Authentic Cabbage Rolls (Step by Step)

5 from 2 votes

Authentic Cabbage Rolls (Step by Step)

Here is an old, authentic European recipe for how to make cabbage rolls step by step. They're wrapped in green sour cabbage leaves and filled with a savory mixture of rice, onion, smoky ground pork and simple seasonings.

Prep Time35

Cook Time1

Total Time1 35

Course: Main Course

Cuisine: German, Ukrainian

Servings: cabbage rolls

Calories: 215kcal

Author: Joss Dyckson

Equipment

Casserole Dish

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

US Customary - Metric

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.

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