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.
Print
Pin
Rate
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
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Charity
I definitely think it is easier to freeze the head of cabbage and thaw it completely, save my fingers from scalding. I like that the meat and minute rice are added raw, this makes a nice cabbage roll ‘log’ that doesn’t crumble apart when you cut into it. If you need a shortcut, swapping canned tomatoe soup for the sauce definitely works and tastes great, but keep amounts equal. The only thing I would change is dill instead of parsley, just what I’m used to.
Beth Pierce
Thanks for the tips Charity.
Christina
I made the recipe and it turned out good but I realized there were no measurements for salt or pepper so make sure to add it!!
Beth Pierce
So glad that you liked it! Thanks for the heads up.
Ron
I find it’s easier to freeze the head of cabbage overnight. Leaves will be as easy to work.
Felicia
Do i cook the rice first or just put the raw minute rice in with it and let it cook while it bakes?
Beth Pierce
Do not cook the rice. It will cook in the cabbage rolls.
Nicole K
This is absolutely delicious! It was hearty and comforting on a cold winter day.
Beth Pierce
Thanks Nicole! So glad that you like them!! Happy New Year!
Juanita
I don’t use rice,,, I use Italian breadcrumbs
Melanie
Doesn’t rice have more nutritional value?
Jan Mckenzie
I like the recipe, however the easiest way to soften cabbage is to put it in your freezer, allow it to freeze for a few days and thaw.
You will have very soft leaves and safe to deal with no boiling water, etc
Shelley Davie
Oh that’s a great tip Jan, I’m definitely going to try it! Thank you!
Mary Ann Hoeft
I agree. My brother in law puts his cabbage in the freezer as well. This method does spare your hands and seems to leave a more tender cabbage leaf.
Nicole Duvall
Do I put the whole head of cabbage in the freezer, or should I remove the leaves first?
Leslie Granat
No., put the whole cabbage head in the freezer!
Melanie
How long does it take to thaw? That would be great for planning on ahead!
Nikki VanderPoel
Do I need to precook the minute rice?
Beth Pierce
No you do not. Happy cooking!!
Angela
This was excellent and exactly what i was looking for. I followed the recipe (as I usually do on the first go round), expect that I used all ground pork, because that’s what I had and I did add 1 tsp of salt to the meat mixture, which I feel was needed. To my surprise, my BF said he’d never, ever eaten stuffed cabbage (this from a midwestern man?) and he loved it! Really solid and so simple stuffed cabbage recipe. I served it with mashed potatoes and it was a comforting, cold weather meal. We’re visiting his 90 year old father next week and he even asked me to make this for him. Quite a compliment. Thank you!
Beth Pierce
That is awesome. Cooking can make sure great memories. So glad that you and your BF enjoyed them. I hope his father does too!!
Patty
You don’t add any salt to the meat mixture?
Beth Pierce
No but you certainly can if you like.
Deborah Loyd-Lloyd
I am making these this week and dividing them out into 4 meals. What is the best way to freeze them? Individually or in small separate baking dishes. Also, can you bake these from frozen or do I need to thaw them overnight in the refrigerator?
Beth Pierce
I would freeze them in microwave safe containers, defrost in the refrigerator, and heat in the microwave.
Deborah Loyd-Lloyd
Thank you so much.
I also wanted to tell you I made your Haluski tonight and it turned out good. I have a friend that is Hungarian and she told me that when she makes her mother’s version she uses sauerkraut instead of raw cabbage. The next time I try this I will try it with the sauerkraut and let you know how it turns out. Thank you again for your quick answer.