There’s something magical about Old Fashioned Cabbage Rolls that takes me straight back to my grandmother’s kitchen. The smell of simmering tomato sauce and savory meat filling wrapping itself around tender cabbage leaves – it’s comfort food at its finest. This recipe has been passed down through three generations in my family, with each cook adding their own little twist (mine? A splash of Italian sausage for extra flavor).
This dish represents everything I love about family cooking – simple ingredients transformed into something extraordinary with patience and care. Whether it’s a Sunday supper or potluck gathering, these Old Fashioned Cabbage Rolls never fail to bring people together around the table.
Table of Contents
Table of Contents
Why You’ll Love These Old Fashioned Cabbage Rolls
Let me count the ways these cabbage rolls will steal your heart (and probably become a regular in your dinner rotation):
- Hearty comfort food that satisfies even the biggest appetites – one bite of that savory meat filling wrapped in tender cabbage and you’ll understand why this recipe has lasted generations
- Freezer-friendly magic – make a double batch and freeze unbaked rolls (just add sauce when ready to cook) for effortless future meals
- Crowd-pleasing at potlucks and family gatherings – I’ve yet to meet someone who doesn’t go back for seconds
- Perfect balance of textures – the slight bite of cabbage against the rich, meaty filling is pure harmony
- Smells amazing while baking – your kitchen will smell like Sunday dinner at Grandma’s
Honestly? These Old Fashioned Cabbage Rolls taste like love wrapped in cabbage leaves – and isn’t that what great home cooking should be? Find more family favorites!
Ingredients for Old Fashioned Cabbage Rolls
Gathering the right ingredients is half the battle when making these nostalgic cabbage rolls. Here’s exactly what you’ll need:
- 1 large head green cabbage (about 3 lbs) – look for one with tight, crisp leaves
- 1 lb ground beef (80/20 blend) – the fat keeps them juicy
- 1 lb ground Italian sausage – I use mild but spicy works too if you like heat
- 1 ½ cups cooked long grain rice (that’s ½ cup uncooked rice)
- 1 small yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced – fresh is best here
- 1 tsp salt + ½ tsp black pepper
- 2 tsp Italian seasoning
- 1 large egg – our binder that holds everything together
- 15 oz can tomato sauce – divided between filling and sauce
- 10.75 oz can condensed tomato soup – secret sauce ingredient!
- Chopped fresh parsley for that pretty finish
Ingredient Substitutions & Notes
Got dietary needs? No problem! Ground turkey or chicken work great instead of beef (add 1 tbsp olive oil to prevent dryness). For gluten-free, ensure your Italian sausage is GF. Vegetarian? Swap in lentils or mushrooms for the meat and use vegan sausage.
Pro tips: Pack your rice lightly when measuring – too much makes rolls dense. If fresh garlic isn’t handy, 1 tsp garlic powder works in a pinch. And don’t skip the egg – it’s the glue that keeps these beauties intact!
How to Make Old Fashioned Cabbage Rolls
Okay, let’s get rolling—literally! The secret to perfect cabbage rolls isn’t just the ingredients, it’s the technique. Follow these steps closely and you’ll have tender, flavorful rolls that’ll make your grandma proud.
First, preheat your oven to 350°F—this gives it time to reach the perfect temperature while we prep. Now for the fun part: softening the cabbage leaves. I like to core the cabbage first (just cut around the stem with a paring knife), then gently peel off about 12 outer leaves. Don’t panic if they tear—we’ll use the smaller ones for patching!
Next, blanch the leaves in a pot of boiling water for 2-3 minutes until they’re flexible but still bright green. Drain them and let cool on a towel—this is crucial so you don’t burn your fingers later! While they cool, make the filling: in a big bowl, mix the beef, sausage, cooked rice, onion, garlic, seasonings, egg, and ½ cup tomato sauce. I use my hands (clean ones!) to really combine everything—it’s messy but effective.
Now the wrapping magic: lay a cabbage leaf flat, place ⅓ cup filling near the stem end, fold the sides over, then roll away from you like a burrito. Tuck any loose ends under as you go. Arrange them seam-side down in a 9×13 dish that’s been coated with ½ cup of your sauce mixture (the tomato sauce + soup combo). Pour the remaining sauce over top, cover tightly with foil, and bake for 1 hour.
After an hour, uncover and baste the rolls with sauce—this keeps them moist. Bake uncovered another 10 minutes to thicken the sauce slightly. You’ll know they’re done when the internal temp hits 145°F and your kitchen smells like heaven!
Tips for Perfect Old Fashioned Cabbage Rolls
Here’s my hard-earned wisdom: wear disposable gloves when mixing the meat—it saves so much cleanup! For extra flavor, brown the meats first (though I often skip this when pressed for time). If your sauce seems thin after baking, remove the rolls and simmer it on the stovetop for 5 minutes to thicken. And don’t overcrowd the pan—give each roll some breathing room so they cook evenly.
