by Holly 
©SpendWithPennies.com
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!
Items You’ll Need For This Recipe
* Meat Chopper Tool * 9×13 Pan * Large Sauce Pan *
Serve Alongside…
Cabbage Rolls
Prep Time 35 minutes
Servings 6 servings
Ingredients
- 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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Instructions
- 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
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
More Recipes You’ll Love
* Cabbage Roll Soup * Lazy Cabbage Rolls * Crock Pot Cabbage Roll Casserole *
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.
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.
Sorry to hear that, Kim! We love this easy cabbage roll recipe. We have this delicious unstuffed cabbage casserole you may enjoy more!
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.
Yep, everyone needs to eat Gramma Zajac cabbage rolls !!
<3 And Grandma's rouladen!! It smells just like her kitchen did, truly the best memories!
Hi, would these freeze well if I made them in advance of a big dinner?
These freeze really well either before or after baking.
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!!