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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Kassi
I have not, or I don’t remember, ever commenting under any of the recipes I have ever got from the internet. (48 yrs old) This is sooooo goood! As I am writing this, I am shoving in another mouth full. I did use 1/2 ground beef and 1/2 italian sausage (it was what I had). Just thought I would make the suggestion in case anyone else wanted to try it this way. But this is the first time in a long time that I am actually printing out a recipe. Thank you!
Beth Pierce
The pleasure is all mine, Kassi! I am so happy that you liked the stuffed cabbage rolls.
Brooke Spencer
When I asked my husband if he had any suggestions for dinner, he went to his garden, brought me a head of cabbage and asked for cabbage rolls. Tonight was my first time making them and they were an extreme hit. Your recipe was much easier to navigate than many online. Thank you for sharing this amazing recipe. I’ll be adding it to my “rotation” Thanks Again, Brooke
Beth Pierce
The pleasure is all mine, Brooke! So happy that you and your family liked the cabbage rolls!
William Poole
By not cooking, meat especially ground beef wouldn’t this b greasy dish?
Beth Pierce
No, it turns out well.
Maddie
Just made these to prepare for the incoming blizzard and they are delish! What are folks doing with the leftover parboiled cabbage? How are we storing it?
Beth Pierce
Glad that you liked it! 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.
Tina
Do you cook the rice first?
Beth Pierce
I use Minute Rice. If you cannot find Minute Rice, parboil 1 cup of rice.
Pamela Hostetler
My go to recipe for cabbage rolls. These are unbelievably delicious! Thank you
Beth Pierce
The pleasure is all mine, Pamela!
Stella
Whenever I make cabbage rolls, I put my whole cabbage in the freezer.. When I’m ready to make them, l take frozen cabbage out to defrost. I still trim the rib… You don’t have to boil the cabbage. It’s already limp.
Beth Pierce
Thanks for the tip!
M M
Thanks I was looking for the similar guidelines and, cooking time
Jolene
I haven’t finished my rolls yet, so while I’m waiting I thought…why not browse through some recipes to see variations. Out of the top the top three I’ve read I think yours is similar yet there are a few differences with the sauce. My grandmother always used jazzed up tomato soup. I also believe your why is the best way to handle getting good cabbage leaves. One tip I haven’t read on any recipe is to use a few of the cabbage leaves to line the pan before baking. I make sure to get those on my plate before anyone else.
Beth Pierce
Thanks for the tip on the cabbage leaves lining the pan.
Sammy D
I have never had cabbage rolls before but they do scream out tasty home comfort food to me. I will be trying these as I do have all the ingredients in
Beth Pierce
Thanks, Sammy! Enjoy!