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.
