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Super Easy Polish Cabbage Rolls

JRebel

"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

1 h 30 m servings 272 cals
Original recipe yields 8 servings (1 - 9x13 inch casserole)

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Directions

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  • Prep

  • Cook

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  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).

Footnotes

  • Cook's Note
  • This recipe is great with ground chicken, pork, beef, or turkey.

Nutrition Facts


Per Serving: 272 calories; 7.2 g fat; 28 g carbohydrates; 24.9 g protein; 106 mg cholesterol; 408 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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.

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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 c...

I loved it!

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 oun...

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

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.

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 d...

Thank you for the recipe, JRebel! I’ve been trying to recreate my Polish husband’s grandmother’s cabbage rolls for years. The filling of the cabbage rolls is spot on for using ground turkey! I u...

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 bur...

I used canned white chicken (already cooked)and added this to the sautéed onions. I also didn’t have marjoram on hand so used oregano and parsley flakes to help season. I also added a small amo...