Cabbage rolls may look complicated, but this recipe is fairly easy to prepare, especially as I guide you step-by-step. Here are some tips and information on how to make cabbage rolls using an old, authentic European recipe that's been a part of my childhood.
These cabbage rolls are wrapped in green sour cabbage leaves and filled with a savory mixture of rice, onion, smoky ground pork and simple seasonings. The brown sugar balances well with the salty ground pork and smoky bacon and the rice makes the rolls extra filling.
In our home when I was growing up, we always had a full meal consisting of sausage, these cabbage rolls, perogies and a salad.
I also have a couple more German recipes you might like including this marzipan dessert and grilled bratwurst.
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An Old European Recipe
The homemade stuffed cabbage rolls origin is unclear, but they are common in Europe, Western Asia, Northern China, and parts of North Africa.
There are different versions of cabbage rolls around the world: Holishkes, which are smothered in tomato sauce, are part of Jewish tradition. Romania uses a base of tomato or dill, or a combination of both. The filling in the Hungarian version contains egg and the rolls are topped with sour cream. These are just a few of the many versions out there.
This specific recipe came from European settlers in a small Canadian prairie settlement where I grew up. The recipe was so popular that almost the whole village knew it and it is still commonly prepared for town gatherings.
It was published in a village recipe book titled ‘Hospice Family Favorites’. The original recipe’s instructions and ingredient amounts were made to feed a very large crowd of people.
My mom and I have updated the recipe to be more detailed and for a smaller crowd. You can scale it up if needed. I’ve also included extra tips, instructions for baking them in the oven, slow cooker and for freezing the raw rolls.
Ingredients
This recipe makes between 48 and 60 rolls, depending on the size of the cabbage leaves and how much filling is added. This equals approximately ½ a canner.
- medium grain rice - Also known as Calrose rice. When cooked it becomes soft and slightly sticky, perfect for staying in tact in the cabbage roll. It's also mild in flavor and absorbs flavor well.
- ground pork and ground bacon ends - If you ask around, you might find that some meat markets offer up ‘cabbage roll meat’. In the village's meat market where this recipe comes from, it is basically a 50/50 mix of ground pork and ground bacon ends.
- onions - I use yellow onions.
- brown sugar - Just a touch to enhance the flavors.
- large sour cabbage leaves - My mom grows and sours the cabbage leaves herself, but you should be able to find heads of sour cabbage in the supermarket.
*Check recipe card for ingredient amounts.
Chef's Note: Many recipes call for baking the cabbage rolls with tomato sauce instead of water. This recipe, without the tomato sauce, is the one I grew up on and prefer, but feel free to try it.
Steps for How to Make Cabbage Rolls
Step 1: Trim Ribs from Cabbage Leaves. Trim the rib of the cabbage leaves off, using a paring knife. This is in the center of the cabbage leaf. It is easier to roll the leaf when the thick, outer part of the rib has been removed.
Step 2: Cut the Large Cabbage Leaves. If the leaves are large, you can cut them into smaller pieces (we cut ours into 2 to 3 pieces each).
Chef's Note: The leaves should be approximately the size of your hand, for a standard cabbage roll size. You can go smaller or larger if you would like, but keep in mind, you will need to change the amount of filling you add.
Step 3: Prepare the Cabbage Roll Filling. In a large bowl, mix together the rice, meat, onions, brown sugar and spices.
Step 4: Add the Filling and Roll Them Up. Roll approximately 1 heaping tablespoon (or more for larger leaves) of the mixture up into each sour cabbage leaf.
Step 5: Push the Ends In. Close the ends by pushing them into the roll.
Step 6. Repeat. Repeat with the remaining leaves and filling.
Baking Instructions
If the cabbage rolls were frozen, thaw them in the refrigerator. I like to thaw them directly in the dish I will be baking them in. If fresh, go straight to step 1 below.
Step 1: Boil Water & Arrange Cabbage Rolls in Dish. Preheat the oven to 350°F. Boil some water in a kettle. Arrange the cabbage rolls in a casserole dish. If you are baking a large amount at once, they can be layered on top of each other.
Step 2: Pour Boiling Water Over the Rolls. Pour just enough boiling water over the cabbage rolls to cover them.
Step 3: Cover and Bake. Cover the casserole dish with a lid and bake in the preheated oven for 1 hour.
Step 4. Rest. Remove from oven and let sit for 5 to 10 minutes with the lid on. If there is water left in the casserole dish afterwards, you can drain it.
Step 5: Serve. Serve the cabbage rolls!
Slow Cooker Instructions
- Layer the uncooked cabbage rolls in the crock pot.
- Pour boiling water over top (just enough to almost cover them).
- Cook on high for at least 4 hours or on low for 8 hours.
