![Stuffed Cabbage Rolls [Oven & Instant Pot Instructions]](https://d7q3z8w7.delivery.rocketcdn.me/wp-content/uploads/2022/03/stuffed_cabbage_rolls_recipe_wordpress_featured-1200x550.png)
This is my (nontraditional) take on my Ukrainian family’s classic, Stuffed Cabbage Rolls.
These rolls are filled with a savory mixture of beef, pork, rice, and fresh herbs and spices, then baked in a rich, homemade tomato-based sauce with incredible depth of flavor. I always serve them with extra sauce on the side, because you can never have too much! 🍅
Stuffed cabbage rolls were a staple in my grandma’s kitchen, especially during holidays, and while I don’t have her exact recipe, my version captures that comforting, familiar flavor that brings back memories of family gatherings (more in this below the recipe card). 💚
You’ll also love: Beef Stuffed Shells and Instant Pot Mississippi Pot Roast
Just a heads up: some of the links on this site are affiliate links. This means that if you click on them and make a purchase, I may earn a commission at no extra cost to you. I only recommend products I genuinely love and use (or would use) myself, and your support helps keep this site going. Thank you so much!
Stuffed Cabbage Rolls Recipe – Oven and Instant Pot Instructions
Table of contents
Stuffed Cabbage Rolls and Sauce Ingredients
The ingredients for this stuffed cabbage rolls recipe include cabbage, red wine vinegar, salt, olive oil, onion, garlic, tomato paste, crushed tomatoes, broth, herbs, rice, butter, ground beef, pork sausage, and seasonings.
These ingredients combine to create tender cabbage rolls filled with a savory mixture of rice, meat, and herbs, all nestled in a flavorful tomato-based sauce. 🍅😋
- Cabbage: Provides the outer layer for the rolls.
- Red wine vinegar and salt: Soften the cabbage leaves and add flavor during blanching.
- Extra-virgin olive oil: Forms the base of the sauce.
- Yellow onion: Adds sweetness and depth to the dish.
- Dried thyme and tarragon: Infuse the sauce with herbal notes.
- Fresh garlic: Adds flavor to both the sauce and filling. Always needed!
- Tomato paste and crushed tomatoes: The heroes of the tasty tomato-based sauce.
- Beef or chicken bone broth: Adds depth to the sauce. Try my homemade bone broth recipe!
- Black pepper and fine sea salt: Basic seasonings for balance!
- Fresh thyme and tarragon: Adds freshness and herbaceousness to the filling.
- Cooked rice: Adds bulk to the filling.
- Salted butter and extra-virgin olive oil (for filling): Enhance the filling’s flavor and moisture.
- Ground beef and ground pork sausage: The delicious protein bases of the filling!
- Fresh parsley, thyme, and tarragon (for filling): Adds freshness to the filling.
- Coarse kosher salt, black pepper, and hot Hungarian paprika: Seasonings for flavor and spice!
Best Rice for Cabbage Rolls
The choice of rice can vary based on preference. The choice is yours! Whichever you choose will result in a slightly different texture on the inside of the cabbage rolls.
- Long-grain rice (light and fluffy): Jasmine, Carolina Long Grain
- Medium-grain rice (slightly sticky): Calrose, Valencia
- Short-grain rice (denser and creamier): Sushi rice, Japanese short-grain
- Brown rice: Long-grain brown rice, short-grain brown rice
Cook the rice according to package directions, or try this Easy Oven Baked Rice Recipe. For brown rice, I usually bake it for about 8 minutes more than the recipe states for jasmine rice (both are my favorite kinds to use!)
Best Sauce for Cabbage Rolls
A tomato-based sauce with fresh herbs, onions, garlic, and broth is the classic choice. The combination of tangy tomatoes, savory aromatics, and rich broth adds the perfect depth of flavor and complements the cabbage rolls beautifully!
Preparing the Sauce
How to Make the Sauce
In the Dutch oven you’ll use for baking, heat olive oil and sauté the onion with dried thyme and tarragon. Add garlic and tomato paste, stirring continuously so the garlic doesn’t burn.
