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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

Cook's Note

This recipe is great with ground chicken, pork, beef, or turkey.

Nutrition Facts

272 calories; 7.2 g total fat; 106 mg cholesterol; 408 mg sodium. 28 g carbohydrates; 24.9 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2011
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! Read More
(55)

Most helpful critical review

Rating: 3 stars
03/03/2014
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. Read More
(3)
19 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/16/2011
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! Read More
(55)
Rating: 4 stars
03/16/2011
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! Read More
(55)
Rating: 4 stars
06/01/2009
I loved it! Read More
(14)
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Rating: 5 stars
03/04/2013
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. Read More
(11)
Rating: 4 stars
11/15/2014
Very close to my grandma's recipe. I left out the marjoram and substituted ground chicken with ground beef and it was almost perfect. Read More
(4)
Rating: 3 stars
03/02/2014
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. Read More
(3)
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Rating: 5 stars
03/13/2014
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 Read More
(2)
Rating: 3 stars
08/08/2014
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. Read More
(1)
Rating: 4 stars
01/13/2018
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 used a little too much marjoram but it was not overwhelming. We really enjoyed these cabbage rolls. To save some time I cooked the rice in my rice cooker earlier in the day. 2 2 lb ground turkey and 1 medium-large? head cabbage yielded 18 rolls of varying sizes for us. To bake I placed the really small leaves of the cabbage in the bottom of the prepared baking dish (no waste here) and placed the rolls on top. I would rate the cabbage rolls as written 5 stars. The only reason why I m rating 4 stars is because of the sauce. As written there is plenty of sauce for the rolls but we didn t care for the strong tomato sauce flavor. Overall excellent recipe for the mixture! and we froze half of the rolls (unbaked without the sauce lay flat on sheet tray and placed in single layer in Ziploc bags lay bag flat in freezer)! When ready to bake the frozen rolls thaw rolls in fridge overnight transfer rolls to baking dish pour sauce over and bake as directed in recipe. This will be our go to recipe for stuffing the rolls! Read More
(1)
Rating: 5 stars
08/16/2018
I made this but instead of salt I used arable. Used diced tomatoes instead of tomatoes sauce or soup.had little cabbage leaves so I chopped it and mixed it in with the ground beef. Had extra meat mixture and put it in the pan to cook with the rolls. Read More