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 or crusty potato bread, mashed potatoes, and sautéed green beans.
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.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- 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, red wine, or champagne vinegar.
- Brown sugar: for just a touch of sweetness and to cut the acidity of the tomatoes.
- 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: one large egg, 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.
- Soften the cabbage leaves by submerging the leaves in boiling water.
- Prepare the sauce for the cabbage rolls by cooking the onion and garlic. Then add the tomato sauce, diced tomatoes, vinegar, and brown sugar.
- 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.
- Roll the cabbage rolls and place them seam-side down in a single layer in the casserole dish. Repeat until all the cabbage rolls are stuffed.
- Cover the dish tightly with aluminum foil and bake.
Preparation Tips and Storage
- Don’t skip the step of boiling the cabbage. It makes all the difference when rolling these guys. Rolling a cabbage leaf that isn’t boiled is almost impossible because it’s as 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 vinegar and 1 1/2-2 tablespoons brown sugar.
- Cover the baking dish tightly with foil so the rolls steam in the oven and soften the cabbage leaves.
Ways To Soften Cabbage Leaves
To roll cabbage rolls, the leaves must be soft and pliable, or they will tear. Here are 3 ways to achieve this.
- Boil the head. 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.
- Freeze the head: Freeze the whole uncored head of cabbage for 2 days. Thaw it in the refrigerator overnight.
- Microwave the head: Place a cored head of cabbage on a microwave-safe plate and microwave on high for 7-8 minutes. Carefully turn the head halfway through the cooking time.
More Cabbage Recipes
- Braised Cabbage
- Cabbage and Sausage
- Cabbage Roll Soup
- Corned Beef and Cabbage
- Colcannon
- Cabbage Casserole
Stuffed Cabbage Rolls
Family-friendly Cabbage Rolls stuffed with ground pork, ground beef, and rice smothered in a sweet and tangy tomato sauce.
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Servings: 12 cabbage rolls
Calories: 173kcal
Ingredients
Sauce
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can petite diced tomatoes
- 1 tablespoon cider vinegar
- 1½ tablespoons brown sugar
- salt and pepper to taste
Cabbage Rolls
- 1 large head green cabbage
- ½ pound ground pork sausage
- ½ pound ground beef
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 1 egg
- ¾ cup Minute Rice or long-grain parboiled white rice
- 1 tablespoon dried parsley
- ½ teaspoon paprika
Instructions
- Bring a large stockpot of water to a 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 tightly. Place the rolls in a single layer in the casserole dish. Repeat until you have made and arranged all the cabbage rolls 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on 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 with aluminum foil only. Reheat at 350 degrees for about 30-35 minutes or until hot.
Nutrition
Calories: 173kcal | Carbohydrates: 12g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 154mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg
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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.
David Krueger
I use Napa cabbage yesterday for the wrapping. I found it a lot easier than green cabbage. I also added mushrooms to the filling. That was fantastic also.
Beth Pierce
Thanks for the great tips David!
Richard Johnson
I agree with Napa cabbage and mushrooms
Clarice
This looks good. After reading your post, I just realized that it is not so complicated to make. Thank you for sharing the recipe. Would love to try this. Wish me luck since this is going to be my first time.
Beth Pierce
Good luck Clarice. You should be fine! They are not that difficult to make.