Pour in crushed tomatoes (with juices), beef or chicken broth, and black pepper, then add the whole peeled carrot. Bring to a simmer, then lower to medium-low and let it simmer (covered) until you’re ready to assemble the rolls, about 30 minutes. Remove the carrot and taste for seasoning.
Preparing the Cabbage
I usually boil the cabbage whole because it’s simple and it works well. To do this, fill a stockpot 3/4 full of water, add 1/4 cup red wine vinegar, and bring to a boil. Carefully place the cabbage head into the boiling water and cook for 6–8 minutes, depending on the size. Remove with a fine mesh strainer, tongs, or wooden spoons and set aside to cool.
Tip: If the cabbage floats, place the lid upside down to hold it down!
If you prefer more control over each leaf, as an alternative method, you can remove the leaves before cooking. Core the cabbage and gently peel off the leaves. Bring a large pot of water with 1/4 cup red wine vinegar to a boil, then drop the leaves in batches for 1–3 minutes until pliable. Remove with tongs or a slotted spoon and lay on a clean towel to cool.
Both methods work beautifully. Choose whichever you find easiest!
How to Make Filling for Stuffed Cabbage Rolls
Sauté diced onion and garlic in butter and olive oil and allow to cool. Add to a mixing bowl or stand mixer with:
- Ground beef
- Pork sausage
- Cooked white or brown rice
- Fresh herbs
- Hot Hungarian paprika
- Salt + pepper
Mix until combined!
How to Roll Cabbage Rolls
Rolling Instructions
Once cooled, cut an octagon around the core of the cabbage to release the leaves. Trim a “V” to remove the thick rib, or leave it on if they’re soft enough.
Place about 1/4 cup filling near the base of each leaf, fold in the cut sides, roll forward, fold in the ends, and continue rolling to seal!
Any leftover cabbage can be stored in the refrigerator for three to five days and used for other recipes like stir-fry or soup, or you can share some with your dog if they’re cabbage-obsessed like our Bentley is!
Instant Pot or Pressure Cooker Instructions
Spray the Instant Pot with cooking spray and spread a thin layer of sauce at the bottom. Add layers of cabbage rolls and sauce, then pour 1 cup broth around the edges.
Cook on high for 18 minutes, then allow a 15-minute natural release.
The sauce will be thinner than the oven-baked recipe, but so still be so delicious!
Oven Instructions
Spread a little sauce at the bottom and around the edges of the Dutch oven. Layer cabbage rolls and sauce, repeating until full.
Pour 1/2 cup broth around the edges for steam. Cover and bake at 350°F (177°C) for 1½ hours.
Serve with extra sauce and garnish with fresh herbs! 🌿
FAQ: Stuffed Cabbage Rolls Recipe
Yes! Savoy cabbage is softer and easier to roll, and it has a mild, sweeter flavor. It’s a great substitute if you can find it.
Yes. You can use all beef, ground turkey, chicken, or a combination. Just make sure you season well and keep some fat for moisture. If using meats with minimal fat, add butter to the filling
Yes, substitute cooked quinoa, cauliflower rice, or your favorite rice alternative!
The carrot naturally sweetens the sauce and balances the acidity of the tomatoes. You can discard it or eat it. It’s delicious!
Absolutely. You can prepare the rolls 1–2 days ahead. Store them in the refrigerator and bake or pressure cook when ready.
Store in an airtight container in the refrigerator for 3–4 days. Reheat in the oven, microwave, or stovetop with extra sauce.
Yes, cabbage rolls can be frozen uncooked or cooked. Uncooked: Freeze individually on a sheet pan, then transfer to a freezer bag. Freeze sauce separately. Cooked: Cool completely and freeze for up to 2 months.
