Name: Baked Cabbage Rolls with Tomato Sauce Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup cooked white rice; 1 pound ground turkey; 1 pound Italian sausage; 1 egg; 1/2 cup Italian bread crumbs; 1 cup red onion, diced; 4 garlic cloves, minced; 2 tablespoons fresh parsley, minced; 1 head green cabbage, frozen; 14 oz. crushed tomatoes; 8 oz. tomato sauce; 1 teaspoon sugar; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 cup chicken stock; Kosher salt, to taste; Freshly cracked black pepper, to taste; Olive oil, for sautéing

There’s something so cozy about the way cabbage leaves hug a rich, flavorful filling, especially when it’s smothered in a tangy, spiced tomato sauce. This Baked Cabbage Rolls with Tomato Sauce Recipe has been a family favorite for years, and I always find it’s a dish that brings people together with its comforting warmth and depth of flavor.

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 Baked Cabbage Rolls with Tomato Sauce Recipe
Top Tip
How to Serve Baked Cabbage Rolls with Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Cabbage Rolls with Tomato Sauce Recipe

Why You'll Love This Recipe

If you’ve never made cabbage rolls from scratch, you’re in for a treat. This recipe is approachable yet packed with flavor—perfect for any occasion, from weeknight dinners to family gatherings. It’s one of those meals where every bite feels like a warm hug.

Comfort food at its best: Tender cabbage leaves wrapped around a savory, juicy filling make for a dish that’s both wholesome and satisfying.
Flavorful tomato sauce: The subtly spiced sauce balances sweetness and warmth, enhancing every roll with depth.
Make-ahead friendly: You can prepare these in advance and bake when ready, making mealtime easy and stress-free.
Customizable filling: With ground turkey and Italian sausage, it’s hearty but not heavy — and you can tweak the meat mix to your liking.

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

Each ingredient in this Baked Cabbage Rolls with Tomato Sauce Recipe plays a role in creating a harmonious balance of textures and flavors. From the tender cabbage leaves that cradle the filling, to the aromatic spices in the sauce, every element is worth understanding before you get cooking.

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: I love using frozen cabbage because it’s easier to peel off the leaves—no tedious blanching needed.
Cooked white rice: This adds some bulk and soaks up the savory juices inside the roll without overpowering the meat.
Ground turkey: Lean and mild, it keeps the filling light while adding protein.
Italian sausage: For richness and a punch of seasoning—you can opt for sweet or spicy depending on your mood.
Egg: This binds everything together so the filling doesn’t fall apart when baking.
Italian bread crumbs: Another binder that adds a little texture and soaks up moisture.
Red onion and garlic: Sautéed to bring out sweetness and mellow pungency—this builds the flavor base.
Crushed tomatoes & tomato sauce: The heart of the sauce, providing brightness and that classic tang.
Sugar: Balances the acidity of the tomatoes for a smoother sauce.
Cumin & cinnamon: These spices add subtle warmth and complexity—trust me, the cinnamon is a game changer here!
Chicken stock: Adds depth and moistens the sauce for baking.
Fresh parsley: Stirred in at the end, it brightens the finished dish with a fresh herbal note.
Kosher salt and freshly cracked black pepper: Essential for seasoning—you’ll taste the difference when you season generously.

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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

I’ve experimented with a few variations over the years, and honestly, that’s part of the fun with Baked Cabbage Rolls with Tomato Sauce Recipe. You can easily swap ingredients or adjust spices to suit your tastes or dietary needs—make it uniquely yours!

Variation: I sometimes replace ground turkey with ground beef or lamb for a richer flavor—both work beautifully and are great if you love a heartier roll.
Vegetarian twist: Swap the meat for a mix of mushrooms, lentils, and walnuts for a tasty plant-based option that’s equally satisfying.
Spice it up: Adding chili flakes or a dash of smoked paprika to the filling amps up the heat and flavor without overpowering the sauce.
Extra veggies: Finely grated carrots or zucchini inside the meat mix add moisture and nutrition without changing the classic flavor profile.

Step-by-Step: How I Make Baked Cabbage Rolls with Tomato Sauce Recipe

Step 1: Freeze and Prepare the Cabbage Leaves

My trick is freezing the whole head of cabbage for 24 hours before peeling the leaves. This step is a game changer because the frozen leaves separate easily without the hassle of blanching. After removing it from the freezer, let it thaw for about 2 hours until you can gently peel off the outer leaves. The center might stay frozen a little, so be patient and peel a few leaves at a time.

Step 2: Make the Tomato Sauce

Begin by sautéing diced red onion and freshly minced garlic in olive oil over medium-high heat until they’re soft and fragrant—about 6 to 8 minutes. Then, add crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Bring the mixture to a simmer, season with salt and pepper, then remove it from the heat and let it cool while you prepare the filling. This cooling step helps prevent the roll assembly from getting soggy.

