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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Olivia
When cooking this is a roaster do I use the same temp and time?
Beth Pierce
Yes
Wendy
Hi! I’m going to make these tonight. I have a crock of whole fermented cabbages and I was glad to find a recipe that seems a little easier than traditional cabbage rolls.
Beth Pierce
Thanks, Wendy! Enjoy!
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