Stuffed Cabbage Recipe -
Stuffed Cabbage Recipe
  • READY IN hrs

Stuffed Cabbage

Recipe by  

"Stuffed cabbage rolls. I am 100 per cent Polish, and this is my mom's recipe. Use regular rice, not instant."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
  2. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  3. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
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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
Nov 27, 2007


Most Helpful Critical Review
Mar 16, 2012

I was really frustrated by this recipe. I had no idea what this was supposed to turn out like, as I have never had stuffed cabbage before, but my family adores the ingredients in this so we though we'd give it a try. I wasn't certain if I was supposed to cook the ground beef or not because the recipe didn't say, so I erred on the side of caution and prepared this with it cooked. Garlic powder 'to taste' is not enough information for someone cooking this for the first time. I like garlic, so I added it liberally. It was still not enough. Again, not knowing what the flavor was supposed to be in the end, it was frustrating. The picture shows thick hearty sauce over the top, but it made no sense that that consistency could be achieved from just vegetable juice, vinegar, and sugar. But I trusted the recipe and positive reviews and made it how the recipe dictated. In the end, I had a sort of tasteless watery tomato soup with cabbage pods submerged within. It needed salt, badly. I will not be making this again. However, I will be making an extremely loose adaptation with a robust marinara or spaghetti sauce and chunky veggies; and lots of garlic, onion, salt and pepper in the filling.

Oct 30, 2006

With a few twists (used fresh garlic, added 1 tsp sea salt to meat mixture, used spaghetti sauce instead of tomato juice, and baked at 350 for 1 1/2 hours)this turned out scrumptious. This is a fun recipe to experiment with--you are pretty much guaranteed a good result. The perfect comfort food for the fall and winter. Great as leftovers!

Sep 25, 2003

This was a great recipe, thank you for sharing it. However, i added garlic salt, fresh green pepper, and fresh tomato to the meat. Next time i will add some ground sausage. I also baked it at 350 for 1-1/2 hrs. instead of cooking it on stove top.

Dec 29, 2007

I tweaked this recipe. It is truly wonderful on a cold winter's day. I call it Eastern European comfort food. I parboil my cabbage leaves by placing them into boiling water for one minute. I then shut off the fire and leave them in the water, taking them out one bye one to stuff each leaf. They are not too hot to work with but this is a necessary step to allow for easy and pliable rolling. In a large bowl, I put 1 and 1/2 lbs of lean ground beef, unflavored bread crumb about 1/2 cup, 1 cup cooked rice, 2 beaten eggs,1/2 fresh green pepper finely chopped, half a small onion finely chopped, 1/2 cup golden raisins,zest of a lemon (for extraordinary freshness), 2 beaten egges, salt, pepper to taste. My sauce is started in a seperate pot- in 1 Tbs olive oil Sautee half green pepper, 2 cloves garlic, finely chopped add two cans of tomato sauce to one can of tomato puree, Juice of one fresh lemon, 1 Tbs of sugar and 1 cap of white vinegar. cook for about 1/2 hour. Preheat oven to 350. In a large baking pan ladle some sauce on bottom. Tightly pack your cabbage rolls into pan, you'll get twelve rolls into a large pan. Cover them with a bit more sauce. Cover with foil and bake 1 and 1/2 hours. It is a lot of work but worth it. If you are like me you'll love to be in the kitchen on a cold day cookin' away! Enjoy. Tip- If I have leftover meat and cabbage, I cook it in a large pot (the one the sauce is already in) making meatballs from meat mixture- I drop meatballs in raw to sauce

Mar 18, 2007

I tried this recipe this evening---it was the first time I ever made sufed cabbage. I used the suggestions of substituting spaghetti sauce, fresh garlic, dash fo sea salt and added some chopped onion. My husband's family is from Hungary and he sears he has never tasted anything better...thansk so much for the recipe. It was fabulous!!!!

Jan 16, 2007

This is the same recipe I have been using for 30 years, wouldn't change a thing. Everyone has different tastes and that's what makes the world interesting.

Dec 03, 2005

Wonderful and hearty. We added a little minced onion to the meat mixture. I also layered some sliced onion and sauerkraut with the rolls in the pot. I added brown sugar and a pinch of cloves to the tomato juice.


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 253 mg
  • 10%

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

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