Quick Cabbage Rolls with Cheese You’ll Love

Cheesy Cabbage Rolls Recipe

Discover my mom's best cabbage recipe—simple, tasty, and economical. A delicious family meal you'll love.

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Total Time 1 minute min

Servings: 4

Course: Side Dish

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

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• 1 cabbage
• 8 slices fresh mozzarella
• 1 cup grated parmesan cheese
• 6 cups Muir Glen fire roasted tomato pasta sauce
• Salt and pepper to taste

Method

 

1. Place a pot on the stove with 3 cups of water. Bring the water to a boil, add the whole head of cabbage, and cook for 8 to 10 minutes maximum.
2. Drain the hot water and add cold water to stop the cooking process. Cut off the cabbage stem with a knife and gently separate the leaves.
3. Fill eight leaves with mozzarella and a sprinkle of parmesan. Roll them up and place in a container.
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5. Serve immediately and enjoy with your family.

Notes

Ingredient Swap: I sometimes use provolone slices instead of mozzarella for a sharper flavor, and it holds up just as well during baking.

Storage Tip: These keep beautifully.

I store any leftovers in an airtight container in the fridge for up to 3 days, and they reheat wonderfully in a covered dish in the oven.

Make-

Ahead Secret: You can assemble the rolls a day in advance.

I layer them in the baking dish, cover tightly, and refrigerate until I'm ready to bake and add the sauce.

Common Mistake: Don't overcook the cabbage during blanching.

I learned the hard way that more than 10 minutes makes the leaves too fragile to roll neatly.

Serving Suggestion: A simple green salad with a bright vinaigrette is my go-to side.

It cuts through the richness of the cheese and tomato sauce perfectly.

Equipment Note: If you don't have a pot large enough for the whole cabbage, I've successfully steamed the head in a large, covered colander set over a pot of boiling water.

When the Wind Whistles Through the Pecan Trees

You know that feeling, right? When a real Texas cold front blows in and the house just feels hollow, no matter how high you crank the heat. That’s when I start craving something that warms you from the inside out. Something that feels like a hug. For me, that’s never been a fancy stew. It’s these cabbage rolls with cheese. Good enough, right there. It’s the kind of dish my abuela would’ve made on a Saturday, the whole garage smelling like cumin and toasted garlic from her little camp stove. But let’s be real, traditional recipes can look intimidating. All that rolling and boiling. I’m here to tell you it’s easier than it looks, and stuffing them with cheese? That’s the one. This version of cabbage rolls with cheese is pure comfort, simplified for a weeknight but tasting like it simmered all day.

Why This cabbage rolls with cheese Works

Look, I’ve tried the complicated versions. The ones with three kinds of meat and a sauce that takes an hour. Solid, but not necessary. This recipe works because it leans into simplicity and lets a few good ingredients shine. The cabbage becomes sweet and tender, a perfect wrapper for all that melted cheese. And using a quality jarred sauce? I mean, who’s making their own tomato sauce on a Wednesday? Let it ride. The magic is in the bake. The oven heat coaxes everything together—the cabbage softens, the cheese gets impossibly gooey, and the sauce thickens into something rich. You get all the satisfaction of a slow-cooked dish in about an hour, most of it hands-off. That’s a win for any home cook staring down a cold evening.

Cabbage Preparation Masterclass

This is the step that scares people off. Don’t let it. You’ll know it’s ready when the leaves are pliable but don’t tear. The trick is to core the cabbage and boil the whole head. I drop it in a big pot of salted, boiling water for about 8-10 minutes. You’ll see the outer leaves start to pull back from the core. That’s your cue. Fish it out, let it cool just enough to handle, and then gently peel the leaves back. If the inner leaves are still too firm, pop it back in the water for another few minutes. Most of the time, you’ll get 8-10 good leaves from a medium head. The small, crinkly inner leaves? Save them. Chop them up and layer them in the bottom of your baking dish. They’ll cook down into a sweet, tender base for your cabbage rolls with cheese. No waste.

Rolling Without the Stress

Lay a leaf flat, stem end facing you. I like to shave off that thick stem ridge with a paring knife so it rolls easier. Place your cheesy filling in the center, fold in the sides, and roll it up like a little burrito. It doesn’t have to be perfect. If a leaf tears a little, just use another partial leaf to patch it. Your mileage may vary, but I find a slightly heaping 1/3 cup of filling is the sweet spot. You want it full but not bursting. As you finish each roll, nestle it seam-side down in your prepared dish. They’ll hold each other together. See what I mean?

