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STUFFED CABBAGE ROLLS centered hero view, clean and uncluttered
Joe Rooney

Stuffed Cabbage Rolls: Easy and Irresistible Recipes

These homemade stuffed cabbage rolls are just like my Grandma used to make, filled with a flavorful blend of seasoned meat and rice, then baked in a rich tomato sauce. This stuffed cabbage rolls recipe is a comforting Polish classic perfect for family dinners or special occasions. Whether you call them golabki or cabbage rolls, this easy recipe will become a go-to for delicious, hearty meals.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 6 servings
Calories: 488
Ingredients Method Notes

Ingredients
  

  • 1 head green cabbage
  • 1 cup long grain white rice uncooked
  • 1 pound lean ground pork or ground turkey
  • ½ pound lean ground beef
  • 2 small yellow onions diced
  • 3 cloves garlic minced
  • ½ teaspoon dried dill
  • 3 tablespoons chopped fresh parsley or 1 tablespoons dried parsley
  • salt and black pepper to taste
  • 1 (14.5 ounce each) can diced tomatoes with juices
  • 1 egg
  • 1 ¾ cups tomato sauce divided
  • 1 (10.75 ounce each) can condensed tomato soup

Method
 

  1. Place the whole head of cabbage in boiling water for about 2 minutes until the leaves loosen; carefully remove leaves and let them cool.
  2. Heat your oven to 350°F (175°C).
  3. Cook the rice slightly less than package directions by about 5 minutes; set aside.
  4. In a skillet, sauté ground pork or turkey, ground beef, diced onions, minced garlic, and seasonings until meats are cooked through and no pink remains; drain excess fat.
  5. Combine the cooked rice, diced tomatoes with juices, and ⅓ cup of tomato sauce with the meat mixture; stir in the egg until fully incorporated.
  6. Mix together the remaining tomato sauce and the condensed tomato soup in a bowl.
  7. Trim or thin out any thick stems from the cabbage leaves; place about ¼ to ⅓ cup of filling on each leaf, fold in sides, and roll tightly; position them seam side down in a 9x13-inch baking dish coated lightly with the tomato sauce mixture.
  8. Cover the cabbage rolls with the remaining sauce from the bowl, cover the dish tightly with foil, and bake for 75 to 90 minutes.
  9. Allow the cabbage rolls to cool for 15 minutes before serving to let flavors meld.

Notes

  • When removing cabbage leaves, cut about ¼ inch off the bottom of the cabbage head and immerse in boiling water, peeling leaves off as they soften. Trim any tough stems on leaves with a small knife. Overlap smaller leaves to ensure enough surface area for rolling. If you have leftover filling, it can be added to tomato soup or used for stuffing zucchini or bell peppers. You may freeze the rolls before or after baking for easy meal prep.