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Cabbage Rolls

Sliced cabbage roll showcasing the hearty filling.

Cabbage Rolls: A Simple Twist on a Classic Ukrainian Favourite

Cabbage rolls have been a staple in Ukrainian households for generations, offering a hearty and comforting meal. Growing up in Ukraine, cabbage rolls were a beloved dish in our family, but let's face it – making individual rolls can take a lot of time. That’s why I’ve given this traditional recipe a modern twist! Instead of rolling up countless small portions, I’ve opted for two giant cabbage rolls, making it quicker and easier to prepare while still delivering all the authentic flavours. Once baked, simply slice them into portions for serving. I’ve also switched to sweet, tender sweetheart cabbage and baked the rolls instead of boiling them – and the result is nothing short of perfection!

For the full recipe, tap the 'Jump to Recipe' button.

A perfectly cooked cabbage roll ready to be served
A hearty, flavourful cabbage roll packed with a delicious beef and rice filling.

A Modern Take on a Timeless Dish

This dish takes the traditional cabbage rolls to new heights, without compromising on flavour or authenticity.

  • Sweetheart cabbage: A tender and delicate variety ideal for crafting large rolls. The leaves are boiled to soften them, making the rolling and filling process easier.
  • Ground beef and rice: The classic filling that combines rich beef and comforting rice, seasoned with aromatic herbs and spices.
  • Tomato sauce: A rich, tangy base that perfectly complements the flavours of the cabbage and filling. You can easily make your own tomato sauce at home for this recipe. Here’s how:

Homemade Tomato Sauce 

Ingredients:

  • 1 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 1 garlic clove, minced
  • 1 can (400g) chopped tomatoes
  • 1 tbsp paprika
  • 1 tsp brown sugar
  • 1 tbsp dried basil
  • Salt and pepper, to taste

Method:

  1. Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and sauté for 2 minutes until softened.
  2. Stir in the paprika and cook for 1 more minute to release its flavour.
  3. Add the chopped tomatoes, brown sugar, dried basil, salt, and pepper. Stir well and simmer on medium heat for 10–15 minutes, or until thickened.
  4. Remove from heat and purée the sauce with an immersion blender for a smooth consistency. Set aside to cool.

How to Make Cabbage Rolls

Prepare the Cabbage

Start by removing the tough outer leaves and cutting out the core of the cabbage. Then, carefully boil the cabbage until the leaves are soft and pliable, making them easy to roll and work with.

Boiling cabbage leaves to soften for giant cabbage rolls.
Boiling cabbage leaves until they soften, making them ready to roll with a flavourful filling for giant cabbage rolls.
Cook the Rice

Rinse the rice thoroughly and cook it in salted water until it's only semi-cooked. Drain it and set it aside to cool.

Make the Filling

In a large bowl, combine the ground beef, partially cooked rice, red onion, dill, garlic, olive oil, paprika, nutmeg, salt, pepper, and 2 tbsp of the tomato sauce. Mix thoroughly until well combined.

Filling in the bowl, ready to be mixed
A flavour-packed filling for the perfect giant cabbage rolls, waiting to be mixed.
Assemble the Rolls

Lay three cabbage leaves on a sheet of cling film, overlapping slightly to create a solid base. Add another row of cabbage leaves beneath the first, ensuring they overlap. If needed, cut one large leaf in half to complete the layer. Once you have your cabbage foundation, spoon half of the filling along one edge of the leaves, leaving a little room on the sides. Start rolling tightly, folding in the sides as you go, and continue until you've sealed the filling inside. Repeat this with the remaining cabbage and filling.

Rolling cabbage leaves around the filling to create giant cabbage rolls.
Shaping the cabbage leaves around the hearty filling to form two giant rolls, ready for baking.
Bake the Rolls

Spread half of the tomato sauce in the bottom of your baking dish and carefully place the two giant rolls seam-side down. Pour the remaining sauce over the top, ensuring the rolls are covered. Cover the rolls with foil and bake, removing the foil during the final minutes to allow the top to brown. Once done, garnish with fresh dill and serve with a generous dollop of sour cream for extra richness.

Adding tomato sauce
Generously pouring tomato sauce over the giant cabbage rolls, ready to bake for a rich, flavourful finish.

A Quick & Delicious Take on a Tradition

This twist on the classic cabbage rolls is perfect for busy weeknights or special occasions. By making fewer, larger rolls and using the oven instead of boiling, you can save valuable time while still enjoying the comforting, hearty flavours of this traditional dish. The result is a mouthwatering meal that’s easy to prepare and sure to satisfy.

Instagram Tutorial & More

Want to see how it’s done? Watch our step-by-step video tutorial on Instagram and see just how easy this modern twist on cabbage rolls can be! Looking for more inspiration? Explore other delicious recipes like our Stuffed Tomatoes with Béchamel Sauce, Stuffed Potato Boats, or Easy Stuffed Onions.

