This is a simple method for making pigs in the blanket with cabbage — cabbage leaves filled with ground beef or sausage and baked in the oven. It’s similar to traditional stuffed cabbage rolls but prepared faster. These rolls are baked low and slow so the cabbage soaks up the rich tomato sauce.
We enjoy cabbage in many forms at home, and these playful “pigs in a blanket” cabbage rolls are always a hit — even with kids after trying different versions. The rolls are savory and satisfying when filled with seasoned meat and baked in sauce.
Cabbage Pigs in Blanket Recipe
Below I describe the oven-baked version, though you can also make these in a slow cooker or Instant Pot. The oven method bakes the rolls so the cabbage absorbs the sauce while staying tender. The slow cooker achieves a similar result but takes longer. The Instant Pot works for smaller batches using a pot-in-pot technique.
To make the leaves pliable for rolling, briefly boil (blanch) the large outer cabbage leaves until flexible, then cool them. If you skip blanching the leaves will crack and be difficult to roll. The basic components for the filling are ground meat, cooked rice, aromatics and seasoning; a can of tomatoes makes the sauce.
Baked Cabbage Rolls in the Oven
This basic oven recipe is flexible — add more black pepper, red pepper flakes for heat, or other family touches you prefer. The instructions below explain how to prep the leaves and filling, assemble the rolls and bake them so they stay intact and absorb flavor.
Recipe Tips
Precook the meat and gently simmer the sauce so flavors meld. Allow the filling to cool slightly before assembling with the egg and rice so it binds properly.
- Preheat the oven. Blanch cabbage leaves in boiling water until just pliable so they won’t tear when rolled.
- Place filling near the center of each leaf and leave the edges clear to allow neat wrapping and prevent leaks.
- Arrange rolls seam-side down in the baking dish so they don’t unroll while baking.
- Cover the dish with foil to steam the rolls. If adding cheese, sprinkle it on during the last 10–15 minutes to melt without burning.
If you have questions you can ask in the comments. Below are answers to some common questions and a complete printable recipe card with ingredients and steps.
FAQ
Blanch larger cabbage leaves a few minutes in boiling water, then cool and pat dry. Trim the thick center rib if necessary so the leaf is easy to roll. Place a portion of filling near the leaf edge, fold the sides in, then roll up from the bottom. Place rolls seam-side down in a dish with sauce on the bottom to prevent unrolling.
Stuffed cabbage dishes appear in many cultures and regions, each with local variations. Cabbage rolls generally consist of leaves wrapped around a mixture of meat, rice and seasonings, cooked in a savory sauce. Their history likely reflects multiple culinary influences rather than a single clear origin.
Pigs in the Blanket with Cabbage Recipe
Equipment
- 9×13 casserole dish
- Pan
- Bowl
- Spatula
- Pot
Ingredients
- 1 lb ground beef (or spicy sausage or a mix)
- 1/2 cup cooked rice (measured after cooking)
- 1/2 tsp salt
- 1/2 tsp granulated garlic
- 1/2 tsp paprika
- 1 tbsp olive oil
- 6–8 large cabbage leaves, blanched
- 1 can chopped tomatoes (or diced)
- 1 small onion, diced
- 3 tbsp garlic, minced
- 1 tbsp red wine vinegar
- 1 large egg
- 1 tbsp sugar
Instructions
- Fry half the diced onion in olive oil over low heat for about 3 minutes. Add half the minced garlic and cook for another 2 minutes, stirring occasionally. Add the canned tomatoes and sugar, simmer over low heat for 10 minutes. Stir in the red wine vinegar, then remove from heat.
- Preheat the oven to 360°F (180°C). Place cabbage leaves in boiling water for 3–4 minutes until pliable but still whole. Transfer to ice water to cool, then pat dry.
- In a bowl combine ground beef, cooked rice, salt, paprika, remaining minced garlic, the softened onion, and egg. Mix thoroughly until evenly combined.
- If the cabbage leaf rib is thick, trim or flatten the center rib so the leaf rolls easily. Spoon about 2 tablespoons of filling onto the edge of each leaf.
- Fold the sides of the leaf in and roll tightly from the bottom to enclose the filling. Place 4–5 tablespoons of tomato sauce on the bottom of a baking dish, arrange the rolls seam-side down so they stay closed.
- Pour remaining tomato sauce over the rolls, cover the dish with foil, and bake for 30 minutes. Remove the foil and bake an additional 20 minutes until heated through. If desired, add cheese during the final 10–15 minutes to melt.
Video
Nutrition
Serving: 1 | Calories: 310 kcal | Carbohydrates: 19 g | Protein: 16 g | Fat: 18 g
Nutrition information is an approximation.
Additional Info
Course: Entree, Main Course
Cuisine: American, Polish
