Rolled Cabbage Recipe

Rolled Cabbage Recipe

Rolled Cabbage Recipe

Course: FrenchDifficulty: Easy


Prep time


Cooking time


Calories per serving


Stuffed or unstuffed, we’re sure you’ll enjoy this cabbage roll recipe!
Cabbage has been grown for over 4,000 years in Asia and was brought to Europe in 600 B.C. by the Celts. It was perfect for growing in the cool European climates, producing large harvests and storing well in the winter.

Because of its short growing time, an acre of cabbage produced more edible plants than any other vegetable. Cabbage quickly became a staple in most European households.
While many believe that cabbage is native to North America, it was actually brought to the Americas by French navigator Jacques Cartier in 1536. When immigrants from Europe flooded the shores of North America, they brought with them their traditional dishes, many of which included cabbage as one of the main ingredients. One cabbage recipe that became very popular was stuffed cabbage rolls.
The Polish term for these tasty bundles is golabki or golumpki, which means “little pigeons.” The Czechs and Slovaks call them holubky, and Americans usually refer to them as pigs in a blanket. Many recall their grandmothers cooking up a huge pan of stuffed cabbage rolls, patiently rolling a mixture of meat and rice, seasoned with spices, into individual cabbage leaves and then pouring their own unique tomato sauce over the entire pan and baking it for what seemed like hours. Cabbage rolls are known as comfort food to many people, yet making them yourself may seem a bit daunting.
You can have this taste of home again by using the quick and simple rolled cabbage recipe below. By leaving the rolls unstuffed, you save time and energy while preserving the yummy goodness you remember from childhood.


  • 2 pounds lean ground beef

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 small cabbage, chopped into bite-sized pieces

  • 2 cups cooked white rice

  • 2 – 15 oz. cans petite-diced tomatoes; do not drain

  • 1 – 10.5 oz. can condensed tomato soup

  • 1/2 cup water

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon Worcestershire sauce

  • 2 tablespoons brown sugar

  • 1 teaspoon ground black pepper

  • 1 teaspoon sea salt

  • 1 teaspoon paprika

  • 1 – 5.5 oz. can tomato or V-8 juice (optional)


  • In a small bowl, mix both cans of tomatoes, tomato soup, water, vinegar, Worcestershire sauce, brown sugar, salt, pepper and paprika. Set aside for later.
  • In a Dutch oven, heat olive oil over medium heat. Add the ground beef and chopped onion to the pot. While stirring, separate large chunks of ground beef. Continue to cook the ground beef until it is browned and the onion is tender.
  • Add the minced garlic and continue to cook for one minute.
  • Add chopped cabbage and thoroughly combine with the meat mixture.
  • Pour tomato sauce mixture over the entire contents of the pot.
  • Bring to a boil, then simmer for 20-30 minutes or until the cabbage is tender.
  • Next add rice and cook about 2-3 minutes. If mixture is too thick, you can add some tomato juice or V-8 juice to thin.

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