Stuffed Cabbage Rolls Recipe
November 28, 2016 - 4 Comments
When I think about stuffed cabbage rolls recipe, there is only one recipe I can think off. Polish stuffed cabbage rolls aka “Golabki” is by far the best, stuffed cabbage recipe I have tried in my entire life.
2.5-pound cabbage – made me about ten stuffed cabbage rolls. Note that you can not use all the leaves to make cabbage rolls due to leaves getting smaller in size, but nor worries. I use the smaller leaves for a variety of different recipes. I dice mine into medium size squares that go ideal for my cabbage soup recipe.
While cabbage was cooking, I was preparing cabbage rolls stuffing. It takes 1.5-pound of freshly ground pork, a bit over half a pound of mild Italian sausage, please not that casing needs to be removed. One medium onion (diced), 3/4 of a cup of white rice, two garlic cloves (diced), freshly ground pepper, salt, two eggs, salt, and pepper to season it all.
I cook the cabbage for about 45 minutes before i cut the cabbage leaves off. Leaves become soft enough and are ready for the pork stuffing.
After the leaves are pilled, we are ready to stuff them.
Here we go ๐ย Like I wrote at the beginning, I was able to make ten decent size stuffed cabbage rolls. I probably could make few more but didn’t want for them to be too small, and also I am due for my delicious cabbage soup, so that I can use the rest of the cabbage very soon. In the meantime, I diced the rest of the cabbage into small squares and put it in the freezer.
Please take a look at these lovely stuffed cabbage rolls ๐ย Transfer them to a large pot, place few single cabbage leaves onย the bottom of the pot. Add the tomato sauce, bouillon cube, salt, pepper. I also add thinly sliced carrots just to add a bit of zing to it. Cook for about an hour.
Results are amazingly good! Garnish the roll with some chopped parsley and add a teaspoon of heavy cream. Serve with hearty piece of bread or over rice!
If you make this recipe please snap a picture and hashtag it #foodflavorz โ We would love to see your food photos on Facebook, Instagram or Twitter!

- 2.5 lbs Green cabbage
- 1.5 lbs Ground pork
- 1 lbs Mild italian sausage Remove casing
- 10 oz Tomato sauce can
- 1 cube Vegetable bouillon
- 2 tbsp Black pepper freshly ground
- 4 Bay leaves
- 3/4 cup White rice
- 1 tbsp flour
- 1 tsp Heavy cream
- 1 tbsp Sea salt
- 2 Garlic cloves diced
- 2 Eggs
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Cooke cabbage in the large pot for 45 minutes. Drain and cut into individual leaves. 2.5-pound cabbage makes about 10-12 leaves ready for stuffing.
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Mix fresh ground pork, Italian mild sausage (remove casing), 3/4 cup white rice, 1 diced onion, 2 garlic cloves (diced). Season with salt, freshly ground black pepper, 2 eggs.
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Stuff the cabbage leaves with previously prepared meat.
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On the bottom of a large pot add a few single cabbage leaves. Add 10 oz can of tomato sauce. Season with additional pepper and salt. Transfer stuffed cabbage rolls into the pot and cook for about 1 hour. Serve with a hearty piece of bread. Garnish with 1 tsp pf heavy cream, and diced parsley.
WOW! These were super good! The touch of heavy cream takes it to a different dimension. Will definitely make again. Thank you for sharing this one.
Thank you very much for your comment and glad you liked these!
Recipe photos look fantastic. I do not like cabbage that much, but this looks pretty tasty.
Thank you Mark, they were fantastic!