Easy Cabbage Rolls

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 Easy Cabbage Rolls! These easy cabbage rolls are the perfect comfort dish! Cabbage leaves stuffed with seasoned beef, pork & rice and baked in a delicious tomato sauce.

©Cook Crave Inspire by SpendWithPennies.com

My grandma was directly from Poland so Cabbage Rolls is a dish I’ve enjoyed my whole life.  Grandmas kitchen always smelled incredible…  and there was always something amazing to eat!

Cabbage rolls can vary depending on the origin, the Polish version usually contains meat and rice while the Ukrainian version generally contains only rice.  I use a combination of beef & pork for the best flavor but you can use any type of ground meat for these easy cabbage rolls.  While the tomato soup may not be typical, it softens & sweetens the tomato sauce slightly and tastes delicious!

This great dish is amazing left over as well…  should you be lucky enough to have any left!

Easy Cabbage Rolls!

Items You’ll Need For This Recipe

* Meat Chopper Tool * 9×13 Pan * Large Sauce Pan *

Cabbage Rolls

My grandma was directly from Poland so Cabbage Rolls is a dish I’ve enjoyed my whole life.  Grandmas kitchen always smelled incredible…  and there was always something amazing to eat!

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  • 1 head green cabbage
  • 1 lb ground pork (or ground turkey)
  • 1/2 lb ground beef
  • 2 small onions , diced
  • 3 cloves garlic , minced
  • 1/2 teaspoon dill weed
  • 3 tablespoons fresh parsley
  • 1 can (14 oz) diced tomatoes
  • salt & pepper to taste
  • 1 cup uncooked rice
  • 1 egg
  • 1 1/2 cups + 1/3 cup tomato sauce or pasta sauce , divided
  • 1 can tomato soup


  1. Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
  2. Preheat oven to 350 degrees.
  3. Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
  4. Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt & pepper. Stir in egg.
  5. Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13 pan.
  6. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
  7. Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.


To remove leaves from head of cabbage, cut approx 1/4″ off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.

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More Recipes You’ll Love

* Cabbage Roll Soup  * Lazy Cabbage Rolls * Crock Pot Cabbage Roll Casserole  *

Easy Cabbage Rolls! Rice, beef and pork wrapped in cabbage and cooked until tender! This delicious comforting recipe is easy to make!

How to Make Easy Cabbage Rolls

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Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

76 comments on “Easy Cabbage Rolls”

  1. This is a great recipe. Very close to my dear mother’s down to the tomato soup. Thanks for the memories and the great recipe. Will try it very soon.

    • I put my head of cabbage in a steamer in the
      Cool cut off the rib.microwave and as I it turns 5 min at a time I peel off the outer put head back and continue till all are off.copl cut off rib.put in freezer till.im ready to next step. It may even be a day or week.later. they defrost quickly. Add my meat rice mixture.roll easy. Put in roaster or whatever pan. I boil crushed tomatoes with a pinch of baking soda. Pour some of the tomatoes on bottom of pan. Add my rolls pour rest of tomatoes over and bake. Depending on how many is the time frame. 40 takes about 1 /1/2 hours.

    • Freeze cabbage No Boiling. Fantastic. Thaw fill cook. I boil mine long with lots of added water

  2. These look ABSOLUTELY yummy! I’m putting these on the menu this week!

  3. We are having an International dinner at church this weekend. Even though I’m not Polish, I grew up in Detroit with Polish friends and ramen my Mom making this. So happy to find your recipe! I’m trying it and hope it’s a hit!

  4. About how many rolls will this recipe make?

  5. Could I freeze half of these? Would you assemble and then freeze? Can’t wait to try. Yumm

  6. The tomato soup may not be gluten free

  7. These are delicious!!! Does anyone know how to get the nutrition info?

  8. Years ago one of my clients who was a Polish lady told me to just freeze the cabbage and when it’s time to make cabbage rolls pulled out of the freezer the night before lay in the sink and the next day it’s thawed out you just cut the core and the leaves just fall off and you don’t have to boil it been doing this for over 30 years

    • Thanks for this wonderful tip. I haven;t made c-rolls because of pealing of it. I will ry this this weekend and get back to the site to let everyone know how I did. Take care.

  9. Instead of boiling my cabbage leaves, I put he whole head into the freezer. When is has frozen solid, remove it and let thaw. No need to boil. It is best to freeze it overnight. I have done it this way for years and it works fine for me.

  10. Sorry. When I posted my comment, there were no other comments there. Apparently Margot already gave that tip.

  11. I would love to do this recipe but would like to know if this could be done in a slow cooker?

  12. Could I make these ahead of time and put them in the fridge until I’m ready to cook tonight ?

    • Yes, these can definitely be prepped ahead. If they are cold from the fridge you may need to adjust the cooking time by adding about 15-20 minutes.

  13. Does it really take a whole cabbage to make these? Seems like there would be lots of cabbage left over unless you used a very small head of cabbage?

