Name: Romanian Cabbage Rolls with Tomato Juice Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Romanian
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; ½ cup long grain rice, uncooked; 2 pounds ground pork; ¼ cup parsley, chopped; ¼ cup fresh dill, chopped; Salt and pepper, to taste; 1 head sour cabbage (about 1 large cabbage); 15 slices bacon, chopped; 4 cups tomato juice; Water, as needed

There’s something deeply comforting about a dish that simmers slowly with layers of tender cabbage, savory meat, and tangy tomato juice—**Romanian Cabbage Rolls with Tomato Juice Recipe** is exactly that kind of meal. It’s hearty, homey, and just perfect for gathering around the table, bringing a little taste of Eastern European tradition straight to your kitchen.

A close-up of stuffed cabbage rolls arranged in a round white ceramic bowl, filled with light yellow cabbage leaves wrapped around a ground meat and rice mixture, which is visible in one roll cut in half at the top center. The rolls sit on a bed of soft cooked cabbage and reddish-orange sauced bits, garnished with small green chopped herbs. The texture is soft and tender with a glossy, slightly oily finish. The bowl is on a white marbled surface with some out-of-focus green herbs in the background and a small part of another bowl on the right. The 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 Romanian Cabbage Rolls with Tomato Juice Recipe
Top Tip
How to Serve Romanian Cabbage Rolls with Tomato Juice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Romanian Cabbage Rolls with Tomato Juice Recipe

Why You'll Love This Recipe

I remember the first time I made Romanian cabbage rolls—it was a cozy weekend project that filled my house with such inviting aromas, I nearly ate the whole pot before dinner. This recipe feels like a warm hug, and it’s so satisfying to make from scratch, piece by piece.

Rich Traditional Flavor: The mix of pork, fresh herbs, and the tang from the sour cabbage and tomato juice creates a flavor profile that’s truly unique and memorable.
Hands-On Cooking Experience: Rolling the cabbage leaves with the filling is a fun, tactile process that connects you to the roots of the dish.
Perfect for Make-Ahead Meals: These rolls reheat beautifully, making meal prep a breeze especially for busy weeks.
Comforting and Hearty: It’s such a filling dish that’s perfect for sharing with family and friends on chilly evenings.

Ingredients & Why They Work

Every ingredient in this Romanian Cabbage Rolls with Tomato Juice Recipe plays an important role in creating the dish’s distinct warmth and complexity. The balance between sour and savory is crucial, so here are some notes to help you shop and prepare.

Flat lay of a fresh whole sour cabbage with light green crinkly leaves, a small pile of chopped raw bacon slices, a mound of ground pork with a soft pink color, a large white onion with papery skin, a small white ceramic bowl filled with uncooked long grain rice, a few sprigs of fresh parsley with bright green leaves, a few sprigs of fresh dill with delicate feathery leaves, a small white ceramic bowl containing bright red tomato juice, a small white ceramic bowl of golden vegetable oil, two whole uncracked brown eggs, all arranged with careful symmetry 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

Vegetable oil: A neutral oil is perfect for sautéing the onions—don’t skip this step as it deepens the flavor of the filling.
Large onion: Adds sweetness and moisture to the meat filling, which helps keep the rolls juicy.
Long grain rice: Absorbs flavors and helps bind the filling without making it too dense.
Ground pork: Pork’s mild richness pairs beautifully with the herbs and sourness of the cabbage.
Parsley & fresh dill: These herbs brighten the filling and add that unmistakable Eastern European flair.
Salt and pepper: Keep salt minimal since the sour cabbage already adds saltiness.
Sour cabbage: The star of the show—its tangy leaves are perfect for wrapping and add wonderful acidity.
Bacon slices: Layered on top to infuse smoky flavor as the rolls bake.
Tomato juice: This keeps the rolls moist, tender, and adds a rich, slightly tangy sauce.
Water: To top up the liquid and ensure everything is evenly cooked and juicy.

📝

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

I love how flexible this recipe is. Though the traditional ingredients create that authentic taste, I sometimes play around with the herbs or swap pork for ground beef or a mix to suit what I have on hand. Feel free to experiment! These little tweaks can put a fresh spin on a classic.

Variation: One time, I added a touch of smoked paprika into the meat mixture, and it gave a subtle smoky depth that was delightful and unexpected.
Vegetarian option: For a meatless version, try stuffing the rolls with sautéed mushrooms, rice, and extra herbs—though it won’t taste quite the same, it’s a delicious alternative.
Seasonal herbs: Depending on the season, I swap dill for tarragon or add a pinch of thyme for an herbal twist.

Step-by-Step: How I Make Romanian Cabbage Rolls with Tomato Juice Recipe

Two cabbage rolls covered in orange-brown tomato sauce with bits of cooked onion sit on top of a yellow layer that looks like soft polenta or cornmeal mush on a patterned shallow white plate. Each cabbage roll has a dollop of white sour cream sauce with green herbs sprinkled on top, and there are fresh green herb leaves beside the rolls on the plate. In the background, there is a small wooden bowl filled with more white sour cream sauce and a wooden spoon resting inside it, all placed on a wooden surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping Your Cabbage Leaves

Start by soaking the sour cabbage in cold water overnight or at least an hour before cooking to reduce saltiness and soften the leaves. If you’re in a pinch, just rinse well under cold water. Then carefully separate each leaf, trimming out the tough core and halving the leaf if it’s too large for rolling. This step can be fiddly, but it makes rolling so much easier later on.

