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The real deal, inspired by my Polish family’s recipe, this is the easiest way to make the best Stuffed Cabbage Rolls around.
Tender beef and rice are stuffed into fresh cabbage leaves then braised in a savory sweet tomato sauce. The ultimate in one pot dinners and totally freezer friendly!
Table of Contents
- Ingredients for Cabbage Rolls
- Ingredient Substitutions
- How To Make Stuffed Cabbage
- Sauce Tip
- How to Make Stuffed Cabbage in the Crock Pot
- Instant Pot Cabbage Leaf Prep (Steam Only)
- Optional Cabbage Roll Variations
- What Type of Cabbage To Use
- Storage, Freezing & Reheating
- A Note on Tradition (Gołąbki)
- What To Serve With Stuffed Cabbage
- Polish Stuffed Cabbage Roll Recipe
- More Family Dinner Ideas
Absolutely love this recipe, slow cooker and oven style. My husband is Lithuanian/Polish and gives him a taste of home.
– Sharon
I have a ton of food memories from when I was younger. Things like vegetable soup and pickled eggs, things my grandfather used to make all the time. I remember him milling around the kitchen for hours on end and, me, sitting in the kitchen watching all the action.
But whether I liked dinner that evening or not, all the smells, flavors and memories were permanently etched into my memory. Like his fried cabbage and Polish Stuffed Cabbage Rolls, or halupki, that’s what we called them. (or Golabki or Galumpkis, because I know people that call them that, too!)
I don’t know if it’s my subconscious telling me I NEED to eat Stuffed Cabbage Rolls right now because I think they’re the most delicious thing ever or if my body just wants something comforting, a little bit of my grandfather sitting there at the kitchen table with me. Either way, I set out to make my own and added a few things to make them a little more my speed.
To start, I added a bit of grated apple to my tomato sauce and then a splash of apple cider vinegar to get that trademark sweet/sour thing going. It totally makes the dish and I even add a bit of the sauce to the meat mixture which is a simple blend of ground beef, cooked jasmine rice, onion and spices.
Ingredients for Cabbage Rolls
- Cabbage – A large, firm head of green cabbage will yield the most rolls without falling apart while roasting.
- Ground Beef – Lean ground beef is flavorful and stays juicy when roasting. We use 80/20 but you can also use 90/10 for less fat.
- Tomatoes – Canned crushed tomatoes provide the base for the sauce.
- Brown Sugar – A hint of sugar adds richness and depth to the sauce.
- Apple – Not always traditional, grated carrot makes this the best stuffed cabbage recipe ever.
For the full recipe list and instructions, see the recipe card below.
Ingredient Substitutions
| Ingredient | Easy Swap | Notes |
|---|---|---|
| Ground beef (85–90%) | Turkey, pork, or a 50/50 beef–pork mix | Lean turkey? Add 1–2 Tbsp olive oil for richness. |
| Cooked white rice | Brown rice, quinoa, or cauliflower rice | If using cauli rice, lightly sauté to remove moisture. |
| Onion + garlic | Shallot or onion powder | For mild flavor, sweat onion 5–7 min until sweet. |
| Egg | Omit for firmer texture; add 1–2 Tbsp breadcrumbs | Helps hold the filling together. |
| Tomato sauce | Crushed tomatoes or marinara | Adjust salt/sugar to taste. |
| Brown sugar | Honey or maple | Balances tomato acidity; start small and taste. |
| Cider vinegar | Lemon juice | Add at the end for brightness. |
| Worcestershire | Soy sauce or coconut aminos | Savory boost; reduce added salt. |
Pro Tip: Sauce tasting cue – aim for balanced (bright but savory). If it tastes too tart, add a pinch of sugar or a pat of butter.
How To Make Stuffed Cabbage
This recipe version is for my Polish Stuffed Cabbage recipe I learned from my grandfather. It’s filled with ground beef and rice making it a budget friendly recipe. I hope you love it as much as we do!