How To Freeze Raw Cabbage Rolls
You can freeze the cabbage rolls before cooking them. Follow the instructions below:
Step 1: Place Rolls on Sheet Pan. Place the freshly made raw cabbage rolls on a sheet pan lined with wax paper. Transfer them to the freezer for a few hours or overnight. (This is so they don’t stick together once frozen.)
Step 2: Transfer to Bags and Back to the Freezer. Transfer the rolls to a freezer bag or air-tight container and freeze until ready to bake. I like to add 1 dozen to each bag.
Pro Tip: When you are ready to prepare them, just thaw them in the refrigerator, in the dish that you will bake them in. That way you can avoid handling them when soft, and help keep their shape/keep the stuffing in the roll.
Now you know how to make cabbage rolls that are authentic as well as delicious! You can check out more amazing main course recipes here or some step by step cooking tutorials.
What to Serve with Cabbage Rolls
Sides. Cabbage rolls are usually served as a main dish, so it is good to have a side dish with them. Some of the most common side dishes are mashed potatoes or perogies, egg noodles, roasted vegetables (such as this roasted white asparagus), or rye bread.
Drinks. Red wines like Malbec or Zinfandel pair well, working with the meat and sour cabbage flavors.
Dessert. For dessert I like to serve it with my German Black Forest cake balls.
Recipe FAQs
Although many people really enjoy the taste of sour cabbage leaves (like me), they may be too sour for some people. If you wish to cut the sourness down a little, soak them in water for an hour or two. You can also use blanched cabbage leaves, instead of fermented.
There are different variations of cabbage rolls including from Poland, Germany, Ukraine, Romania, Hungary etc.
Green cabbage works well and it's easy to find in any grocery store. Savoy cabbage is very similar to green cabbage; it has a round head with loose, crinkled leaves that are tender and less compact, making them great for cabbage rolls.
If your cooked cabbage is tough, it's probably because it hasn't finished cooking completely. Keep cooking the rolls until they are soft. Also, letting them rest after cooking is an important step.
❤️More Cabbage Recipes You Will Love
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📋Recipe
Authentic Cabbage Rolls (Step by Step)
Ingredients
- 2 pounds short grain rice
- 1.75 pounds ground pork
- 1.75 pounds ground bacon ends
- 1.25 pounds yellow onions - chopped
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 ¼ teaspoon pepper
- 20 large sour cabbage leaves - this is only approximate - it will depend on the size of your leaves
Instructions
Make the Cabbage Rolls
- Trim the rib of the cabbage leaves off, using a paring knife (just the thick part that sticks out). This will make it easier to roll up.
- If the leaves are large, you can cut them into smaller pieces (we cut ours into 2 to 3 pieces each). They should be approximately the size of your hand, for a standard cabbage roll size. You can go smaller or larger if you would like, but keep in mind, you will need to change the amount of filling you add.
- In a large bowl, mix together the rice, meat, onions, brown sugar and spices.
- Roll approximately 1 heaping tablespoon (or more for larger leaves) of the mixture up into each sour cabbage leaf.
- Close the ends by pushing them into the roll. Now you can either freeze or cook the cabbage rolls (see below).
Baking Instructions
- If the cabbage rolls were frozen, thaw them in the refrigerator first. I like to thaw them directly in the dish I will be baking them in.
- Preheat the oven to 350°F. Boil some water in a kettle. Arrange the cabbage rolls in a casserole dish. If you are baking a large amount at once, they can be layered on top of each other.
- Pour just enough boiling water over the cabbage rolls to cover them.
- Cover the casserole dish with a lid and bake in the preheated oven for 1 hour. Remove from oven and let sit for 5 to 10 minutes with the lid on. If there is water left in the casserole dish afterwards, you can drain it.
- Serve.
Slow Cooker Instructions
- Layer the uncooked cabbage rolls in the crock pot. Pour boiling water over top (just enough to almost cover them). Cook on high for at least 4 hours or on low for 8 hours.
How To Freeze Raw Cabbage Rolls
- Place the freshly made raw cabbage rolls on a sheet pan lined with wax paper. Transfer them to the freezer for a few hours or overnight. (This is so they don’t stick together once frozen.)
- Transfer the cabbage rolls to a freezer bag or air-tight container and freeze until ready to bake.
Equipment
Notes
- This recipe makes between 48 and 60 cabbage rolls, depending on the size of the cabbage leaves and how much filling is added.
- This equals approximately ½ a canner.
- Although many people really enjoy the taste of sour cabbage leaves (like me), they may be too sour for some people. If you wish to cut the sourness down a little, soak them in water for an hour or two. You can also use blanched cabbage leaves, instead of fermented.
- If you ask around, you might find that some meat markets offer up ‘cabbage roll meat’. In the village's meat market where this recipe comes from, it is basically a 50/50 mix of ground pork and ground bacon ends.
- Many recipes call for baking the cabbage rolls with tomato sauce instead of water. This recipe, without the tomato sauce, is the one I grew up on and prefer, but feel free to try it.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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