Cabbage Roll Recipe

This stuffed cabbage rolls recipe is one I enjoyed from my grandma’s kitchen for years and years.

Tender cabbage leaves are filled with a beef and rice mixture and baked in with a simple tomato sauce.

This cabbage rolls’ recipe comes from my grandma and my mom. My grandma immigrated from Poland so we have enjoyed many cabbage dishes or even just simple fried cabbage. Between pierogi and rouladen, Grandma’s kitchen always smelled incredible and there was always something amazing to eat!

There are many many different ways to make cabbage rolls based on family tradition and location. Polish cabbage rolls usually contain meat and rice while the Ukrainian version my friend Penny makes generally contain only rice.

While some add raw meat and rice and cook them with the cabbage, our family has always pre-cooked the rice and meat.

We use a head of regular green cabbage and boil it in a large pot of water to make it tender. Many people freeze the whole head of cabbage and thaw it to eliminate the boiling step but I find the cabbage isn’t as tender this way.

My grandmother always used pork in her cabbage rolls so I use a mixture of beef and pork. You can use just one or the other (or any ground meat). Cooked long-grain white rice is added to the meat along with an egg to help it hold together.

Most Polish cabbage roll recipes are covered in tomato sauce or tomato juice. We love the addition of a can of tomato soup to tomato sauce. It may not be typical but it softens & sweetens the sauce slightly and tastes delicious!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Easy Cabbage Rolls

Homemade Cabbage Rolls are so flavorful & filling. With meat, rice, sauce, and cabbage, they’re just like Grandma used to make!

Prep: 45min

Total: 120min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 488 kcal, Carbohydrate 40 g, Protein 25 g, Fat 24 g, Saturated Fat 9 g, Cholesterol 108 mg, Sodium 431 mg, Fiber 5 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1 head green cabbage
• 1 cup uncooked rice
• 1 pound ground pork ((or ground turkey))
• ½ pound ground beef
• 2 small onions (diced)
• 3 cloves garlic (minced)
• ½ teaspoon dill weed
• 3 tablespoons fresh parsley (chopped)
• salt & pepper (to taste)
• 1 can diced tomatoes ((14 ounces) with juices)
• 1 egg
• 1 ½ cups + ⅓ cup tomato sauce (divided)
• 1 can tomato soup (10.5 ounces)

Instruction:

1. Boil cabbage leaves for about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
2. Preheat oven to 350°F.
3. Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
4. Cook pork (or turkey), beef, onions, garlic, & seasonings in a pan until no pink remains. Drain any fat. Add in rice, diced tomatoes, & ⅓ cup of tomato sauce. Stir in egg.
5. Mix remaining tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13 pan.
6. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ¼ to ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
7. Pour sauce over the cabbage and cover tightly with foil. Bake for 75-90 minutes. Let cool for 15 minutes before serving.

Cabbage Rolls / Polish Gołąbki – Easy to Follow, Step by Step Recipe

FAQ

What meat is inside cabbage rolls?

Why do you freeze cabbage before making cabbage rolls?

What kind of cabbage is best for cabbage rolls?

Why is the meat in my cabbage rolls hard?