Easy Cabbage Rolls

"I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my recipe #50951 for "Polish Cabbage Casserole"!"
photo by CountryLady photo by CountryLady
photo by CountryLady
photo by CountryLady photo by CountryLady
photo by CountryLady photo by CountryLady
photo by CountryLady photo by CountryLady
Ready In:
1hr 30mins
12 cabbage rolls (approx)




  • Prepare the cabbage according to the recipe description.
  • Combine ingredients for filling.
  • Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
  • You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
  • Lay flap side down in a heavy Dutch oven.
  • Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
  • Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.

Questions & Replies

  1. I have had the cabbage rolls from Gen. Skivorskis and they are to die for. When I made them before I always cooked the meat and rice first and they were never as good. This year I am going to try the meat raw which is what I think your instructions imply. My questions are is the rice and meat uncooked and is the rice whole grain or instant? Also after they are rolled can they be frozen without the sauce and add the sauce when they are thawed and cooked? Thank you for posting this. I have always wanted to know how they do it as I make a big quantity at once and eat them all winter.
  2. " Prepare the cabbage according to the recipe description." Great. What recipe description....Thanks.
  3. can I cook the rice in V8 tomato sauce to flavor up the rice??
  4. Can you take uncooked smoked bacon and wrap it around the outside of the cabbage rolls for extra flavor?
  5. Is the meat raw when you put it into the rice mixture? Can I freeze them right away or should I cook them and then freeze them for Christmas? Thank you.


  1. So easy to make and so darn good we kept going back for more. The whole family raved about these, so you know they get 5 stars from us! Thank you!
  2. Divine! I always make the cabbage beef casseroles, but wanted to try out the actual recipe. This was super easy! I made the meat and rice the night before and threw the rest together in the morning so that it was ready to pop in the oven when dinner rolled around. And, I used ground turkey to make it lighter...it was the nicest I'd ever tasted ground turkey and had it not been for the color, no one would have guessed it wasn't beef. Thanks for the terrific and easy new recipe for my keep file!
  3. After cutting up and pulling the leaves off the cabbage. I sauteed the cabbage left overs. I did a layer of sauce and sauteed cabbage put the rolls. Did another layer of sauce with the rest of the cabbage bits on top. Turned out ab Fab!
  4. I Used 1 lb. 75/25 Ground Beef And 1/2 lb. Ground Pork But No Rice Absolutely Fantastic Great Flavor Cooked In My Pressure Cooker For 25 min.
  5. this is just like my moms recipe, my mom also freezes the head of cabbage for ease in preparation. I find that this makes the cabbage leaves a little rubbery and prefer to put the head of cabbage in boiling water and remove the leaves as they soften. If you are going through the trouble of making golumbki-you may as well do it this way so the cabbage is tender.


  1. I used spaghetti sauce and added sauteed cabbage.
  2. Wasnt a huge fan of this, it was easy to make but very bland in taste. I would recommend using a recipe with more spices even if it takes more time.
  3. This is an amazing recipe. I added 4 small Chili peppers, onion, fresh garlic and some worcestershire sauce to the meat. I also used a mix of hamburger and ground pork. My husband thinks this was the best cabbage rolls he has ever eaten.
  4. This recipe IS very easy! I boiled the head of cabbage for about 10 min to soften the inside leaves more. I used tomato past mixed with water instead of v8 juice and brown rice instead of white. The second time I made it I doubled the filling recipe and added a bit more salt and pepper. I would recommend this recipe to anyone even a begginer.
  5. These were delicious. I used ground turkey instead of ground beef since it is less fattening and tomato sauce instead of V8 juice because my BH does not like V8. These were so good and I normally do not cook cabbage. The only problem that I had is that my cabbage was really tough and not very soft after it was done cooking. I don't know what that was all about but other than that. Delicious! Thank you for a great recipe.


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
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