Cabbage Rolls in Sour Cream Sauce in the Oven
The tastiest, juiciest, for holidays and for every day. Cabbage rolls in sour cream sauce in the oven are easier and simpler to make than traditional ones cooked in a pot on the stove. They also look neater. This is an excellent dish for serving on a festive table. It goes well with any sauces for meat.
Updated : 23 March, 2026
Easy
About 1 hour.
Ingredients
400 grams
Ground meat
100 grams
Rice
2
Onion
1
White cabbage
300 grams
Sour cream
1 tablespoon
Vegetable oil
to taste
Dill
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cabbage rolls in sour cream sauce in the oven? Prepare the ingredients according to the list. You can use any ground meat - beef, pork, chicken, or turkey. I used a beef and pork mixture. Choose a cabbage with a loose head, it will be easier to separate into leaves. Thaw the ground meat if necessary.
Step 2
Remove the top leaves from the cabbage and rinse the head. Using a sharp knife, cut out the core.
Step 3
Rinse the rice several times under cool running water. Then cover it with cold water and set it to cook. At the same time, put a large pot on the heat, filling it halfway - the cabbage head should fit inside. Bring the rice to a boil and cook it for a couple of minutes. Then drain the rice in a sieve and let it cool. When the water in the large pot boils, lower the cabbage into it. Cook the cabbage for 5 minutes.
Step 4
Remove the cabbage head, but do not turn off the heat under the pot. Carefully, because the cabbage is hot, remove the top leaves from it. When the leaves stop coming off easily, lower the cabbage head back into the boiling water and cook it for a few more minutes.
Step 5
In this way, remove all the large leaves from the cabbage. I got 13 leaves from my small head.
Step 6
Put the ground meat into a large bowl. Add the cooked rice, salt, and pepper.
Step 7
Peel 1 onion and chop it in any way you like. I grated it on a coarse grater, but you can simply chop it finely.
Step 8
Mix the filling well until smooth. Why did we cook the rice until half-done? Raw rice will absorb all the moisture from the meat and the filling will become dry. Rice cooked all the way through will turn into mush during further cooking.
Step 9
Using a sharp knife, cut off the hard part at the base of the cabbage leaves.
Step 10
Place 1 tablespoon of filling on a leaf.
Step 11
Fold the cabbage leaf over, covering the filling.
Step 12
Fold in the leaf on each side and roll up the cabbage roll.
Step 13
This is the neat cabbage roll you get.
Step 14
Arrange the cabbage rolls in a baking dish. My dish measures 25 x 20 cm, about 10 x 8 inches.
Step 15
Prepare the sauce. Peel the onion and cut it into quarter-rings.
Step 16
Heat the vegetable oil in a frying pan and add the onion. Fry the onion for a few minutes until golden.
Step 17
Add the sour cream to the onion, stir, and bring it to a boil.
Step 18
Pour 1 cup of water into the pan. I used the broth in which the cabbage was cooked. Add salt and pepper and stir. Bring the sauce to a boil. At the end, I also added finely chopped dill.
Step 19
Pour the sauce over the cabbage rolls.
Step 20
Bake the cabbage rolls in an oven preheated to 190°C (375°F), top-and-bottom heat, for 45-60 minutes. Determine the exact time and temperature according to your oven. The cabbage rolls should brown on top. Serve the finished cabbage rolls with sour cream or any sauce.
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