Cabbage Rolls: 17 Grandma Recipes From Polish Golabki to Lazy Crockpot Shortcuts

Cabbage rolls are pure grandma comfort, and every family that grew up with them swears theirs were the best. Polish, Ukrainian, German, Hungarian, Jewish, Lebanese and Balkan grandmothers all rolled them a little differently, and many still make them for Christmas Eve and big Sunday dinners. They are having a big moment again this fall, with cabbage roll videos pulling in millions of views and searches climbing for easier versions. Here is the classic, a tour of the old-country recipes, and the lazy shortcuts for busy weeknights. Each slide has a full recipe..

Cabbage Rolls: The Classic Baked Pan

Start with the classic. Tender cabbage leaves wrap a filling of ground beef, pork and rice, then bake slowly in tomato sauce until everything melts together. The famous step-by-step cabbage roll video by Jenny Can Cook has passed 21 million views, so you are in good company. Make a big pan; they taste even better the next day..

You will need: 1 large head green cabbage, 1 lb ground beef, 1/2 lb ground pork, 3/4 cup uncooked white rice, 1 onion finely diced, 2 cloves garlic, 1 egg, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika. Sauce: 1 (28 oz) can tomato sauce, 1 (14 oz) can diced tomatoes, 1 tbsp brown sugar, 1 tbsp lemon juice.

How to make it: 1. Core the cabbage and simmer it whole, peeling off leaves as they soften. 2. Trim the thick rib from each leaf. 3. Mix the meats, rice, onion, garlic, egg and seasonings. 4. Roll 1/3 cup filling in each leaf, tucking in the sides. 5. Layer seam side down in a baking dish and pour the sauce over. 6. Cover and bake at 350F for 1 1/2 hours.

Polish Golabki, the Classic Cabbage Rolls

Golabki, which means little pigeons, are the cabbage rolls many Polish-American families grew up on. The filling is simple: beef, pork, rice and onion, with plenty of black pepper. They bake low and slow in a tomato sauce that tastes a little sweet and a little tangy. Serve with mashed potatoes and rye bread. Did your grandma call them golabki or pigs in a blanket?

You will need: 1 head cabbage, 1 lb ground beef, 1/2 lb ground pork, 1 cup cooked rice, 1 onion diced and sauteed in butter, 1 egg, salt, pepper. Sauce: 1 (10.75 oz) can tomato soup, 1 can water, 1 tbsp brown sugar.

How to make it: 1. Soften the cabbage leaves in simmering water. 2. Mix the meat, rice, onion, egg, salt and pepper. 3. Roll the filling in the leaves. 4. Line the pot with extra leaves and add the rolls. 5. Whisk the soup, water and sugar and pour over. 6. Bake covered at 325F for 2 hours.

Ukrainian Holubtsi With Sour Cream

Ukrainian holubtsi are often a little smaller and use more rice and less meat, which makes them tender and light. Many cooks layer them with sauteed carrots and onions and finish with a spoon of sour cream. They are a centerpiece of family feasts. A meatless version with rice and mushrooms is made for Christmas Eve. Sour cream or tomato on top?

You will need: 1 head cabbage, 1 lb ground pork or beef, 1 1/2 cups cooked rice, 2 carrots grated, 1 onion diced, 2 tbsp oil, salt, pepper, 1 cup tomato juice, 1 cup broth, sour cream and dill for serving.

How to make it: 1. Soften the cabbage leaves. 2. Fry the carrot and onion in oil until soft. 3. Mix half of it with the meat, rice, salt and pepper. 4. Roll small, neat holubtsi. 5. Layer in a pot with the rest of the carrots and onions. 6. Add tomato juice and broth and simmer covered 1 hour.

German Cabbage Rolls With Gravy

German kohlrouladen skip the tomato sauce. The rolls are browned in butter, then braised in a rich brown gravy, sometimes with bacon. The filling is usually seasoned beef and pork with a soaked bread roll instead of rice. Serve with boiled or mashed potatoes to soak up every drop of gravy. Have you ever tried cabbage rolls with gravy instead of tomato?

You will need: 1 head cabbage, 1 lb mixed ground beef and pork, 1 stale roll soaked in milk and squeezed, 1 onion diced, 1 egg, 1 tsp mustard, salt, pepper, nutmeg, 2 tbsp butter, 2 cups beef broth, 1 tbsp flour.

