Tender Rice & Onion Tomato Cabbage Rolls

Tender, comforting cabbage rolls filled with fluffy rice and sweet chopped onions, wrapped in softened cabbage leaves and baked gently in rich tomato sauce. Freezing the cabbage first makes the leaves incredibly easy to separate — no boiling required. Simple, classic, cozy.

Yield
12–15 cabbage rolls

Ingredients

For the Cabbage Rolls:
1 large head of cabbage, frozen overnight and thawed
1 ½ cups cooked rice (any type; wild rice adds wonderful flavor)
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (optional)

For the Sauce:
1 large can tomato sauce (your favorite brand — Hunt’s large can works perfectly)

Instructions

Step 1: Prepare the Cabbage
Freeze the whole head of cabbage overnight.
Thaw completely before using — this softens the leaves naturally so they peel apart without boiling.
Gently remove the leaves one by one.
Trim the thick center rib if needed to help the rolls fold neatly.

Step 2: Make the Rice & Onion Filling
In a large bowl, combine cooked rice, chopped onion, garlic, salt, pepper, and olive oil.
Mix until the filling is evenly combined.
(Use any rice you enjoy — white, brown, basmati, jasmine, or wild rice for extra flavor.)

Step 3: Fill and Roll the Cabbage Leaves
Lay a cabbage leaf flat.
Spoon some filling near the base, fold the sides inward, and roll up tightly into a compact bundle.
Repeat until all filling or leaves are used.

Step 4: Assemble the Dish
Pour a thin layer of tomato sauce into the bottom of a baking dish or Dutch oven.
Arrange the cabbage rolls seam-side down in a single layer.
Pour the remaining tomato sauce over the top, ensuring all rolls are coated.

Step 5: Bake
Cover tightly with foil.
Bake at 350°F (175°C) for 1½ to 2 hours, until the cabbage is very tender and the flavors are beautifully melded.

Step 6: Serve
Serve warm with extra sauce from the pan spooned over each roll.
Wonderful with mashed potatoes, fresh bread, or a simple salad.

Kitchen Tips

Freezing the cabbage eliminates the boiling step and gives perfectly pliable leaves.
Wild rice adds texture and deeper flavor to the filling.
If rolls seem too tightly packed, add a splash of water around them before baking.
Leftovers reheat beautifully and freeze well.

Nutritional Information (Per Roll)

Calories 105, Protein 3g, Carbohydrates 17g, Fiber 2g, Net Carbohydrates 15g, Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 300mg, Sugars 3g, Glycemic Index Medium