Total Time
Prep 1 hr
Cook 2 hrs

My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.


  1. With a large, sharp knife, cut out the core from the cabbage.
  2. Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
  3. Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
  4. Continue with the remainder of the cabbage.
  5. In a saucepan, bring 2 cups of water to a boil; add the rice.
  6. Reduce the heat to low and cook, covered, for 15 minutes; drain.
  7. Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
  8. Add the onions; cook until lightly browned.
  9. Add to the cooked rice; season with salt to taste.
  10. Line a roasting pan with the outer cabbage leaves.
  11. Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
  12. If necessary, trim out the centre rib of the leaf to make rolling easier.
  13. Pour tomato juice over the cabbage rolls.
  14. Cover with more cabbage leaves.
  15. Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.
Most Helpful

I was searching for a recipe for Cabbage Rolls, that would be "like" or close to the one's my mom made. After looking over several I decided to make Irmgard's because they were the closest I could find to my mom's. I was not let down at all. These took me down memory lane. Made them as is, NO changes (I do not like doing that). for me: A KEEPER.

Shirl (J) 831 October 15, 2013

I grew up with a nana who made cabbage rolls like this. This recipe is as close to hers as I have made over the years. The method and techniques you describe really made the difference. I used crushed tomatoes instead of tomato juice. We had them as part of our Christmas dinner (and for several days after since I had tripled the recipe) and they were very, very good. Thank you, Irmgard for sharing this recipe.

MA Blossom December 29, 2009

Been searching a long time for this recipe!!!thank you...i just added a little paprika to the stuffing. however i think the filling would be just as great with mince and finely chopped red capsicum.diana xxx

andianaplus3 March 15, 2006