
5. Keep the cabbage in the pot and, using the grill fork and a regular fork or tongs, gently separate and remove the leaves one at a time.
6. Transfer the separated leaves to a plate.
7. When the leaves become too small and bumpy, stop and save the remaining cabbage for soups, stews, or salads.
8. Once the leaves are cool enough to handle, trim off the tough ribs. The leaves are now ready for filling.

Stuffing

1. Cut the pork, beef, and onion into 1-inch – 2½ cm pieces. Using a meat grinder, grind them together and transfer the mixture to a large bowl. If using store-bought ground meat, place it in a large bowl and add 1 onion blended with 2 tablespoons of water into a smooth paste.
2. Add the half-cooked rice to the same bowl.
3. Finely chop another onion and grate the carrots using a coarse grater. Sauté them in a pan with 3 tablespoons of olive oil for about 5 minutes, or until soft.
4. Add the cooked onion and carrots to the ground meat mixture. Season with 1 teaspoon of salt and 1 teaspoon of ground black pepper.
5. Mix well with your hands until evenly combined, then set aside.

Tomato Sauce

1. Finely mince the garlic and sauté it for 1 minute in a pot with the remaining olive oil.
2. Add the tomato purée or paste, stir for another minute, then pour in enough water to make about 2 quarts – 2 litres or 8 cups of sauce. Bring to a boil and cook, stirring, for 2 to 3 minutes.

3. Season with ½ teaspoon of salt, 1 teaspoon of pepper, bay leaves, and about 3 tablespoons of sugar (adjust to taste depending on how acidic your tomato purée is). Taste and adjust the seasoning.

   NOTE: The sauce should be flavourful, as the cabbage leaves are not salted.

Assembling

1. Place about 1 tablespoon of meat stuffing on a cabbage leaf near the tough edge. Roll the leaf like an envelope, tucking the sides inside.
2. Arrange the rolls, seam side down, in an ovenproof dish (if baking) or in a large pot (if cooking on the stovetop). Add a few torn cabbage leaves at the bottom to prevent sticking.
3. Continue filling and rolling until you run out of leaves or stuffing. If you have leftover stuffing, shape it into small meatballs and scatter them around the rolls. If you have extra leaves, layer them on top.
4. Pour the tomato sauce over the cabbage rolls until they are almost fully covered. If there isn’t enough sauce, add a little water.

5. Tightly cover the baking dish with foil and cook in a preheated oven at 190°C – 375°F – gas mark 5 for about 1½ hours, until the cabbage rolls are tender and the sauce has thickened slightly.

   NOTE: Alternatively, you can cook them on the stovetop by covering the pot with a lid and simmering for about 1½ hours on the lowest heat setting. Keep the sauce gently bubbling so the rolls cook evenly and stay soft without falling apart.

6. Serve warm with sour cream on the side if you like.

Recipe Notes

• Stuffed cabbage rolls taste even better the next day. Some like to reheat them in a skillet until lightly browned for extra flavour.
• The pot can be kept in the fridge for several days, and the rolls also freeze well for longer storage.

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