Best 9 Best Ever Cabbage Rolls Recipes

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Cabbage rolls, known as gołąbki in Polish, holubtsi in Ukrainian, and sarma in Turkish, are a beloved dish that has been enjoyed for centuries across various cultures. Made with tender cabbage leaves stuffed with a flavorful filling, cabbage rolls offer a delightful combination of textures and flavors. Whether you prefer a classic comfort food or are looking to explore new culinary horizons, embarking on a journey to find the best cabbage roll recipe will surely be a delightful adventure.

Here are our top 9 tried and tested recipes!

LAZY CABBAGE ROLLS



Lazy Cabbage Rolls image

This lazy cabbage rolls recipe gives you the same great flavors of stuffed cabbage with much less effort. Lazy cabbage rolls are so juicy and comforting.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h10m

Number Of Ingredients 14

4 cups cooked white rice (from 1 1/2 cups uncooked rice, cooled to room temp)
1/2 medium cabbage (sliced into 1/4" wide strips (7 cups sliced))
1 pound ground pork
1 pound ground turkey
1 large onion (divided (1/2 grated and 1/2 finely diced))
2 large eggs
Original Mrs. Dash (or any salt-free all-purpose seasoning)
Salt and black pepper
2 Tbsp finely chopped parsley or dill
1 Tbsp Olive oil
3 Tbsp unsalted butter
1 large carrot (julienned or grated)
2 cups store-bought marinara or homemade
3 cups hot water

Steps:

  • Oil a 9x13 casserole dish, preheat oven to 425˚F.
  • Slice cabbage into 1/4" thin slices. Place in a heat proof bowl, cover with boiling water and let sit 10 min to soften. Drain and squeeze out excess water with your hands.
  • In a large mixing bowl, combine ground turkey, ground pork, drained cabbage and 4 cups cooked rice. Grate 1/2 large onion into meat mixture. Add 2 eggs, 1 tsp Mrs Dash, 1/2 tsp black pepper, 2 tsp salt, and 2 Tbsp finely chopped parsley. Mix well. Form into potato-shaped patties with your hands (each should be about 1/2 cup of the meat mixture). Arrange in oiled casserole.
  • For the sauce, finely dice remaining 1/2 large onion. Heat a large pot over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and sauté 5 minutes, stirring occassionally or until softened. Add julienned carrot and cook another 3 minutes or until softened. Add 2 cups marinara and 3 cups hot water and bring to a boil. Add 1/4 tsp salt and 1/4 tsp Mrs Dash, or season to taste.
  • Pour sauce over patties until they are nearly covered. Cover with foil and bake on medium rack at 425˚F for 40 min. To serve, plate the lazy stuffed cabbage and spoon the extra juice over the top. Serve with sour cream (my favorite) or plain Greek yogurt.

CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)



Crock Pot Swedish Cabbage Rolls (The Best!!!!!!) image

My husband has tried many different recipes for cabbage rolls and swears these are the best he has ever had.

Provided by soulmatesforever

Categories     One Dish Meal

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 12

12 leaves savoy cabbage
1 egg, beaten
1/4 cup tomato sauce
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 lb lean ground beef
1 cup cooked rice
1 (8 ounce) can tomato sauce (I use Bravo)
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Steps:

  • Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
  • Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
  • Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
  • Place in slow-cooking pot.
  • Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
  • Pour over cabbage rolls.
  • Cover and cook on low 7-9 hours.

OLD-FASHIONED CABBAGE ROLLS



Old-Fashioned Cabbage Rolls image

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

Steps:

  • Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BEST EVER CABBAGE ROLLS



Best Ever Cabbage Rolls image

Make and share this Best Ever Cabbage Rolls recipe from Food.com.

Provided by Noshing With The No

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 large cabbage
1 1/2 lbs extra lean ground beef
1 lb lean pork
1 1/2 cups cooked rice
4 tablespoons onions, finely chopped
1 tablespoon lemon juice
salt and pepper, to taste
1 teaspoon paprika
1 large onion, diced
2 tablespoons canola oil
1/2 cup hot water
680 ml tomato sauce
1/2 cup brown sugar
1/4 cup lemon juice

Steps:

  • Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
  • Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
  • Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
  • Place on a platter seam side down.
  • Continue with remaining leaves.
  • Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
  • Place in the bottom of a large roasting pan.
  • Add hot water and stir to combine.
  • Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
  • Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
  • Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.

CLASSIC CABBAGE ROLLS



Classic Cabbage Rolls image

I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. -Beverly Zehner, McMinnville, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 4 servings.

Number Of Ingredients 14

1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

Steps:

  • In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

Nutrition Facts : Fat 21 g fat (8 g saturated fat), Cholesterol 85 mg cholesterol, Sodium 1,845 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 8 g fiber, Protein 32 g protein.

MOM'S CLASSIC STUFFED CABBAGE ROLLS



Mom's Classic Stuffed Cabbage Rolls image

No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus these freeze beautifully!