- Soften the cabbage. Boil a large pot of salted water. Core the cabbage and simmer the whole head 2–3 minutes, peeling off tender leaves with tongs. Leaves should bend without cracking. If stiff, return to the pot for 60–90 seconds more.
- Mix the filling. In a bowl, combine beef, cooked rice, onion, garlic, egg, salt, pepper, and a splash of Worcestershire. Mix gently until just combined to avoid dense rolls.
- Prep the leaves. Lay a leaf flat and trim the thick rib into a shallow V. Don’t discard the trimmed rib, you can chop and scatter across the pan for extra sweetness.
- Fill and roll. Add about 1/4 cup filling near the stem end. Fold sides over, then roll snugly to the tip; place seam‑side down in a sauced baking dish. If a leaf tears, double‑wrap with a smaller leaf to cover the tear.
- Sauce and bake. Spoon remaining sauce over the rolls. Cover tightly with foil and bake at 350°F (175°C) for 75–90 minutes until the rice is tender and the filling is cooked through. Rolls are done when an instant read thermometer in the center reads 165°F and the sauce simmers around the edges.
- Rest and serve. Rest 10 minutes so the rolls set, then ladle on extra sauce and parsley.
Sauce Tip
If your sauce tastes too sweet after baking, finish with 1–2 tsp cider vinegar. Too tangy? Stir in 1–2 tsp brown sugar or a small knob of butter.
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How to Make Stuffed Cabbage in the Crock Pot
If you want to make your stuffed cabbage rolls in a slow cooker or CrockPot, simply assemble as directed and place the cabbage rolls seam side down in the bottom of the slow cooker.
We love cooking them this way, too, because it’s a huge time saver and you can leave the house to run errands without worrying about the oven being on.
- Layer: Spread a thin layer of sauce in a 6–7 qt slow cooker. Add rolls seam‑side down; pour remaining sauce over top of the cabbage rolls to cover.
- Cook: High 4 hours or Low 6–8 hours.
- Finish: Rest 10 minutes before serving so they hold together.
Instant Pot Cabbage Leaf Prep (Steam Only)
Use the Instant Pot to soften cabbage leaves only, not to pressure‑cook the rolls.
- Add 1 cup water and a trivet. Core cabbage, set on trivet.
- Steam on Manual/Pressure: 0–1 minute, quick release; peel off softened outer leaves. Repeat 0–1 min bursts as needed.
- Proceed with filling and oven baking as written.
Pro Tip: Pat leaves dry before filling to help the sauce cling.
Optional Cabbage Roll Variations
- Shortcut: Use a good jarred marinara in place of tomato sauce; simmer with a splash of Worcestershire for depth.
- “Authentic” style: stick with tomatoes, onion, garlic, and herbs.
- Protein Mix‑Up: 50/50 beef–pork for a richer, classic flavor.
What Type of Cabbage To Use
We use just your regular run of the mill green cabbage for our stuffed cabbage rolls. Be sure to cut out the thick part of the rib because it can be tough even after cooking.
To soften the cabbage leaves and make it easier for rolling, we like to boil the whole head of cabbage for a few minutes. At that point the leaves will be soft and pliable, easily falling off the core of the cabbage.
Storage, Freezing & Reheating
Storage: Cool leftover cabbage rolls, then refrigerate in sauce up to 4 days.
Freeze (Best): Assemble, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking.
Freeze (After Baking): Cool completely; freeze in sauce for up to 3 months.
Reheating Stuffed Cabbage Rolls:
- Oven: Place rolls in a baking dish with sauce. Cover and heat at 325°F for 20–25 minutes (thawed) until hot.
- Microwave: 60–90 seconds per roll at 60% power; rest 1 minute.
- From Frozen: Thaw overnight for best texture, then use the oven method above.
A Note on Tradition (Gołąbki)
These cozy rolls – gołąbki in Polish – are classic family food across Central and Eastern Europe. Regional spins range from tomato‑based sauces to mushroom gravies, and fillings may blend beef and pork. We keep the flavors familiar and weeknight‑friendly, with a sauce that’s bright, balanced, and perfect over mashed potatoes.
