Cabbage Rolls

These Cabbage Rolls have been described by many as the best ever! They’re so good that even my kids gobble them up! Best of all, they’re foolproof!

Finally, I am getting around to posting this recipe!  For those of you on my Facebook Page, you know that I made these cabbage rolls for dinner Thursday night, & had intentions of posting the recipe on the blog on Friday.  Well, the Labor Day weekend got the best of me.  So, I apologize for taking so long to get this up!

I had bought a head of cabbage at the farmers market last week with the intentions of making coleslaw.  Well, my husband doesn’t like coleslaw & my youngest daughter has now decided that she no longer likes it either.  So, it would only be myself & my oldest daughter eating it, which equals to half of it going in the garbage.  So, I decided to make cabbage rolls, a recipe handed down to me from my grandmother. My whole family ate it up -which is saying a lot if you know my youngest daughter!

First, you will need to peel off about 12 leaves from the head of a cabbage & boil them in a large pot  of water for about 3 minutes.  Place the blanched cabbage leaves in a colander to drain off excess water.

In a large bowl, mix together 1 pound of raw extra lean ground beef, 1 cup of cooked rice, 1 beaten egg, 1/4 cup milk, 1 diced medium onion, 4 minced cloves of garlic, 1 tbsp garlic salt, 1 tbsp onion powder, & a sprinkling of salt and pepper.

Scoop 1/4 cup of the mixture into each of the cabbage rolls, & roll up.  Place them in a large baking dish.



For the sauce, you will need to mix together 1 (15oz) can of tomato sauce, 3 tablespoons brown sugar, 3 tablespoons Worcestershire sauce, & 2 tablespoons lemon juice.


Pour the sauce over the cabbage rolls.  Cover with aluminum foil & bake at 350 degrees for 75 minutes.



Remove from the oven – serve & enjoy!!


BEST EVER Cabbage Rolls


Cabbage Rolls
For the cabbage rolls:
  • 12 leaves cabbage
  • 1 cup cooked white rice
  • 1 egg, beaten
  • ¼ cup milk
  • ¼ cup diced onion
  • 1 pound extra-lean ground beef
  • salt to taste
  • black pepper to taste
  • 4 cloves minced garlic
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
For the sauce:
  • 1 (15 ounce) can tomato sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 3 tablespoons Worcestershire sauce
  1. Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in large baking pan.
  3. Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with aluminum foil. Bake at 350 for 75 minutes.

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  • This looks and sounds delicious, and I don’t care for cabbage, i’m going to try this recipe very soon!

  • I wanted to thank you for following me, and I am so glad you did so I could find your blog. Cabbage rolls are one of my favorite meals but I have never made them myself – you give me courage! (and I have a head of cabbage just waiting)
    I would love it if you linked this up to Two for Tues Real Food Blog Hop that I cohost – or any real food recipe you would like!

  • Dan

    I really, really miss cabbage rolls, it’s one of those things that one of my grandmothers made. These look exactly like them.

    I’d be really interested in seeing some vegetarian cabbage roll filling too.

  • Stuffed cabbage is one of our favorites. This looks yummy.

  • Hello MrsH! Glad you could join us on the two for tuesday recipe blog hop! I love when new blogs link up because then I get to check out their digs. i am now following you on facebook and grabbed your RSS feed, but your twitter link is not working, so please check that out! I ADORE stuffed cabbage, but rarely make it due to “family resistance” will have to try it again and maybe unwrap the little packages for the girls. 😉 Alex@amoderatelife

  • I just love cabbage rolls…and this sounds sounds very tasty! Thanks so much for sharing this with us at t4t this week =)

  • Thank you for linking up with Two for Tuesday. I learned a great tip while watching Jacques and Julia one day. To save the step of blanching the cabbage, freeze it, then allow to thaw. They’ll come out just as limp, but without the boiling water step.

  • I am quite a cabbage fan, cooked cabbage though, not a lot of coleslaw. These look wonderful. Next time, shred some of the remaining cabbage and use it as a base to cook the rolls on, the pan juices will braise the cabbage for a delicious side veggie to go with. Sometimes I like the cooked stuff in the bottom so much that is all I eat. Thanks for sharing and following.


