Cabbage Rolls

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.

1. Soften the cabbage leaves by submerging the leaves in boiling water.
2. Prepare the sauce for the cabbage rolls by cooking the onion and garlic. Then add the tomato sauce, diced tomatoes, vinegar, and brown sugar.
3. 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. 
4. 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.
5. 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

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