Polish Stuffed Cabbage

"Polish Stuffed Cabbage the way my Grandmother taught me. This is different from the other recipes on here for this dish."
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Ready In:
2hrs 45mins




  • You should try to find the largest head of cabbage possible. The larger the head the more leaves large enough to stuff.
  • Put a large pot of water on to boil.
  • When it comes to a boil place cored cabbage in it to soften leaves.
  • Mix together beef, pork, rice, egg, onion, garlic powder, salt, and pepper.
  • Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
  • Lay leaves out flat put a portion of the meat mixture on the stem side of the leaf.
  • fold leaf over the meat and fold in sides of leaf. Then roll up to the end. Make sure that you do not put so much meat that you can not roll it up.
  • Place that roll into a deep oven safe dish or preferably a roaster with lid. Repeat until you have filled all the leaves large enough to stuff or you run out of meat filling.
  • Mix together the tomato soup, tomato juice, and diced tomatoes.
  • Pour the tomato sauce mixture on top of the rolls.
  • Cover with foil or with roaster lid if available and bake for at least 90 minutes in a 350 degree oven. The longer and slower you cook these the better they are.
  • Note: The cabbage rolls may be filled and rolled then frozen for later use. Thaw the rolls then continue on with the recipe.
  • Note: This can also be made without the work of the traditional rolls. Make meatballs of the desired size, shred the cabbage and place in a layer on the bottom of the pan and then on the top of the meatballs before pouring the sauce over.
  • Note: You may add sauerkraut to this recipe if you like. Just place it in a layer either under or over the cabbage rolls. This may be considered traditional but it is not how my family likes it.

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  1. This is a great recipe. Very close to the one my family uses. Just a suggestion: you can Freeze the head of cabbage and let it thaw on counter. Then just peel off each leaf and use it. Instead of boiling it. Also, you can use barley to make it heartier. One last note, we make it in a big stock pot and just boil it on the stove. When we were younger, my mom would clean out all the ketchup packages in the fridge and put it in the pot with the soup. When you roll up the cabbage, just poke in the sides. They will stay. SLColman your recipe is great!!
  2. This is the best! I always bake them at 350 for 2 hours....
  3. The first line of the recipe cracked me up. Have you heard about Alaskan giant cabbages? I'm going to need a bigger casserole dish! I had never made it before, but it was requested by a friend that grew up eating it. The recipe was easy to follow and my friend loved it. (I used a normal-large cabbage:)
  4. I LOVE this recipe! The first time I cooked it was a few years ago when I had a girl from Poland come to visit, she couldn't beleive how good it was and said she remembered being home in Poland eating this! She kept asking for more until there were no more! Thank you!


I am originally from Florida, near Tampa. I attended undergrad at the University of Tampa, and grad school at Auburn University. When I got married I moved to Wyoming. Talk about culture and environment shock!! I love animals, especially dogs. We try to get rescue dogs, particularly huskies. We currently have 2 huskies - one Siberian male and one Alaskan female. Huskies have so much personality! I am a fan of the childrens books about Winnie the Pooh. I especially love TIGGER. Actually I love just about everything Disney. One of the things I miss most from living in Florida was getting to go to Walt Disney World anytime I wanted to. It really is one of the happiest places on earth. I love to cook and am always trying a new recipe. I also like to garden, but find it quite a challenge here in Wyoming with our long winters and dry windy short summers. I like to experiment with herbs and spices. During the summer of 2006 I was diagnosed with PCOS and as such realized that the excess weight I was carrying was quite literally killing me. I found SparkPeople.com and was able to lose over 75 pounds now with not too much more to go. My cooking has changed some since then in that I still cook the same foods I just go about it in a much healthier way. Taste is paramount to me - so if it doesn't taste good then why bother! :) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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