  • Rhea

    We love cabbage rolls and I’ve never tried to do them in the oven before. These turned out great! The sauce was a little runnier than we’re used to but regardless, it was excellent. We will definately be making this again. Thank you for making one of our favorite dinners so much easier!

    • MrsHappyHomemaker

      So glad that you liked them, Rhea! If you’ like a thicker sauce, you can add a can of tomato paste to do the job too!

      • grafra102

        Crystle: “RIGHT ON”!!

    • grafra102

      You can do it in a slow cooker, or a pressure cooker, done both and came out delicious.

  • Monika

    For those who don’t eat meat.. my mom uses mushrooms and rice instead of the meat and rice.. and adds seasoning and onion already cooked in butter.. Yumm! my fav.

  • Marie Lau

    cooking cabbage in the microwave in a bag speeds up time in cooking the cabbage slit and leave whole micro 8 min

  • Rod

    This looks wonderful and I’ve been looking for a good recipe. I’m going to the store RIGHT NOW!

    • grafra102


  • Rachel Ruby

    Thank you these sound great. Will make them this week for the family. Hope they come out as nicely as yours did!

  • LaTonya

    Sounds like stuffed bell peppers but just rolled in cabbage leaves. Yummy!

  • First these look delish. Second I’am going to try them out on my Kids. Third I noticed the dish you used to show the cabbage rolls. I bought some too, arn’t they wonderful to cook with and they look beautiful too.

  • Ukraine

    Looks absolutely disgusting, but what else can you expect from a dumb Polak. Next time you steal a cultures recipe learn to make it right, buuh.

  • Beverly Koons

    These are perfect but I switch up the topping. I add a bag of sauerkraut to the top of cabbage rolls then use the sauce over that. Scrumptious!

  • jan

    That 4 cloves of garlic, 1 tablespoon of garlic salt, and 1 tablespoon of onion powder seems excessive. And it does not list them in the instructions.

    • grafra102

      jan: Ok, you can reduce the garlic if you think it is too much use common sense!!! In the instructions it all goes in the meat mixture!!!

  • This recipe I wanted to let you know this was my first time making cabbage rolls. This recipe was incredible!!!!!!!!!!! In case anybody is wondering. This came out delicious. Thank you for the share!

  • Missgto

    Thank you! Comparing recipes, and I think i’ll give this one a try tonight.

  • j1shalack

    The Instructions in the recipe do not say what to do with the 4 cloves minced garlic 1 tablespoon garlic salt 1 tablespoon onion powder. Do they go in the mixture or the sauce…?

    • grafra102

      j1shalack: You need to think and not depend on all, you add it to the meat mixture. Where else???

  • iriscutforth

    It is very close to mine so I know that they are super delicious. I use ketchup instead of a tomato sauce as it is thicker and I usually add the ketchup and worchester sauce until I can smell them in the mixture. A mixture of pork and beef is probably a juicier/fattier taste but most use either pork or beef. I don’t use the sugar nor the lime juice as these things get eliminated as one ages closer to the 80’s.

    • grafra102

      iriscutforth: To give it more taste, yes mixture of pork and beef gives it more flavor (what would we do without our piggy’s). I usually use both meats.

  • lori

    Made this tonight, to garlicky no one could eat it! I found another recipe almost exactly like this one with no garlic, I think that is how I remember making it. I know I used to love my grandmas.

    • grafra102

      LORI: if too much garlic, then you reduce that ingredient next time.

    I thank you. 🍅🍚🍇🍷

  • grafra102

    Cabbage Rolls come from Europe area, and my grandmother come from Poland made these all the time, and I loved them!!!

  • grafra102

    You can also cook cabbage with bacon and the spices that suit you.

  • grafra102

    Annamaria: Poland-WOW. I am of Polish Decent and love cabbage rolls, a great POLISH dish!!! You can also top with cheese!!

  • grafra102

    You go girl, I give you my courage too!!!

  • Danielle

    Has anyone tried adding cheese to these? I haven’t made them yet but I’m going to tonight and I was going to add cheese. Any thoughts would be nice.

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