The biggest rookie mistake? Overstuffing the leaves. About ⅓ cup filling per leaf is plenty—they expand as they bake. And save those imperfect leaves! Layer them on the baking dish bottom to prevent sticking, or use scraps to patch any tears in your rolls. These little touches make all the difference between good and legendary cabbage rolls.
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3-Generation Old Fashioned Cabbage Rolls Recipe – Pure Comfort!
Classic Old Fashioned Cabbage Rolls made with ground beef, Italian sausage, and rice, wrapped in tender cabbage leaves and baked in a rich tomato sauce.
- Total Time: 1 hour 40 minutes
- Yield: 9 large cabbage rolls 1x
Ingredients
- 1 large head of green cabbage
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 ½ cups cooked long grain rice (1/2 cup of uncooked rice will make 1 ½ cups of cooked rice)
- 1 small yellow onion, diced (1 cup)
- 1 tsp salt
- ½ tsp pepper, plus more for sauce (optional)
- 3 cloves garlic, minced
- 2 tsp Italian seasoning, plus more for sauce (optional)
- 1 large egg
- 15 oz tomato sauce (1 can), divided
- 10.75 oz condensed tomato soup (1 can)
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F.
- Soften cabbage leaves by boiling, steaming, or microwaving in water until wilted. Drain.
- In a large bowl, mix ground beef, sausage, rice, onion, salt, pepper, garlic, Italian seasoning, egg, and ½ cup tomato sauce.
- In another bowl, whisk remaining tomato sauce, tomato soup, and extra Italian seasoning and pepper (if desired).
- Spread ½ cup of the sauce mixture in a 9×13 casserole dish.
- Place ⅓ cup meat mixture in the center of each cabbage leaf. Fold and roll like a burrito.
- Arrange rolls in the casserole dish.
- Pour remaining sauce over the rolls.
- Cover with foil and bake for 1 hour (internal temp should reach 145°F).
- Uncover, baste with sauce, and bake 10 more minutes to thicken.
- Garnish with parsley and serve.
Notes
- Use gloves for mixing the meat to keep hands clean.
- Adjust seasoning to taste.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
Serving Suggestions for Old Fashioned Cabbage Rolls
Now for my favorite part – setting the table for these beauties! A big scoop of garlic mashed potatoes makes the perfect side – the creamy texture soaks up that amazing tomato sauce. We always have crusty bread nearby too (my kids use it to mop their plates clean!). For something fresh, a simple cucumber salad or steamed green beans brightens up this comforting meal.
At our house, we serve them straight from the baking dish with extra sauce spooned over top. That first cut into the tender cabbage to reveal the savory filling? Pure magic every time. Don’t be surprised if everyone asks for the recipe!
Storing and Reheating Old Fashioned Cabbage Rolls
Here’s the beautiful thing about these cabbage rolls – they taste even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop individual portions in the microwave for about 2 minutes, but for that just-baked taste, warm them in a 300°F oven for 15 minutes with a splash of water to keep them moist.
Want to freeze them? You absolutely can! Either freeze the whole unbaked casserole (just thaw overnight before baking) or freeze leftovers in portions. They’ll keep beautifully for up to 3 months – just thaw in the fridge overnight before reheating. Pro tip: freeze the rolls and sauce separately if you can – it prevents sogginess!
Old Fashioned Cabbage Rolls Nutrition
Here’s the scoop on what’s in these comforting bundles (based on my specific ingredients): Each hearty cabbage roll packs about 320 calories with a good balance of 18g protein and 3g fiber from that cabbage goodness. Keep in mind – values change if you tweak the recipe (like using leaner meat or less rice). The Italian sausage adds some fat, but that’s what makes them so satisfying! Most of the sodium comes from the canned tomato products, so if you’re watching salt, try low-sodium versions. At the end of the day? These are wholesome, hearty meals that nourish as much as they comfort.
Old Fashioned problems? I’ve got answers!
Over years of making these cabbage rolls (and fielding questions from friends who try my recipe naming them as moms cabbage rolls!), I’ve collected the most common troubleshooting tips. Here’s the real deal:
What’s the best cabbage for stuffed cabbage rolls? Hands down, green cabbage is your best bet – it has sturdier leaves that hold up to rolling and baking. Savoy cabbage works in a pinch (those crinkly leaves are pretty!), but they’re more delicate. Avoid red cabbage – it bleeds color and turns everything purple!
Can I make stuffed cabbage rolls ahead? Absolutely! Prep the rolls up to 2 days before baking – just keep them covered in the fridge. Even better? Freeze unbaked rolls between parchment paper layers, then thaw overnight before adding sauce and baking. The sauce might thicken in the fridge – just thin it with a splash of water or broth before using. If you are looking for other great comfort meals, check out this chicken gnocchi soup recipe.
Why is my sauce watery? Three fixes: 1) Use less liquid when softening cabbage leaves (pat them dry too), 2) Bake uncovered longer to evaporate excess moisture, or 3) Remove rolls after baking and simmer the sauce on the stovetop to thicken. My grandma’s trick? Add a spoonful of tomato paste to the sauce before baking for extra body. For another easy dinner idea, consider trying a fajita chicken cottage cheese bake recipe.
