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Easy Cabbage Rolls – Spend With Pennies


 

©SpendWithPennies.com

My grandma was directly from Poland so Cabbage Rolls are a dish I’ve enjoyed my whole life.  Grandma’s kitchen always smelled incredible…  and there was always something amazing to eat!

Cabbage rolls can vary depending on the origin, the Polish version usually contains meat and rice while the Ukrainian version generally contains only rice.  I use a combination of beef & pork for the best flavor but you can use any type of ground meat for these easy cabbage rolls.  While the tomato soup may not be typical, it softens & sweetens the tomato sauce slightly and tastes delicious!

This great dish is amazing leftover as well…  should you be lucky enough to have any left!

Easy Cabbage Rolls in a baking pan

Items You’ll Need For This Recipe

* Meat Chopper Tool * 9×13 Pan * Large Sauce Pan *

Serve Alongside…

Easy Cabbage Rolls

Homemade Cabbage Rolls are so flavorful & filling. With meat, rice, sauce, and cabbage, they’re just like Grandma used to make!


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  • Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.

  • Preheat oven to 350°F.

  • Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.

  • Cook pork (or turkey), beef, onions, garlic, & seasonings in a pan until no pink remains. Drain any fat. Add in rice, diced tomatoes, & ⅓ cup of tomato sauce. Stir in egg.

  • Mix remaining tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13 pan.

  • Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ¼ to ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.

  • Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.

To remove leaves from head of cabbage, cut approx ¼” off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.

  • Once boiled, use a small knife to cut the thick stem of the leaf (image above).
  • Overlap smaller leaves and fill, even if they’re not pretty, they’ll cook perfectly.
  • You may have leftover filling depending on the size of your cabbage. Extra filling can be added to tomato soup, or stuffed in zucchini or bell peppers.
  • Cabbage rolls can be frozen before or after baking.

Calories: 488, Carbohydrates: 40g, Protein: 25g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 108mg, Sodium: 431mg, Potassium: 895mg, Fiber: 5g, Sugar: 9g, Vitamin A: 620IU, Vitamin C: 66.1mg, Calcium: 113mg, Iron: 3.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Beef, Casserole, Dinner

Cuisine Polish

More Recipes You’ll Love

* Cabbage Roll Soup  * Lazy Cabbage Rolls * Crock Pot Cabbage Roll Casserole  *

Easy Cabbage Rolls.with a title




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