Provided by The Kitchen Whisperer

Categories     Stuffed

Number Of Ingredients 13

1 large size head cabbage (about 3-5 pounds)
1 lb ground beef (or 1 1/2 lbs if not using pork)
1/2 pound ground pork (omit if using all beef)
1 medium onion, chopped small
3 teaspoon minced garlic
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon parsley flakes
2 eggs
1/4 cup ketchup
2 tablespoon tomato paste
1 1/2 cups cooked, cooled white rice
3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3" side use 4 cans)

Steps:

  • Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  • In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
  • To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
  • Preheat oven to 350F, rack in the center.
  • In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
  • Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
  • Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
  • Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
  • Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
  • Remove from the oven, uncover and allow to cool for 15 minutes before serving.

Nutrition Facts : ServingSize 1 stuffed cabbage, Calories 185 calories, Sugar 12 g, Sodium 1206 mg, Fat 2.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 3.7 g, Protein 12.6 g, Cholesterol 54.4 mg

UNSTUFFED CABBAGE ROLLS



Unstuffed Cabbage Rolls image

These Unstuffed or Lazy Cabbage Rolls, make the perfect quick, easy and delicious weeknight meal. No stuffing required and no side dish needed.

Provided by Rosemary Molloy

Categories     Main Dish

Time 50m

Number Of Ingredients 13

2-3 tablespoons olive oil
1-2 clove garlic (minced)
1 small onion (chopped)
1 pound lean ground beef ((1/2 kilo))
4 cups shredded or finely chopped cabbage ((320 grams))
1 can whole Plum/Marzano Tomatoes chopped (nothing added) ((400 grams))
2 ½ cups water ((590 grams))
¾ cup uncooked rice ((150 grams))
½-1 teaspoon oregano
1-2 pinches of hot pepper flakes (if desired)
½ teaspoon salt
1 pinch pinch of thyme (optional)
4-5 fresh basil leaves or parsley chopped (or more if desired)

Steps:

  • In a large frying pan add the olive oil, garlic, onion, and ground beef, cook on medium heat until almost all browned.
  • Then add the cabbage, tomatoes, water and rice, stir to combine, add the spices and combine. Cook over low-medium heat for approximately 30 minutes or until cooked and thickened. Enjoy!

Nutrition Facts : Calories 370 kcal, Carbohydrate 34 g, Protein 28 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 389 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 15

6 teaspoons kosher salt, divided
1 large head cabbage
2 teaspoons oil
½ cup minced onion
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, undrained
¾ cup water
1 tablespoon red wine vinegar
1 teaspoon ground black pepper, divided
1 pound ground sirloin
1 cup uncooked white rice
2 cloves garlic, minced
½ teaspoon ground allspice
1 medium lemon, cut into 6 wedges
2 teaspoons chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  • Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  • Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  • Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  • Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  • Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that's hearty, delicious and simple to make.

Provided by Sara Welch

Categories     Main

Time 1h30m

Number Of Ingredients 18

2 tablespoons butter
1/2 cup onion (finely chopped)
1 teaspoon garlic (minced)
28 ounce can crushed tomatoes (do not drain)
15 ounce can tomato sauce
salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 pound ground beef (I use 90% lean)
1 cup cooked rice
1/2 cup onion (finely chopped)
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley leaves (chopped, divided use)
1 egg
1 head cabbage
cooking spray

Steps:

  • For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
  • Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
  • Stir in the brown sugar and red wine vinegar. Bring to a simmer.
  • Cook for 10-15 minutes, stirring occasionally.
  • While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
  • Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
  • Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
  • Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
  • Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
  • Preheat the oven to 350 degrees F.
  • Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
  • Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
  • Sprinkle with remaining 2 tablespoons of parsley, then serve.

Nutrition Facts : Calories 336 kcal, Carbohydrate 36 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 657 mg, Fiber 7 g, Sugar 18 g, ServingSize 1 serving

Tips:

  • Choose the right cabbage: Select a large, firm head of cabbage with tightly packed leaves. Green cabbage is the most common type used for cabbage rolls, but you can also use Savoy cabbage or red cabbage for a different flavor and color.
  • Prepare the cabbage leaves carefully: To make the cabbage leaves pliable and easy to roll, blanch them by immersing them in boiling water for a few minutes. Then, remove the leaves and immediately transfer them to an ice bath to stop the cooking process.
  • Use a variety of fillings: Cabbage rolls can be filled with a wide range of ingredients, such as ground beef, pork, lamb, rice, vegetables, and herbs. You can also add different seasonings and sauces to create different flavor profiles.
  • Roll the cabbage rolls tightly: To prevent the cabbage rolls from falling apart during cooking, roll them tightly and tuck in the ends. Secure the rolls with toothpicks or kitchen twine.
  • Cook the cabbage rolls properly: Cabbage rolls can be cooked in a variety of ways, such as baking, boiling, or simmering. Make sure to cook them until the cabbage leaves are tender and the filling is cooked through.

Conclusion:

Cabbage rolls are a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can create delicious cabbage rolls that will impress your family and friends. So next time you're looking for a hearty and flavorful meal, give cabbage rolls a try!

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