Super Easy Polish Cabbage Rolls Recipe -
Super Easy Polish Cabbage Rolls Recipe
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Super Easy Polish Cabbage Rolls

Recipe by  

"This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch casserole Change Servings
  • PREP

    45 mins
  • COOK

    45 mins

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
  2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
  3. Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
  4. Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
  5. Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
  6. Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).
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  • Cook's Note
  • This recipe is great with ground chicken, pork, beef, or turkey.

Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2011

Good basic recipe for stuffed cabbage rolls. My grandmother was Hungarian, and she used ground pork and beef, but there is much less fat in these. The only change I made was to spread half a can of sauerkraut in the dish before adding the rolls, and spread the other half on top of the rolls. Add 1 cup of water to the dish, pour over the tomato sauce and sprinkle a teaspoon of caraway seeds over the top. Cover and bake for 1 hour 15 minutes. And there you have it! You have just changed Polish Cabbage Rolls into Hungarian Stuffed Cabbage! The sauerkraut makes all the difference in the world!

Most Helpful Critical Review
Mar 02, 2014

Pretty good; the straight tomato sauce from the can on top was not my favorite flavor, though. It needs more kick or zip or something.

Jun 01, 2009

I loved it!

Mar 03, 2013

These turned out great for me, next time I'm going to do stewed tomatoes on top vs. the tomato sauce. The tomato sauce on top was just a little too strong for me. It would be good with a few ounces of tomato sauce in the rice filling too.

Nov 15, 2014

Very close to my grandma's recipe. I left out the marjoram and substituted ground chicken with ground beef and it was almost perfect.

Mar 13, 2014

so very good! I am trying to go healthy! I used ground chicken and ground turkey. I wished I'd have cooked the cabbage leaves slightly longer, but still very good. I minced the garlic as I didn't remember to smash. I used tomatoes sauce with herbs and garlic flavor. Otherwise, followed recipe. SOOOO GOOD

Aug 08, 2014

I mixed the soup with water. It deluteed the soup and made great sauce. I take the leafs that weren't used and cover up the top of the cabbage rolls. The cabbage rolls did not turn brown and burn.

Jan 19, 2014

Very good! Could maybe use just a tad more flavor but I thought its a great way to mix up the same old stuff we always make.


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 408 mg
  • 16%

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

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