Just like Grandma made them!
Is anyone else totally OBSESSED with cabbage lately? (Ok, maybe just me?! lol)
It all started with this Egg Roll in a Bowl, then grew with Sautéed Cabbage and Roasted Cabbage Steaks… and now, I just can’t get enough of these oh-so-cozy and comforting stuffed cabbage rolls!
When I first made them for a friend, she swore they tasted just like her Polish grandmother used to make them.
With their homemade sweet and tangy tomato sauce, tender cabbage leaves, and a an herby beef and rice filling.
But maybe the best part of all? They’re actually super fun and easy to make. (Especially once you know a simple trick to keep the cabbage leaves from tearing!)
One tiny heads-up: While this is easy to make, it does take a little time. You’ll need a little over an hour from start to finish, so plan accordingly. Trust me, every minute is worth it!
Want an even EASIER way to enjoy all of these delicious flavors? You’ve got to try this Cabbage Roll Soup or these Unstuffed Cabbage Rolls next!
This has been my go to recipe for this dish for about 2 years. It always turns out beautifully! My husband said he hates cabbage. He loves these cabbage rolls. Thank you!
– Amanda
What’s the difference?
These cabbage rolls lean more Polish with their tomato-based sauce and classic beef-and-rice filling. If you’ve heard the term Gołąbki, that’s exactly what we’re talking about!
They’re a little different from the Jewish version, holishkes, which also have beef and rice but sneak in raisins and are cooked in a sweet-tangy sauce with brown sugar and lemon.
Ingredients and Substitutions
Please see the recipe card below for ingredient amounts and detailed instructions.
- Cabbage. A medium-large head of green cabbage is recommended. Larger leaves are MUCH easier to fill up and roll without them tearing!
- Ground meat. I prefer ground beef for it’s hearty flavor, but ground turkey, pork, or chicken can be subbed.
- Rice. Cooked white rice is classic, but brown rice or even cauliflower rice works, too, if you want a healthier twist.
- Tomatoes. A combo of tomato sauce and crushed tomatoes is the base of the sauce.
- Worcestershire Sauce. This may seem like an optional ingredient, but this is my secret to why the sauce has such an incredible umami flavor!
- Sugar. Canned tomatoes can be a bit tangy, so I always like to add just a hint of sugar to balance out the acidity. Honey or even brown sugar can also be used, or you can leave it out completely!
- Egg. Don’t forget this! The egg acts as a binder and helps to hold the filling ingredients together. If you’re allergic to eggs, you can swap it out for a flax or chia egg instead.
- Herbs & seasonings: Fresh parsley is best for color and flavor, paprika adds a little warmth, and a pinch of cayenne gives a subtle kick (but can totally be left out if you don’t want any spice!)
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Step-by-step Instructions
Please see the recipe card below for more detailed ingredient amounts and a printable recipe.
Prep the cabbage leaves.
Trim about an inch off the bottom of the cabbage head. Bring a large pot of water to a boil and carefully place the whole cabbage in for 4-5 minutes, just until the leaves peel easily and are pliable. Drain on a dish towel and let cool slightly. Carefully peel 12 leaves, trying not to tear them.
Pro Tip: If you want to skip par-boiling the whole head, you can peel the leaves first, then boil them 1-2 minutes to soften.
Make the beef and rice filling.
In a large bowl, combine all the filling ingredients. Mash together with a potato masher or a large fork until everything is well incorporated and the mixture sticks together nicely.
Roll the cabbage.
Lay a cabbage leaf on a cutting board and cut a small V-shaped notch at the base to remove the tough rib (this makes rolling WAY easier!)
Spoon 3-4 tablespoons of the filling onto the leaf, fold the right side over, then the left, and roll tightly from the base up. Repeat with the remaining leaves and filling.
Pro Tip: Don’t overfill the leaves! This keeps them from splitting while baking.
Assemble, bake, and dig in!
Pour a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish. (You want a pretty deep dish like this one for all of the saucy goodness!) Place the rolls seam-side down in two rows. Cover the dish with foil.
Bake at 350°F for 60-75 minutes, or until the rolls are cooked through and tender. Check one roll by cutting through the middle or using a meat thermometer—the filling should reach 165°F.
Pro Tip: Let the rolls rest for 5 minutes before serving. The sauce thickens slightly, making them even easier to serve.
Meal Prep and Storage
Reheat: To warm up, add a little extra sauce, cover with foil, and bake at 350°F until heated through. Or go quick and pop individual rolls in the microwave.
Prep Ahead: You can assemble the cabbage rolls, make the sauce, and place everything in the baking dish up to 24 hours in advance. Just cover and keep them in the fridge until you’re ready to bake.
Store & Freeze: Leftovers keep in an airtight container in the fridge for 3-5 days. You can freeze them for up to 3 months, but the texture will change once defrosted.
