“Imagine a dish like a cozy hug on a plate, filled with savory goodness and wrapped in a tender cabbage leaf. Cabbage rolls, also known as ‘Golabki’ in Polish cuisine, are a delightful blend of flavors and textures, marrying the earthiness of cabbage with a hearty filling of seasoned meat and rice.

These rolls are not just a meal; they’re a taste of tradition, a reminder of home-cooked comfort, and a celebration of culinary heritage. Join us on a journey to create these delightful cabbage rolls and savor the warmth and joy they bring with every bite!”

Cabbage Rolls Recipe

“Transform tender cabbage leaves into savory parcels of delight with this classic cabbage rolls recipe! Ground meat, rice, and spices mingle inside the cabbage, simmered in a rich tomato sauce for a meal that’s comforting and full of flavor. Serve these hearty rolls as a satisfying main dish that will warm your soul and satisfy your cravings for a taste of home.”

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Prep Time 40

Cook Time 1 10

Total Time 1 50

Course Main Course

Cuisine American

Servings 6

Calories 488 kcal

Equipment

Knife
Cutting Board
Mixing bowl
Saucepan
Baking Dish
Spatula

Ingredients

1 head green cabbage
1 cup uncooked rice
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 chopped
salt & pepper to taste
1 can diced tomatoes 14 ounces with juices
1 egg
1 ½ cups + ⅓ cup tomato sauce divided
1 can tomato soup 10.5 ounces

Instructions

Boil cabbage leaves until tender, about 2 minutes. Put aside to cool.
Turn the oven on to 350°F.
To ensure that the rice is slightly underdone, cook it as directed on the package, minus five minutes. Put aside.
Cook the beef, pig (or turkey), onions, garlic, and seasonings in a pan until the meat is no longer pink. Eliminate any fat. Rice, diced tomatoes, and ⅓ cup of tomato sauce should be added. Add egg and stir.
In a bowl, combine the tomato soup and leftover sauce. Line a 9×13 pan with a very thin coating of the tomato sauce mixture.
If a cabbage leaf has a thick stalk, trim or remove it. Place the cabbage leaf flat and fill the center with ¼ to ⅓ cup of the filling.
Roll up the cabbage, tucking in the edges. Put the pan with the seam side down. Continue with the leftover cabbage.
Drizzle the cabbage with the sauce and securely wrap it in foil. For 75-90 minutes, bake. Chill for fifteen minutes prior to serving.

Notes

Cut about ¼” from the bottom of the cabbage head and immerse the entire head in boiling water to remove the leaves. Boil for approximately two minutes. Eliminate the pliable foliage. Reintroduce the remaining head into the boiling water and continue until all the leaves have been eliminated. When leaves are cooked, remove any rough stems. After boiling, trim the leaf’s thick stem with a tiny knife.

If the leaves are unattractive, they will cook to perfection if you overlap and fill them.
Your cabbage’s size will determine how much filling you have left over.
Filling can also be filled inside bell peppers or zucchini, or added to tomato soup.
You can freeze cabbage rolls both before and after baking.

Keyword Best Ever Cabbage Rolls, Cabbage Rolls Recipe, Easy Cabbage Rolls, Old-Fashioned Cabbage Rolls Recipe, Stuffed Cabbage Rolls Recipe, Vegetarian Stuffed Cabbage Rolls

Nutrition Facts

Nutrition	Value
Calories	488kcal
Carbohydrates	40g
Protein	25g
Fat	24g
Saturated Fat	9g
Sodium	431mg
Iron	3.3mg
Calcium	113mg
Vitamin A	620IU
Potassium	895mg

How Do You Cut Cabbage for Cabbage Rolls?

Cut a thin triangle off the bottom of the cabbage leaf, leaving only the thick ridge, to form cabbage rolls. This guarantees that your cabbage rolls will be soft rather than hard.

Can You Cook Cabbage Rolls from Frozen?

Sure. Unbaked cabbage rolls can be frozen, covered, and then cooked at a later time. Thaw the cabbage rolls in the fridge overnight, slightly frozen, before using. Before baking, take them out of the refrigerator and proceed as directed in this recipe for Make-Ahead Cabbage Rolls.