Homemade Cabbage Rolls: An Easy Dinner Recipe with Cabbage

These homemade cabbage rolls are filled with seasoned ground meat, rice, grated carrot, celery root, and fresh dill, then slowly cooked in a rich tomato sauce until the cabbage is tender and the filling is flavorful.

This comforting dish combines simple ingredients to create a satisfying meal for family dinners, weekend cooking, or preparing ahead for busy days.

The grated vegetables add natural sweetness and depth to the filling, while fresh dill brings a light, aromatic flavor.

If you’re looking for an easy dinner recipe with cabbage, these homemade cabbage rolls are a delicious option.

Although rolling the cabbage leaves takes a little time, the preparation is straightforward, and most of the cooking happens slowly in one pot.

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Why You’ll Love These Cabbage Rolls

• Simple, everyday ingredients: Ground meat, rice, cabbage, and vegetables come together in a satisfying meal.
• A flavorful homemade filling: Grated carrot, celery root, onion, and fresh dill add extra flavor to the meat and rice.
• A delicious meatless option: Substitute the ground meat with cooked brown lentils for a hearty vegetarian version that pairs beautifully with the rice and vegetables.
• Perfect for family dinners: Make a generous batch and enjoy leftovers throughout the week.
• Ideal for meal preparation: The rolls can be assembled ahead of time and cooked when needed.
• A complete, comforting meal: Serve them with your favorite side dish for a filling lunch or dinner.

Ingredients for Homemade Cabbage Rolls

For the cabbage rolls

• 1 large head of pickled cabbage (sauerkraut) or 1 large head of fresh cabbage, blanched until the leaves are soft and flexible
• 450 g (1 lb) ground pork or a mixture of ground pork and beef
• 90 g (½ cup) uncooked rice
• 2 medium onions, finely chopped
• 1 medium carrot, finely grated
• 40–60 g (about ¼ cup) celery root, finely grated
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil or olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 2–3 tablespoons finely chopped fresh dill or dried
• ½ teaspoon ground black pepper, or to taste

For the tomato sauce

• 480 ml (2 cups) tomato puree or crushed tomatoes
• 480–720 ml (2–3 cups) water or unsalted stock, as needed
• 2 bay leaves
• Finely chopped leftover cabbage, if available

Ingredient notes: Pickled cabbage provides a pleasantly tangy flavor and flexible leaves that are easy to roll. If the cabbage is very salty or sour, rinse the leaves briefly before using them.

Fresh dill gives the filling a bright, herbal flavor. Finely grating the carrot and celery root helps them blend evenly with the other ingredients.

How Do You Make Cabbage Roll Filling?

The filling is the heart of this cabbage rolls recipe. Cooking the vegetables briefly before combining them with the meat and rice helps develop their flavor and creates a more evenly textured mixture.

Step 1: Prepare the cabbage leaves

Carefully separate the cabbage leaves, keeping them as intact as possible. Trim away any thick central ribs that make the leaves difficult to fold.

If the leaves are very large, cut them into smaller pieces. Finely chop any leftover cabbage and reserve it for the bottom of the cooking pot.

Step 2: Sauté the onion and grated vegetables

Heat the oil in a skillet over medium heat. Add the chopped onions and cook for several minutes until softened.

Stir in the grated carrot and celery root. Cook for another 3–5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the uncooked rice and sweet paprika. Stir for another minute or two, then remove the skillet from the heat and allow the mixture to cool slightly.

Step 3: Mix the filling

Place the ground meat in a large bowl. Add the cooled vegetable and rice mixture, tomato paste, dried thyme, black pepper, and chopped fresh dill.

Mix gently until the ingredients are evenly distributed. Avoid packing the mixture too firmly, as the rice needs room to expand during cooking.

Because pickled cabbage can be salty, check the seasoning of the cooked vegetable mixture before adding extra salt. Never taste raw ground meat.

How to Roll Cabbage Rolls

Step 4: Fill and fold the cabbage leaves

Place a cabbage leaf flat on a cutting board. Add a spoonful of filling near the bottom edge, leaving enough room around it to fold the leaf.

Fold the bottom edge over the filling, bring the sides inward, and roll toward the top to form a compact parcel.

