Name: Baked Cabbage Rolls with Tomato Sauce Recipe
Prep time: 26 h
Cook time: 50 min
Total time: 27 h
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 head green cabbage, frozen; 1 cup red onion, diced; 4 garlic cloves, minced; 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 and freshly cracked black pepper, to taste; 2 tablespoons fresh parsley, minced

There’s something soulful about a dish that fills the kitchen with warmth and comfort, and this Baked Cabbage Rolls with Tomato Sauce Recipe does exactly that. It’s a wonderful blend of tender cabbage leaves wrapped around savory meat and rice, all smothered in a rich, spiced tomato sauce that feels like a cozy hug at the end of a long day.

The image shows two stuffed cabbage rolls placed on a white plate with thin grey stripes. The cabbage rolls are covered with a thick layer of rich, red tomato sauce. The cabbage leaves are pale green with a smooth texture, peeking from under the sauce. The tomato sauce has a slightly chunky texture and a bright red color, spread evenly over the rolls and slightly pooling on the plate. The plate rests on a white marbled surface, adding a clean and simple background to the image. 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

I adore making this recipe because it hits all the right notes: comforting, flavorful, and surprisingly easy. Plus, it’s a great way to showcase cabbage in a way that’s both classic and crowd-pleasing. You’ll end up with tender, juicy rolls that soak up the tomato sauce beautifully.

Flavorful Layers: The meat mixture infused with cumin and cinnamon gives a subtle warmth that balances perfectly with the tangy tomato sauce.
Simple Prep Hack: Freezing the cabbage first makes peeling the leaves a breeze—no scalding water required!
Family-Friendly: It’s hearty and wholesome, so it’s perfect for feeding a crowd or meal prepping for the week.
One-Dish Wonder: Everything bakes together, meaning less cleanup and more time to relax or enjoy your company.

The image shows a close-up of stuffed cabbage rolls on a white plate with a light brown pattern, placed on a white marbled surface. The dish has several layers: the outer layer is pale yellow cooked cabbage leaves that are soft and slightly translucent, wrapping a filling. The filling inside is a mix of finely ground meat with small visible bits of onion, giving it a rough texture in light brown and beige colors. The rolls are covered partially with a thick red-orange tomato sauce that has a slightly chunky texture. There are more cabbage rolls visible in the background inside a clear glass baking dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this baked cabbage rolls recipe plays a special role—together, they create a comforting, hearty meal with layers of flavor and texture. Let me walk you through the must-haves and why they're the perfect team.

Flat lay of a whole head of fresh green cabbage with a few loose leaves, a small white ceramic bowl of cooked white rice, raw ground turkey shaped loosely into a mound, raw Italian sausage links without casings, one whole uncracked brown egg, a small white bowl of Italian bread crumbs, a small pile of diced red onion, four whole garlic cloves with papery skins, a small white bowl filled with crushed red tomatoes, a small white bowl of smooth tomato sauce, a sprinkle of sugar crystals on white ceramic plate, small piles of ground cumin and ground cinnamon on white ceramic spoons replaced by small white bowls, a small white bowl of clear chicken stock, a small bunch of fresh flat-leaf parsley with stems attached, and small piles of kosher salt and freshly cracked black peppercorns on white ceramic plates, all arranged with perfect symmetry and balanced 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 helps loosen the leaves for easy rolling without the fuss of boiling or steaming.
Cooked white rice: Adds that lovely, tender texture inside the rolls and soaks up all those savory juices.
Ground turkey and Italian sausage: I love this combo for flavor and juiciness without being too heavy.
Egg: Acts as a binder to hold the meat and rice filling together perfectly.
Italian bread crumbs: Helps give the filling a nice, cohesive texture without drying it out.
Red onion and garlic: Essential aromatics that deepen the sauce’s flavor, sautéed until golden for sweetness.
Crushed tomatoes and tomato sauce: The base of our luscious sauce that keeps everything moist and tangy.
Sugar, cumin, and cinnamon: A subtle blend that adds warmth and balances acidity in the sauce.
Chicken stock: Adds an extra layer of savory richness as the rolls bake.
Fresh parsley: Stirred in at the end for a pop of fresh, herby brightness.
Kosher salt and freshly cracked black pepper: Your trusty seasoning duo to make all flavors shine.

📝

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 love getting creative with this dish, and I encourage you to do the same! You can easily tailor the filling or sauce based on what you have on hand or your taste preferences—think of it as a flexible framework for a satisfying meal.

Variation: I’ve swapped ground beef or pork for the turkey and sausage when I want it richer, and it’s delicious every time.
Vegetarian option: Try replacing the meat with lentils or mushrooms, and use vegetable broth for the sauce.
Spice it up: If you like a little heat, adding crushed red pepper flakes to the sauce gives a lovely kick without overpowering the flavors.
Grain swap: Brown rice or quinoa can work instead of white rice if you want a nuttier texture and added fiber.

