Cabbage Rolls III Recipe -
Cabbage Rolls III Recipe
  • READY IN ABOUT 2 hrs

Cabbage Rolls III

Recipe by  

"These cabbage rolls are what my mother used to make without tomato sauce. Serve with sour cream."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    1 hr 50 mins


  1. In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
  2. Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
  3. Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
  4. Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2006

OMG! I have never had cabbage rolls cooked in sauerkraut. I used my regular recipe which is very simular to this one with the exception that I add, diced peppers and a heaping tablespoon of horseradish to the filling. This gives it a nice little nip. I noticed that everyone cooks their cabbage. You dont need to do that. When you buy your cabbage make sure its clean then put it in a clean bag and tie it up and put in freezer for a few days. The night before you are going to make your rolls, take cabbage out of freezer, leave in bag and put in deep dish. It will thaw over night and the leaves will just fall off. I use to hate making rolls because having to cook the cabbage. Now I love making them even more. Hope this helps everyone out.

Most Helpful Critical Review
Apr 15, 2013

I have tried several cabbage roll recipes – all using tomato sauce, and we have never been quite impressed, which is odd as we all like all the ingredients. So this recipe was our last try at the cabbage rolls and it was a hit! My husband and my 5 & 6 year old boys ate them up; they were also enjoyed the next day for lunch. We have made these twice now and are making them tonight. (Edit) after making this again, I followed the recipe as stated, not so good, we threw them out. I realized too late, I went through most of the reviews the first time before making. Going forward I will (as I did the first few times according to my notes) par cook the rice and season the beef with garlic and Hungarian paprika. Then will cook in a casserole dish with beef broth (NOT water) at 325 for 3+ hours, or cook them in the Crock pot with less broth or just the juice from the sauerkraut if there is enough, on low for 6 hours. Made this way I would give 5 stars, but after following the recipe exactly I am knocking it down to 3

Aug 30, 2003

I halved this recipe & only used ground beef, no sausage. I also cooked it in the crock pot. I put the sauerkraut in the pot first then layered the cabbage rolls on top. I poured a can of tomato sauce on top & added a little water. I cooked it on high for a couple hours, then turned it to low for about six more hours. It turned out great. I served it with mashed potatoes & we poured the sauce from the cabbage rolls over the potatoes. This is one of those comfort food recipes. Very good.

Mar 09, 2008

You can freeze the head of cabbage and as it thaws the leaves easily peel away, but I like to cut the core out and place the whole head into boiling water and one by one the leaves boil off, this makes it pliable to roll, and you will not have to use toothpicks to secure them. (Cut the thick stem out for better rolling) I also think if it's par-boiled it de-gases the cabbage. Do add a good quality 1-2 TSP of Hungarian Paprika to this, and 2 cloves of fresh garlic as well. I place them seam side down & I cover the rolls with tomato sauce then sauerkraut and instead of the water for the Cabbage Rolls to simmer in I use tomato juice. Ready in 2 hours! Serve with a dollop of sour cream!Excellent.

Jul 11, 2003

This is a great recipe! I have enjoyed a very similar recipe for as long as I can remember. We have this as an added dish every year at Thanksgiving. Most recipes call for you to cook the rolls in a tomato base. There is nothing like cooking them in saurkraut. I mean think about it, saurkraut is made from cabbage, they are a natural compliment. It is wonderful re-heated. They freeze really well.

Jul 11, 2003

My polish grandmother would never put tomato sauce on golabki and she passed without ever passing on the recipe it was all in her head. this is the closet I have come to finding one that tasted like hers. Everyone seems to want to pour on tomatos!!! Good in the crock pot ,too.

Jan 17, 2004

I made this recipe a few weeks ago on a Sunday. The only things I did differently was use tomato sauce and cook the cabbage rolls in a slow cooker for about 6 hours. They turned out EXCELLENT and tasted EXACTLY like the ones my dear grandmother used to make (who passed on before handing down the recipe). Thanks so much for this one - it was perfect!

Feb 04, 2004

This is a great recipe. A little time consuming but worth the wait! I added Tomatoe sauce & poured over the cabbage rolls. I remember this recipe years ago called Golumki's


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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