How to make it: 1. Soften the cabbage leaves. 2. Mix the meat, soaked roll, onion, egg, mustard and seasonings. 3. Roll and tie with kitchen string if needed. 4. Brown the rolls in butter on all sides. 5. Add broth, cover and braise 45 minutes. 6. Thicken the juices with flour into gravy.

Hungarian Toltott Kaposzta

Hungarian stuffed cabbage is cooked on a bed of sauerkraut with smoked meat and plenty of sweet paprika. The sauerkraut makes the sauce tangy and deep, and a big spoon of sour cream goes on top. It is a classic for Christmas and New Year in Hungary. Like most stews, it is even better reheated. Sauerkraut lovers, is this the one for you?

You will need: 1 head cabbage, 1 lb ground pork, 1/2 cup uncooked rice, 1 onion diced, 2 tbsp sweet paprika, 1 egg, salt, pepper, 2 lb sauerkraut rinsed, 1/2 lb smoked sausage sliced, 1 cup tomato juice, sour cream.

How to make it: 1. Soften the cabbage leaves. 2. Mix the pork, rice, onion, paprika, egg, salt and pepper. 3. Roll into the leaves. 4. Spread half the sauerkraut in a pot and add the rolls and sausage. 5. Cover with the rest of the sauerkraut and tomato juice plus water to cover. 6. Simmer 1 1/2 hours and serve with sour cream.

Jewish Sweet and Sour Stuffed Cabbage

In many Jewish homes, stuffed cabbage is cooked in a sauce that balances sweet and sour, often with brown sugar, lemon and raisins. It is a favorite for holidays and big family meals, and it freezes beautifully. The sauce turns glossy and rich after a long braise. Some families add a spoon of cranberry sauce. Sweet and sour or plain tomato?

You will need: 1 head cabbage, 1 1/2 lb ground beef, 1/2 cup uncooked rice, 1 onion grated, 1 egg, salt, pepper. Sauce: 1 (28 oz) can crushed tomatoes, 1/3 cup brown sugar, juice of 2 lemons, 1/3 cup raisins, 1 onion sliced.

How to make it: 1. Soften the cabbage leaves. 2. Mix the beef, rice, grated onion, egg, salt and pepper. 3. Roll the filling in the leaves. 4. Simmer the sauce ingredients for 10 minutes. 5. Layer the rolls in a pot and pour the sauce over. 6. Cover and bake at 325F for 2 hours.

Lebanese Malfouf With Lemon and Garlic

Lebanese malfouf are thin, finger-sized cabbage rolls filled with rice and lamb or beef. Instead of tomato sauce, they simmer in a broth with lots of garlic and lemon, and a sprinkle of dried mint at the end. They are bright, fresh and easy to eat by the handful. It is a lighter take on the classic. Would you try them with lemon instead of tomato?

You will need: 1 head cabbage, 1/2 lb ground lamb or beef, 1 cup short grain rice rinsed, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp allspice, 10 cloves garlic, juice of 3 lemons, 1 tbsp dried mint, water to cover.

How to make it: 1. Soften the leaves and cut each in half along the rib. 2. Mix the meat, rice, oil, salt and allspice. 3. Roll thin cigars, about the width of a finger. 4. Pack tightly in a pot with garlic cloves between them. 5. Add water to cover and simmer 40 minutes. 6. Add lemon juice and mint and simmer 10 minutes more.

Balkan Sarma With Smoked Meat

Across Serbia, Croatia and Bosnia, sarma is wrapped in whole leaves of sour, fermented cabbage, which gives it a gentle tang. Smoked ribs or bacon tucked between the rolls flavor the whole pot. It is the star of winter holidays and big celebrations. Many families make a giant pot and eat it for days. Fresh or pickled cabbage?

You will need: 1 head soured whole cabbage (or regular cabbage plus 1 cup sauerkraut), 1 lb ground pork and beef, 1/2 cup rice, 1 onion diced, 1 tbsp paprika, salt, pepper, 1/2 lb smoked ribs or bacon, 2 bay leaves, 1 tbsp tomato paste.

How to make it: 1. Rinse the soured leaves. 2. Mix the meat, rice, onion, paprika, salt and pepper. 3. Roll into the leaves and tuck in the ends. 4. Layer in a pot with the smoked meat and bay leaves. 5. Add water mixed with tomato paste to cover. 6. Simmer gently 2 to 3 hours.

