Old-Fashioned Cabbage Rolls (Print-Friendly Version) Recipe
If you’re craving a comforting, heartwarming dish that feels like a big, delicious hug, you’re going to love this recipe. Old-Fashioned Cabbage Rolls (Print-Friendly Version) bring together tender cabbage leaves wrapped around a savory mix of beef, pork, and rice, all baked in a rich tomato sauce infused with Creole seasoning. It’s a classic recipe that’s both satisfying and downright addictive, perfect for family dinners or special occasions that call for a bit of nostalgia on the plate.
Ingredients You’ll Need
The magic of this dish lies in its simple, straightforward ingredients, each playing a vital role in the depth of flavor, texture, and color. From the fresh vegetables that add sweetness and crunch to the perfectly seasoned meat filling and luscious tomato sauce, every component enhances the final result.
- 2 tablespoons canola oil: Provides a neutral base to sauté vegetables and develop the sauce’s flavor.
- 1 small yellow onion, chopped (about 170 g): Adds sweetness and aromatic depth to the sauce.
- 1 small red bell pepper, finely chopped (about 170 g): Introduces a mild fruity sweetness and vibrant color.
- 1 large celery stalk, finely chopped (about 60 g): Brings freshness and a subtle crunch to the sauce base.
- 1 tablespoon minced garlic: Gives a punch of savory warmth and aroma.
- 480 ml beef stock: Builds richness and umami to the tomato sauce.
- 1 tablespoon tomato paste: Thickens the sauce and intensifies the tomato flavor.
- 1 can (425 g) crushed tomatoes: The body of the sauce, offering both texture and vibrant color.
- 3 teaspoons Creole seasoning, divided: Provides a perfect blend of spices for a subtle kick without overwhelming the flavors.
- 1 head cabbage (about 900 g), cored: Tender leaves that serve as the edible wraps for the filling.
- 225 g ground pork sausage: Adds fat and flavor, keeping the filling juicy.
- 225 g 90% lean ground beef: Balances richness with lean protein for texture.
- 1 large egg, beaten: Acts as a binder to keep the filling together.
- 240 ml cooked long-grain white rice: Lightens the meat mixture and absorbs the comforting sauce.
- Fresh flat-leaf parsley, finely chopped, for garnish: Offers a fresh, herbaceous pop just before serving.
How to Make Old-Fashioned Cabbage Rolls (Print-Friendly Version)
Step 1: Create the Flavorful Tomato Sauce
Start by heating canola oil in a Dutch oven over medium-high heat. Sauté chopped onions, red bell pepper, and celery until they soften and release their natural sweetness, about 5 minutes. Stir in the minced garlic and cook until fragrant, but be careful not to burn it — just around 30 seconds is perfect. Then, add beef stock, tomato paste, crushed tomatoes, and two teaspoons of Creole seasoning. Bring this beautiful mixture to a boil, then lower it to a gentle simmer and let it develop for about 12 to 15 minutes until the sauce thickens and the flavors deepen. When done, remove from heat and set it aside to cool slightly.
Step 2: Prepare the Cabbage Leaves
Coring the cabbage is key. Place the whole head in a large pot, cover it with water by about 5 to 7 centimeters, and bring to a boil. Then reduce the heat to a simmer and cook the cabbage until the leaves become pliable but still firm enough to hold the filling, which takes about 5 minutes. Use tongs to transfer the cabbage to a cutting board and carefully peel off the 10 largest leaves. Lay them on paper towels to dry, and trim away the thick ribs by making a V-shaped slit so the leaves will roll smoothly without cracking. Save any extra leaves for another meal.
Step 3: Mix the Savory Filling
In a mixing bowl combine ground pork sausage and lean ground beef, then add the beaten egg and cooked rice. Spoon in about 120 ml of your prepared tomato sauce and sprinkle in the remaining teaspoon of Creole seasoning. Gently mix everything together until combined, being careful not to overwork the meat to keep the filling tender and juicy.