Happy cooking,
Izabella

Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 50 mins Total Time: 1 hr 20 mins
Servings 6
Best Season Suitable throughout the year
Description

These homemade cabbage rolls are the perfect blend of hearty and comforting. Tender sweetheart cabbage leaves are wrapped around a delicious filling of ground beef, rice, and aromatic herbs, all baked in a rich tomato sauce until perfectly tender. This classic dish is full of flavour and surprisingly simple to make. Whether you're serving it as a cosy family dinner or prepping ahead for the week, these cabbage rolls are sure to impress. Pair them with a dollop of sour cream and a sprinkle of fresh dill for the ultimate finishing touch.

Ingredients
  • 1 sweetheart cabbage
  • 300 g ground beef
  • 50 g rice
  • 1 red onion (finely chopped)
  • 1 bunch of dill (finely chopped)
  • 1 garlic clove (grated)
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1/2 tsp grated nutmeg
  • Salt and pepper (to taste)
  • 450 ml tomato sauce
  • Fresh dill, (for garnish)
  • Sour cream (to serve)
Instructions
  1. 1. Prepare the Cabbage:

    
Remove and discard the top two outer leaves of the cabbage. Using a sharp knife, cut out the core.
Bring a large pot of salted water to a boil. Submerge the cabbage and cook for about 3 minutes. Rotate the cabbage, cooking further until the leaves soften and can be peeled off easily. Remove the leaves and set them aside on a plate to cool. Pat dry.

  2. 2. Cook the Rice:


    Rinse the rice under cold water. Cook it in salted boiling water until partially cooked (semi-cooked). Drain and set aside.

  3. 3. Prepare the Filling:

    
In a large bowl, combine the ground beef, partially cooked rice, red onion, dill, garlic, olive oil, paprika, nutmeg, salt, pepper, and 2 tbsp of the tomato sauce. Mix thoroughly until well combined.

  4. 4. Trim the Cabbage Leaves:

    
Carefully cut off the thick part of the cabbage stems without cutting through the leaves, to make them easier to roll.

  5. 5. Assemble the Rolls:

    
Lay 3 cabbage leaves on a sheet of cling film, overlapping them slightly to create a single layer. Add another row of overlapping leaves below the first. Cut 1 large leaf in half and add a third row to complete the layer. (For visual guidance, check the video on our Instagram.)
Place half the filling near one edge, leaving space around the sides. Roll the cabbage tightly: roll twice away from you to cover the filling, then fold in the sides and continue rolling. Repeat with the remaining leaves and filling.

  6. 6. Bake the Rolls:

    
Preheat the oven to 190°C (fan).
Spread half of the tomato sauce on the bottom of a baking dish. Place the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls, ensuring they are fully covered.
Cover the dish with aluminium foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes until the rolls are cooked through and the sauce is bubbling.

  7. 7. Serve:

    
Garnish with fresh dill and serve hot with a generous dollop of sour cream.

Nutrition Facts

Servings: 6 ServingCalories:230.7kcalTotal Fat:15.04gSaturated Fat: 4.54gTrans Fat: 0.59gCholesterol:35.5mgSodium:403.82mgPotassium:445.61mgTotal Carbohydrate:14.03gDietary Fiber: 2.16gSugars: 3.85gProtein:10.61gVitamin A: 48.77IUVitamin C: 8.4mgCalcium: 33.33mgIron: 2.19mgVitamin D: 0.05IUVitamin E: 2.19IUVitamin K: 9.5mcgThiamin: 0.06mgRiboflavin: 0.15mgNiacin: 3.18mgVitamin B6: 0.31mgFolate: 17.66mcgVitamin B12: 1.07mcgPhosphorus: 121.42mgMagnesium: 28.99mgZinc: 2.46mg

Note
  • These cabbage rolls can be made ahead of time. Simply assemble them, cover, and refrigerate until ready to bake.
  • For a vegetarian version, substitute the ground beef with a plant-based alternative or cooked lentils.
  • Serve with crusty bread to mop up the delicious sauce!
  • You can easily make your own tomato sauce at home for this recipe. Here’s how:
Homemade Tomato Sauce 

Ingredients:

  • 1 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 1 garlic clove, minced
  • 1 can (400g) chopped tomatoes
  • 1 tbsp paprika
  • 1 tsp brown sugar
  • 1 tbsp dried basil
  • Salt and pepper, to taste

Method:

  • Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and sauté for 2 minutes until softened.
  • Stir in the paprika and cook for 1 more minute to release its flavour.
  • Add the chopped tomatoes, brown sugar, dried basil, salt, and pepper. Stir well and simmer on medium heat for 10–15 minutes, or until thickened.
  • Remove from heat and purée the sauce with an immersion blender for a smooth consistency. Set aside to cool.
Read it online: https://shicocooks.com/recipe/cabbage-rolls/