Swedish Cabbage Rolls With Lingonberry

Swedish kaldolmar are browned in butter and brushed with golden syrup, which gives them a sweet, caramelized outside. They are served with cream sauce, boiled potatoes and tart lingonberry jam, the same plate as Swedish meatballs. A Swedish family dinner classic, they are lovely on a holiday table. Have you ever had cabbage rolls with jam?

You will need: 1 head cabbage, 1 lb ground beef and pork, 1/2 cup cooked rice, 1 onion grated, 1/2 cup milk, 1 egg, salt, white pepper, 2 tbsp butter, 2 tbsp golden or maple syrup, 1 cup broth, 1/2 cup cream, lingonberry jam.

How to make it: 1. Soften the cabbage leaves. 2. Mix the meat, rice, onion, milk, egg and seasonings. 3. Roll into neat parcels. 4. Brown in butter in a baking dish and brush with syrup. 5. Add broth and bake at 400F for 45 minutes, basting twice. 6. Stir the cream into the pan juices and serve with lingonberry jam.

Meatless Cabbage Rolls for Christmas Eve

In Poland, Ukraine and the Balkans, Christmas Eve dinner is traditionally meatless, so cabbage rolls are filled with rice, mushrooms, buckwheat or potatoes. Polish families serve them at the Wigilia supper. Dried wild mushrooms give the filling a deep, meaty flavor. They are also a great option for vegetarian guests any time of year. Would anyone at your table guess there is no meat?

You will need: 1 head cabbage, 1 cup cooked rice or buckwheat, 8 oz mushrooms finely chopped, 1 oz dried mushrooms soaked and chopped, 2 onions diced, 3 tbsp oil, salt, pepper, 1 tsp marjoram, 2 cups mushroom or vegetable broth with 2 tbsp tomato paste.

How to make it: 1. Soften the cabbage leaves. 2. Saute the onions and all the mushrooms in oil until browned. 3. Mix with the rice or buckwheat and season well. 4. Roll in the leaves. 5. Layer in a dish and pour the broth over. 6. Cover and bake at 350F for 1 hour.

Unstuffed Cabbage Roll Skillet

All the flavor of cabbage rolls with none of the rolling. Brown ground beef with onion, add chopped cabbage, rice, tomato sauce and broth, cover the skillet and let it simmer. Dinner is ready in about 40 minutes with one pan. This is the version people are searching for most this fall. It is cozy and cheap. Would you skip the rolling?

You will need: 1 lb ground beef, 1 onion diced, 2 cloves garlic, 1 small head cabbage chopped (about 8 cups), 3/4 cup uncooked long grain rice, 1 (15 oz) can tomato sauce, 1 (14 oz) can diced tomatoes, 1 1/2 cups beef broth, 1 tsp paprika, salt, pepper, parsley.

How to make it: 1. Brown the beef and onion in a large deep skillet and drain. 2. Add the garlic for 30 seconds. 3. Stir in the cabbage until it wilts a little. 4. Add the rice, tomato sauce, diced tomatoes, broth and seasonings. 5. Cover and simmer 25 to 30 minutes, stirring once, until the rice is tender. 6. Top with parsley.

Cabbage Roll Casserole

This layered casserole tastes like cabbage rolls but goes together like lasagna. Layer chopped cabbage with the beef and rice filling and tomato sauce, then bake. A little cheese on top makes kids happy, though grandma might not approve. It feeds a crowd and holds well for potlucks. For more frugal ideas, see our cheap dinners that start with a head of cabbage. Cheese on top, yes or no?

You will need: 1 head cabbage chopped, 1 1/2 lb ground beef, 1 onion diced, 1 cup cooked rice, 2 (15 oz) cans tomato sauce, 1 (14 oz) can diced tomatoes, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper, 1 cup shredded mozzarella (optional).

How to make it: 1. Brown the beef with the onion and drain. 2. Stir in the rice, half the tomato sauce, the diced tomatoes and seasonings. 3. Layer half the cabbage in a 9×13 dish. 4. Add the beef mixture, then the rest of the cabbage. 5. Pour the remaining sauce over, cover with foil and bake at 350F for 1 hour. 6. Add cheese and bake 10 minutes uncovered.

Crockpot Cabbage Rolls

Let the slow cooker do the long braise. Roll the cabbage rolls in the morning, stack them in the crock with sauce, and come home to the most tender rolls you have ever made. The low heat keeps the leaves silky and the filling juicy. Use uncooked rice; it cooks right in the sauce. Would you set and forget your cabbage rolls?

