There’s something about the smell of tomato-braised cabbage that just stops you mid-step. Polish Cabbage Rolls are that kind of dishtender leaves wrapped around savory meat and rice, bubbling away in a slightly sweet, tangy sauce that fills your whole kitchen with warmth.
I shot my first batch for the blog back in 2016, and I’ll never forget how the light hit that glossy sauce pooled around each roll. The hardest part wasn’t the wrappingit was waiting for them to bake long enough so the flavors could meld together. After testing this more than a dozen times across different kitchens, I learned that low and slow is the only way the cabbage gets truly tender without falling apart.
Thomas Baker
Polish Cabbage Rolls Recipe Easy Homemade and Delicious
Enjoy these delicious homemade Polish Cabbage Rolls, made with a savory blend of ground beef, rice, and tomato soup. This classic Polish comfort food is perfect for a family meal and features a simple method for blanching cabbage leaves so they don’t tear while rolling.
Cut the core out of the cabbage using a knife. Place the cabbage (minus the core) into a large pot of salted boiling water. Cook for about 12-14 minutes until the leaves can be gently pulled off without tearing. Remove 8 large leaves for rolling and set aside additional leaves for lining the baking dish.
Line the bottom of an 11×8 baking dish with the leftover cabbage leaves to prevent sticking.
Preheat your oven to 350°F (175°C).
In a medium saucepan, bring 2/3 cup water to a boil. Add the rice, cover, and simmer for 20 minutes until cooked through.
Prepare the sauce by mixing both cans of tomato soup with brown sugar and Worcestershire sauce in a small bowl.
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, beaten egg, salt, black pepper, and 1/4 cup of the tomato soup mixture. Stir everything together thoroughly.
Lay out the 8 reserved cabbage leaves on a clean surface. Spoon an equal amount of the beef mixture into the center of each leaf. Roll each leaf up firmly and secure it with a toothpick.
Arrange the rolled cabbage rolls seam-side down over the cabbage-lined baking dish.
Pour the remaining tomato soup mixture evenly over the cabbage rolls. Cover the top with several remaining cabbage leaves, then seal the dish tightly with aluminum foil.
Bake in the preheated oven for 90 minutes, or until the meat filling is completely cooked. Remove from the oven and serve warm.
Notes
To avoid cabbage leaves tearing, blanching is key – cook the cabbage just until the leaves are pliable. Leftover cabbage rolls reheat well and can be stored covered in the refrigerator for up to 3 days.
Why You’ll Love This Recipe
Here’s why this one earns a permanent spot in your dinner rotation:
It’s deeply satisfying: Savory ground beef, tender rice, and tomato soup come together in a way that feels like a hug from the inside out.
Easier than you think: The blanching trick keeps the cabbage leaves pliable and tear-free, so even your first batch looks gorgeous.
Crowd-pleaser potential: I’ve watched picky eaters go back for seconds when these come out of the oven bubbling and golden.
Makes great leftovers: The flavors get even better the next day, which means less work and more cozy lunches.
What You’ll Need
Everything on this list is grocery-store simple. No specialty shops, no unusual substitutionsjust straightforward ingredients that work.
Ingredient
What It Does
Head of cabbage
Forms the tender, edible wrapper
Ground beef
Hearty protein base for the filling
White rice (uncooked)
Adds texture and stretches the filling
Tomato soup
Creates the sweet-tangy braising sauce
Onion, egg, salt, pepper
Bind and season the filling
Brown sugar & Worcestershire
Balance sweetness and umami in the sauce
Pro Tip: Use the leftover cabbage leaves to line your baking dishthey protect the rolls from scorching and soak up all that delicious sauce.
How to Make Polish Cabbage Rolls Step by Step
After years of testing cabbage rolls in different ovens and pans, I’ve learned the key is patience during blanching and a slow bake that lets everything meld together without drying out.
Start by cutting out the core of your cabbage, then boil the whole head in salted water for 12–14 minutes until the leaves peel away easily. Remove eight leaves for rolling, plus extras to line your baking dish. While the cabbage cools, cook your rice in 2/3 cup water for 20 minutes, then mix your tomato soup with brown sugar and Worcestershire sauce in a small bowl.
