This delicious traditional Polish stuffed Cabbage Rolls Recipe combines ground sausage, ground beef, and long grain rice wrapped in tender cabbage leaves with a sweet and tangy tomato sauce.
They are one of our favorite full-flavor comfort food recipes, perfect for the cold fall and winter months. I like to serve them with pumpernickel bread with soft butter and a light dessert like lemon chiffon pie or apple cobbler.
This cabbage roll recipe calls for ground beef and sausage, but you can use all of one. You can even use ground pork or a mixture of these ground meats. It boils down to what you and your family like best. Please read all my helpful hints and tips for this soul-warming recipe. Cabbage Rolls should be fun and easy, so you make them often for your family.
If your family is anything like mine, they love an excellent cabbage dinner. My family loves cabbage and can never seem to get enough of it. Have you tried any of my other cabbage recipes? Southern fried cabbage, haluski, cabbage stir fry, and these delectable cabbage rolls are just a few of our favorites.
Ingredient Notes and Substitutions
- Olive oil: extra virgin is best
- Vegetables: onion, garlic, canned diced tomatoes, a large head of cabbage, so you have large leaves to work with, and extra leaves just in case.
- Vinegar: I use apple cider vinegar, but you can use balsamic vinegar, red wine vinegar, or champagne vinegar.
- Brown sugar: for just a touch of sweetness
- Seasonings: salt, black pepper, dried parsley, and paprika
- Ground meat: choose whatever mixture of ground beef, pork, or sausage your family likes best. My husband loves sausage, so I often make it with 100% ground sausage.
- Egg: large one, please
- Rice: I use Minute Rice. If you cannot access Minute Rice, parboil 1 cup of rice.
How to make Cabbage Rolls
This is the nutshell version. See the recipe card below for the complete list of ingredients and instructions.
Start by submerging the whole head of cabbage in a big pot of boiling water for about five minutes. This helps the leaves become more pliable for stuffing and rolling. It also helps keep the leaves from tearing when removed from the head. Let the cabbage drain, then carefully peel 12 leaves from the head.
Next, heat a little olive oil in a large skillet or pan. Add the onion and cook for several minutes. Reduce the heat, add the garlic, and cook for 1 minute, stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar, and brown sugar. Season with salt and black pepper to taste. Let the sauce simmer while you prepare the stuffed cabbage.
In a large bowl, mix the ground sausage, ground beef, rice, onion, garlic, egg, parsley, paprika, salt, and pepper. Spread a thin layer of the simmering tomato sauce on the bottom of a casserole dish.
Working with the cabbage rolls on a flat surface, add about 1/3 cup of the meat mixture to the center of each cabbage leaf. Fold in the sides and roll up the cabbage. Place cabbage rolls seam-side down in a single layer in the casserole dish. Repeat until all the cabbage rolls are stuffed.
Pour the remaining sauce over the cabbage rolls. Cover tightly with aluminum foil and bake for about 80-90 minutes.
Preparation Tips and Storage
- Don’t skip the step to boil the cabbage. It makes all the difference when it comes to rolling these guys. Rolling a cabbage leaf that is not boiled is almost impossible since it is stiff as a board.
- The ground meat does not need to be precooked.
- After boiling the cabbage, use a sharp knife to slice the root end off about 1/2 – 3/4 inch up. This will make it easier to remove the leaves.
- Are you always in a hurry and need to cut a few corners? Use your favorite jarred marinara sauce and add 1 tablespoon of vinegar and 1 1/2 -2 tablespoons brown sugar.
- Cover the baking dish tightly with foil so they steam in the oven, softening the cabbage leaves.
How to soften and remove the leaves from a head of cabbage
First, bring a large pot of water to a boil. I use an 8-quart stockpot. Then, submerge the head of cabbage in the pot for about five minutes. I usually roll it over about halfway through the cooking time. Then, remove it and drain it in a colander.
Once drained and cooled, cut about 1/2-3/4 inch above the stem end and discard. These simple steps will make it much easier to remove the leaves and make them more pliable for rolling.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at reduced power in the microwave.
To freeze, first cool to room temperature. Cover the baking dish with 2 layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge. Remove the casserole from the fridge 40 minutes before reheating. Remove the plastic wrap and cover only with aluminum foil. Reheat at 350 degrees for about 30-35 minutes or until hot.
