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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Karen
omg these reminded me of my aunt, she used to cook delicious cabbage rolls…I can’t wait to make the recipe, will get the ingredients…So excited.
Beth Pierce
Thanks, Karen! Enjoy!
Ben
It doesn’t get better than this! My Mema used to make cabbage rolls just like this. So many of your recipes are like that for me.
Beth Pierce
Thank you, Ben! So happy that you like my cabbage roll recipe.
Amanda619
Having never made cabbage rolls before, I checked several recipes online. This recipe seemed close to my grandmother’s preparation, so I gave it a try. I followed the recipe exactly, except I used 1/4 lb ground pork, and 1/4 lb mild Italian sausage. It turned out perfect! The sauce has just the right amount of tang. There’s just two of us, so I had lots left over, which I froze. My husband is NOT fond of leftovers, but he wanted these cabbage rolls for the next two nights. He keeps bugging me to make them again. They will be on regular rotation at our house. Thanks for this easy, exceptionally tasty winner!
Beth Pierce
Thanks so much, Amanda! I am so glad that you and your husband loved the cabbage rolls.
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.