You will need: 1 head cabbage, 1 lb ground beef, 1/2 lb ground pork, 1/2 cup uncooked rice, 1 onion diced, 1 egg, salt, pepper, 1 (28 oz) can tomato sauce, 2 tbsp brown sugar, 1 tbsp lemon juice, 1 tsp Worcestershire sauce.

How to make it: 1. Soften the cabbage leaves. 2. Mix the meats, rice, onion, egg, salt and pepper. 3. Roll the filling in the leaves. 4. Whisk the tomato sauce, sugar, lemon and Worcestershire. 5. Layer the rolls and sauce in the slow cooker. 6. Cook on low 8 hours until the filling reaches 160F.

Cabbage Roll Soup

Cabbage roll soup is the cozy, quick way to get the same flavors on a cold night. Everything simmers in one pot: ground beef, chopped cabbage, rice, tomatoes and broth. A swirl of sour cream and dill on top makes it taste like grandma’s kitchen. It is ready in about 45 minutes and freezes well. Would you dunk rye bread in it?

You will need: 1 lb ground beef, 1 onion diced, 2 carrots diced, 3 cloves garlic, 1 small head cabbage chopped, 1 (28 oz) can crushed tomatoes, 6 cups beef broth, 1/2 cup uncooked rice, 1 tsp paprika, 1 tbsp brown sugar, 1 tbsp vinegar, salt, pepper, sour cream, dill.

How to make it: 1. Brown the beef with the onion and carrots and drain. 2. Add the garlic for 30 seconds. 3. Add the cabbage, tomatoes, broth, paprika, sugar and vinegar. 4. Bring to a boil, then add the rice. 5. Simmer 25 to 30 minutes until the rice is tender. 6. Season and top with sour cream and dill.

The Freezer Trick for Soft Leaves

The hardest part of cabbage rolls is getting the leaves off without tearing them. Grandma’s trick: freeze the whole head of cabbage overnight, then thaw it. The leaves turn soft and bendy and peel off easily, no boiling needed. Or core it and simmer it whole, peeling leaves as they loosen. Shave down the thick rib so they roll neatly. Which method will you try?

You will need: 1 large head green or savoy cabbage, a sharp paring knife, a large pot of salted water (if boiling), a freezer bag (if freezing), kitchen towels.

How to make it: 1. For the freezer method, freeze the whole cabbage at least overnight. 2. Thaw in the fridge or on the counter for a few hours. 3. For the boiling method, cut out the core first. 4. Lower the cabbage into simmering water and peel off leaves as they soften. 5. Drain the leaves on towels. 6. Shave the thick center rib flat with a knife.

Make Ahead and Freeze for the Holidays

Cabbage rolls are one of the best make-ahead dishes ever. Roll a big batch on a quiet weekend and freeze them unbaked in a foil tray, or bake them first and freeze them in the sauce. They keep for up to 3 months. Thaw overnight in the fridge and bake until hot in the center. Future you will be so grateful on a busy holiday week. How many trays would you make?

You will need: Freezer-safe foil pans with lids, plastic wrap, foil, labels. For reheating: extra tomato sauce or broth to keep the rolls moist.

How to make it: 1. Cool baked rolls completely, or keep unbaked rolls well chilled. 2. Pack them snugly in foil pans with sauce. 3. Wrap tightly with plastic wrap and foil and label. 4. Freeze up to 3 months. 5. Thaw overnight in the fridge. 6. Bake covered at 350F until the center reaches 165F, about 1 hour.

Russian Lazy Cabbage Rolls

Russian lenivye golubtsy, or lazy cabbage rolls, mix chopped cabbage right into the meat and rice, then shape it into big patties. They are browned and simmered in a tomato and sour cream sauce. Kids who pick at cabbage rolls often love these. Serve them with mashed potatoes or buckwheat. Are you a classic roller or a lazy cook?

You will need: 1 lb ground beef or pork, 2 cups finely chopped cabbage, 1 cup cooked rice, 1 onion grated, 1 egg, salt, pepper, 2 tbsp flour for coating, 2 tbsp oil. Sauce: 1/2 cup sour cream, 2 tbsp tomato paste, 1 1/2 cups water.

How to make it: 1. Blanch the chopped cabbage 2 minutes and drain well. 2. Mix with the meat, rice, onion, egg, salt and pepper. 3. Shape into oval patties and dust with flour. 4. Brown on both sides in oil. 5. Whisk the sour cream, tomato paste and water and pour over. 6. Cover and simmer 30 minutes.