Quick Recipe Version (TL;DR)

Yield: 6 servings (about 12 cabbage rolls)
Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 55 minutes

Quick Ingredients

1 large green cabbage (about 2 kg / 4–4.5 lb)
2 cups cooked rice (white or brown)
1 1/2 cups cooked beans (cannellini, navy, or pinto), drained and rinsed
1 medium onion + 3 garlic cloves
1 medium carrot, 1 celery stalk, fresh parsley
3 cups tomato sauce or crushed tomatoes
1/4 cup tomato paste
3 tbsp olive oil
2 tbsp red wine vinegar or apple cider vinegar
1 tbsp brown sugar or honey
Spices: salt, black pepper, smoked or sweet paprika, dried oregano, bay leaf
Optional: 1/2 cup shredded cheese, extra parsley or dill for serving

Do This

1. Preheat oven to 375°F (190°C). Core cabbage and simmer whole head 10–12 minutes until outer leaves are flexible; cool and separate 12 large leaves.
2. Sauté chopped onion, carrot, celery, and garlic in olive oil. Stir in cooked rice, beans, chopped parsley, paprika, oregano, salt, and pepper to make the filling.
3. In a bowl, combine tomato sauce, tomato paste, vinegar, brown sugar, salt, pepper, and a splash of water; taste and adjust for a tangy-sweet balance.
4. Trim thick ribs from cabbage leaves. Place 1/4 cup filling near base of each leaf, fold sides in, and roll snugly to form 12 rolls.
5. Spread a thin layer of sauce in a 9×13-inch (23×33 cm) baking dish. Nestle rolls seam-side down, top with remaining sauce, add bay leaf, and cover tightly with foil.
6. Bake 60–70 minutes until cabbage is very tender and sauce is bubbling. Rest 10 minutes, garnish with herbs (and cheese if using), and serve hot with extra sauce.

Why You’ll Love This Recipe

Hearty, old-world comfort food that happens to be meatless but deeply satisfying.
Budget-friendly pantry ingredients like beans, rice, and cabbage are transformed into something special.
Make-ahead friendly: the rolls reheat beautifully and freeze well.
Customizable: use your favorite beans, rice, or grains and adjust spices to your taste.

Grocery List

Produce: 1 large green cabbage, 1 onion, 3–4 garlic cloves, 1 carrot, 1 celery stalk, fresh parsley (and/or dill), optional lemon wedges.
Dairy: Optional: shredded cheese (mozzarella, Gruyère, or a mild cheddar) and/or sour cream or plain yogurt for serving.
Pantry: Rice, canned beans, canned tomato sauce or crushed tomatoes, tomato paste, olive oil, red wine vinegar or apple cider vinegar, brown sugar or honey, salt, black pepper, smoked or sweet paprika, dried oregano, bay leaf.

Full Ingredients

For the Cabbage

1 large head green cabbage (about 2 kg / 4–4.5 lb)
1 tsp salt (for the blanching water)

For the Bean-and-Rice Filling

2 tbsp olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 medium carrot, finely diced
1 celery stalk, finely diced
2 cups cooked rice (white or brown; about 3/4 cup uncooked)
1 1/2 cups cooked beans, drained and rinsed (cannellini, navy, pinto, or small red beans)
2 tbsp chopped fresh parsley (plus extra for serving)
1 tsp smoked paprika (or sweet paprika)
1 tsp dried oregano
3/4 tsp fine sea salt (or to taste)
1/2 tsp freshly ground black pepper

For the Tangy Tomato Sauce

2 tbsp olive oil
2 garlic cloves, minced
3 cups tomato sauce or crushed tomatoes (about 2 x 15 oz / 425 g cans)
1/4 cup tomato paste
1/2 cup water (plus more as needed)
2 tbsp red wine vinegar or apple cider vinegar
1 tbsp brown sugar or honey
3/4 tsp fine sea salt, or to taste
1/2 tsp freshly ground black pepper
1 bay leaf

For Baking & Serving

1–2 tbsp olive oil (for greasing the baking dish, optional)
1/2 cup shredded cheese, optional (mozzarella, Gruyère, or mild cheddar)
Extra chopped fresh parsley or dill, for garnish
Optional: sour cream or plain yogurt on the side

Step-by-Step Instructions

Step 1: Prep the cabbage and preheat the oven

Preheat your oven to 375°F (190°C). Bring a large pot of water (at least 4–5 quarts / liters) to a boil and add 1 teaspoon of salt. Meanwhile, remove any damaged outer leaves from the cabbage. Using a sharp knife, carefully cut around the core at the base of the cabbage and remove as much of the core as you can without the head falling apart.

Lower the whole cabbage into the boiling water, core side down first. If it does not fit completely, you can rotate it carefully with tongs as it softens.

Step 2: Blanch and separate the cabbage leaves

Simmer the cabbage for about 10–12 minutes, gently turning as needed, until the outer leaves are supple and flexible. Using tongs, peel off the softened outer leaves one by one and transfer them to a colander or clean towel to drain and cool slightly.

Continue to simmer the remaining head, removing leaves as they soften, until you have at least 12 good-sized leaves (plus a couple of extras in case any tear). Set the blanched leaves aside. Reserve the small inner leaves for another use, or finely chop a handful to add to the filling if you like.