  14. Another easy way to soften your cabbage is to freeze it for about a week then thaw it in fridge for 2 days, the leaves will be soft and easy to work with.

  15. Very goid!

  16. We usually make it using an old Ukraininan recipe where it’s cooked in the Dutch oven. Except we mix raw ground meat (beef, or pork, or turkey, or mixture) with coked rice and seasonings. After we fill the Dutch oven with the rolls, we put prepared sauce on top and add some water from cooked cabbage until cabbage rolls are barely covered. We cook it in the oven 450 degrees, then we lower it to 350 after aboot 30 min and continue for another hour or so.

    But I have to say your recipe sounds interesting. When you say ‘Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains’. Do you mean in the skillet or soup pan?

    I have to try this and see how different it tastes!

    • I cook the meat mixture in a skillet. Enjoy!

    • Hi Mila,
      Would you be willing to share your Ukrainian recipe with me. I grew up in a predominantly Ukrainian area of Saskatchewan and always loved it when I would get to eat their cabbage rolls.
      Thank you so much!!

      • Hi Holly,

        Your recipes are great as well. In fact I use many of your recipes often.

        However, there is nothing like a childhood favorite. Would you be able to send my message above on to Mila for me?

        It would be greatly appreciated.

  17. Is there anyway for a video

  18. Love this going to make it soon

  19. I’ve made cabbage rolls using another recipe. Yours sound great so I will try it. Sure wish to receive other recipes from you. May I have your web site address?

  20. We have an egg allergy in the home. Do you think it can be left out or what alternative do you suggest?

  21. My mother added a couple whole cloves and a bay leaf or two to the sauce, plus a quart jar of tomatoes and the can of tomato soup.

  22. I love cabbage roll I going to use your way

  23. Holly – I’m a busy real estate agent. Think this could be put in a crock pot instead of the oven? Would you make any changes to do so?

  24. Very very close to my own recipe, except I cook mine in a pressure cooker. I may try baking next time. I also use tomato soup, it really gives the best flavor.

  25. I am super picky when it comes to cabbage rolls (my grandma made them all the time) and let me tell you, these were the bomb! I made them almost exactly as the recipe stated minus one or two tweaks in flavour,
    Thanks for the awesome recipe. Will be making this one again soon!

  26. I hesitated posting, but hopefully someone else won’tmake the same error. Your recipe ingredient list calls for one cup rice. Then the instructions say to cook the rice according to pkg directions. I then added all the rice into the meat mixture, but it was far more than a cup. I didn’t realize the error till I started mixing and thought it looked dry. I added some tomato sauce and a splash of tomato juice, but these are super “ricey”. We will eat them, they will still be good. But I have enough filling to easily make 10 more!

    However, when posting ingredients, it would help to say ‘1 cup “cooked” rice. In addition, you should be specific about the tomatoes. I wasn’t sure if they should be drained or not. I didn’t drain, but it was anyone’s guess.

    They smell great though! I froze the other half and we will surely eat those too. Thanks for sharing.

  27. My sister and I were just talking about how we loved our mom’s recipe and wished we would have paid more attention before she passed. She never had anything written down but I know that she used tomato soup and I haven’t had any that have compared to hers yet. Just one question…… can I use minute rice?

  28. My family recipe uses sauerkraut in the cabbage rolls, too. I have yet to see a recipe that uses thhat ingredient. My ethnicity is German, Polish. Has anyone used sauerkraut in their cabbage rolls?

  29. I would like to make these the week before I need them. What is the best way to make them ahead of time? :)

  30. Can you please tell me how to boil the head of cabbage? Do I put the cabbage when the water is boiling or, do I put it pot of water and let it boil? How long do I cook it? Thanks

    • To remove leaves from head of cabbage, cut approx ¼” off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.

  31. Thank you for sharing. Very similar to my grandmothers recipe. Except she also added a little brown sugar and lemon juice to the tomato sauce!! I will be making this soon!!

  32. Thank you for the recipe. My mother always made the best. I lived on golambki and pierogi. now if you could do the recipe for farmers cheese pierogi if you have it. Life would be grand if I learned to cook both. World’s worst cook. wish I had the talent.

  33. This looks awesome, will have to try this soon

  34. Your recipes never cease to amaze me. They always appear low calorie, healthy, taste wonderful and are easy, quick, and inexpensive to make! I am never disappointed. You are my favorite recipe person on the web.

    Rating: 5
  35. Is this for condensed tomato soup? I have a can of condensed, so I’m not sure if I should dilute it first. Thanks!

  36. My mother and grandmother made cabbage rolls also and of course, so do I! We are of Polish descent. We don’t cook the meat either, like one comment said, mix with cooked rice and seasonings. The one tweak which takes these rolls over the top is our tomato sauce which consists of stewed tomatoes crushed by hand in a bowl, mixed with a can of tomato soup and a cup or two of sour cream. You can double the sauce and no one will complain! Just makes a really delicious sauce. Baked in oven for 2 or 3 hours until everything is tender.

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