Try these Cabbage Recipes
Classic Cabbage Rolls
Ingredients
Sauce
- 1 tablespoon olive oil
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1 can 15 ounce tomato sauce
- 1 can 14.5 ounce petite diced tomatoes
- 1 tablespoon cider vinegar
- 1 1/2 tablespoons brown sugar
- salt and pepper to taste
Cabbage Rolls
- 1 large head green cabbage
- 1/2 pound ground pork sausage
- 1/2 pound ground beef
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1 egg
- 3/4 cup Minute Rice or long-grain parboiled white rice
- 1 tablespoon dried parsley
- 1/2 teaspoon paprika
Instructions
- Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to a colander to drain and cool. Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
- In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2-3 minutes, stirring several times. Reduce heat to low and add garlic. Cook for 1 minute, stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar, and brown sugar. Season with salt and pepper to taste. Simmer for 10 minutes.
- Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish. In a large bowl, mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley, and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place the rolls on the tomato sauce in a single layer in the casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.
- Cover with aluminum foil. Bake in a preheated 350-degree oven for 80-90 minutes
Video
Notes
- Don’t skip the step to boil the cabbage. It makes all the difference when it comes to rolling these guys. It is almost impossible to roll a cabbage leaf that has not been boiled since it is stiff as a board.
- The ground meat does not need to be precooked.
- After boiling the cabbage, use a sharp knife to slice the root end off about 1/2 – 3/4 inch up. This will make it easier to remove the leaves.
- Are you always in a hurry and need to cut a few corners? Use your favorite jarred marinara sauce and add 1 tablespoon of vinegar and 1 1/2 -2 tablespoons brown sugar.
- Cover the baking dish tightly with foil so they steam in the oven, softening the cabbage leaves.
Nutrition
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Georgia Wood
Am I supposed to cook the minute rice before adding it or am I adding it uncooked to the mixture? Thanks!
Beth Pierce
Add it uncooked.
Shirley
Never add raw rice to this recipe. I cook the rice in bouillion instead of salt. It absorbs all the juices from the meat and your stuffed cabbage will be dry and tasteless. I made that mistake only once. My Polish grandmothers told me that was no, no. Cooked barley is a great substitute, depending on your tastes.
Nicole Chayka
Agree with that tip completely …the rice can be par boiled but not raw or it sucks all the moisture out and makes it too dry. Another tip that after 20 years of making cabbage rolls I was esctatic to learn…was this. Do NOT boil the cabbage to make it limp to work with….instead freeze it and thaw it and save yourself the hassle, time, and danger avoiding the boiling it process! I give props to my French Canadian pal for that one. Egg on my face…cuz I’m Ukranian and NOBODY in my family knew this! Lmao!
Chloe Arnold
Oh my goodness why have I never thought to make these before?! These look divine! And I think even my husband would be into it!!
MELANIE E
I don’t eat cabbage often enough although I do like it. Loving the recipe as it has a mix of great flavours.
Eileen M Loya
I also make cabbage rolls often. It is my husband’s favorite. I make mine in a slow cooker though. I will try your recipe, cooking this dish in the oven. I like your recipe for the sauce. That sure sounds a whole lot better than my recipe.
Beth Pierce
Thanks, Eileen! Enjoy!
Nyxie
These look so good! I’m familiar with cabbage rolls and often have them in a sauce of my mum’s choosing. She and my dad lived in Europe years ago when my father was a solider and this was one of those recipes she picked up.
Beth Pierce
I bet she makes some awesome cabbage rolls!
Jennifer
This was absolutely delicious! My husband and I Loved them! This will be my go to recipe! I finally found a keeper! Very easy to make! The sauce was delicious as well! I think I might double it the next time! Quick question is there a way to thicken the sauce a little? This is the very first time I have left a review!!
Beth Pierce
I am so glad that you like the cabbage rolls. To thicken the sauce, simmer it longer or add 1-2 tablespoons of tomato paste.
Randy
I like your recipe. I added fermented sauerkraut top and bottom with crushed stewed tomatoes on top. I don’t measure ingredients 😆.
Beth Pierce
Thanks for the tips, Randy! I am glad that you liked the stuffed cabbage rolls!
Debbie
So good! First night took an hour and half to make. So good that I made them again tonight … ready to go in the oven in forty minutes! This is my go-to recipe now. Made it exactly as the recipe said.