Step 3: Prep the Filling

In a large bowl, combine cooked rice, ground turkey, Italian sausage, egg, bread crumbs, and season with salt and pepper. Mix thoroughly until everything is evenly combined. I find using clean hands to mix works better than spoons — you get a nice, even consistency and avoid over-mixing.

Step 4: Roll ’Em Up

Lay a cabbage leaf flat on your workspace. Using a medium ice cream scoop, portion a generous amount of filling at the widest part of the leaf. Fold the sides over the filling, then roll up tightly, kind of like wrapping a present. Repeat this until you’ve used all your filling and leaves—trust me, this part is oddly satisfying!

Step 5: Assemble and Bake

Pour half the tomato sauce into the bottom of a 9x13-inch casserole dish. Nestle your cabbage rolls snugly into the sauce, then pour the remaining sauce over the top. Pop it in a preheated 350ºF oven and bake for 45 to 50 minutes, or until the meat is cooked through and tender. You’ll know it’s ready when the sauce is bubbly and the rolls have a beautiful, slightly caramelized finish.

Top Tip

Over the years of making this dish, I’ve learned a few little tips that make all the difference between good rolls and amazing ones. These nuggets of advice have saved me from common pitfalls and helped me get consistent, delicious results every time.

Freeze the cabbage: Freezing makes peeling leaves a breeze and maintains their texture during baking.
Don’t skip sautéing the onion and garlic: This step creates a flavor base that a raw mix can’t match; it softens the sharpness and enhances sweetness.
Use an ice cream scoop: It helps keep each filling portion consistent, so every roll cooks evenly and looks uniform.
Season boldly: The combination of spices and salt in the filling and sauce makes or breaks the dish, so don’t be shy!

How to Serve Baked Cabbage Rolls with Tomato Sauce Recipe

baked cabbage rolls - Serving Suggestion

Garnishes

I always top these cabbage rolls with a sprinkle of freshly chopped parsley to add that pop of green and freshness. Sometimes, a dollop of sour cream on the side works wonders to balance the acidity of the tomato sauce. If you’re feeling fancy, a little shaved Parmesan gives it an extra layer of savory goodness.

Side Dishes

Pairing this dish is simple since it’s a full meal on its own. A light green salad with a lemon vinaigrette cuts through the richness nicely, or you could serve it along with buttery mashed potatoes to soak up every bit of that delicious sauce. Crusty bread also makes a wonderful accompaniment!

Creative Ways to Present

For holidays or dinner parties, arranging your cabbage rolls in a circular pattern in a deep round dish looks impressive yet effortless. I’ve also layered them in individual ramekins for a charming presentation that’s perfect for portion control and makes guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover cabbage rolls store wonderfully in an airtight container in the fridge for up to 4 days. I like to keep the sauce and rolls together so the flavor deepens overnight. Just be sure to cool it completely before refrigerating.

Freezing

This recipe freezes beautifully! After baking, I let the rolls cool completely, then wrap individual portions tightly in foil and place them in a freezer-safe bag. They last up to 3 months and thaw overnight in the fridge before reheating.

Reheating

To reheat leftovers, I cover the dish with foil and bake at 350ºF until warmed through—usually about 20 minutes. You can also microwave individual portions covered with a damp paper towel to keep them moist.

Frequently Asked Questions:

Can I use fresh cabbage instead of frozen?

Absolutely! Many traditional recipes call for blanching fresh cabbage leaves in boiling water to soften them before rolling. Freezing is just my shortcut for easier peeling. If using fresh cabbage, boil leaves for 2-3 minutes until pliable, then drain and cool before using.

Can I make this recipe gluten-free?

Yes! To make this Baked Cabbage Rolls with Tomato Sauce Recipe gluten-free, simply use gluten-free bread crumbs or crushed gluten-free crackers in place of Italian bread crumbs. Double-check that any stock or canned tomatoes are gluten-free to be safe.

What’s the best way to prevent soggy cabbage rolls?

The key is not to overfill the rolls and to make sure you’ve drained any excess moisture from the cabbage leaves before filling them. Also, letting the tomato sauce cool before pouring it over the rolls prevents them from getting mushy during baking.

Can I prepare cabbage rolls ahead and freeze before baking?

Yes, you can assemble the cabbage rolls and freeze them before baking. Place the unbaked rolls in a freezer-safe container, cover tightly, and freeze for up to 3 months. When ready to cook, thaw overnight in the fridge and then bake as directed.

Final Thoughts

This Baked Cabbage Rolls with Tomato Sauce Recipe holds a special place in my kitchen because it brings comfort and joy wrapped up in every little roll. It’s a labor of love that’s surprisingly simple, and I always look forward to making it again and again. Give it a try—you’ll soon see why it’s become a go-to for cozy dinners and festive occasions alike.