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

Step 1: Freeze and Prep the Cabbage

Here’s a cool little trick I swear by: place your whole cabbage head in the freezer for 24 hours. When you take it out, let it thaw for about 2 hours—this makes peeling the leaves off much easier than trying to separate fresh cabbage. The frozen leaves come away effortlessly without bruising or tearing, which means perfect wrappers for your rolls.

Step 2: Make the Tomato Sauce Base

Start by sautéing diced red onions and minced garlic in a bit of olive oil over medium-high heat until fragrant and slightly golden, about 6-8 minutes. This step is crucial because it brings sweetness and depth to the sauce. Then add the crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Let everything simmer gently until the sauce thickens, seasoning with salt and freshly cracked pepper. Pro tip: let the sauce cool a bit before pouring it over the rolls to keep the dish balanced evenly while baking.

Step 3: Prepare the Filling

In a large bowl, combine cooked rice, ground turkey, Italian sausage, egg, and Italian bread crumbs. Then stir until everything is well blended—but don’t overmix or it could get tough. You want the mixture to be nicely cohesive so it stays inside the cabbage when rolled.

Step 4: Assemble Your Rolls

Lay a cabbage leaf flat on your surface and spoon about a medium ice cream scoop of the meat filling into the widest part of the leaf. Fold the sides in gently to encase the filling, then roll it up tightly but without squeezing out the stuffing. Repeat with all your leaves—this part is like crafting little bundles of deliciousness.

Step 5: Bake to Perfection

Preheat your oven to 350ºF and spread half of your tomato sauce in a 9x13 casserole dish. Layer your cabbage rolls snugly on top, then pour the remaining sauce over everything. Bake uncovered for about 45 to 50 minutes, or until the meat is cooked through and everything smells incredible. The sauce will bubble up and soak into the rolls, making each bite juicy and comforting.

Top Tip

Through my many attempts at this cozy favorite, I’ve learned a few key tricks that make all the difference between an okay dinner and a showstopper.

Freeze your cabbage: This saves you from the usual hassle, making leaf prep a breeze and preventing tears.
Don’t overfill the rolls: A generous scoop is good, but too much makes rolling tricky and can cause the leaves to burst while baking.
Simmer the sauce just right: Let it reduce slightly so it’s thick, but still saucy enough to keep things moist in the oven.
Rest before serving: Let the rolls sit for 10 minutes after baking to let the flavors meld and the filling set—it makes cutting and serving cleaner.

How to Serve Baked Cabbage Rolls with Tomato Sauce Recipe

Baked Cabbage Rolls - Serving Suggestion

Garnishes

I’m all about freshness, so I sprinkle my rolls with a handful of minced parsley right before serving. Sometimes, I add a dollop of sour cream or Greek yogurt for a cool, creamy contrast that complements the tomato and spices perfectly.

Side Dishes

For sides, creamy mashed potatoes or buttered egg noodles work beautifully—you want something simple to soak up the extra sauce. A crisp green salad with a light vinaigrette also balances out the richness and rounds out the meal.

Creative Ways to Present

When I made these rolls for a family gathering, I arranged them in a pretty circle in my baking dish, then garnished with sprigs of fresh parsley and thin slices of lemon around the edges for a fresh pop of color. It turned a humble dish into a centerpiece worthy of a special occasion.

Make Ahead and Storage

Storing Leftovers

After enjoying the feast, I store leftover cabbage rolls in an airtight container in the fridge. They stay great for up to 3 days and actually taste even better once the flavors have had time to marry overnight.

Freezing

This recipe freezes beautifully. I like to freeze the fully assembled rolls (uncooked) wrapped tightly in foil, then bake them straight from the freezer—just add about 15 extra minutes to the baking time. Leftover cooked rolls can also be frozen for up to 3 months.

Reheating

To reheat, I cover the rolls with foil to keep them moist and warm them in a 350ºF oven for about 20 minutes. Alternatively, the microwave works in a pinch—just reheat in short bursts to avoid drying them out.

Frequently Asked Questions:

Can I use fresh cabbage instead of frozen in the Baked Cabbage Rolls with Tomato Sauce Recipe?

Yes! You can soften fresh cabbage leaves by briefly steaming or boiling them until pliable, but freezing offers a hands-off method that avoids the extra step of hot water handling.

Can I substitute ground beef for turkey and sausage in this recipe?

Absolutely! Ground beef works well and will make the rolls a bit richer. Feel free to use whatever ground meat you prefer or have on hand.

How long do leftovers of Baked Cabbage Rolls with Tomato Sauce last in the fridge?

Leftovers can be safely stored in the refrigerator for up to 3 days. Make sure they are stored in an airtight container to maintain freshness.

Can I freeze the sauce separately from the cabbage rolls?

Yes, you can freeze the tomato sauce separately if you prefer. It freezes well and can be thawed for quick use with fresh or frozen rolls later on.

Final Thoughts

This Baked Cabbage Rolls with Tomato Sauce Recipe is one of those dishes I return to again and again because it’s full of love and warmth in every roll. It’s approachable, family-friendly, and can be made ahead when life gets busy. I hope you enjoy making it as much as I have—there’s nothing quite like sharing homemade comfort food with the people you care about.