Cabbage Roll Recipes

Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.

Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.

This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.

This is a huge hit at potluck suppers. You can adjust the spiciness to your own palate. I also think it just gets better the next day!

I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!

Delicious and easy recipe that has the taste of Cabbage Rolls! A bag of slaw mix from the produce section, some ground beef along with several other ingredients and you have a fabulous dinner! Delicious served with dinner rolls.

Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.

Forget trying to roll the cabbage rolls. I tried this once and realized that I didn't need to spend all that time making the rolls because they ended up looking the same on the plate anyways.

This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish.

Cabbage leaves stuffed with a mixture of ground beef, pork, and veal and baked in a savory tomato sauce.

I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!

Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!

This recipe is my grandma's. She made this in her hotel in the Catskill Mountains. It is a treasured family favorite. I serve it with mashed potatoes.

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.

A traditional meat and rice-stuffed cabbage roll from the Volga-Germans families prevalent in Ellis County, Kansas.

I love cabbage rolls but don't have the patience to put them together, so I prefer to combine all the ingredients casserole-style and bake. Same taste, easier prep! That's how we roll!

Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon.

A delicious cabbage, vegetarian burger, and tomato dish. Give it a try, you'll love it!

This is an alteration on a typical stuffed cabbage recipe. It's healthy, low-fat, low-carb, and a bit spicy. You can't go wrong with this recipe! You may omit the red pepper and cayenne if you do not like spicy foods, or increase like we do! We serve this over brown rice to make it more of a whole meal. We love it! I used roasted garlic-flavored tomato sauce for extra 'kick.'

This recipe substitutes beet greens for cabbage leaves to make cabbage rolls. My mother used to make these and always served them with a cream sauce instead of tomato sauce. They are fast and easy to make, as you don't cook the beet greens like you must with cabbage leaves. Serve with rice or noodles.

Love this recipe! Very easy to make and the sausage flavor is a great twist.

Velkommen! My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.

One of the many variations of stuffed cabbage, this is my own take on a "gourmet-style" red cabbage roll. Al dente rice adds texture to the overall meal, and cream of mushroom soup prevents the rice from drying out during the cooking process. Top with lemon sauce.