This post may contain affiliate sales links. Please read my disclosure policy.
This classic Polish Cabbage Roll recipe is made with a ground beef, pork and rice mixture, wrapped in tender cabbage leaves and baked with a simple tomato sauce made from scratch. This warm and filling dish is perfect to enjoy during these colder winter months. Serve with some Garlic Bread and Mashed Potatoes.
But Wait, What are Cabbage Rolls?
Cabbage rolls are the ultimate comfort food…made by rolling a mixture of ground meat, rice and simple seasonings, wrapped in a large cabbage leaf and then cooked by baking in a homemade tomato sauce. There are many versions of this dish, an often treasured family recipe. I like to keep mine simple and classic, but oh so delicious.
How to Make Cabbage Rolls
For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is what you can expect when making these Cabbage Rolls:
Prep
Preheat oven to 350° F. Bring a large pot of water to a boil.
Cook Cabbage
Remove the core from the head of cabbage using a sharp knife. This will help the leaves pull off more easily once softened. Place cabbage in boiling water. Reduce heat and cover with lid. As cabbage simmers, you’ll be able to pull outer leaves off one by one with tongs. Continue simmering until majority of leaves can be removed.
For any thick veins in the cabbage leaves, simply run a paring knife along the thickest part to “shave” the thickness, making the leaf more pliable. Alternatively, you can remove the vein altogether. Set aside.
Make the Filling
Over medium heat, add oil and/or butter to a medium skillet and saute one diced onion (the other onion will be used in the sauce) until translucent.
Add minced garlic and cook 1-2 minutes, being careful not to burn. Remove from heat.
In a large bowl, combine raw ground beef, raw ground pork, cooked rice, egg, sauteed onions and garlic, parsley, salt and pepper. Mix just until combined.
Make the Sauce
Over medium heat, add oil and/or butter to a medium skillet and saute the second diced onion until translucent.
Add tomato sauce, crushed tomatoes, brown sugar, white wine vinegar, salt and pepper, and simmer for about 15-20 minutes, stirring occasionally.
Assemble Everything Together
Layer some of the outer leaves of the cabbage in the bottom of a large dutch oven or casserole dish.
Using a large spoon or scoop, place some of the meat/rice mixture in the bottom third of the cabbage leaf (near the core/vein end). The amount of filling you use will depend on how big your cabbage leaf is.
Starting at the vein end, roll the cabbage leaf around the meat mixture, pulling the sides in as you continue to roll to the top of the leaf…like a burrito!
Place Filled Cabbage Rolls in Casserole Dish
Place the filled cabbage rolls seam side down in the dutch oven or casserole dish in one even layer.
Liberally pour tomato sauce over the rolls. Place another layer of the rolls on top of sauce and repeat the last step until all rolls are in the pot.
Place any leftover cabbage leaves over the top and pour remaining tomato sauce on top as well.
Bake
Place lid on dutch oven or foil over a casserole dish and bake for 1 to 1 1/2 hours until fully cooked. Remove from oven and let rest for 15-20 minutes. Serve hot, spooning tomato sauce overtop of cabbage rolls.
Side Dishes Ideas to Serve with Cabbage Rolls
- Potatoes: Buttery Mashed Potatoes or Roasted Potatoes are a classic side dish that can complement the flavors of cabbage rolls.
- Vegetables: Steamed or sautéed vegetables such as Maple Glazed Carrots, Roasted Green Beans, or Air Fryer Brussels Sprouts can be a healthy and flavorful addition to the plate.
- Bread: A slice of crusty bread can be a great way to soak up any sauce or juices from the cabbage rolls.
- Salad: A fresh Wedge Salad can be a refreshing contrast to the richness of the cabbage rolls.
- Sour cream: Some people like to add a dollop of sour cream on top of the cabbage roll to add a bit of creaminess.
Storing Cabbage Rolls
Cabbage rolls can be stored in the refrigerator, in an airtight container or resealable plastic bag and kept for up to 3-4 days.