Step 4: Assemble the Cabbage Rolls
Divide the filling evenly among the cabbage leaves, using about 60 to 70 ml per leaf. Form the meat into a log shape roughly 7.5 centimeters long and 2.5 centimeters wide. Place the filling near the base of each cabbage leaf, fold the bottom edge over it, tuck in the sides snugly, and roll it up tightly into a neat cylinder. This rolling technique keeps the filling intact and results in perfectly shaped rolls that will hold their shape during baking.
Step 5: Bake to Perfection
Arrange the cabbage rolls seam-side down in two neat rows inside a 33 by 23 centimeter baking dish—five rolls per row. Pour the remaining tomato sauce over the rolls, ensuring everything is nicely covered. Seal the dish tightly with aluminum foil to trap moisture and bake in the preheated oven at 190°C for about 90 minutes. The rolls should be tender when tested with a spoon. Once out of the oven, let them rest for 15 minutes to let the flavors meld and juices redistribute.
Step 6: Garnish and Serve
Right before serving, sprinkle freshly chopped flat-leaf parsley over the rolls. This simple garnish adds a fresh, vibrant contrast to the hearty, saucy cabbage rolls that will have everyone at your table smiling with every bite.
How to Serve Old-Fashioned Cabbage Rolls (Print-Friendly Version)
Garnishes
While parsley is the classic fresh topper, you can also add a dollop of sour cream or a sprinkle of freshly ground black pepper for extra creaminess or a touch of spice. A light drizzle of extra virgin olive oil can elevate the presentation and add a silky finish to the rolls.
Side Dishes
These cabbage rolls are filling on their own but pair beautifully with creamy mashed potatoes, buttered egg noodles, or simply crusty bread to soak up the luscious tomato sauce. A crisp green salad or roasted root vegetables can balance the richness and round out the meal perfectly.
Creative Ways to Present
For a charming twist, serve the cabbage rolls individually in shallow bowls with a splash of sauce and a sprig of fresh herbs. Alternatively, layered in a casserole just like the baking dish but served in family-style portions encourages sharing and cozy family-style dining. You can also serve them with a side of pickled vegetables for a tangy contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Old-Fashioned Cabbage Rolls (Print-Friendly Version) keep wonderfully in the refrigerator for up to 3 days. Store them in an airtight container to preserve moisture and flavor. The sauce helps keep the rolls tender, so don’t drain it off when storing.
Freezing
This dish freezes beautifully—perfect for batch cooking and future meals. Arrange the cooled cabbage rolls in a freezer-safe container, pour sauce over them, and cover tightly. They’ll last up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place cabbage rolls in a covered ovenproof dish and warm at 160°C for about 30 minutes or until heated through. Alternatively, microwave individual portions on medium power, covered loosely, stirring halfway for even warming. Adding a splash of water or extra sauce can keep them moist.
FAQs
Can I substitute ground meat types in this recipe?
Absolutely! While the recipe calls for pork sausage and lean ground beef for flavor and texture balance, you can swap ground turkey or chicken for a lighter version. Just be aware that leaner meats may dry out more easily, so consider adding a bit of fat like olive oil.
Is it necessary to precook the cabbage leaves?
Yes, cooking cabbage leaves before rolling makes them flexible and easy to handle. It prevents tearing during rolling and results in tender, evenly cooked rolls. Without this step, raw cabbage leaves would be tough and unpleasant to eat.
What if I don’t have Creole seasoning?
If Creole seasoning isn’t on hand, create your own blend using paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and thyme. This mixture will mimic the spicy, herbal notes that complement the tomato sauce perfectly.
Can I prepare these cabbage rolls ahead of time before baking?
Yes, you can assemble the cabbage rolls a day ahead and keep them covered in the refrigerator. When ready, bake as directed. This makes it a fantastic recipe for busy days or entertaining guests.
Why does the recipe suggest resting the rolls before serving?
Resting after baking allows the juices to redistribute throughout the rolls, making every bite juicy and tender. It also helps the rolls set, so they hold together better when plated.
Final Thoughts
There’s something truly special about Old-Fashioned Cabbage Rolls (Print-Friendly Version) — a dish that fills the kitchen with inviting aromas and the plate with pure comfort. I hope you dive into this recipe with as much joy as I have, and enjoy making memories over this classic dish. It’s a wonderful way to celebrate simple ingredients transformed into something truly unforgettable.
