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Homemade Cabbage Rolls Recipe in a baking dish, topped with chunky tomato sauce and fresh parsley, one roll cut open to show the beef and rice filling.

Cabbage Rolls Recipe

Tender and flavorful cabbage rolls recipe filled with seasoned beef, rice, and fresh herbs, baked in a rich tomato sauce. This family recipe includes Grandma’s secret pickle juice trick and a resting step that makes them taste even better.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Comfort Food, Eastern European, Polish
Keyword: Best cabbage roll recipe, Cabbage roll recipe with rice, Cabbage rolls recipe ground beef, Cabbage rolls recipe vegetarian, Grandma's cabbage rolls, Polish cabbage rolls recipe, Swedish cabbage rolls recipe, Traditional cabbage rolls
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 15 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 310kcal
Cost: $15

Equipment

  • 1 Tongs (for handling hot cabbage)
  • 1 Large stockpot (for boiling cabbage)
  • 1 Sharp paring knife ( to trim stems and core)
  • 1 Large mixing bowl ( for filling)
  • 1 9x13 baking dish ( for baking rolls)
  • 1 Aluminum foil (to cover while baking)

Ingredients

  • 1 large Green cabbage - whole head leaves softened
  • — Boiling water - for softening cabbage
  • 1 lb Ground beef - can sub pork or turkey
  • 1 cup Cooked white rice - day-old works best
  • 1 medium Yellow onion - diced
  • 2 cloves Garlic - minced
  • 2 tablespoon Fresh dill - chopped
  • 1 teaspoon Salt - or to taste
  • ½ teaspoon Black pepper - freshly ground
  • 1 Egg - for binding
  • 2 cups Tomato sauce - base for sauce
  • 14 oz can - Diced tomatoes
  • 1 tablespoon Brown sugar - balances acidity
  • 1 tablespoon Worcestershire - sauce
  • 2 Bay leaves
  • 1 cup Beef broth or cabbage water - for sauce

Instructions

  • Boil whole cabbage until leaves soften and trim thick stems.
    Person cutting through a fresh green cabbage head on a wooden board, removing the core and thick stem sections.
  • Cook beef with onion, add garlic, rice, egg, dill, and spices.
    Skillet with browned ground beef and onions, stirred with a wooden spoon, forming the base for the cabbage roll filling.
  • Place filling on cabbage leaves and roll seam-side down securely.
    Freshly rolled cabbage leaves neatly arranged seam-side down in a white baking dish before sauce is added.
  • Combine tomato sauce, diced tomatoes, sugar, Worcestershire, and broth.
    Cabbage rolls arranged in a foil-lined baking dish, generously covered with rich tomato sauce, ready to bake.
  • Bake cabbage rolls in sauce, then rest covered before serving.
    Homemade Cabbage Rolls Recipe in a baking dish, topped with chunky tomato sauce and fresh parsley, one roll cut open to show the beef and rice filling.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 310kcal (16%) | Carbohydrates: 22g (7%) | Protein: 18g (36%) | Fat: 16g (25%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 65mg (22%) | Sodium: 620mg (27%) | Potassium: 550mg (16%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 600IU (12%) | Vitamin C: 39mg (47%) | Calcium: 80mg (8%) | Iron: 3mg (17%)
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