Stuffed Cabbage Rolls – Traditional and Hearty Family Dinner

These Stuffed Cabbage Rolls are the ultimate comfort food—flavorful, juicy, and wrapped in tender boiled cabbage leaves that practically melt in your mouth.

Filled with a savory mix of ground pork, ground turkey, rice, and sautéed carrots, then simmered in a rich tomato-based Podliva sauce, this dish brings together everything you love about homestyle cooking.

Whether you’re cooking for a special family dinner, meal prepping for the week, or making something to warm the soul, these homemade cabbage rolls are satisfying, freezer-friendly, and surprisingly fun to roll.

Why You’ll Love This Recipe

Classic Eastern European flavor – Inspired by traditional golubtsi

Tender cabbage leaves – Perfectly softened and easy to roll

Flavorful meat and rice filling – Balanced with fresh sautéed vegetables

Rich, savory tomato sauce – With sour cream and garlic notes

Two cooking methods – Oven or stovetop

Meal prep + freezer friendly – Even better the next day

What You’ll Need (Ingredient Highlights)

White rice – Cooked until fluffy and used to bind the filling

Cabbage – Two medium heads, boiled and separated into leaves

Ground pork + turkey – Flavorful, moist, and protein-rich combo

Carrots – Adds natural sweetness and bulk

Eggs – Binds the filling and adds richness

Marinara sauce – A tomato base that’s mellow and flavorful

White vinegar – Helps soften cabbage quickly

Olive oil + butter – For sautéing vegetables and flavor

Sour cream – Creamy tang in the sauce

Salt-free seasoning – Such as Mrs. Dash, for added depth

Sea salt – To balance and season every layer

Pro Tips Before You Start

Microwave rice if short on time – But stovetop gives better texture

Use a stand mixer for the filling – It saves time and evenly blends ingredients

Boil cabbage in vinegar water – It softens faster and separates leaves cleanly

Cut out the thick cabbage stem – Makes rolling easier

Reserve cabbage water – Adds extra flavor when cooking the rolls

How to Make Stuffed Cabbage Rolls

Step 1: Prepare the Rice and Cabbage

Rinse 2 cups of white rice, then cook with 3½ cups water, 1 Tbsp olive oil, and 1 tsp salt.

Simmer covered until tender (about 20 minutes).

In a large pot, boil water with ½ Tbsp salt and 4 Tbsp vinegar.

Remove outer cabbage leaves and cores.

Boil one cabbage at a time, 5 minutes each side, pulling off softened leaves as they cook.

Repeat with second cabbage.

Set cooked leaves aside and reserve 4 cups of the cooking water.

Step 2: Make the Filling

Grate 4 carrots and sauté in 3 Tbsp olive oil + 1 Tbsp butter until softened.

Add 1 cup marinara sauce, cook for 1 more minute, then remove from heat.

In a bowl or stand mixer, combine the sautéed veggies with the cooked rice, 1 lb ground pork, 1 lb ground turkey, 2 eggs, and 1 Tbsp sea salt. Mix until evenly combined.

Step 3: Fill and Roll the Cabbage

Large Leaves:

Cut leaves in half and remove tough center stem.

Add about 2 Tbsp filling, roll into a cone with the thicker part at the base, tuck in the sides.

Small Leaves:

Trim raised stem to flatten.

Roll like a burrito and tuck both ends inside.

Layer finished rolls into a Dutch oven or large pot.

Step 4: Make the Podliva Sauce

Sauté remaining 2 grated carrots in 2 Tbsp olive oil with 1 tsp Mrs. Dash.

Stir in 1 Tbsp sour cream and 1 cup marinara sauce, sauté 1 more minute.

Pour sauce over cabbage rolls. Add 2½ to 3 cups reserved cabbage water—just enough to nearly cover.

Step 5: Cook the Cabbage Rolls

Oven Method (Recommended):
Cover and bake in a Dutch oven at 450°F for 20–25 min, then reduce to 350°F and bake for 1 hour.

Stovetop Method:
Bring to a gentle boil, reduce to low heat, cover, and simmer for 40 minutes.

What to Serve With Stuffed Cabbage Rolls

Mashed potatoes – A creamy classic pairing

Sour cream or plain yogurt – As a topping

Roasted beets or carrots – Bright veggie sides

Crusty bread – To mop up the savory sauce

Pickles or sauerkraut – For a tangy contrast

Variations & Substitutions

Use ground beef or lamb – Instead of pork or turkey

Make it vegetarian – Use lentils, mushrooms, or rice + beans

Try brown rice or quinoa – For a whole grain twist

Add fresh dill or parsley – For a herby finish

Spice it up – Add chili flakes or smoked paprika to the filling

Storage & Reheating Tips

Fridge – Store in an airtight container for up to 4 days

Freezer – Freeze individual rolls with sauce for up to 3 months

Reheat – Microwave or gently simmer covered in sauce until hot

Meal prep tip – Make the filling and cabbage ahead, assemble when ready

FAQs

Can I make these ahead of time?
Yes! Assemble up to a day in advance and refrigerate until ready to cook.

Can I freeze them?
Absolutely. Freeze raw or cooked cabbage rolls individually with sauce.

Do I have to use two types of meat?
No, you can use all pork, all turkey, or swap with another ground meat.

What if my cabbage leaves tear?
Use two smaller leaves overlapped or patch with extras.

Is the sour cream necessary?
It adds creaminess to the sauce, but can be skipped or replaced with yogurt.

Can I use store-bought tomato sauce?
Yes—just choose a simple marinara without added sugar or strong herbs.

Final Thoughts

These hearty and flavorful Stuffed Cabbage Rolls bring comfort and nostalgia to every bite.

Whether you’re feeding your family or looking for a traditional make-ahead dish, this recipe is warm, filling, and always satisfying.

With a flavorful tomato cream sauce and tender cabbage wrapping, they’re bound to become a favorite at your table.