Classic Stuffed Cabbage Rolls make a delicious and healthy dinner for a cozy night in! Tender ground beef and rice are wrapped up in a boiled cabbage leaf, then baked in the oven with a flavor-packed tomato sauce. This easy traditional Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!
Is anyone else absolutely OBSESSED with cabbage lately?
The love first started with this Egg Roll in a Bowl and soon evolved once Sautéed Cabbage and Cabbage Steaks were discovered.
And now I can’t seem to get enough of it with these Polish-style cabbage rolls!
With their fresh herb and rice-loaded beef filling…
Homemade sweet and tangy tomato sauce…
Soft and tender cabbage leaves.
Not to mention, they’re actually super fun to make! That is, if you know a few tips and tricks to make sure your cabbage leaves don’t tear and you’ve properly seasoned your filling.
(No need to worry, I’ll cover all of those tips and tricks below!)
One word of caution, though. While this is an EASY recipe, it does take a bit of time. So make sure you have a little over an hour to prep and bake your dish.
Polish Gołąbki
This particular cabbage roll recipe is more Polish in origin with it’s tomato-based sauce and beef-rice filling. If you’re from Europe you may also know these as Gołąbki.
These rolls are different from the Jewish version, holishkls, which are also filled with beef and rice but have raisins and are cooked in a brown sugar, lemon, and tomato sauce instead.
Ingredients
The simple ingredients you need to make this stuffed cabbage recipe include:
- Cabbage. A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and roll without them tearing.
- Ground meat. Ground beef was tested in this recipe but ground turkey, pork, or chicken can be substituted.
- Rice. Cooked white rice is mixed in with the filling ingredients. You can either cook your rice on the stovetop or make Instant Pot White Rice. Brown rice is another choice, or even uncooked cauliflower rice if you are on a low-carb diet.
- Tomatoes. A combination of tomato sauce and crushed tomatoes creates the base of the sauce.
- Garlic. Fresh cloves are called for, but garlic powder may also be used.
- Worcestershire Sauce. This may seem like an optional ingredient, but this is the secret sauce that make it taste so good!
- Sugar. This is optional but it gives the tomato sauce just enough sweetness to balance out the acidity of the tomatoes. You can also try honey or any other type of non-nutritive sweetener.
- Egg. An important ingredient that 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.
- Parsley. The fresh herb tastes wonderful, but dried may be used if that’s all you have.
- Seasonings. Paprika adds a hint of a smoky flavor while cayenne pepper gives a nice kick.
How to Make Stuffed Cabbage Rolls
The basic steps for making stuffed cabbage are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Remove Cabbage Leaves
Cut and remove about 1 inch from the bottom of the head of cabbage.
Bring a large pot of water to a boil. Once boiling, 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.
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.
Note: If you opt to peel the leaves straight off without par-boiling the head, you’ll still need to boil them for 1-2 minutes before filling and rolling.
Make the Meat Mixture
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
Roll Them Up
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. This makes it MUCH easier to roll up!
Add in about 3-4 tablespoons of the filling mixture into each leaf.
Fold the right side of the leaf over the filling.
Do the same with the left side.
Starting at the base, begin rolling the cabbage leaf up.
Repeat the above steps with the remaining filling and cabbage leafs until all of them are used.
Bake in Oven
Pour the tomato sauce into the bottom of a 9 x 13-inch baking dish and spread it out in a single layer.
Place cabbage rolls, seam-side-down, in two rows of six rolls. Cover the casserole dish with a piece of aluminum foil.
Bake cabbage rolls in a preheated 350°F oven for 60 to 75 minutes.
You can either cut through one of the rolls to check for doneness or you can insert a meat thermometer. If the ground beef has reached an internal temperature of 160°F it is cooked through and ready to eat.
Meal Prep and Storage
- To Prep-Ahead: Assemble the rolls up to 24 hours in advance, make the sauce, and fill the baking dish. Store in the refrigerator until ready to cook and serve.
- To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.
- To Freeze: Place the cabbage rolls in a freezer-safe airtight container in the freezer for up to 3 months. However, do note that the texture will change drastically once defrosted.
- To Reheat: Place in a dish with some extra sauce, cover with foil, and bake in a 350°F oven until heated through. Or you can simply pop them in the microwave.
Expert Tips
- Soften it. Boiling an entire head of cabbage ensures you get the most number of leaves that are fully intact with no tears.
- Get the right size. Make sure you choose a medium to large head of cabbage. This makes stuffing them with the filling MUCH easier.
- Cut it out. Removing the rib from the base of each leaf helps the cabbage to become even more pliable and easier to roll.
- Use the right tools. Mix the filling ingredients together first with a potato masher to ensure all of the meat is thoroughly mixed with the other ingredients.
- Check for doneness. Use a meat thermometer to make sure the ground beef is cooked all of the way.
- Shhhhhh! Worcestershire sauce is a secret ingredient that replaces the traditional vinegar found in other recipes.
More Healthy Dinner Recipes
Keep the whole family happy with these delicious and nutritious recipes:
Roasted Butternut Squash with Goat Cheese
Crock-Pot Stuffed Peppers Recipe
Lasagna Stuffed Spaghetti Squash
Mexican Taco Stuffed Zucchini Boats
Stuffed Cabbage Rolls Recipe
Classic Stuffed Cabbage Rolls make a delicious and healthy dinner for a cozy night in. This easy traditional Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!