Step 2: Cook the Onion & Rice Mixture

Heat the vegetable oil in a skillet over medium heat, then add the chopped onions. Cook until translucent and soft, about 5-7 minutes. Add the rice and stir for another minute. Cooking the rice slightly ahead adds great texture and flavor to the mix.

Step 3: Mix the Filling

In a large bowl, combine the ground pork, salt, black pepper, parsley, dill, and your onion-rice mix. Use your hands to mix thoroughly but gently; overmixing can make the rolls dense. Just be mindful of the salt here since your sour cabbage is already salty enough.

Step 4: Roll ’Em Up

Preheat your oven to 375°F (191°C). Spoon about ¼ cup of the filling onto each cabbage leaf, then roll it up tightly, folding in the sides as you go. Don’t rush this—it’s a bit meditative and sets the stage for tender, compact rolls that won’t fall apart during baking.

Step 5: Assemble the Layers

Chop any leftover cabbage leaves and spread them on the bottom of a large Dutch oven. Layer your cabbage rolls on top in a single layer, then sprinkle chopped bacon over them. Add another layer of rolls, bacon, and a bit more chopped cabbage. Feel free to pepper it for a little extra warmth.

Step 6: Add Tomato Juice & Bake

Pour your tomato juice over everything, topping up with water if needed so the rolls are fully submerged. Cover with a lid or foil and pop it into the oven. Bake for 2 hours, remove the cover, then bake uncovered for another 1 to 1.5 hours. This long, slow cooking lets all flavors meld beautifully and the cabbage soften perfectly.

Top Tip

From my experience making this Romanian Cabbage Rolls with Tomato Juice Recipe, the patience in slow baking really pays off. Here are my best insights to get perfect rolls every time.

Soften Your Cabbage Properly: If using fresh cabbage instead of sour, don’t skip blanching or freezing methods to soften the leaves—you'll avoid tearing and get that tender texture.
Mind Your Salt: Since sour cabbage can be salty, always taste your filling before adding too much salt.
Roll Tightly but Gently: Firm rolling keeps the filling intact but avoid packing too hard to keep rolls tender after baking.
Cover During Baking: Keeping the rolls covered for the majority of bake time locks in moisture, preventing drying out.

How to Serve Romanian Cabbage Rolls with Tomato Juice Recipe

Romanian cabbage rolls - Serving Suggestion

Garnishes

I love topping these cabbage rolls with a dollop of sour cream—its cool tang cuts through the richness and adds creaminess. Sometimes, I sprinkle on freshly chopped dill or parsley for a burst of color and brightness.

Side Dishes

Serving Romanian cabbage rolls with creamy polenta is a classic pairing I adore. The soft, buttery polenta soaks up all the delicious tomato juice sauce. Mashed potatoes or crusty bread work beautifully too if you want to keep things cozy and classic.

Creative Ways to Present

For special occasions, I like arranging the rolls neatly on a platter, then representing the tomato juice sauce in a small gravy boat on the side—this way guests can pour as much as they like. Adding a sprinkle of edible flowers or microgreens can also elevate the look for festive dinners.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cabbage rolls in an airtight container, making sure to save all the tomato juice sauce with them. They stay fresh and flavorful in the fridge for 3 to 4 days — perfect for quick lunches or reheat dinners.

Freezing

This recipe freezes wonderfully. I like to portion the rolls with their sauce in freezer-safe containers, so when I want a comforting meal later, it’s ready to thaw and heat without losing its moisture or flavor.

Reheating

To reheat leftovers, I gently warm them in a covered skillet on low heat or in a moderate oven until heated through, adding a splash of water or tomato juice to keep everything nice and juicy. Microwaving works in a pinch, but slow reheating brings back the best texture.

Frequently Asked Questions:

Can I use fresh cabbage instead of sour cabbage in this Romanian Cabbage Rolls with Tomato Juice Recipe?

Yes! If you don’t have sour cabbage, fresh cabbage can be used but it requires blanching or freezing beforehand to soften the leaves. This helps make the leaves pliable for rolling without tearing.

How salty will these cabbage rolls be?

Sour cabbage tends to be salty, so it’s important to add salt sparingly when mixing the filling. Taste the filling as you go, and remember the tomato juice and bacon also contribute saltiness during cooking.

Can I prepare these Romanian Cabbage Rolls with Tomato Juice Recipe ahead of time?

Absolutely! You can assemble the cabbage rolls and store them in the fridge for up to 24 hours before baking. This makes for easy meal prep and helps the flavors meld even better.

What do you recommend serving with Romanian Cabbage Rolls with Tomato Juice Recipe?

Classic sides like creamy polenta or mashed potatoes pair beautifully, soaking up the tomato juice sauce. A dollop of sour cream adds a pleasant tang, and crusty bread works well for mopping up every last bit.

Final Thoughts

This Romanian Cabbage Rolls with Tomato Juice Recipe has become one of my all-time favorites—and I’m sure it’ll grow on you too. The way the simple ingredients come together in slow-cooked harmony is truly special. It’s one of those dishes that tastes like tradition and comfort wrapped up in every bite. Give it a go, and I promise it’ll feel like a little celebration in your own kitchen.