When it comes to comfort food, few dishes match the homey satisfaction of a bubbling tray of baked cabbage rolls with spicy Italian sausage and rice. These rolls are the kind of food that brings back memories of Sunday family dinners and warm kitchens filled with the scent of garlic, tomato, and slow-cooked cabbage. This version puts a bold spin on the classic homestyle cabbage rolls by swapping traditional ground beef or pork with zesty Italian sausage, and trust me—it’s a game changer.
If you've tried stuffed cabbage rolls in oven before and found them a bit bland or too complicated, this recipe simplifies the process while dialing up the flavor. It leans toward cabbage casserole recipes and even touches on the idea of lazy cabbage rolls, but it still holds the comforting structure and presentation of a proper roll. These aren't just any cabbage rolls; they're the best cabbage rolls recipe to serve when you want something hearty, nostalgic, and full of bold, crave-worthy flavor.
Baked Cabbage Rolls with Spicy Italian Sausage and Rice
Prep Time 35 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Main Course
Cuisine American, Italian
Large pot To boil and soften the cabbage leaves. A pasta pot works perfectly.
Large Mixing Bowl To combine your filling ingredients.
Baking Dish (9x13 inch) To bake your cabbage rolls. Glass or ceramic preferred
Medium saucepan For simmering the sauce.
Slotted spoon Helpful when removing cabbage leaves from hot water.
Aluminum foil To cover the dish while baking.
For the Cabbage Rolls
- 1 large head of green cabbage look for one with flexible, unblemished leaves
- 1 tablespoon salt for boiling cabbage
- 1 lb spicy Italian sausage casings removed
- 1 cup cooked white rice jasmine or long-grain preferred
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 egg
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley or 1 tsp dried
For the Sauce
- 2 tablespoons olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 can 28 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes optional for more heat
- 1 teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar adds depth!
For Garnish (Optional)
- More chopped fresh parsley
- Grated Parmesan or Romano cheese
Prepare the Cabbage Leaves
Start by boiling a large pot of water with a tablespoon of salt. Core the cabbage using a sharp paring knife and gently remove the outer tough leaves. Place the whole head in boiling water and let it simmer for about 5–7 minutes. As the outer leaves soften, peel them off one by one using tongs or a slotted spoon and set them aside to cool. You’ll want about 12 leaves. Trim the thick stem of each leaf for easier rolling.
Make the Filling
In a large mixing bowl, combine the spicy Italian sausage, cooked rice, chopped onion, minced garlic, egg, smoked paprika, black pepper, oregano, and parsley. Mix well until everything is evenly incorporated. You can use your hands—just don’t overmix.
Simmer the Sauce
In a saucepan, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 3–4 minutes until fragrant. Stir in crushed tomatoes, tomato paste, sugar, salt, red pepper flakes, Italian seasoning, and balsamic vinegar. Simmer uncovered for 10 minutes, stirring occasionally.
Assemble the Rolls
Take one cabbage leaf and lay it flat. Spoon about 2 heaping tablespoons of the sausage-rice mixture onto the base of the leaf. Fold in the sides, then roll it up tightly like a burrito. Place seam-side down in a 9x13 baking dish. Repeat with remaining filling and leaves.
Pour on the Sauce
Once all the rolls are in the dish, pour the tomato sauce evenly over the top, ensuring every roll is covered. Cover tightly with foil.
Bake
Bake at 375°F (190°C) for 50 minutes. Then uncover and bake for another 10 minutes to let the tops slightly brown and sauce thicken. Let cool for 10 minutes before serving.
Pairings
These cabbage rolls are deeply flavorful, with the sausage lending a subtle spice that pairs wonderfully with:
- Mashed potatoes – Creamy and mild, they balance out the spice.
- Buttered egg noodles – A soft and slippery side that catches leftover sauce.
- A crisp green salad – Dressed with lemon vinaigrette to lighten the meal.
- Crusty garlic bread – Perfect for sopping up that rich tomato sauce.
- Red wine – Something like a Chianti or a Zinfandel complements the sausage and tomato.
If you’re leaning toward an all-cabbage meal, consider adding a side of fried cabbage recipes to make it a double cabbage feature night.
FAQs
1. Can I use beef instead of sausage?
Absolutely. If you prefer a more traditional beef cabbage rolls recipe, you can substitute the sausage for 1 lb of ground beef (80/20). It will taste more like a galumpki recipe, the Polish-style cabbage roll.
2. Can I make this in a slow cooker?
Yes! For dump and go crockpot dinners, layer your rolls in a crockpot, cover with sauce, and cook on low for 6–7 hours. The result will be incredibly tender and rich—think cabbage rolls casserole comfort level.
3. What kind of cabbage works best?
Green cabbage is the standard for its pliable leaves. Savoy cabbage also works well and is slightly more delicate in texture. Avoid red cabbage for this recipe.
4. Can I make this ahead of time?
Yes. Assemble the rolls a day ahead, refrigerate, and bake when ready. You can also freeze the assembled uncooked rolls and bake from frozen—just add 20 more minutes to the cooking time.
5. Are there shortcuts for easier prep?
Definitely. If rolling feels tedious, try a lazy cabbage rolls version: chop the cabbage, mix everything together (filling, cabbage, sauce), and bake it like a cabbage rolls casserole.
