Stuffed Cabbage Rolls
Prep time
Cook time
Total time
An easy recipe for homemade stuffed cabbage rolls.
Recipe type: Dinner, Main, Cabbage, Pork
Cuisine: European, Czech, Polish, Ukrainian, Russian
Serves: 4
  • 1 head of white cabbage (700 grams)
  • 1.75 lb. (or 800 g) ground pork and ground beef mix, or use just beef
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup raw long grain rice, or 2 cups/400 grams cooked
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • ½ tsp. dried marjoram
  • 1 tsp. sweet paprika
  • handful finely chopped fresh parsley
  • Tomato sauce to pour over the rolls before baking
  1. Boil the rice and set aside to cool down. Bring a large pot of salted water to a boil. Remove any damaged or bruised outer leaves from the cabbage and discard. The first thing to be done is to soften the cabbage leaves in order to make them soft and bendable enough to roll up. Peel away the cabbage leaves from the cabbage and place in boiling water for upto 10 minutes or until soft and bendable. Remove each leaf from pot with a pair of thongs then set aside to drain.
  2. Preheat the oven to 200C or 392F. In a large mixing bowl combine the meat, rice and all of the spices. Mix until all ingredients are well incorporated and spices are well distributed. Grab a softened cabbage leave and spread some meat mixture towards one end of the leaf. Tuck, fold and roll the cabbage then set the roll aside. Repeat until all of the meat filling is used up, this recipe made 12 medium rolls. Place the rolls inside a deep baking dish. There will be extra leftover cabbage that can either be placed on the bottom of the baking dish to form a bed on which the cabbage rolls are placed over to bake. In addition I also used some of the remaining cabbage to add to the tomato sauce. Finely chopped the extra or remaining cabbage and mix with the tomato sauce.
  3. Pour the tomato sauce over the cabbage roll. Cover the baking dish with aluminum foil, place the baking dish in the center of the of oven. Bake for 45 minutes, then remove aluminum. Look at the cabbage and use a fork to test the softness of the cabbage leaves, making sure they are soft and wilted. Once cabbage rolls are soft bake uncovered a further 10 minutes to allow the tomato sauce to thicken.
Recipe by Spicie Foodie ™ at