Fall Recipe Collections You’ll Love:
- 46+ Fall Dishes for Dinner [Recipes with Seasonal Produce]
- 38+ Fall Potluck Dishes [Easy to Make Sides, Dips, and Casseroles]
- 51+ Fall Salad Ideas [with Seasonal Vegetables & Fruits]
- 54+ Cozy Fall Soup Ideas with Seasonal Vegetables
I’d love to hear about your experience with this Stuffed Cabbage Rolls recipe! Please leave a question or comment, get in touch via email, and follow me on social media, which I have linked below.
You can also subscribe to the Heavenly Spiced email list to stay updated on new recipes, giveaways, life updates, and more! Hope to see you there! – Jenna 😊
Recommended Side Dishes for Stuffed Cabbage Rolls:
- Rosemary Garlic Mashed Potatoes
- Roasted Beetroot and Pumpkin Salad
- Stuffed Mushrooms with Crab
- Broccoli Pomegranate Salad
- Roasted Brussel Sprout Salad with Bacon and Blue Cheese
Stuffed Cabbage Rolls [Oven & Instant Pot Instructions]
- Total Time: 2 hours
- Yield: approximately 21 cabbage rolls 1x
- Diet: Low Calorie
Description
These stuffed cabbage rolls are filled with a delicious mixture of beef, pork, rice, and fresh herbs and spices. The rolls are cooked until perfectly tender in a delicious tomato-based sauce.
Ingredients
Cabbage:
- 2 small heads green cabbage
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- pot of water
For the Sauce:
- 3 tablespoons extra-virgin olive oil
- 1 cup yellow onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 2 tablespoons fresh garlic, minced
- 3 tablespoons tomato paste
- 28-ounce can of crushed tomatoes (Cento brand is my favorite)
- 2 cups beef or chicken bone broth, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 carrot (peeled and left whole – to absorb the acidity in the sauce)
For the Stuffed Cabbage Rolls Filling:
- 2 cups cooked rice (brown, jasmine, etc.), about 1 cup dry rice cooked according to package directions
- 1 tablespoon salted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 cup yellow onion, diced
- 1 tablespoon fresh garlic, minced
- 1 pound ground beef
- 1 pound ground pork sausage (I use spicy, but mild will work too)
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh tarragon, minced
- 1 teaspoon coarse kosher salt
- 1 teaspoon black pepper
- 1/2–3/4 teaspoon hot Hungarian paprika, depending on heat preference
Get Recipe Ingredients
Instructions
- Cook rice and boil water for cabbage. Cook your rice according to package directions. While the rice is cooking, fill a 16 qt. or larger stock pot 3/4 of the way full of water (it needs to be large enough to completely submerge one head of cabbage), along with the red wine vinegar and salt, and bring that to a boil.
- Start the sauce. Meanwhile, heat your Dutch oven (or your favorite baking dish) over medium/high heat, drizzle in the olive oil, and sauté the onions with the dried thyme and tarragon for 3 minutes. Next, add the garlic and tomato paste, stirring continuously for a couple of minutes. Tip in the crushed tomatoes, a cup of beef or chicken broth, salt, and black pepper. Add the whole peeled carrot. Bring that to a simmer on medium/high heat, then lower heat to low, cover, and continue to simmer until you are ready to assemble your rolls.
- Boil the cabbage. By now, the water for the cabbage should be boiling. Carefully place the cabbage into the boiling water, one at a time, and cook for 6-8 minutes, depending on the size of your cabbage (I like to buy two small ones so they cook more evenly and all the way through, without the outer leaves getting soggy). *See note below for a different way of cooking the cabbage. I use a large fine mesh strainer to remove the cabbage from the boiling water; however, two wooden spoons or something similar will work as well. Bring the water back up to a boil and repeat the process with the second head of cabbage. Set the cabbage aside to cool.
-
Prepare the filling. Heat a small pan with butter and olive oil. Add the diced onion and sauté for 3 minutes, then the fresh garlic for one minute. Set aside to cool. Meanwhile, place the ground beef and ground pork sausage in a large mixing bowl (or in your KitchenAid stand mixer). Combine the meats with cooked rice, fresh parsley, thyme, and tarragon, along with the hot Hungarian paprika, salt, and black pepper.
