Cabbage Rolls

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This classic Polish cabbage roll The recipe features a mixture of ground beef, pork, and rice, wrapped in tender cabbage leaves and baked with a simple, homemade tomato sauce. This warm and filling dish is perfect to enjoy during those 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 beef, rice and simple spices, wrapped in a large cabbage leaf and then cooked by baking in a homemade tomato sauce. There are many versions of this dish, a family recipe often cherished. 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 below. Here’s what you can expect when preparing these cabbage rolls:

preparation

Preheat oven to 350°F. Bring a large pot of water to a boil.

Cook the cabbage in a saucepan and pull off any loose leaves with tongs

cook cabbage

Remove the core from the head of cabbage with a sharp knife. This will help make the leaves easier to peel off after soaking. Put cabbage in boiling water. Reduce heat and cover with lid. While the cabbage is simmering, use tongs to peel off the outer leaves one at a time. Continue to simmer until most of the leaves can be removed.

For thick veins in 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 entirely. Put aside.

Woman's hand stirs stuffed cabbage in bowl

Make the filling

Add over medium heat oil and/or butter add to a medium skillet and sauté a diced onion (the other onion will be used in the sauce) until translucent.

Add to chopped garlic and cook for 1-2 minutes, being careful not to burn. Remove from stove.

Mix in a large bowl raw ground beef, raw ground pork, cooked rice, egg, sautéed onions and garlic, parsley, salt and pepper. Mix only until combined.

Make the sauce

Add over medium heat oil and/or butter add to a medium sized skillet and sauté the second diced onion to translucent.

Add to Tomato sauce, tomato passata, brown sugar, white wine vinegar, salt and pepper, and simmer for about 15-20 minutes, stirring occasionally.

Woman's hand rolls stuffing of stuffed cabbage into leaf

Assemble everything

layer some of the outer leaves of cabbage on the bottom of a large Dutch oven or casserole dish.

Using a large spoon or scoop, scoop some of this out Meat and rice mix in the lower 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.

Beginning at the end of the vein, roll the cabbage leaf around the meat mass, Pull the sides in as you continue to roll toward the top of the sheet…like a burrito!

raw cabbage rolls layered in the bottom of the casserole

Tomato sauce over cabbage rolls in the Dutch oven

Place the stuffed cabbage rolls in a casserole dish

put that stuffed cabbage rolls seam down in a dutch oven or casserole dish in an even layer.

Pour liberally Tomato sauce about the buns. Place another layer of the buns on top of the sauce and repeat the last step until all the buns are in the pot.

Place the remaining cabbage leaves on top and pour the remaining tomato sauce over them as well.

cooked cabbage rolls in the Dutch oven with fresh parsley

Bake

Place the lid on the Dutch oven or aluminum foil over a casserole dish and Bake 1 to 1 1/2 hours until fully cooked. Remove from the oven and let rest for 15-20 minutes. Serve hot, spooning tomato sauce over the cabbage rolls.

Side dish ideas to serve with cabbage rolls

Potatoes: Buttery mashed potatoes or hash browns are a classic side dish that can complement the flavor of stuffed cabbage.
Vegetables: Steamed or sautéed vegetables like 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 sauces or juices from the stuffed cabbage.
Salad: A fresh wedge salad can provide a refreshing contrast to the richness of the stuffed cabbage.
Sour Cream: Some people like to add a dollop of sour cream to the stuffed cabbage to add a little creaminess.

Store cabbage rolls

Cabbage rolls can be stored in the refrigerator, in an airtight container, or in a resealable plastic bag and will keep for up to 3-4 days.

To warm up, Place them in a baking dish and cover with foil. Bake in the oven at 175°C (350°F) for about 20-25 minutes or until heated through. You could also use your microwave.

FreezePlace the cabbage rolls in a freezer-safe container or resealable plastic bag, removing as much air as possible. They can be stored in the freezer for up to 3 months. Frozen cabbage rolls can be thawed in the refrigerator before reheating or reheated straight from the freezer. Just increase the baking time accordingly.

Cabbage rolls with a fork cut in the middle

Do you love cabbage rolls? Try these “stuffed” recipes…

I hope you enjoy these as much as I do. Let me know what you think or what you would like to add to your cabbage rolls in the comments. The printable recipe card is below. Have a great day, friends! 🙂

instructions

for the cabbage

Bring a large pot of water to a boil.
Remove the stalk from the cabbage and place in the pot. Reduce heat and cover with lid.
While the cabbage is simmering, use tongs to peel off the outer leaves one at a time. Continue to simmer until most of the leaves can be removed.
For thick veins, simply run a paring knife along the thickest point to “shave” the thickness, making the blade more pliable. Alternatively, you can remove the vein entirely. Put aside.

For the filling-

In a medium-sized skillet over medium-high heat, add oil and/or butter and sauté one diced onion until translucent.
Add chopped garlic and cook for 1-2 minutes, being careful not to burn it. Remove from stove.
In a large bowl, combine raw ground beef, ground beef, cooked rice, egg, sautéed onions and garlic, parsley, salt and pepper. Mix only until combined.

For the sauce-

In a medium-sized skillet over medium-high heat, add oil and/or butter and sauté the second diced onion until translucent.
Add tomato sauce, crushed tomatoes, brown sugar, white wine vinegar, salt and pepper and simmer, stirring occasionally, for about 15-20 minutes.

alltogether-

Place 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, scoop some of the meat and rice mixture into the bottom third of the cabbage leaf (near the end of the core/vein). 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 in the sides as you continue rolling to the top of the leaf…like a burrito!
Place the stuffed cabbage rolls, seam side down, in the pan in an even layer.
Pour the tomato sauce liberally over the buns.
Place another layer of the buns on top of the sauce and repeat the last step until all the buns are in the pot.
Place the remaining cabbage leaves on top and pour the remaining tomato sauce over them as well.
Place the lid on the pot and bake until fully cooked, 1 to 1 1/2 hours.
Remove from the oven and let rest for 15-20 minutes. Serve hot.

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