There’s something incredibly comforting about a warm, hearty dish like this Easy Cabbage Rolls Recipe. It’s not just food—it’s a cozy experience filled with tender cabbage, savory meat, and a deeply flavorful tomato sauce that makes every bite feel like a little celebration in your mouth.
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Why You'll Love This Recipe
Whenever I make this Easy Cabbage Rolls Recipe, it feels like I’m sharing a little tradition passed down through generations—but with a modern, fuss-free twist. It’s one of those dishes that fills your kitchen with the most amazing aroma and warms up the whole house.
- Simplicity: The freezing trick to loosen the cabbage leaves makes assembly so much easier, cutting down what usually feels like a daunting step.
- Flavor-packed: Combining ground turkey and Italian sausage brings just the right balance of lightness and seasoning to the filling.
- Customizable: You can tweak the spices and herbs in the sauce or filling to match your family’s favorite tastes or dietary needs.
- Make-ahead friendly: Cabbage rolls reheat beautifully, making them a perfect choice for leftovers or meal prepping.

Ingredients & Why They Work
What I love about this Easy Cabbage Rolls Recipe is how the ingredients come together easily but still create a depth of flavor that feels like it took hours. From the tender cabbage leaves to the subtly spiced tomato sauce, each element plays its part perfectly.

- Green cabbage: Freezing the whole head softens the leaves so they're pliable yet sturdy enough to hold the filling without tearing.
- Cooked white rice: Adds a tender texture to the meat filling, helping to bind it and soak up the spices.
- Ground turkey: A lean base for the filling, giving it a lighter feel than all-beef rolls while still keeping it hearty.
- Italian sausage: Loads the filling with savory, herby, slightly spicy flavor that makes the rolls pop.
- Egg: Acts as the binder in the filling, so everything holds together when baked.
- Italian bread crumbs: Absorb moisture and help the filling stay tender without being mushy.
- Red onion and garlic: Provide a foundational flavor with sweetness and punch, gently sautéed for depth.
- Crushed tomatoes and tomato sauce: Create the rich, comforting sauce that the rolls bathe in as they bake.
- Sugar, cumin & cinnamon: A little sweetness and warm spice that balances acidity and adds an unexpected fragrant touch.
- Chicken stock: Adds moisture and umami, keeping the sauce luscious and the rolls tender.
- Fresh parsley: Stirred in at the end for a fresh, bright note that lightens the richness.
- Kosher salt and freshly cracked black pepper: Essential for seasoning at every step to bring harmony to the flavors.
Make It Your Way
This recipe is a fantastic base that you can personalize easily. I’ve made it with beef instead of turkey, swapped in quinoa for rice, or added some chopped mushrooms to the mix for extra earthiness. There's no right or wrong — it’s about what you love!
- Vegetarian Variation: Try replacing the meats with lentils and finely diced vegetables, adding extra breadcrumbs or cooked grains to keep the filling together.
- Spice it up: I sometimes add a pinch of smoked paprika or chili flakes for a gentle kick. It wakes up the dish and pairs wonderfully with the cinnamon in the sauce.
- Cheese lovers: A sprinkle of shredded mozzarella or Parmesan on top during the last 10 minutes of baking adds a golden, melty finish.
- Seasonal twists: Swap parsley for fresh dill or basil depending on what’s fresh in your kitchen to shift the flavor profile.
Step-by-Step: How I Make Easy Cabbage Rolls Recipe
Step 1: Freeze Your Cabbage for Easy Leaf Removal
This trick changed how I make cabbage rolls forever! Pop the whole head of green cabbage in your freezer for 24 hours. When it’s time to cook, let it thaw for about 2 hours. The leaves will peel off easily without tearing because of the freezing process. You might only get a few leaves at a time, but patience pays off!
Step 2: Prep the Sauce
While your cabbage is thawing, get the sauce going so the flavors can meld. Sauté diced red onion and minced garlic in some olive oil over medium-high heat for 6 to 8 minutes — until soft and fragrant. Then add your crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Let it simmer gently, seasoning it with salt and pepper. Once it’s coming together, remove from the heat and let it cool a bit.
Step 3: Mix the Filling
In a big bowl, mix together the cooked rice, ground turkey, Italian sausage, egg, Italian bread crumbs, and fresh parsley. Use your hands or a sturdy spoon to combine everything evenly. Season well with salt and pepper — don’t skip this step because it brings out all the flavors in the filling!
Step 4: Roll It Up
Lay each cabbage leaf flat on your surface. Use an ice cream scoop or spoon to place a good portion of filling on the widest part of the leaf. Fold the sides gently over the filling, then roll it up tight like a little burrito. This part may take some practice to get the roll tight but not torn. Don’t worry if a leaf tears — just layer torn leaves underneath when assembling.
Step 5: Layer and Bake
Pour half the sauce into the bottom of a 9x13-inch casserole dish. Layer the cabbage rolls snugly inside, then pour the remaining sauce on top. Cover with foil and bake at 350ºF for 45 to 50 minutes, or until the filling is cooked through and tender. Let it rest a few minutes before serving.
Top Tip
From my experience making these cabbage rolls dozens of times, a few little tips make all the difference between “meh” and “wow”:
- Freezing first: Makes the cabbage so much easier to work with, saving frustration and tears over ripped leaves.
- Don’t skip seasoning: Salt your filling and sauce well at each step. It’s the secret to vibrant flavors in a simple dish like this.
- Roll gently but firmly: Tightly rolled parcels hold together during baking but don’t press so hard that you tear the leaves.
- Double sauce layers: Pouring sauce beneath and on top keeps the rolls moist and infuses the dish with layered tomato goodness.
How to Serve Easy Cabbage Rolls Recipe

