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. 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.
Janet weiss
Thank you for taking the time to leave a rating, Janet!
was amazing took me back to being a kid on the farm
Yay! So happy to hear you enjoyed the recipe! It is a nostalgic recipe. Thanks so much for taking the time to leave a comment and rating!
This was delicious 😋 I made this last night assembled and baked today. I substituted my beef for impossible beef because my husband doesn’t eat meat. This is a dish I grew up on and it still brought back childhood memories.
Yay! So happy to hear you enjoyed the recipe, Erica! I’m glad you could make it work for your family. Thanks so much for taking the time to leave a comment and rating!
as a pro cyclest these are a new part of are diet Thank you I did change by using 93 % hanberger
Yay! So happy to hear you enjoyed the recipe, Bob! They’re great for an athlete in training. Thanks so much for taking the time to leave a comment and rating!
I am planning on making this for New Year day, Thursday. However, I will be working that morning. Could I make and freeze Tuesday to be ready to bake Thursday?
Hi Sandra! Yes, you can! You can assemble the stuffed cabbage rolls on Tuesday, cover them tightly. BUT, I would recommend keeping them in the refrigerator until Thursday. When you’re ready to bake, just pull them out while the oven preheats and bake as directed. Freezing can affect the texture of the cabbage.
Wow, this is an amazing recipe. It tastes like what we used to make in my childhood. I had a cabbage in the freezer, I followed your boiling method and it fell off easily. It did take a little longer as the cabbage was frozen. We made a double batch of the meat so that we can freeze some for later.
mmmm I made these last night, but instead of the cans of crushed tomatoes and the tomato sauce, I used a small can of Campbell’s tomato soup , using some hot water that I boiled the cabbage in , to get the rest from the can and dilute it a bit because it was condensed. I was aware that the salt and sugar ingredients may have to be adjusted, so I guess I did that right — I didn’t measure anything.
I also added a couple dashes of cinnamon ( not too much), as I do when something calls for worstestiere sauce in a meat dish, as per my husband’s secret burger ingredient!
Came out amazing!
Yay! So happy to hear you enjoyed the recipe, Diane! That sounds so tasty. Thanks so much for taking the time to leave a comment and rating!
I use Sauerkraut instead of onions. Such a great flavor! Will be making tomorrow.
I really want to make these today but all I have is 73% ground beef. Will it work. Thanks for your advice.
Yes, you can still use it! Since the meat goes in uncooked, 73% ground beef will work, but it will release quite a bit more fat as it cooks. I recommend just keeping the rolls nestled well into the sauce so the fat renders into it, and if you notice excess grease partway through baking, you can carefully spoon a little off. The rolls will still cook through and be very flavorful — just a bit richer than if you used leaner beef.
Great recipe and very nicely presented. The only thing i love to add is a little bit of sauerkraut to the bottom of the pan like my grandmother always did. Gives it some tang
Thanks again
Yay! So happy to hear you enjoyed the recipe, GE! That sounds yummy! Thanks so much for taking the time to leave a comment and rating!
Awesome recipe. Relatively simple. Definitely boil or freeze your cabbage. So much easier. I substituted venison, so I also added ground sage.
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
Best cabbage rolls ever, I have made them several times
Yay! So happy to hear you enjoyed the recipe, Lorraine! I make them regularly, as well! Thanks so much for taking the time to leave a comment!