Repeat with the remaining leaves and filling.

Helpful tip: Avoid overfilling the leaves. The rice expands as it cooks, and leaving a little room inside each roll helps prevent the cabbage from splitting.

How to Cook Cabbage Rolls in a Pot

Step 5: Arrange the rolls

Spread some finely chopped leftover cabbage across the bottom of a large pot.

Arrange the cabbage rolls in snug layers, placing the folded edges downward where possible. Add the bay leaves between the layers.

Pour the tomato passata over the rolls, then add enough water or unsalted stock to bring the liquid close to the top of the rolls without completely submerging them.

Step 6: Simmer until tender

Cover the pot and bring the liquid to a gentle simmer. Reduce the heat to low and cook for approximately 1–1.5 hours, checking occasionally to make sure the liquid has not evaporated too much.

Add a little hot water if needed. Avoid vigorous boiling, which can tear the cabbage leaves and cause the rolls to lose their shape.

The cabbage should be tender, the rice fully cooked, and the filling should reach a safe internal temperature of 71°C (160°F) for ground pork or beef.

Allow the cabbage rolls to rest for a few minutes before serving.

Oven method:

Preheat the oven to 350°F (180°C). Cover the oven-safe pot with a lid and bake for approximately 2 hours, or until the cabbage is tender and the rice is fully cooked. Check occasionally and add a little hot water if needed to keep the rolls from drying out.

What to Serve with Cabbage Rolls

Cabbage rolls pair well with simple side dishes that complement their savory filling and tangy tomato sauce.

• Creamy polenta: Its mild flavor balances the rich filling and tomato sauce.
• Sour cream: A spoonful adds a cool, creamy contrast.
• Fresh herbs: Sprinkle extra dill or parsley over the finished dish.
• Crusty bread: Use it to soak up the flavorful sauce.
• A fresh green salad: A crisp salad adds freshness to this hearty meal.

For a balanced dinner, serve a few cabbage rolls with a fresh salad or your preferred vegetable side.

Tips for Making the Best Cabbage Rolls

Choose flexible cabbage leaves. Intact leaves are easier to fill and less likely to tear while cooking.

Grate the vegetables finely. Finely grated carrot and celery root blend into the filling and distribute their flavors evenly.

Cook the vegetables before mixing. Softening the onion, carrot, and celery root helps bring out their natural flavors.

Use fresh dill when possible. Its distinctive herbal aroma complements the cabbage, meat, and rice.

Keep the heat low. Gentle simmering helps the cabbage become tender without breaking apart.

Make them ahead. Cabbage rolls can be assembled in advance or cooked a day before serving. Their flavors often become more developed after resting overnight in the refrigerator.

Frequently Asked Questions

Why add carrot and celery root to cabbage rolls?

Grated carrot adds a mild sweetness, while celery root contributes a subtle earthy and aromatic flavor. Sautéing both vegetables with onion before adding them to the filling helps their flavors blend with the meat and rice.

Why do cabbage rolls fall apart during cooking?

Cabbage rolls may fall apart if the leaves are torn, the rolls are overfilled, or the liquid boils too vigorously. Use intact leaves, leave room for the rice to expand, and maintain a gentle simmer throughout cooking.

What meat works best for cabbage rolls?

Ground pork creates a rich, flavorful filling. A mixture of ground pork and beef also works well. Choose the combination you prefer, making sure the filling is fully cooked before serving.

Can I make cabbage rolls without meat?

Yes. For a meat-free version, replace the ground meat with a mixture of cooked rice, finely chopped mushrooms, onion, carrot, celery root, and herbs. Adjust the cooking time according to the filling and ensure the cabbage becomes tender.

A Comforting Cabbage Dinner for Any Day

These homemade cabbage rolls turn everyday ingredients into a satisfying meal.

Tender cabbage leaves hold a savory filling of ground meat, rice, grated carrot, celery root, and fresh dill, while slow cooking allows the flavors to develop in a rich tomato sauce.

Serve them warm with polenta, sour cream, crusty bread, or a fresh salad.

Whether you’re preparing a family dinner or cooking ahead for the week, this cabbage rolls recipe offers a practical and flavorful way to enjoy cabbage.

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