Name: Easy Oven-Baked Cabbage Rolls Recipe
Prep time: 3 h 15 min
Cook time: 50 min
Total time: 4 h 5 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; 2 tablespoons olive oil

There’s something so comforting about a well-made cabbage roll, and this Easy Oven-Baked Cabbage Rolls Recipe brings those cozy, homey vibes right to your kitchen table. The melding of savory sausage, tender cabbage, and a savory tomato sauce is absolutely irresistible—plus, it's simpler than you'd expect!

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 Easy Oven-Baked Cabbage Rolls Recipe
Top Tip
How to Serve Easy Oven-Baked Cabbage Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Oven-Baked Cabbage Rolls Recipe

Why You'll Love This Recipe

I’ve found that this recipe perfectly balances rich flavors without needing fancy ingredients or complicated techniques. Plus, baking them in the oven means less fuss on the stovetop and a hands-off approach that lets you get other things done.

Simple Prep: Using frozen cabbage to peel leaves easily saves so much time and hassle, making the whole process smoother.
Flavorful Filling: The combination of ground turkey, Italian sausage, and aromatic spices fills the rolls with layers of deliciousness.
One-Dish Baking: Everything cooks together in one casserole dish, so cleanup is quick and effortless.
Versatility: Easily customizable with different fillings or sauces to match your family’s tastes or dietary needs.

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

This recipe mixes simple, wholesome ingredients that complement each other wonderfully. The frozen cabbage trick makes leaf prep a breeze, while the mix of ground turkey and Italian sausage brings rich meaty flavor without being too heavy. The spices and tomato sauce tie it all together with a cozy warmth.

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 it first makes peeling tender leaves effortless—trust me, fresh cabbage can be stubborn.
Cooked white rice: Acts as a binder and adds a lovely texture to the filling.
Ground turkey & Italian sausage: Mixing these gives a perfect balance of lean protein and savory fat.
Egg: Helps hold the filling together so your rolls don’t fall apart in the oven.
Italian bread crumbs: Adds structure and a bit of fluffiness to the meat mixture.
Red onion & garlic: Sautéed to bring out their sweetness and deepen the flavor of the sauce.
Crushed tomatoes & tomato sauce: Creates a rich, tangy base that keeps the rolls moist while baking.
Sugar, cumin & cinnamon: These subtle spices add warmth and complexity you wouldn’t expect in a cabbage roll.
Chicken stock: Thins the sauce perfectly for baking and infuses extra savory notes.
Fresh parsley: Brightens up the finished dish beautifully with a fresh herbal lift.
Kosher salt & freshly cracked black pepper: Essential for seasoning each component properly.

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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

One of my favorite things about this Easy Oven-Baked Cabbage Rolls Recipe is how easy it is to tweak. Whether you want it a bit spicier, vegetarian, or using different grains, it’s extremely forgiving.

Variation: I’ve swapped ground turkey for ground beef or lamb and loved the richness it adds—feel free to experiment with whatever meat you have on hand.
Vegetarian option: Try using cooked lentils or mushrooms instead of meat, and use vegetable stock in the sauce for a delicious meat-free version.
Spice it up: Adding crushed red pepper flakes or smoked paprika to the filling can give these rolls a fun kick.
Grain swap: Brown rice or quinoa also work well in the filling if you want extra fiber and nuttier flavor.

Step-by-Step: How I Make Easy Oven-Baked Cabbage Rolls Recipe

Step 1: Prep the Cabbage the Clever Way

Start by freezing a whole head of green cabbage for 24 hours—sounds unusual, but this makes peeling leaves as easy as pie. When you take it out, let it thaw for about 2 hours until the outer leaves start coming off by themselves. The freezer helps separate them without breaking, so you get nice, whole leaves ready for rolling.

Step 2: Simmer the Sauce

Sauté diced red onion and minced garlic in a bit of olive oil over medium-high heat for about 6 to 8 minutes until soft and fragrant. Then, stir in crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Let it gently simmer for a few minutes, season with salt and pepper, and then remove from heat to cool slightly—this sauce will take your cabbage rolls to the next level.