What To Serve With Stuffed Cabbage
Because this is a pretty hearty dinner already, I like to serve our cabbage rolls with a wedge salad or green vegetable like these green beans. My husband likes to top them with sour cream.
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Polish Stuffed Cabbage Roll Recipe
Equipment
- 1 baking dish
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion, divided
- 2 28- ounce cans crushed tomatoes
- 4 tablespoons apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup grated apple
- 1 1/2 teaspoon kosher salt, divided
- 1 1/2 teaspoon fresh ground pepper, divided
- 1 large head green cabbage
- 2 1/2 pound lean ground beef
- 3 large eggs
- 3/4 cup panko breadcrumbs
- 1 cup cooked white rice
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the 1 cup onions to the pot and cook until softened, approximately 8 minutes.
- Add the tomatoes, vinegar, sugar, apple, 1 teaspoon salt and 1 teaspoon pepper to the onions stirring to combine. Bring the sauce to a boil then turn the heat to low and simmer for 20-25 minutes.
- Bring a large pot of water to a boil. Remove the core from the cabbage and place the head in the boiling water. Boil the cabbage for approximately 5 minutes or until the leaves come off easily with tongs. Boil for 1-2 more minutes until the leaves are soft and flexible. You will need approximately 12-14 leaves depending on the size. Remove the leaves from the pot and set aside.
- In a large bowl, combine the ground beef, remaining onion, eggs, breadcrumbs, rice, salt and pepper. Add 1/2 cup sauce to the meat mixture.
- Preheat oven to 350 degrees.
- Ladle 1 cup sauce into the bottom of your braising pan or baking dish.
- Using a pairing knife, remove the thick triangular rib from the base of the cabbage leaf. Using clean hands, shape 1/3 cup filling mixture into an oval meatball shape and place in the center of the cabbage leaf and begin to roll up to the outer edge folding in the sides as you go.
- Place the cabbage rolls seam side down in the pan. Cover the rolls with the sauce.
- Cover the dish with the lid and bake for 1-1.25 hours or until the meat is cooked through.
- Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Family Dinner Ideas
- Stuffed Cabbage Roll Soup
- Potato Pierogies
- Bacon Cheeseburger Soup
- Stuffed Cabbage Casserole
- Easy Beef Cabbage Soup
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Use cooked rice for consistent doneness. If using uncooked rice, extend bake time and add 1/4–1/3 cup extra sauce or stock—but texture is less predictable.
Soften leaves fully, trim the rib into a V, and don’t overfill. If a leaf tears, double‑wrap with a smaller leaf.
Green cabbage holds its shape; Savoy is more tender and forgiving (great for beginners).
Yes. Cool completely, pack in sauce, and freeze up to 3 months. Thaw overnight, then reheat covered at 325°F.
A touch of sweetness balances the natural acidity of tomatoes, creating a rounder, more “simmered all day” flavor.
Yes, assemble up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to bake time if starting cold.
I do another of your recipes
Ok, I hope you like it!
I made this for family in NC during out last rip down there. It was loved by all! Thank you for this easy to follow recipe!
We put a large head of cabbage in the freezer wrapped tightly in a plastic bag. In January we thaw it out to make cabbage rolls. The leaves are ready to roll up for the cabbage rolls, no more boiling to get the leaves soft. We have done this for years now, works like a dream.
That’s such a great tip! Thank you for sharing!
Absolutely love this recipe, slow cooker and oven style. My husband is Lithuanian/Polish and gives him a taste of home.
I’m happy you like it! It’s definitely one of our family’s favorites.
Sorry….absolutely did not like this recipe. The sauce is by far too sweet and the stuffing is horrifically dry. Family wouldn’t finish portions and the leftover was thrown away. A terrible waste of time and especially money at today’s grocery prices. Normally your recipes are delicious – this one is not
Sorry you didn’t like it. You’re really the first to comment that it was that terrible.