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 this stuffed cabbage recipe 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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Marie Harrison
Thank you for a wonderful recipe! Cooked it just like you said. Amazing! Xoxo
Beth Pierce
Thank you, Marie! I am so happy that you liked them!
Chris
Do you know the Polish name for this dish? Thanks
Beth Pierce
Golabki
Carol
Pronounced gwoom-key
Jed bossell
Substituted fire roasted tomatoes, and was best I’ve ever eaten, table food of happy people
Beth Pierce
Thank you, Jed! I am so happy that everyone enjoyed it.
Mike
After building cabbage role can you freeze before cooking for a later meal
Beth Pierce
Yes, for up to 3 months.
Mary G
These turned out very good. Sauce was flavorful. The only thing I did differently is instead of boiling the cabbage, I microwaved it for 1 1/2 minutes. Two or three leaves will come off fairly easy, then repeat as necessary. The smaller the head gets more leaves will come off each time. I learned this from a Polish coworker who made the best cabbage rolls.
Beth Pierce
Thanks for the tip, Mary! I am glad that you liked the recipe!
Jeannine M Darrigo
I made it and I added a half cup of water and put them in the crockpot for 4 hours on low , came out delicious 😋
Beth Pierce
Thanks for the tip, Jeannine! So happy that you liked them!
Anonymous
I messed up and cooked the rice to al dente first because it called for instant; I didn’t have any and I didn’t read the reviews first. I cooked the rice with homemade chicken broth. The rolls were good, but lacking flavour inside. The sauce was amazing but the inside was a little bland. I’d add some salt, pepper and a tiny bit of sauce inside or something? Otherwise very good.
Tabatha Menchetti
If double the recipe do I need two cabbage heads?
Beth Pierce
I would purchase two but I do not know much of the second head you will need.
Mary
Delicious !!
Vincent
Made as posted & delicious! Previously I tried freezing the cabbage, didn’t work out as good. “Decrease the garlic” HA! no chance, x 1.5 maybe. Garlic and onion are the building blocks of life!
Thanks very much for sharing the recipe!!
Beth Pierce
My pleasure, Vincent!
Cheryl
Why does this need to cook so long at a high temp? Meat is well cooked long before 90 minutes. Seems like over kill.
Beth Pierce
They cook for a while to ensure very tender cabbage.
Larry Wilson
Freeze your cabbage..thaw out.. wilted cabbage, no boiling
Elizabeth
My first try at cabbage rolls was to boil the cabbage. I then tried freezing the cabbage for two days and then taking out and placing in the sink the night before making them. For me personally, freezing the cabbage is so much easier and a faster way of preparing the cabbage.
Beth Pierce
Thanks for the tip, Elizabeth!
Sharon Henn
IInstead of using regular cabbage .I uae a sovoy cabbage. You wad the head of cabbage off and put the whole thing in the freezer.l Let it freeze. When you want to use it take it out and let it defrost as usual. This way there is no boiling of the cabbage. When you are teady to use it cut the stock end off and peel tje leaves off one by one the freezer will make them easy to use. Just put down and roll as normal. I have been doing this way for 20 years
Beth Pierce
Thanks for the tip, Sharon!
Linda Nolen
Decrease the garlic some.maybe not so much spice.
Elaine
can you cook the meat and rice beforehand to speed up the process?
Beth Pierce
I would not as the cabbage and sauce need to cook with the meat and rice for the overall flavor.
Raeleigh
If I am freezing before preparing for a meal should I cook the meat beforehand? And how would the cooking instructions change if I choose to freeze to cook later on?
Beth Pierce
Do not cook the meat first. You can flash freeze on a baking sheet to make it easier. Do not add the sauce. Thaw in the fridge overnight. And then add the sauce and cook as instructed.
Ollie McAndrews
My super picky roommate enjoys the filling very much! I got so frustrated with my cabbage the first time I made this recipe that I managed 5 rolls and decided I wasn’t going to fight it anymore. I’d doubled the filling/sauce recipe anyway because I wanted leftovers. I laid down torn cabbage leaves in the bed of sauce as a base layer. Formed the meat mixture into mini meatloaves, covered that up with the rest of the cabbage leaves since they were torn anyway, and sauced it up. Baked as directed. Came out awesome. The rolls that I did manage to make were amazing, the rest was perfect for the picky one, and we all enjoyed the leftovers. It’s in my oven again right now and I’m looking forward to a delicious dinner!
Beth Pierce
So glad that you like the cabbage rolls. I love a cook that can improvise.