Your Cooking Method Playbook

The oven is my go-to for these cabbage rolls with cheese. 350°F (that’s about 175°C) for 45-50 minutes. You’re looking for bubbly sauce and that golden cheese crust on top. But maybe you’re short on time or oven space. Fair. You can absolutely cook these on the stovetop. Arrange them in a deep, wide skillet with the sauce, bring it to a simmer, cover, and let it go for 30-35 minutes over low heat. Just peek once to make sure the bottom isn’t scorching. The result is a bit softer, less caramelized, but still delicious. I don’t recommend a slow cooker here—the cabbage can get too mushy. And an Instant Pot? The pressure tends to blow the rolls apart. Sometimes, the old ways are the best.

Tips for Perfect cabbage rolls with cheese

These aren’t rules, just things I’ve learned from burning my fingers and making a mess.

Preparation Tips

Dry your boiled cabbage leaves really well on clean kitchen towels. A wet leaf makes for a soggy roll. And season in layers. A little salt in the cabbage water, a little in the cheese filling. It makes a difference.

Cooking Tips

Let the heat do the work. If your cheese isn’t getting that golden top, don’t just crank the heat. Switch your oven to broil for the last 2-3 minutes, but watch it like a hawk. It goes from golden to burnt in seconds. I learned that the hard way with a batch of enchiladas.

Storage Tips

Let the baked dish cool completely before you even think about covering it. Trapped steam is the enemy. Then, just cover the baking dish with foil or transfer portions to shallow containers.

Variations & Substitutions

The beauty of this dish is how much you can play with it.

Dietary Adaptations

Want to go vegetarian? Skip any meat additions and bulk up the filling with sautéed mushrooms and spinach. It’s fantastic. For a gluten-free version, just ensure your tomato sauce doesn’t have any sneaky wheat additives. Most don’t.

Ingredient Substitutions

No fresh mozzarella? A mix of shredded low-moisture mozzarella and ricotta works great. You can use ground turkey for making cabbage rolls if you prefer it. The recipe is forgiving. I prefer my salsas on the thinner side, but for this, you want a thick, hearty pasta sauce. It holds up to the baking.

Flavor Variations

Stir a teaspoon of smoked paprika or some chopped fresh dill into the cheese filling. It changes the whole character. A little cumin in the sauce makes it taste more complete, even if it’s not traditional. In my experience, anyway.

Common Mistakes to Avoid

We’ve all been there. Here’s how to sidestep the usual pitfalls.

❌ Mistake: Using cabbage leaves that are too thick or crunchy. They won’t roll and they won’t get tender.

✅ Solution: Boil that cabbage until the leaves peel away easily. If they snap, they need more time.

❌ Mistake: Overfilling the rolls until they burst open in the oven.

✅ Solution: A heaping 1/3 cup is plenty. They should roll snugly, not tightly.

❌ Mistake: Baking in a dish that’s too big. The sauce evaporates and the rolls dry out.

✅ Solution: Use a dish where the cabbage rolls with cheese fit snugly, side-by-side. They should be cozy.

❌ Mistake: Skipping the rest time after baking. Cutting in sends all the cheesy filling running out.

✅ Solution: Let them sit for 10 minutes (or longer if you have time). They’ll firm up just enough to serve neatly.

Frequently Asked Questions

How to Store and Serve cabbage rolls with cheese

Store the cooled cabbage rolls in a shallow, airtight container in the refrigerator for up to four days. To reheat, the oven is best for keeping that texture—350°F for 15-20 minutes until hot through. The microwave in a pinch works, but the rolls might get a bit soft. Serve with a big dollop of cool sour cream on the side. The contrast is exactly right. It cuts through the richness and makes the whole thing sing.

Now You’re Ready

When you pull your own dish of cabbage rolls with cheese from the oven, that aroma of sweet cabbage, tomato, and browned cheese filling your kitchen… that’s it. That’s the comfort you were after. It tastes like patience and care, even though the process is straightforward. I hope you give it a try this season. Grab a head of cabbage on your next run to H-E-B or Ralphs, and let the heat do the work. And when you do, I’d love to hear how it turned out. Fair? Now we’re talking.