The greatest Polish cabbage rolls consist of rice, tomato soup, and ground beef. My family’s favourite handmade rolls are these traditional ones! includes instructions for quickly blanching cabbage leaves so they don’t tear.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes

Kcal: 320 kcal | Servings: 6 servings



  1. 12 cabbage leaves
  2. 1 cup cooked rice
  3. 1/2 pound ground beef
  4. 1/2 pound ground pork
  5. 1 small onion, finely chopped
  6. 1 egg
  7. 2 cloves garlic, minced
  8. 2 tablespoons fresh parsley, chopped
  9. 1 teaspoon salt
  10. 1/2 teaspoon black pepper
  11. 2 cups tomato sauce
  12. 1/2 cup water
  13. 2 tablespoons brown sugar
  14. 2 tablespoons lemon juice
  15. 2 tablespoons Worcestershire sauce


Bring a large pot of water to boil. Blanch the cabbage leaves for 2-3 minutes, or until soft. Drain and set aside.

In a bowl, combine the cooked rice, ground beef, ground pork, onion, egg, garlic, parsley, salt, and pepper.

Place a portion of the meat mixture in the center of each cabbage leaf. Roll the leaf around the filling, tucking in the ends.

Place the rolls seam side down in a baking dish.

In a bowl, mix together the tomato sauce, water, brown sugar, lemon juice, and Worcestershire sauce. Pour over the rolls.

Cover and bake at 350°F (175°C) for about 1 hour, or until the meat is cooked.

Are cabbage rolls freezer-friendly?
You may just freeze them if there are any leftovers (which I doubt!). When you’re ready to use them, put them in freezer bags, freeze, and let them thaw in the refrigerator overnight.

After that, you can either bake in the oven (recommended technique) or reheat in the microwave. The cabbage rolls will still have sauce on them, but if you plan to freeze them, I suggest reserving a bit extra for serving as a finishing touch.

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