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Traditional Stuffed Cabbage Rolls Recipe
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Ingredients
- 1 large head green cabbage
Tomato Sauce:
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Filling:
- 1 pound 85/15 ground beef
- 1 cup cooked white rice
- ½ cup finely diced yellow onion
- 1 garlic clove minced
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley plus more for serving
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat the oven to 350°F. Spray a large 9×13 inch baking dish with non-stick cooking spray.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.1 large head green cabbage
- Remove the boiled head of cabbage from the pot and place on a dish towel to let drain. Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
- Make the Tomato Sauce: Add oil and 1 cup diced onion to a large skillet over medium heat. Cook 2-3 minutes, or until the onion has softened. Add garlic and continue cooking for another minute.2 tablespoons olive oil, 1 cup finely diced yellow onion, 2 garlic cloves
- Add the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.1 (15-ounce) can tomato sauce, 1 (15-ounce) can crushed tomatoes, 1 tablespoon Worcestershire sauce, 1 tablespoon sugar, 1 teaspoon salt, ½ teaspoon black pepper
- Make Meat Mixture: Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.1 pound 85/15 ground beef, 1 cup cooked white rice, ½ cup finely diced yellow onion, 1 garlic clove, 1 large egg, 1 teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons finely chopped fresh parsley, ¼ teaspoon paprika, ⅛ teaspoon cayenne pepper
- Assemble the Cabbage Rolls: Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
- Add about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat the previous steps with the remaining filling and cabbage leafs.
- Bake in the Oven: Pour the tomato sauce into the prepared baking dish and spread it out to completely coat the bottom. Place cabbage rolls, seam side down, in two rows of six rolls.
- Cover the baking dish with a piece of aluminum foil and bake in the oven for 60-75 minutes. You'll know they're done cooking when the internal temperature reaches 165℉. Let rest for 5-10 minutes before serving with a sprinkle of parsley, if desired.
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Video
Notes
- Cabbage: A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.
- Rice: Both brown rice or even cauliflower rice can be subbed for the white rice.
- Storage: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
You don’t HAVE to, but it is highly recommended! Parboiling makes the leaves soft and pliable so they don’t tear when rolling. You can skip it if you’re in a hurry, but the leaves may rip.
Make sure each roll is snugly tucked with the seam side down. That helps them hold their shape in the sauce.
Absolutely! Ground turkey, pork, or chicken works just fine. The flavor will be slightly different, but still delicious.
Yes! You can assemble the rolls and sauce up to 24 hours ahead. Just keep them covered in the fridge until you’re ready to bake.
Would it be okay to brown the ground beef before mixing it with the rice and stuffing the cabbage rolls, or do you think that would make the filling too dry?
My only concern with using raw beef is worrying that the center might not be fully cooked after baking. Have you ever tried it with pre-cooked beef, or would you recommend sticking with the recipe as written?
Hi Shahista! I would recommend sticking with the recipe as written. The beef will cook through during the baking time, and using it raw helps keep the filling tender and juicy. Browning the beef beforehand can work, but it may result in a drier filling since the meat has already released some of its moisture. If you’re concerned about doneness, you can always check that the center reaches 160°F with an instant-read thermometer. Hope you enjoy the cabbage rolls!
Easy and delicious
Thank you so much! I’m so glad you enjoyed the stuffed cabbage rolls. Easy and delicious is exactly what we love to hear! Thanks for taking the time to leave a review.
This is my all time favorite recipe for cabbage rolls. My husband went back for seconds. Perfect blending of flavors.
Thank you so much, Jacque! I’m honored that this is your favorite cabbage roll recipe. And hearing that your husband went back for seconds is always a great sign! I’m so glad you enjoyed the flavors and took the time to leave such a kind review.
Can these be froze after cooking
Hi Renee! Yes, these stuffed cabbage rolls freeze very well after cooking. Let them cool completely, then store them in an airtight container or freezer-safe bag for up to 3 months. When you’re ready to enjoy them, thaw overnight in the refrigerator and reheat until warmed through. Hope you love them!
My grandma made these for us every week (she called them “haloopkies”), lol.
QQ…can ground turkey or chicken be used to substitute the hamburger meat?
Excited to try this recipe!
Hi Cheryl! I love that this recipe brought back memories of your grandma’s haloopkies! 😊 Yes, you can definitely substitute ground turkey or chicken for the beef. Just keep in mind that they’re a bit leaner, so the texture and flavor will be slightly different, but they’ll still be delicious. Hope you enjoy the recipe and that it brings back some wonderful memories!
saw Rhoda on Top Chef make similar and made me think of Lithuanian Grandmother making them for me 60 years ago so here goes an attempt! I am excited to try.
What a wonderful memory! I love that seeing Rhoda make something similar on Top Chef brought you right back to your grandmother’s kitchen. Food has such a special way of connecting us to the people and moments we cherish. I hope this recipe brings back some of those memories and turns out beautifully for you. Happy cooking!
Can’t wait to try this. I’m old but have never made them before. I’ll let you know how they turn out.
I love that you’re giving stuffed cabbage rolls a try! They may look a little intimidating at first, but they’re so comforting and worth it. I hope the recipe turns out wonderfully for you, and I’d love to hear how they come out!