Cabbage leaves stuffed with ground meat, onion, and rice, covered in a sweet and tangy tomato sauce. Here are our top-rated cabbage roll recipes, along with tried-and-true tips from our community!
“Being Polish we make these a lot. A few suggestions: To get the cabbage leaves, core the whole cabbage and add to the boiling water, you can then pull off the outer leaves as they soften much easier. Also we trim off the heavy vein on the cabbage leaf, then you can roll the leaves with out using toothpicks.” — Judy Novak
“I’ve been taught (by several Polish ancestors) to use half ground beef and half ground pork for tender, flavorful golumbki. I cooked the rice in water with 2 beef bouillion cubes added to it. (don’t add extra salt to the meat mixture though.)” — Vicky Gunkel
“Could if I could give this recipe a full 10 stars! It was just the best stuffed cabbage rolls we have eaten – my only change was to use diced tomatoes instead of sauce. I have it on the menu now for a once a month rotation.” — Mema
“This was delicious. Made mashed potatoes on the side and it was the perfect combination. Lots of leftovers!” — knishihara2000
“Easily a new weekend favorite and perfect for making large batches for week lunch prep. Love the addition of the cauliflower and zucchini which makes me feel like I’m making healthier choices. Only cheat was I sprinkled a little bit of Parmesan cheese on top (which is not Paleo-friendly).” — Aja
“When you boil the cabbage leaves, save the water that it is cooked in and use instead of chicken broth. My mother in law insists on this step! Great to make a day ahead of company and reheat, the flavors are even better :)” — audrey81