Easy Cabbage Rolls

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 Easy Cabbage Rolls served on a plate with salad


My grandma was directly from Poland so Cabbage Rolls are a dish I’ve enjoyed my whole life.  Grandma’s 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 leftover as well…  should you be lucky enough to have any left!

Easy Cabbage Rolls in a baking pan

Items You’ll Need For This Recipe

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

Serve Alongside…

Easy Cabbage Rolls on a plate
4.93 from 283 votes
Review Recipe

Cabbage Rolls

Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Author Holly Nilsson
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!


  • 1 head green cabbage
  • 1 pound ground pork (or ground turkey)
  • ½ pound ground beef
  • 2 small onions diced
  • 3 cloves garlic minced
  • ½ teaspoon dill weed
  • 3 tablespoons fresh parsley
  • 1 can diced tomatoes (14 oz) undrained
  • salt & pepper to taste
  • 1 cup uncooked rice
  • 1 egg
  • 1 ½ cups + ⅓ cup tomato sauce or pasta sauce divided
  • 1 can tomato soup 10.5 oz

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  • Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
  • Preheat oven to 350°F.
  • Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
  • Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, ⅓ cup of tomato/pasta sauce, salt & pepper. Stir in egg.
  • Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
  • Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ to ¼ 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.
  • Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.

Recipe Notes

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.
Note, if you have some smaller leaves and still have filling leftover just overlap the leaves as needed. The rolls will still cook up perfectly.

Nutrition Information

Calories: 488, Carbohydrates: 40g, Protein: 25g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 108mg, Sodium: 431mg, Potassium: 895mg, Fiber: 5g, Sugar: 9g, Vitamin A: 620IU, Vitamin C: 66.1mg, Calcium: 113mg, Iron: 3.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword easy cabbage rolls
Course Dinner
Cuisine American

More Recipes You’ll Love

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

Easy Cabbage Rolls.with a title
About the author


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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!

More Posts by Holly

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Recipe Rating


  1. Tasted great. Very similar to my process, but never thought of using tomato soup in the mix. I omitted the parsley and dill, but we still thoroughly enjoyed it. I always precook meat and rice as well.5 stars

  2. Worst cabbage rolls I ever made. Thought I’d try a new recipe. Wondered when it said to cook the meat before. Mistake. Plus par boil the rice, not taking rice off burner 5 minutes before it’s ready.
    Very disappointed.1 star

  3. My grandmother was also Polish, so we are used to the meat/rice version. I like the tomato soup addition, it does soften the acidic portion of the sauce. But instead of boiling the cabbage I core it and freeze it. After thawing the leaves peel off very easily. Will use this recipe again.4 stars

  4. Omg the best cabbage rolls I’ve had since my Mom’s! Thank you for the tip to cut off 1/4 inch of the cabbage root as I was always coring the cabbage with little success- Ive made these twice and my entire family loved them especially the kids! I would highly recommend these to anyone as I have tried 3 other recipes and these are the absolute best!!5 stars