Ingredients
- 1 large head of cabbage green*
Tomato Sauce:
- 2 Tbsp. oil olive or avocado
- 1 cup sweet onion finely chopped, divided
- 2 cloves garlic crushed
- 15 oz. tomato sauce canned
- 15 oz. crushed tomatoes canned
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. sugar optional
- 1 tsp. salt to taste
- ½ tsp. black pepper to taste
Filling:
- 1 lb. ground beef or turkey*
- 1 cup rice cooked, white or brown*
- ½ cup sweet onion finely chopped, divided
- 1 clove garlic crushed
- 1 egg
- 1 tsp. salt
- ¼ tsp. black pepper
- 3 Tbsp. fresh parsley finely chopped
- ¼ tsp. paprika
- ⅛ tsp. cayenne pepper
Instructions
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Preheat oven to 350°F.
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Bring a large pot of water to a boil.
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Cut and remove about 1 inch from the bottom of the head of cabbage.
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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.
-
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.
Tomato Sauce:
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Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.
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Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.
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Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.
Cabbage Rolls:
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Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
-
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 in 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.
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Repeat the above steps with the remaining filling and cabbage leafs.
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Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.
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Place cabbage rolls, seam-side-down, in two rows of six rolls.
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Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.
Recipe Video
Recipe Notes
- A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.
- Substitute with uncooked cauliflower rice if on a low-carb diet.
- Can use 90/10 or 93/7 ground meat.
- To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.
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Susan says
Love, Love, Love these. They are so moist and delious. I did follow the instructions for the filling and the cabbage I did however use a family gray recipe and an the Worcestershire to it, absolutely delicious. I served it along side of califlower and cheese with bacon.
London Brazil says
Yay! So happy you enjoyed this recipe, Susan! That sounds like a delicious meal. Thank you for leaving a comment and rating!
Jan says
There is no mention of when the meat goes in.
London Brazil says
Hi Jan! The meat is apart of the filling. All the filling ingredients- meat, rice, onion, seasonings- are added to a bowl and well combined before filling the cabbage leaves. If you have more questions, let me know. There are also photos showing the steps throughout the blog post.
Melody says
What is a serving size?
London Brazil says
The exact measurement of the serving size is unknown, but you can divide the final amount by 6 to get one portion. Hope this helps!
vicki says
this was my first attempt at making stuffed cabbage. I found this recipe very easy to follow. The cabbage leaves came off easily and I had no problem rolling. the flavor of the filling and sauce was outstanding, the only note I would make is to add more tomato sauce as my sauce thickened up quite a bit in the oven, my personal taste would be a looser sauce. I had left over rice, so I served the rolls over rice mixing with the sauce. My husband and I both agreed this recipe is a keeper! thank you for the recipe and making my first experience positive.
side note: plan on time to do this, it is a process.
London Brazil says
Yay! So happy you enjoyed this recipe, Vicki! I’m glad that you found the instructions clear and that you’ll be making it again. Thanks so much for taking the time to leave a comment and leaving a rating!
Jeanne R Payne says
Can this recipe be made up and instead of cooking all 12 divide and freeze 6 for another meal? They look great but was wondering how they would freeze
Thanks
London Brazil says
You absolutely can, Jeanne! That would probably be the best way to do it so you will end up with the best texture.
Julie M Alward says
This was the BEST recipe for cabbage rolls I’ve ever made! Thank you for sharing! Julie
London Brazil says
Yay! So happy you enjoyed the recipe, Julie! Thanks for taking the time to leave a comment and rating 🙂
Pat says
Hello. Can save yourself more time. Put the head of cabbage in the freezer few days before you make the cabbage rolls then take out and let it thaw. The cabbage will be wilted and soft like you boiled it in the pan and the whole house won’t smell like cabbage and saves a lot of time
London Brazil says
What a great tip, Pat!! I’m normally too impatient and want the rolls THAT NIGHT, but this is great to know if I’m planning ahead of time. Thanks so much for taking the time to leave a comment! 🙂
Terry H says
I am allergic to tomatoes. I have thought about substituting beef broth for the tomato products. What do you think about the idea and would you recommend one or two cans? Thank you for your help!
London Brazil says
Hi Terry!! So the tomatoes make up the bulk of the sauce and are pretty hard to replace. You can always just add a little beef broth in to help steam the cabbage rolls while cooking, just knowing it’s not really going to make a “sauce”. You won’t need much – maybe 1 cup or so? Just enough to fill the bottom of your baking dish so the rolls don’t burn!
Kendra says
When do you cook the meat????
London Brazil says
The meat cooks within the cabbage leaves in the oven. Test it with a meat thermometer and make sure it reaches 160 degrees. Hope you enjoy the recipe, Kendra!
Edward l. Poulin says
I, made this recipe as stated except for 1 ingredient substitute. I, used ground up Polish sausage instead of Ground beef . not only did I, make the Stuffed – cabbage rolls, but also Stuffed Zucchini, Peppers and Butter nut squash. 4 Meals!!!! YUMBO
London Brazil says
Yummm!! I bet the Polish sausage was delicious! So happy you enjoyed it, Edward! Thanks for taking the time to leave a comment and rating 🙂
Edward l. Poulin says
Making Stuffed Tomatoes today using ground Turkey that I ground up myself from a store bought cooked turkey breast. I, mixed the turkey with some bread stuffing, salt and pepper, a little sage, some chopped yellow onion and an egg to bind it all together. Then spread at little Tomatoe sauce on a baking dish sprayed with cooking spray. My baking dish holds about eight rather large tomatoes covered with foil and cooked till tender. 350deg. When done I topped all with some sharp cheddar shredded cheese till melted over all. YUMMBO!!!
London Brazil says
Yum!! That sounds incredible. Thanks for letting me know how you make it!