Garnishes
I usually sprinkle freshly chopped parsley on top before serving; it adds a lovely fresh pop of color and brightness. Sometimes I dollop a spoonful of sour cream or Greek yogurt on the side for creaminess that contrasts beautifully with the tangy tomato sauce.
Side Dishes
These cabbage rolls pair perfectly with simple sides like creamy mashed potatoes or buttered egg noodles. A crisp green salad or sautéed green beans balances the meal with some crunch and freshness.
Creative Ways to Present
For holidays or dinner parties, I bake the rolls in a decorative casserole dish and arrange them neatly in rows, topped with a sprinkling of fresh herbs and a drizzle of olive oil. It makes a stunning centerpiece and invites guests to serve themselves easily.
Make Ahead and Storage
Storing Leftovers
I store leftover cabbage rolls in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so they taste even better the next day—perfect for leftovers or packed lunches.
Freezing
Freezing cooked cabbage rolls works wonderfully. I place them in a freezer-safe dish or wrap each one tightly in foil and freeze, then thaw overnight in the fridge before reheating. Just be sure your sauce covers the rolls to prevent drying out during storage.
Reheating
When reheating, I prefer covering the rolls with foil and warming them in the oven at 325°F until heated through. This keeps the cabbage tender and prevents the sauce from drying out. Microwaving works too, but a slower oven method really preserves the texture best.
Frequently Asked Questions:
You absolutely can, but freezing makes it so much easier to peel the leaves without tearing. If using fresh cabbage, blanch the leaves in boiling water for 2-3 minutes to soften and make them pliable, then chill in cold water before using.
No worries! You can substitute with ground pork or a spiced ground beef mix. Adding herbs like fennel seeds or Italian seasoning can help mimic the sausage’s flavors.
Yes! Simply replace the Italian bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure all other ingredients you use, like stock, are also gluten-free.
Stored properly in an airtight container, cabbage rolls will stay fresh for up to 4 days in the refrigerator. Reheat thoroughly before eating to enjoy their best flavor and texture.
Final Thoughts
This Easy Cabbage Rolls Recipe has become one of my go-to dishes when I want to feed a crowd or enjoy a soul-warming meal that feels like a big hug. I hope you try making it soon—you’ll find the process easier than expected and the results truly rewarding. Plus, it’s the kind of dish that tastes like leftovers should be illegal because they’re THAT good. Give it a shot—you might just add a new favorite to your family’s recipe box!
Print
Easy Cabbage Rolls Recipe
- Prep Time: 2 hours 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Easy Cabbage Rolls recipe combines a flavorful mixture of ground turkey and Italian sausage wrapped in tender cabbage leaves, baked in a rich tomato sauce infused with warm spices. A comforting and hearty dish perfect for a family dinner.
Ingredients
Filling
- 1 cup cooked white rice
- 1 pound ground turkey
- 1 pound Italian sausage
- 1 egg
- ½ cup Italian bread crumbs
- 1 cup red onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
Vegetables
- 1 head green cabbage, frozen
Sauce
- 14 oz. crushed tomatoes
- 8 oz. tomato sauce
- 1 teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 cup chicken stock
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Olive oil (for sautéing)
Instructions
- Freeze and prepare cabbage: Place the head of green cabbage in the freezer and freeze completely for 24 hours. Remove and let thaw for 2 hours until the leaves start peeling off easily, taking care to peel only a few leaves at a time due to remaining frozen core.
- Preheat oven and prepare dish: Preheat the oven to 350ºF and grease or prepare a 9x13 casserole dish for baking.
- Make sauce: In a skillet, heat olive oil over medium-high heat and sauté diced red onion and minced garlic for 6 to 8 minutes until softened and fragrant. Add crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Bring the mixture to a simmer, season with kosher salt and freshly cracked black pepper to taste, then remove from heat and let cool.
- Prepare filling: In a large bowl, combine cooked white rice, ground turkey, Italian sausage, egg, Italian bread crumbs, and minced parsley. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble cabbage rolls: Lay a cabbage leaf flat on a clean surface. Using a medium ice cream scoop or spoon, place a portion of the meat filling onto the widest part of the leaf. Fold the sides inwards, then roll the leaf tightly around the filling to form a roll. Repeat with remaining leaves and filling.
- Layer and bake: Pour half of the prepared sauce into the bottom of the casserole dish. Arrange cabbage rolls seam side down in a single layer over the sauce. Pour the remaining sauce over the top of the rolls. Cover the dish with foil and bake in the preheated oven for 45 to 50 minutes, or until the meat is cooked through and tender.
Notes
- Freezing the cabbage makes the leaves easier to separate without tearing.
- You can substitute Italian sausage with all ground turkey or beef if preferred.
- For a spicier kick, add crushed red pepper flakes to the sauce.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with a side of crusty bread or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg


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