Baked Cabbage Bombs

These Baked Cabbage Bombs turn simple ingredients into something surprisingly cozy — soft cabbage leaves wrapped around a warm, savory potato filling that bakes into the kind of dish you want to serve straight from the oven to the table.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 45

Freezing cabbage 1

Total Time 1 5

Servings servings

Calories 131kcal

Author Julia Maz

Ingredients

1 small cabbage head
1⅓ cups mashed potatoes
½ cup carrot, finely grated
½ medium onion, finely diced
1½ tbsp olive oil
2 tbsp breadcrumbs
2 tbsp parsley, finely chopped
½ tsp salt, or to taste
¼ tsp black pepper, or to taste

For the Sauce

1½ tbsp tomato paste
1½ cups water
2 tbsp olive oil
½ tsp salt, or to taste

US Customary - Metric

Instructions

Place the whole cabbage head in the freezer overnight, then thaw and peel off about 8 soft, flexible leaves.
1 small cabbage head
Heat the olive oil in a skillet, sauté the diced onion until golden, then add the grated carrot and cook for 3–4 minutes until soft.
½ cup carrot, finely grated, 1½ tbsp olive oil, ½ medium onion, finely diced
Combine the mashed potatoes, sautéed onion, carrot, breadcrumbs, parsley, salt, and pepper in a large bowl and mix until the filling holds its shape.
1⅓ cups mashed potatoes, 2 tbsp breadcrumbs, 2 tbsp parsley, finely chopped, ½ tsp salt, or to taste, ¼ tsp black pepper, or to taste
Place one cabbage leaf inside a small bowl, add ¼ cup (50g) of filling, fold the edges inward to form a “bomb,” and flip seam-side down; repeat with the rest.
Warm the olive oil in a skillet, toast the tomato paste lightly, pour in the water, add salt, and simmer for 2 minutes.
1½ tbsp tomato paste, 1½ cups water, 2 tbsp olive oil, ½ tsp salt, or to taste
Arrange the cabbage bombs seam-side down in a baking dish, pour the sauce over them, cover with a lid, bake at 190°C (375°F) for 30 minutes, then remove the lid and bake for another 10–15 minutes until lightly golden.
Spoon some sauce over the cabbage bombs and serve warm.

Video

Notes

🔀 Recipe Variations

🥬 Skip the freezer. If you prefer, you can parboil the whole cabbage head for a few minutes until the leaves soften and separate easily.

🌶️ Add a little heat. Mix in a pinch of chili flakes or cayenne to give the filling a warm, gentle kick.

🥕 Boost the veggies. Add finely grated zucchini, celery, or bell pepper for extra color, sweetness, and texture.

🌿 Try different herbs. Swap parsley for dill, cilantro, or basil to give the filling a new, fresh flavor twist.

🫙 Storage & Make-Ahead

🧊 Storage:

Store the baked cabbage bombs in an airtight container in the fridge for up to 3–4 days. They reheat beautifully in the oven or air fryer — just enough to warm them through and bring back that cozy texture.

⏳ Make-ahead tip:

You can prepare the filling and soften the cabbage leaves a day in advance. Keep everything refrigerated separately, then shape and bake when you’re ready.

❄️ Freezing:

Yes, you can freeze them! Freeze the shaped, unbaked cabbage bombs on a tray until firm, then transfer to a freezer bag. They store well for up to 2 months. Bake straight from frozen — just add a few extra minutes to the baking time.

Nutrition