- Prepare the cabbage. By now, your cabbage should be cool enough to handle. Take your knife and deeply cut an octagon shape into the core. This will release the cabbage leaves from the core, allowing you to separate each leaf with ease. Cut a V shape into the lowermost part of each cabbage leaf, removing the hard white center (the rib).
- Form the cabbage rolls. Place a quarter cup of the meat filling on a piece of cabbage towards the core. Fold up each side of the V, roll forward, fold the ends up, then roll forward again to seal (see the video below for a demonstration). Repeat with each piece of cabbage until the meat mixture is gone.
- Finish the sauce and assemble. Remove the sauce from the heat and check to see if it is to your preferred saltiness. Eat or discard the carrot. Transfer most of the sauce from the Dutch oven to a bowl to make room for the cabbage rolls. Spread a little sauce around the bottom and edges of the Dutch oven, create a layer of stuffed cabbage rolls, then a layer of sauce, and repeat (like lasagna). Pour the remaining cup of beef or chicken broth around the edge of the pan. SEE NOTES below for INSTANT POT instructions.
- Bake the stuffed cabbage rolls. Place the lid on your Dutch oven (or foil if using a different baking dish) and bake at three hundred fifty degrees Fahrenheit (one hundred seventy-seven degrees Celsius) for about an hour and a half. The rolls should be fork tender. Serve with extra sauce on the side, spooned from the baking dish. Enjoy!
Notes
- Instant Pot Instructions: Spray the instant pot with cooking spray. Spread a little bit of sauce in the bottom and around the edges. Place a layer of cabbage rolls, then a good layer of sauce on top, and repeat until you are out of cabbage rolls. Pour the remaining cup of beef or chicken broth around the edge. Cook on high for 18 minutes, then natural release for 15 minutes. The sauce comes out thinner when cooking in the Instant Pot, but it’s still flavorful and delicious, and the rolls perfectly tender!
- Freezer Tips – Cooked: Cook the cabbage rolls as directed. Once cooled (they can be placed in the fridge overnight), put them in a freezer-safe storage container and freeze for up to two months. Uncooked: Once you’ve finished rolling all the cabbage; place the rolls on a baking sheet (ensuring they aren’t touching, to prevent them from sticking together), cover with foil, and freeze completely. Once they are frozen, place the rolls in freezer bags or other freezer-safe storage containers and label them. You can also freeze the sauce and thaw it prior to cooking.
- Cabbage Cooking Alternative: If you prefer more control over each leaf, as an alternative method, you can remove the leaves before cooking. Core the cabbage and gently peel off the leaves. Bring a large pot of water with 1/4 cup red wine vinegar to a boil, then drop the leaves in batches for 1–3 minutes until pliable. Remove with tongs or a slotted spoon and lay on a clean towel to cool.
- Prep Time: 30 minutes
- Cook Time: 1 hour, 30 minutes
- Category: Dinner
- Method: Instant Pot, Oven
- Cuisine: Eastern European
Inspired by my Grandma’s Stuffed Cabbage Rolls Recipe
Stuffed cabbage rolls were always a staple in my grandma’s kitchen, especially during holidays like Easter and Christmas. The family always loved it when she made them, and sometimes, I would get lucky enough for her to make them a few random times throughout the year. I don’t know what it was about them, but I just remember getting excited when she or my grandpa would stroll through the short path that connected my parents’ house with theirs, with a big baking dish full of stuffed cabbage rolls.
My grandma left behind several recipes, like crab-stuffed flounder and jambalaya; however, the stuffed cabbage rolls recipe is nowhere to be found! It’s tough for me to think back to my childhood and remember exactly how hers tasted. I don’t think mine could ever taste as good as grandma’s, but it does have a distinct flavor that brings me back to those days. 🖤
=
I can’t wait to make it! I know it will be delicious just like all your recipes! Your grandma would be so proud just like your mother is!!;
Thank you so much, Mommy. ❤️❤️
Soooo delicious!!!
I’m glad I have my husbands stamp of approval. 😋❤️
These look so tasty! I had something similar when I visited Poland and have been wanting to recreate it ever since, so thank you for your recipe!
