This Cabbage Rolls recipe comes together in about 1 hour all in one pot for a easy weeknight dinner that your family will love! You can switch up the fillings to suit your taste or use it as a delicious clean-out-the-fridge meal to get rid of leftovers and odds and ends. Seriously, it’s like a hug from Grandma, but wrapped in cabbage leaves!
Ingredient Breakdown
- 1 Head White Cabbage
- 2 Cups Rice (Uncooked)
- 1 Large Onion (Chopped Finely)
- 4 Cloves Garlic (Chopped Finely)
- 2 Large Tomatoes (Finely Chopped)
- 2 Tablespoons Tomato Paste
- ¼ Cup Parsley (Chopped)
- 2 Tablespoons Fresh Dill (Chopped)
- 1 Tablespoon Dried Mint
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
- 1½ Teaspoons Salt
- ½ Teaspoon Sumac
- 2 Tablespoons Lemon Juice
- ¼ Cup Olive Oil
- 3 Tablespoons Olive Oil (For Cooking the Filling)
- 2 Tablespoons Tomato Paste (For the Sauce)
- 1 Teaspoon Paprika (For the Sauce)
- 2 Cloves Garlic (Mashed)
- 2 Teaspoons Dried Mint (More for the Sauce)
- 2 Cups Hot Water
Step-by-Step Instructions
How to Make Cabbage Rolls
1. Prepare the Filling: In a large mixing bowl, combine the rice, chopped onion, garlic, tomatoes, tomato paste, parsley, dill, dried mint, black pepper, paprika, salt, sumac, and lemon juice. Toss it all together and give it a taste. Adjust the seasoning if needed, maybe a little more lemon juice or salt? You want it to sing with flavor!
2. Blanch the Cabbage: Next up, get a large pot of water boiling. Cut off the tough root part of the cabbage head and gently separate the leaves. Blanch those leaves in hot water for about 2-3 minutes, you want them soft and pliable but not overcooked. Remove them using a slotted spoon and let them drain in a strainer.
3. Prepare the Cabbage Leaves: Take a moment to trim off the thick vein in the middle of each cabbage leaf. Don’t throw those bits away! Use them at the bottom of your baking dish to keep the rolls from overcooking. Also, if any cabbage leaves are too large, feel free to cut them in half.
4. Assemble the Cabbage Rolls: In your baking dish, layer the removed thick veins or any torn pieces of cabbage as a bottom layer. Now, grab a blanched cabbage leaf, and on one side, place about a tablespoon of filling. Roll it up tightly but gently, tucking the sides in as you go. Place the stuffed cabbage rolls seam-side down in the pan.
5. Make the Sauce: For the sauce, combine the olive oil, tomato paste, mashed garlic, dried mint, and paprika in a saucepan. Stirring frequently, let it cook for a minute until fragrant, then add in that hot water. Bring everything to a boil and then take it off the heat, it’s ready!
6. Cook the Rolls: Sprinkle a couple pinches of salt over the cabbage rolls, and pour the sauce evenly over them. To help them cook evenly, place an upside-down plate on top of the rolls, this is a little trick I learned that works wonders! Now, bring it to a simmer over medium heat for about 5 minutes, then reduce the heat to low. Let it cook gently for around 40 minutes, or until the rice is tender.
7. Enjoy! Serve warm or at room temperature. These rolls are comforting and delicious, you’ll want to make them again and again!
Personal Connection
This is my go-to recipe when I’m looking for some cozy comfort food, and honestly? I’m a real sucker for anything warm and hearty! I remember my grandmother making these on chilly autumn evenings, and the smell of cabbage and spices wafting through the house was simply delightful. And the best part is, you can use whatever you’ve got on hand for the filling. Leftover ground meat, grains, or veggies, just toss it in! You’ll end up with a dish that’s not just beautiful but also full of love.
If you loved this recipe, be sure to check out my Easy Turkish Meatballs, my Turkish Pasta, or my Kuru Fasulye Recipe (Turkish Beans)!
Why This Recipe Works
Comfort Food
There’s just something about comfort food that wraps you in a warm blanket, don’t you think? These Cabbage Rolls are loaded with tons of flavor and heartiness that makes them irresistibly delicious. Made with simple ingredients and love, they bring everyone together around the dinner table.
Customizable
The magic of this dish is that you can truly make it your own! Got a half-used bag of quinoa? Go for it! Maybe some leftover ground turkey? Toss that in! It’s a blank canvas for creativity, so don’t be afraid to experiment.
Quick & Easy
Like I mentioned before, this recipe comes together surprisingly fast! Perfect for meal prep or a busy weeknight. You spend a bit of time rolling but trust me, it’s worth every minute when you sit down to a warm meal.
Serving & Storage Tips
Serving Suggestions
These Cabbage Rolls are delicious on their own, but I love to serve them with a side of crusty bread or a light salad. A dollop of sour cream can take it over the top, too so good!
Storage
You can store the leftovers in an airtight container in the refrigerator for up to 4 days. They taste even better the next day as the flavors continue to meld!
Reheating Instructions
To reheat, simply pop them in the microwave for a minute or two or warm them in a skillet on low heat with a splash of water to keep them moist.
Freezer Friendly
Yes, you can freeze these! Just wrap them individually in plastic wrap and place them in a freezer-safe bag. To reheat, simply thaw overnight in the fridge and then microwave or bake them until heated through.
And that wraps it up, folks! I bet you and your family will absolutely adore these Cabbage Rolls as much as I do. If you’re looking for a comforting and satisfying weeknight meal, give this simple recipe a shot, you won’t regret it! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Cabbage Rolls
Ingredients
Method
- In a large mixing bowl, combine rice, chopped onion, garlic, tomatoes, tomato paste, parsley, dill, dried mint, black pepper, paprika, salt, sumac, and lemon juice. Toss together and adjust seasoning as needed.
- Boil a large pot of water. Cut the root part off the cabbage and separate the leaves. Blanch leaves for 2-3 minutes until soft, then drain.
- Trim the thick vein in the middle of each leaf, using them at the bottom of your baking dish.
- Layer the bottom of your baking dish with cabbage bits. Place a tablespoon of filling on a blanched leaf, roll it tightly, and tuck in the sides. Place seam-side down in the dish.
- In a saucepan, combine olive oil, tomato paste, mashed garlic, dried mint, and paprika. Cook until fragrant, then add hot water and bring to a boil.
- Sprinkle salt over the rolls and pour the sauce evenly on top. Place an upside-down plate on top to help cook evenly. Simmer on medium heat for 5 minutes, then reduce to low and cook for 40 minutes or until rice is tender.
- Serve warm or at room temperature, optionally with crusty bread, salad, or sour cream.