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.

The image shows two rolled cabbage leaves stuffed and covered with a thick red tomato sauce on a white plate with light grey lines. The stuffed cabbage rolls are yellowish-green with a soft texture, and the sauce on top is unevenly spread, showing a rough, chunky texture with a bright red-orange color. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Cabbage Rolls Recipe
Top Tip
How to Serve Easy Cabbage Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cabbage Rolls Recipe

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.

A close-up of a stuffed cabbage roll with three visible layers: the outer layer is soft yellow cabbage leaves wrapped around, the middle layer is light brown cooked ground meat filling with a grainy texture, and the top layer is a red tomato sauce coating some parts of the cabbage roll. The cabbage roll sits on a white plate with a light brown sauce spread around it. In the background, a glass baking dish holds similar stuffed cabbage rolls on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a whole head of fresh green cabbage with crisp leaves, a small white ceramic bowl filled with fluffy cooked white rice, a mound of raw ground turkey in natural pink tones, a mound of raw Italian sausage with marbled fat and rich red color, one whole clean uncracked brown egg, a small white ceramic bowl holding golden Italian bread crumbs, a small white ceramic bowl with diced bright red onion, a small white ceramic bowl with minced fresh white garlic cloves, a small white ceramic bowl filled with vibrant red crushed tomatoes, a small white ceramic bowl with smooth red tomato sauce, a small white ceramic bowl containing fine white granulated sugar, small piles of ground warm brown cumin and reddish-brown ground cinnamon powders arranged separately, a small white ceramic bowl of clear golden chicken stock, a few sprigs of fresh bright green parsley, and small piles of coarse kosher salt and freshly cracked black peppercorns—all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use fresh cabbage leaves instead of freezing?

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.

What if I don’t have Italian sausage?

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.

Can I make this recipe gluten-free?

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.

How long do cabbage rolls keep in the fridge?

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!