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Cabbage rolls in a saucepan

Author
Cookinero 8 Nov 2025
2940
Cabbage rolls in a saucepan

The simpler the main dish, the more willingly you want to take it on. With a step-by-step recipe, divided into stages, even the most inexperienced cooks will be able to cook cabbage rolls in a saucepan.

How to cook Cabbage rolls in a saucepan

Step 1

Cabbage rolls in a saucepan

Process the cabbage. Place the cabbage head in boiling water. The water should cover the vegetable by half. After 2 minutes, turn the cabbage over and boil for another 2 minutes. Remove the head, cool and separate the leaves. If there are any hard ones left, you can boil them separately in the same water for another 2 minutes.

Step 2

Cabbage rolls in a saucepan

Prepare the filling. Mix the prepared mince with the cooled rice. Add salt and pepper. Mix thoroughly.

Step 3

Cabbage rolls in a saucepan

Form the cabbage rolls. Step back 1-1.5 cm from the edge of the sheet and put 1 tbsp. of filling. Fold the sheet on three sides, then roll it into an envelope. Do the same with the remaining leaves, using all the filling.

Step 4

Cabbage rolls in a saucepan

Prepare the sauce. Combine the onion with the grated carrot. Add some sunflower oil to the pan and put the prepared vegetables in. Sauté, stirring constantly, for about 3 minutes. Add the tomato paste and simmer for another 1 minute. Turn off the heat and pour in the sour cream and cabbage leaf broth. Mix thoroughly. Add salt and pepper to taste.

Step 5

Cabbage rolls in a saucepan

Prepare the cabbage rolls. Add a spoonful of flour to the sauce and stir. Place the cabbage rolls in the sauce. The sauce should almost completely cover the cabbage rolls. If there is not enough volume, add a little cold water. Cover the pan with a lid, reduce the heat after boiling and simmer for 60 minutes.

Cabbage rolls in a saucepan - FAQ About Ingredients, Baking Time and Storage

Yes, you can use ground chicken, turkey, or pork instead of beef. For a vegetarian version, use a plant-based ground meat substitute or a mix of finely chopped mushrooms and cooked lentils for texture and protein.
Absolutely. After cooking, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a covered oven-safe dish with a splash of water or broth at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also reheat them in the microwave, covered, in 1-2 minute increments.
Yes, they freeze very well. Let them cool completely after cooking, then place them in a single layer on a baking sheet to 'flash freeze' for an hour. Then, transfer to a freezer-safe container or bag, separating layers with parchment paper. They'll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
This usually happens if the leaves are too dry or too thick. Ensure you've boiled them until they're very pliable, as per the instructions. If they still tear, you can slightly overlap two smaller leaves to create one larger, more robust 'wrap.' Handle them gently when filling and rolling.
After simmering for 60 minutes, the cabbage leaves should be very tender and the internal temperature of a roll should be at least 165°F (74°C) if you're using a meat filling. The rice inside will also be fully cooked and soft. If you're unsure, you can carefully remove one roll and cut it open to check.
Cabbage rolls are quite hearty, so they're often served alone or with a simple side. A light, crisp salad (like cucumber or a simple green salad) works well to balance the richness. A dollop of sour cream or Greek yogurt on the side is also traditional. Crusty bread is great for soaking up any extra sauce.

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