To reheat, place them in a baking dish and cover with foil. Bake in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. You could also use your microwave.
To freeze, place the cabbage rolls in a freezer-safe container or resealable plastic bag, removing as much air as possible. They can be stored for up to 3 months in the freezer. Frozen cabbage rolls can be thawed in the refrigerator before reheating or they can be reheated straight from the freezer. Just increase the baking time accordingly.
Love Cabbage Rolls? Try These “Stuffed” Recipes…
- Stuffed Peppers
- Stuffed Zucchini Boats
- Chicken Alfredo Stuffed Shells
- Chicken Bacon Alfredo Stuffed Spaghetti Squash
- Enchilada Stuffed Mushrooms
- Mozzarella Stuffed Meatballs
I hope you enjoy these as much as I do. Let me know in the comments what you think or what you like to add to your Cabbage Rolls. The printable recipe card is below. Have a great day, friends! 🙂
Cabbage Rolls
Ingredients
- 1 head cabbage
- 1 tbsp oil or butter, for sauteing
- 1 small onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 lb ground beef
- 1 lb ground pork
- 1 1/2 cups white rice cooked
- 3 tbsp parsley fresh, chopped
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
for sauce-
- 1 tbsp oil or butter, for sauteing
- 1 small onion diced (about 1 cup)
- 1 15 oz can tomato sauce
- 1 28 oz can crushed tomatoes
- 1 tbsp brown sugar packed
- 1 tbsp white wine vinegar
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350° F.
for the cabbage-
- Bring a large pot of water to a boil.
- Remove the core from the head of cabbage and place in pot. Reduce heat and cover with lid.
- As cabbage simmers, you'll be able to pull outer leaves off one by one with tongs. Continue simmering until majority of leaves can be removed.
- For any thick veins, simply run a paring knife along the thickest part to "shave" the thickness, making the leaf more pliable. Alternatively, you can remove the vein altogether. Set aside.
for filling-
- Over medium heat, add oil and/or butter to a medium skillet and saute one diced onion until translucent.
- Add minced garlic and cook 1-2 minutes, being careful not to burn. Remove from heat.
- In a large bowl, combine raw ground beef, ground pork, cooked rice, egg, sauteed onions and garlic, parsley, salt and pepper. Mix just until combined.
for sauce-
- Over medium heat, add oil and/or butter to a medium skillet and saute the second diced onion until translucent.
- Add tomato sauce, crushed tomatoes, brown sugar, white wine vinegar, salt and pepper, and simmer for about 15-20 minutes, stirring occasionally.
put it all together-
- Layer some of the outer leaves of the cabbage in the bottom of a large dutch oven or casserole dish.
- Using a large spoon or scoop, place some of the meat/rice mixture in the bottom third of the cabbage leaf (near the core/vein end). The amount of filling you use will depend on how big your cabbage leaf is.
- Starting at the vein end, roll the cabbage leaf around the meat mixture, pulling the sides in as you continue to roll to the top of the leaf…like a burrito!
- Place the filled cabbage rolls seam side down in the pot in one even layer.
- Liberally pour tomato sauce over the rolls.
- Place another layer of the rolls on top of sauce and repeat the last step until all rolls are in the pot.
- Place any leftover cabbage leaves over the top and pour remaining tomato sauce on top as well.
- Place lid on pot and bake for 1 to 1 1/2 hours until fully cooked.
- Remove from oven and let rest for 15-20 minutes. Serve hot.
Can these be frozen without the sauce?
This was my first time making these, and they are good!
Dinah, I’m so glad you loved them!
How can I save this recipe and others you have posted?
Click the heart icon that says SAVE in the middle of the top menu bar. You’ll then be able to find them all under YOUR FAVORITES.
Use uncooked rice. And not like a burrito, but one side is actually tucked in to the middle of the meat with a finge.