Beth Pierce
Thanks, Debbie! I am so glad that you like the cabbage rolls. They will get easier and easier each time you make them.
JOANNE
now should I cook,the cabbage rolls be for I freeze them
Stephanie Thompson
This recipe is so easy and simple to make. My first time doing this on my own. I had leftover meat mixture and baked meatballs right along with it. Extremely delicious!
Beth Pierce
Thanks, Stephanie! So glad that you liked the cabbage rolls! Baked meatballs sound delicious to me!
Barbara Griesler
I searched many recipes for cabbage rolls until I found this one. I search no more, they are praiseworthy. I feed two difficult men and an eleven year old. They love them!!
Beth Pierce
Thanks, Barbara! So glad that everyone loves them!
Mary Muennig
Hmm, . . . well I’m trying to cut eggs out of my diet, and so I think I might want to try substituting the egg(s) with some okra as a binding agent.
Terry
Only thing I did different was I used mayonnaise instead of egg for my binder and used savory cabbage instead of green because it us sweeter then green and I put a soufly cup of hot water in the center of the baking dish to keep extra moisture to help prevent drying out which is usually not a problem just a safe guard. All together these cabbage rolls stands up to any of the rolls my family members ever made.
Beth Pierce
Thanks for the tips, Terry! Glad that you enjoyed the cabbage rolls!
Sharon
I haven’t made these yet because I’m confused. You have onions sautéed for the sauce with garlic then another half a cup of, I guess raw onions added to the meat. So the recipe uses a cup of onions & 4 cloves of garlic? Or is it half that?
Beth Pierce
Yes, the recipe uses 1 whole onion and 4 cloves of garlic.
Lea
Yes. Half is for making the sauce and the other half goes into the meat mixture.
Devy
These were fantastic! One question: In order to freeze, should thesenbe baked first?
Beth Pierce
No do not bake them first and do not add the sauce until you thaw and bake.
Patricia O'Brien
Probably not since the cabbage is already blanched.
Tina Bryant
I remember my moms recipe was very similar to this one but it had a touch of cinnamon in the meat mixture and the sauce, something she learned from a local favorite Lebanese steakhouse. Also I learned a trick with the cabbage. Put the whole head in the freezer for 24 hours then set it out in the sink to thaw. When it is all thawed out it is tender and ready to roll. You would never guess it hadn’t been boiled in water.
Beth Pierce
Thanks for the tip, Tina!
Samantha
I’m so glad I saw your comment. Almost burned my hands off last time I made these lol. Froze the cabbage this time and it worked great! Not a single ripped leaf.
Julie
Do I need to add salt to the meat mixture?
Beth Pierce
You certainly can if you like. There is a lot of salt in tomato sauce and tomatoes.
Latisha Barry
I haven’t tried it yet but I’m going to. Is it possible to do this in a crock pot?
Beth Pierce
Yes they can.
Lynn
Thank you for this recipe I lost mine many years ago and couldn’t for the life of me remember the apple cider vinegar and brown sugar. That gives it such a great taste. I love making these at this time of year and freezing them up. Everything fresh out of the garden what a treat to have all winter long to have that wonderful fresh taste.
Beth Pierce
Thanks, Lynn! I am so glad that you like them. I agree with you about everything fresh out of the garden. It is so tasty and so healthy!
Deborah Boschman
These cabbage rolls were DELICIOUS! The sauce for these cabbage rolls is what made them FANTASTIC! These taste like the cabbage rolls my mother used to make. I was SO bummed out b/c I cldn’t locate her recipe after she passed away. This recipe is the closest one 2 hers that I have found yet so I will continue to use this one. Your tomato sauce w/ the apple cider vinegar & brown sugar was the BEST sauce I have tried yet. I used sour cabbage b/c it was already soft, easy to peel & use right away. YUM, YUM! The sauce is the bomb as the kids say nowadays! That is EXACTLY the way my mother used to make hers! These smelt like I remembered them smelling as they cooked. TY, TY, TY 4 sharing this most EXCELLENT recipe! Bon appetite!
Beth Pierce
You are most welcome Deborah. I am so glad to hear that you liked it and that it reminded you of your mother’s cabbage rolls. Nothing wrong with a little trip down memory lane. Food can be so refreshingly nostalgic.