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Cabbage Rolls Recipe

This Cabbage Rolls Recipe is packed with flavor. Serve it with a side of mashed potatoes or buttered rice for a comfort filled meal.

authentic-cabbage-rolls-recipe

Easy Cabbage Rolls Recipe

The history of cabbage rolls isn’t terribly clear. Food historians are split on the origin. That said, it seems that many different countries and cultures have their version of cabbage rolls and each one has something specific and special to their taste. I’m most familiar with the Polish version called Golabki and this recipe is done my way. Regardless of origin, they make a delicious family meal and one that you’re certain to return to time and time again. This recipe reflects How to make simple Cabbage Rolls: (Scroll down for full printable recipe.)

  • Preheat oven to 350°F. Spray a 13×9 inch baking dish with cooking spray. Spread tomato sauce on bottom of dish. .
  • Parboil Cabbage – Bring a large pot of water to a boil. Drop the whole head of cabbage into the pot and boil for 5 minutes. Remove from the pot and drain. Allow to cool just enough until it’s easy to handle. Use a sharp knife to cut 1/2-1 inch off the stem end. Remove 8 whole outer leaves.
  • Ground Beef and Pork Filling – In a large skillet over medium high heat cook ground beef and pork onion in a drizzle of olive oil until no pink remains then drain any excess fat from the pan. Remove from the heat.
  • To the meat add tomato sauce, worcestershire sauce, seasoned salt, granulated garlic, black pepper and smoked paprika. Mix to combine. Add rice and egg, mixing until evenly distributed.
  • Prepare Cabbage Leaves – Use a sharp knife to remove the stem from the cabbage leaves. Cut in a V-shape at the root end of each leaf to make it easier to roll. The leaf should be intact.
  • Assemble – Spread tomato sauce on the bottom of the dish.
  • Cabbage Roll – Lay cabbage leaf on a cutting board. Place meat mixture in center. Bring the sides to the middle then roll ending seam side down. Place side by side in baking dish. Repeat process with remaining leaves.
  • Tomato Sauce – Use the skillet as a mixing bowl. Whisk together the remaining tomato sauce, diced tomatoes, worcestershire sauce and brown sugar until fully combined. Pour over cabbage rolls.
  • Cover the pan with foil. Bake for 80-90 minutes until cabbage is tender.
  • Uncover and let stand 5 minutes then garnish with parsley and serve.
how-do-you-make-cabbage-rolls

How to Make the Best Cabbage Rolls Recipe

  • Ingredients you’ll need to make homemade Cabbage Rolls: Ground beef, ground pork, cooked long grain rice, green cabbage, olive oil, onion, tomato sauce, worcestershire sauce, seasoned salt, granulated garlic, black pepper, onion powder, smoked paprika, large egg, Italian seasoned petite diced tomatoes, light brown sugar, chopped Italian parsley.
  • Kitchen tools you’ll need: Large pot, 13×9 inch baking dish, sharp knife and cutting board, measuring cups and spoons.
  • You can use all pork or all ground beef in this recipe.
  • If you prefer, you can use cooked rice in the filling. You’ll need around 1-2 cups of cooked rice.
  • Store Cabbage Rolls chilled in the refrigerator for up to 3 days.
  • Reheat in single servings in the microwave.
homemade-cabbage-rolls

More Easy Cabbage Recipes to Make

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Easy Cabbage Rolls Recipe

Prep Time30 minutes
Cook Time1 hour 30 minutes
Stand time5 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American, Polish-inspired, Southern
Keyword: best-cabbage-rolls-recipe, cabbage-rolls-recipe
Servings: 12 servings
Calories: 271kcal

Ingredients

  • Filling:
  • 1 8 oz can tomato sauce divided use
  • 1 large head of green cabbage
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 medium onion finely diced
  • olive oil
  • 2 Tbsp worcestershire sauce divided use
  • 2 tsp seasoned salt
  • 1 1/2 tsp granulated garlic
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 cup cooked white long grain rice
  • 1 large egg lightly beaten
  • Sauce:
  • 1 15 oz can Italian seasoned petite diced tomatoes
  • 1 16 oz tomato sauce
  • 1/4 cup packed light brown sugar
  • 2-3 Tbsp chopped Italian parsley

Instructions

  • Preheat oven to 350°F. Spray a 13×9 inch baking dish with cooking spray. Spread 1/2 (of the 8 oz) can of tomato sauce sauce on bottom of dish. Set aside.
  • Cabbage: Bring a large pot of water to a boil. Drop the whole head of cabbage into the pot and boil for 5 minutes. Remove from the pot and drain. Allow to cool just enough until it's easy to handle. Use a sharp knife to cut 1/2-1 inch off the stem end. Remove 12 whole outer leaves.
  • Filling: In a large skillet over medium high heat cook ground beef, ground pork and onion in a drizzle of olive oil. Cook until no pink remains then drain any excess fat from the pan. Remove from the heat.
  • To the meat add remaining 1/2 (of the 8 oz) can of tomato sauce, 1 Tbsp worcestershire sauce, seasoned salt, granulated garlic, black pepper and smoked paprika. Mix to combine. Add rice and egg, mixing until evenly distributed.
  • Use a sharp knife to remove the stem from the cabbage leaves. Cut in a V-shape at the root end of each leaf to make it easier to roll. The leaf should be intact.
  • Assemble: Lay a single cabbage leaf on a cutting board. Place around 1/3 cup meat mixture in center. Bring the sides to the middle then roll ending seam side down. Place side by side in baking dish. Repeat process with remaining leaves.
  • Sauce: Use the skillet as a mixing bowl. Whisk together the remaining 16 oz tomato sauce, diced tomatoes, 1 Tbsp worcestershire sauce and brown sugar until fully combined. Pour over cabbage rolls.
  • Cover the pan with foil. Bake for 80-90 minutes until cabbage is tender.
  • Uncover and let stand 5 minutes then garnish with parsley and serve.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 499mg | Potassium: 456mg | Fiber: 3g | Sugar: 9g | Vitamin A: 270IU | Vitamin C: 40mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

4 Comments

  1. 5 stars
    I noticed in the picture that you have cut a V in the cabbage. That is not necessary. All I do is scalp, I don’t know exactly the right word, stem part. Since the cabbage is softened and the tuff part of the stem is shaved back it rolls just fine. I put the meat mixture at the stem end roll up but fold the side in on one side then tuck the other side into the meat after roll. Give it a try and I think you will be much happier just shaving the stem end down a bit.

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