Step 3: Mix the Filling

In a big bowl, combine cooked white rice, ground turkey, Italian sausage, egg, and Italian bread crumbs. Use your hands or a sturdy spoon for thorough mixing—making sure everything’s evenly blended will ensure each roll is packed with flavor and has the perfect texture.

Step 4: Assemble Your Rolls

Place a cabbage leaf flat on your work surface. Using a medium ice cream scoop or spoon, put a portion of the meat filling onto the widest part of the leaf. Fold the sides in toward the center, then roll the leaf up tightly like a little burrito. Don’t worry if they’re not perfect—homemade charm counts! Repeat with the remaining leaves and filling.

Step 5: Bake to Perfection

Pour half of the tomato sauce into a 9x13-inch casserole dish to coat the bottom. Nestle your cabbage rolls tightly side-by-side into the dish. Pour the rest of the sauce over the top, cover with foil, and bake at 350°F (175°C) for 45 to 50 minutes. You’ll know they’re done when the meat is cooked through and the cabbage is tender but still holds its shape.

Top Tip

After making these cabbage rolls a dozen times, I’ve learned a few tricks that'll save you from stress and help your rolls shine every time.

Freeze the cabbage first: This is a game changer for peeling leaves easily without tearing them apart.
Don’t overstuff: Use a moderate scoop of filling—too much can make rolling tricky and cause the leaves to split during baking.
Simmer your sauce just right: Cooking the sauce a bit before adding it ensures the spices meld well and prevents a raw tomato taste.
Cover during baking: Keeping the dish covered traps steam, keeping the cabbage tender and juicy.

How to Serve Easy Oven-Baked Cabbage Rolls Recipe

oven baked cabbage rolls - Serving Suggestion

Garnishes

I love topping my cabbage rolls with a sprinkle of fresh minced parsley—adds a fresh, vibrant pop of color and flavor. A dollop of sour cream on the side also gives a lovely cool creaminess that contrasts beautifully with the warm rolls.

Side Dishes

Simple is best here. I usually serve these with buttery mashed potatoes or a crisp garden salad to balance the heartiness of the rolls. Steamed green beans or roasted carrots are also fantastic for a colorful plate.

Creative Ways to Present

For special occasions, I arrange the rolls in a circular pattern on a pretty serving platter, garnished with parsley and a drizzle of extra sauce. It makes quite the impression! You can also bake individual rolls in small ramekins for personal servings—the presentation is charming and fun.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I like to store leftovers in an airtight container in the fridge. They keep really well for 3 to 4 days and the flavors deepen overnight, making for even tastier meals later.

Freezing

Freezing cabbage rolls works wonderfully if you want to prep ahead or save extras. I individually wrap each roll in plastic wrap and place them in a freezer bag. When you want to reheat, thaw in the fridge overnight and warm in the oven for best results.

Reheating

To keep the rolls moist, I reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 minutes. Microwaving works in a pinch, but the oven maintains texture best.

Frequently Asked Questions:

Can I use fresh cabbage instead of frozen?

You can, but freezing the cabbage first makes peeling the leaves much easier and helps prevent tearing. If you use fresh, make sure to blanch the whole head in boiling water for a few minutes to soften the leaves before peeling.

Is it okay to substitute different meats?

Absolutely! This recipe is very flexible. You can swap ground turkey and Italian sausage for ground beef, pork, chicken, or even lamb depending on your preference. Just keep the seasoning balanced to suit the meat you choose.

Can I make the rolls ahead of time?

Yes! You can prepare and assemble the cabbage rolls up to a day in advance. Store them covered in the refrigerator and bake as directed right before serving. This makes dinner prep a breeze when you’re short on time.

How do I prevent the rolls from falling apart?

Make sure not to overstuff each leaf and roll tightly. Using the egg and breadcrumbs in the filling also helps bind everything together. Additionally, covering the dish while baking keeps moisture in, which helps maintain the integrity of the rolls.

Final Thoughts

These Easy Oven-Baked Cabbage Rolls Recipe hold a special place in my recipe box because they bring comforting, hearty food without the fuss. I hope you enjoy making them as much as I do—they’re a wonderful way to gather around the table with family or friends and share a home-cooked meal that feels both classic and fresh. Trust me, once you try this method, cabbage rolls might become your new favorite go-to!