Combine the ground beef, cooked rice, chopped onion, beaten egg, salt, pepper, and 1/4 cup of that tomato mixture in a large bowl. Lay out your blanched leaves, spoon the filling into the center of each one, then roll them up and secure with toothpicks. Nestle the rolls into your cabbage-lined baking dish, pour the remaining sauce over the top, cover with more leaves and foil, then bake at 350°F for 90 minutes.
Tips for Perfect Rolls Every Time
Don’t skip the core removal: It makes the leaves easier to peel and prevents frustration.
Test a leaf first: If it tears when you try to roll, give the cabbage another minute or two in the boiling water.
Use toothpicks strategically: Secure each roll snugly but not so tight that the filling bursts out during baking.
Let them rest: A 5-minute cooldown after baking makes serving and plating so much easier.
Swaps and Variations
Instead of This
Try This
Ground beef
Ground turkey or pork for a lighter twist
White rice
Brown rice (cook 5 minutes longer)
Tomato soup
Crushed tomatoes + pinch of sugar
Onion
Shallots for a milder, sweeter flavor
Note: If you’re cooking for a crowd, this recipe doubles beautifullyjust use a 9×13 baking dish and add 10–15 minutes to the bake time.
How to Serve and Store
Serve these straight from the oven with a little extra sauce spooned over the top. They pair beautifully with mashed potatoes, crusty bread, or a simple green salad to balance the richness.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently in a covered dish at 325°F for about 20 minutes, or microwave individual portions with a splash of water to keep them moist. You can also freeze baked rolls for up to 3 monthsjust thaw overnight in the fridge before reheating.
Storage Method
Duration
Best Practice
Refrigerator
Up to 4 days
Store in airtight container with sauce
Freezer
Up to 3 months
Wrap individually, thaw overnight before reheating
Reheating
Cover with foil, bake at 325°F for 20 minutes
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FAQs (Polish Cabbage Rolls)
Can I make these ahead of time?
Yes, this dish is perfect for meal prep! Assemble the rolls completely, then refrigerate for up to 2 days before cooking. You can also freeze them for up to 3 months. Just add an extra 15-20 minutes to the cooking time if cooking from frozen.
What type of cabbage works best?
Green cabbage is the traditional choice and works beautifully for this recipe. Choose a large, firm head with tight outer leaves. Savoy cabbage also works well as the leaves are naturally more pliable and easier to roll without tearing.
How do I prevent the leaves from tearing?
Blanch the whole cabbage head in boiling water for 5-8 minutes until leaves soften. Carefully peel off leaves one at a time. If leaves are still tough, return to boiling water briefly. Remove the thick center vein with a knife to make rolling easier.
Can I substitute the rice with something else?
Absolutely! Try using cooked quinoa, bulgur wheat, or cauliflower rice for different textures and flavors. Pearl barley adds a hearty, traditional Polish touch. Just ensure whatever grain you use is pre-cooked and cooled before mixing with the meat.
How long do leftovers keep in the fridge?
Cooked rolls will stay fresh in the refrigerator for 3-4 days when stored in an airtight container. Reheat gently in the microwave or oven with a splash of broth to prevent drying out. They actually taste even better the next day!
Time to Roll and Bake
You’ll love how these Polish Cabbage Rolls turn outtender, saucy, and so satisfying after that slow 90-minute bake. The kitchen smells incredible, and every bite delivers that perfect balance of savory beef, soft rice, and tangy-sweet tomato goodness that just feels like home.
Here’s a trick I picked up after making this recipe many times: line your dish with extra cabbage leaves to catch all that golden sauce at the bottom. You can also swap ground pork for half the beef if you want a richer flavor, or add a pinch of paprika to the filling for a gentle smoky note. Leftovers reheat beautifullyjust add a splash of water and cover with foil so they stay moist and tender.
I’d love to see how yours turn out! Tag me if you snap a photo, or tell me in the commentsdid your grandma make these too? Save this one for Sunday dinner, or share it with someone who needs a little cozy comfort on their table tonight.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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