Step 3: Make the savory bean-and-rice filling

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and just starting to turn golden at the edges. Add the minced garlic and cook for 30 seconds more, until fragrant.

Stir in the cooked rice and beans, breaking up any clumps with a spoon. Add the chopped parsley, smoked paprika, dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook for 2–3 minutes, stirring, until everything is well combined and warmed through. Taste and adjust seasoning. Remove from heat and let the filling cool for 5–10 minutes while you prepare the sauce.

Step 4: Prepare the tangy tomato sauce

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and cook for 30 seconds, stirring, just until fragrant but not browned. Pour in the tomato sauce or crushed tomatoes, tomato paste, and 1/2 cup water. Whisk or stir until the tomato paste is fully incorporated.

Add the vinegar, brown sugar or honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, to let the flavors meld. Taste: the sauce should be pleasantly tangy with a light sweetness to balance the acidity. Adjust vinegar, sugar, salt, or pepper as needed. Turn off the heat and set aside.

Step 5: Trim and stuff the cabbage leaves

Lay one blanched cabbage leaf on a cutting board, rib side up. Using a small sharp knife, carefully shave down the thick center rib so it is closer to the thickness of the rest of the leaf (do not cut all the way through). This makes rolling easier and helps the rolls cook evenly. Repeat with the remaining leaves.

Place about 1/4 cup of the filling near the base of a cabbage leaf. Fold the bottom of the leaf up over the filling, then fold the sides in snugly, and roll up tightly toward the top, just like a burrito. Place the finished roll seam-side down on a plate or tray. Repeat with the remaining leaves and filling; you should end up with about 12 rolls, depending on leaf size.

Step 6: Assemble the baking dish

Lightly grease a 9×13-inch (23×33 cm) baking dish with a little olive oil, if desired. Spoon a thin layer of the tomato sauce (about 1 cup) into the bottom of the dish and spread it out evenly. Nestle the cabbage rolls into the sauce, seam-side down, in a single layer. It is fine if they are close together; that helps them hold their shape.

Pour the remaining sauce evenly over the top of the rolls, making sure they are all generously coated. Tuck the bay leaf into the sauce. If the sauce looks extremely thick, splash in another 2–4 tablespoons of water around the edges.

Step 7: Bake until tender and bubbling

Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 45 minutes. Carefully remove the foil (watch for steam), then continue baking uncovered for another 15–25 minutes, until the cabbage is very tender when pierced with a knife and the sauce is bubbling around the edges.

If you are using shredded cheese, sprinkle it over the top of the rolls during the last 10 minutes of baking so it melts and lightly browns.

Step 8: Rest, garnish, and serve

Remove the dish from the oven and let the cabbage rolls rest for at least 10 minutes. This helps them firm up slightly and makes them easier to serve. Discard the bay leaf.

Use a large spoon or spatula to transfer 2 rolls per person to warm plates. Spoon extra tangy tomato sauce over and around the rolls. Garnish with chopped fresh parsley or dill. If you like, add a dollop of sour cream or plain yogurt on the side and serve with crusty bread or a simple green salad.

Pro Tips

If your cabbage head is very tight and large, blanch a few extra minutes and peel off leaves as they soften; flexible leaves make rolling much easier.
Make the filling with warm rice and beans so the flavors meld better before baking, but let it cool slightly so it is comfortable to handle.
Do not skimp on sauce: the rolls should sit in a generous pool so they stay moist and soak up flavor.
If your sauce tastes too sharp, add another teaspoon of brown sugar or a splash of water; if it tastes flat, add a pinch of salt or another teaspoon of vinegar.
For very tidy slices when serving buffet-style, chill the baked rolls, then reheat; they hold their shape beautifully once set.

Variations

Hearty mushroom version: Add 1 cup finely chopped mushrooms to the skillet with the onion, carrot, and celery, and sauté until their moisture cooks off before adding the rice and beans.
Smoky paprika and chili kick: Use 1 1/2 teaspoons smoked paprika and add 1/4 teaspoon chili flakes to the filling for a deeper, smokier flavor.
Whole-grain twist: Swap the rice for cooked barley, farro, or bulgur for extra chew and a more old-world, rustic texture.

Storage & Make-Ahead

These cabbage rolls are excellent for making ahead. Once baked, let them cool completely, then cover and refrigerate in their sauce for up to 4 days. Reheat gently in a 325°F (165°C) oven, covered, for 25–30 minutes, or until heated through, adding a splash of water if the sauce has thickened too much. Individual portions can be reheated in the microwave.

To freeze, arrange cooled rolls in a freezer-safe dish with plenty of sauce, or freeze in portions in containers, for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also assemble the rolls and sauce up to 1 day in advance, cover tightly, and refrigerate unbaked; add 5–10 extra minutes to the baking time if going straight from the fridge to the oven.

Nutrition (per serving)

Approximate per serving (2 cabbage rolls, without cheese or sour cream): about 360 calories; 11 g protein; 10 g fat; 58 g carbohydrates; 9 g fiber; 9 g sugar; 620 mg sodium. Values will vary based on exact ingredients, type of beans and rice used, and any optional toppings.

Savory Bean and Rice Stuffed Cabbage Rolls