Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.

  • Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.

  • Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.

  • Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.

  • Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.

  • Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

Nutrition Facts

311.4 calories; protein 20.1g 40% DV; carbohydrates 26.8g 9% DV; fat 13.7g 21% DV; cholesterol 77.5mg 26% DV; sodium 401mg 16% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2013
Dill!!!! Skip the Italian Seasoning and marjoram and add plenty of dill weed in addition to the salt and pepper. I add 1 14oz can of stewed tomatoes to the leaf lined pan before I pack the stuffed leaves in and 1 more over the top before I cover them up with more cabbage leaves. I too make large batches because my family can smell them cooking from miles away! Read More
(8)

Most helpful critical review

Rating: 3 stars
08/27/2018
Most Polish recipes will call for ground pork not beef. To make it more authentic skip the canned soups unless you like the MSG flavor in your food. Add water to the pan to keep them juicy. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/14/2013
Dill!!!! Skip the Italian Seasoning and marjoram and add plenty of dill weed in addition to the salt and pepper. I add 1 14oz can of stewed tomatoes to the leaf lined pan before I pack the stuffed leaves in and 1 more over the top before I cover them up with more cabbage leaves. I too make large batches because my family can smell them cooking from miles away! Read More
(8)
Rating: 5 stars
11/21/2012
I love this dish. My grandma used to make these for me as a kid and I have been making them myself as an adult. I agree that making a lot at once is the best way because the prep time is time consuming but it is worth it. And they freeze very well! Read More
(4)
Rating: 5 stars
11/26/2013
Very tasty dish ! We modified the recipe a little to perk up the flavors...used 2lb extra lean ground beef, 1lb coutry sausage and 1 lb hot italian sausage...then added the stewed tomatoes as rocko suggested...AWESOME ! Read More
(3)
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Rating: 5 stars
09/05/2018
I’m of Polish heritage, and I love making foreign foods. I have to say, this made me proud of my heritage. It’s delicious, and I’m certainly going to make it again. Read More
(2)
Rating: 3 stars
09/09/2016
I made it but used half beef and half pork seemed less dry Read More
Rating: 3 stars
08/27/2018
Most Polish recipes will call for ground pork not beef. To make it more authentic skip the canned soups unless you like the MSG flavor in your food. Add water to the pan to keep them juicy. Read More
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Rating: 5 stars
02/19/2015
I make mine true to Babci's recipe except i add a few pinches crushed red pepper (sorry babci its for the anti oxidants). Her recipe calls for 1cup rice (cooked) for each pound of meat and aways in stewed tomatoes. Read More
Rating: 5 stars
01/22/2018
golabki Read More
Rating: 4 stars
11/29/2017
I've always loved cabbage rolls and these are really good! A couple tweaks mostly for diet choices... butter instead of margarine vegetable stock instead of canned soup added some dried thyme and rosemary to enhance the flavour a bit replaced the canned mushroom soup with sautéed mushrooms and as a couple other reviewers (and as Grandma would suggest) I added stewed tomatoes. Read More