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.
Cabbage rolls may look complicated, but this recipe is fairly easy to prepare, especially as we guide you step-by-step. Here are some tips and information on how to make cabbage rolls using an old European recipe that's been a part of my childhood.
Cabbage Roll History
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: Cabbage rolls in tomato sauce, or Holishkes, 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. We’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 cabbage rolls, depending on the size of the cabbage leaves and how much filling is added. This equals approximately ½ a canner.
- 2 pounds short grain rice (907 g)
- 1.75 pounds ground pork (794 g)
- 1.75 pounds ground bacon ends (794 g)
- 1.25 pounds yellow onions, chopped (567 g)
- ⅛ cup 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)
Tweaks & Ingredient Info
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.
My mom grows and sours the cabbage leaves herself, but you should be able to find heads of sour cabbage in the supermarket.
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.
Cabbage Roll Preparation
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). 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.
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. 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 Baking 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. 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 4: 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 cabbage rolls to a freezer bag or air-tight container and freeze until ready to bake. We like to add 1 dozen to each bag.
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.
What to Serve with Cabbage Rolls
Cabbage rolls are usually served as a main dish, so it is good to have a side dish with it. Some of the most common side dishes are mashed potatoes or perogies, egg noodles, roasted vegetables, or rye bread. In our home growing up, we always had a full meal consisting of sausage, cabbage rolls, perogies and a salad.
Red wines like Malbec or Zinfandel pair well, working with the meat and sour cabbage flavors.
Do you like your cabbage rolls sour or plain? With or without tomato sauce? What do you serve them with? If you liked this recipe, please comment and share!
📋Recipe
Cabbage Rolls Recipe
Ingredients
- 2 pounds short grain rice
- 1.75 pounds ground pork
- 1.75 pounds ground bacon ends
- 1.25 pounds yellow onions - chopped
- ⅛ cups 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
- 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).
To Bake:
- 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.
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.
Looking for more cabbage recipes? Try our St. Patrick’s Day Slow Cooker Cabbage & Bacon
Leave a Reply