Thank you so much! I love that and I’m sure Poland was an amazing experience. I hope you try my recipe! 🙂
I love cabbage because it is cheap, healthy, and can be easily added to any meat dish. Jenna, love your stuffed cabbage recipe. i have used canned corned beef before, but love the use of freshly ground meat. Will try your recipe soon.
I completely agree about cabbage! It’s so versatile. I hope you try the recipe with the freshly ground meat, although corned beef sounds like a great money-saving alternative!
This sounds so delicious. Thank you so much for sharing this lovely recipe. 🤗
Pastor Natalie (ExamineThisMoment)
Letstakeamoment.com
Thank you so much, Natalie! It is delicious & flavorful, and also a recipe that means a lot to my family and I. 🤗💚
This looks so yummy and is something I haven’t tried before. I love to try new recipes as always. Thank you for sharing!
I hope you try it! It’s a recipe that is near and dear to my heart. Enjoy! ☺️
Yum!!! This looks so fun to cook! Definitely will try it out sometime soon!
Thank you, Serina! It is a lot of fun to cook! Let me know if you have any questions. I hope you enjoy the recipe. 🤗
Yum! I love Cabbage Rolls! And this recipe looks delish! Will give it a try.
Me too! Thanks so much, Susan! I hope you love it. 🙂
I absolutely love the detailed directions Jenna gives for her recipes. It makes things so much easier! These look amazing!! Can’t wait to try them ❤️
You’re the best! Yes, I’ll make them for you soon! ❤️
Yum! These look amazing! Thanks for sharing another amazing recipe 🙂
Thanks so much, Deanna! They are so tasty. 🤗
My grandparents used to make these all the time. I asked my mom to teach me how to make them and had no idea the effort involved. Good thing they taste so good!
My Grandma did too! What a nice memory with your Mom. 🙂 And I agree. They’re lucky they taste so good!
Absolutely delicious looking and comforting recipe. I will make some swaps and use ground chicken and turkey sausage to try this recipe.
That sounds great, Vaishali! Thanks so much for stopping by. I hope you enjoy the recipe!
My mum used to make it and it’s my husband’s fav meal that she cooked. I’ve tried to make it before, and it wasn’t bad, but it just isn’t the same as from my mum. I will try your recipe next time. Thanks for sharing!
I totally agree. That’s how I feel about my Grandma’s recipe! 🤍
My dad made something very similar the other week and I was blown away by how much I enjoyed it. I am pinning this recipe to reference and make to compare!
I love that, Olivia! Please let me know how they turn out for you. 😊
I completely understand. I am still trying to replicate my Grandaddy’s stew. He never wrote anything down. I was always in the kitchen with him so I have an idea but cannot quite get it right. I love cabbage and cannot wait to try these
I hope some day you feel you were able to replicate your Grandaddy’s stew, Katie! I love that you were always in the kitchen with him. Such a nice memories, I’m sure! I was never really in the kitchen with my Grandma because she was more of a hurry up and get the cooking done kind of person. She didn’t exactly enjoy cooking, she just did it to get food on the table for her family! I hope you love this recipe. 😊
I am a lover of cabbage and grounded meats. This is great recipe idea. Like the herbs and spices you add to the dish. I am sure their flavors shines throughout the dish. Thanks for sharing your recipe, Jenna.
I’m sure you’d love this recipe then, Kevin! Yes I’m a lover of herbs and spices and this recipe is certainly not lacking in that department. I appreciate your kind words. Enjoy!
Hi Jenna. If frozen uncooked, what is best way/time to cook in an instant pot? Can they be cooked right from the freezer?
Hello! Thank you for reaching out!
I suggest first thawing the sauce in the refrigerator overnight or heating it in a pot the day. This way, you can still layer the sauce with the stuffed cabbage rolls.
You can place the cabbage rolls in frozen. Just cook them for 20 minutes instead of 18!
I hope this helps! Enjoy the recipe and please let me know if you have any other questions. 🙂