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It’s my week for my mom to be staying at my house, which makes it a good time to make a big batch of cabbage rolls. I used to love watching my mom make the neat little rolls. I’ve been making them ever since.

Cabbage rolls do take some time to make,  but they are worth it. If you have a couple of extras hours some afternoon give this recipe a try.

I make a large batch so you can freeze some for another day.

Homemade Cabbage Rolls

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Cabbage Rolls

Course Main Course

Cuisine Polish

Keyword beef, cabbage, cabbage rolls, dinner, how to, recipe

Prep Time 1 hour

Cook Time 1 hour 30 minutes

Servings 12

Calories 489 kcal

Ingredients

• 2 lb ground chuck
• 1 lb ground sausage
• 2 cups brown rice cooked
• 1 small onion diced
• 3 cloves garlic minced
• 2 egg
• 1 tablespoon oregano
• 2 teaspoons cayenne pepper adjust to your taste
• 1 head cabbage soften
• 2 can tomato soup

Instructions

1. Add beef, sausage, onion, garlic, oregano, cayenne pepper, and eggs together in a large bowl
2. Add cooked rice
3. Mix together, set aside.
4. Remove any blemished outer leaves.
5. Place head in a large pot, cover with water.
6. Heat to boiling. Cutaway leaves as they become tender. I do it right in the pot. You can take it out of the pot to do this step. Careful it’s hot!
7. Lay leaves on paper towels to dry and cool.
8. Cut off the hard part of leaves.
9. Lay leaf flat.
10. Fill with a handful of meat/rice mixture.
11. Roll forward once.
12. Fold sides in.
13. Roll forward again.
14. Place in a single layer in a large oven-safe dish. I used a roaster pan.
15. Spoon tomato soup or sauce over rolls.
16. Cut up any remaining cabbage and place it on top.
17. Cover and cook at 350 F for 1 to 1 1/2 hours. The internal temperature should be 165 F.

Recipe Notes

I always make a large batch so I can freeze and share this recipe. It takes some time to make but it’s worth the effort.

Cabbage Rolls