There’s something about that familiar scent of sweet cabbage and savory meat simmering in tomato sauce that makes a house feel like home. Polish Cabbage Rolls are tender bundles of seasoned ground meat and rice, wrapped in soft cabbage leaves and baked until everything melts togethercomforting, hearty, and surprisingly easy once you know the trick.
I first made these back in 2019 after buying way too much cabbage at a Texas farmers’ market, determined not to let a single leaf go to waste. The blanching step felt awkward at first, but watching those leaves turn silky and pliableready to fold without tearingwas the moment I realized this dish isn’t complicated, just gentle. After testing dozens of batches for the blog, I’ve learned that patience with the rolling pays off every time.
Yesica Andrews
Polish Cabbage Rolls Recipe Easy Homemade and Delicious
Enjoy the comforting flavors of these Polish Cabbage Rolls, made with tender cabbage leaves wrapped around a savory mix of ground beef, rice, and tomato soup. This easy homemade recipe brings a classic Polish dish to your table, perfect for family dinners or special occasions.
Trim the cabbage core with a knife and place the cabbage head in a large pot of salted boiling water. Cook for about 12 to 14 minutes until the leaves can be gently pulled away without tearing. Set aside 8 leaves for rolling and keep extra leaves for lining your baking dish.
Line the bottom of an 11×8 inch baking dish with the leftover cabbage leaves.
Heat your oven to 350°F (175°C) in preparation for baking.
In a saucepan, boil 2/3 cup water and add the rice. Cover and let it cook on low heat for 20 minutes until rice is tender.
Combine the two cans of tomato soup, brown sugar, and Worcestershire sauce in a bowl and mix well.
In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, beaten egg, salt, pepper, and 1/4 cup of the tomato soup mixture. Stir thoroughly until evenly blended.
Lay out 8 cabbage leaves flat and spoon the beef mixture onto the center of each. Roll each leaf tightly around the filling and secure with a toothpick.
Arrange the cabbage rolls seam side down on top of the cabbage leaf layer in your baking dish.
Pour the remaining tomato soup mixture evenly over the cabbage rolls. Cover the rolls with a few cabbage leaves and seal the dish with aluminum foil.
Bake in the preheated oven for 90 minutes, or until the beef is cooked through and the flavors meld together. Serve warm and enjoy your homemade Polish cabbage rolls!
Notes
For best results, carefully peel the cabbage leaves to avoid tearing and use fresh cabbage. Leftovers can be refrigerated for up to 3 days and reheat well.
Why You’ll Love This Recipe
These Polish Cabbage Rolls are the kind of meal that makes your kitchen smell like a hug. The tomato soup mixture doubles as both flavor and sauce, so there’s no complicated prepjust simple ingredients working together beautifully. They freeze like a dream, reheat without drying out, and taste even better the next day when the flavors have had time to settle.
Budget-friendly: One head of cabbage, a pound of ground beef, and pantry staples feed six people generously.
Make-ahead magic: Roll them in the morning, refrigerate, and pop them in the oven before dinner.
Beginner-approved: The blanching step sounds fancy, but it’s just boiling water and patienceno culinary degree required.
Cozy and filling: Soft cabbage wraps around seasoned meat and rice, all baked under a sweet-tangy tomato blanket.
Key Ingredients You’ll Need
Every ingredient here plays a role, and most are already sitting in your pantry or easily found at any U.S. grocery store. I always grab my cabbage from the farmers’ market when possiblethose heads tend to have sturdier leaves that peel off cleanly once blanched.
Ingredient
Why It Matters
Cabbage
Blanching softens the leaves so they roll without tearing; choose a firm, heavy head
Ground beef
Adds hearty flavor and protein; 80/20 works beautifully without being greasy
White rice
Uncooked rice absorbs moisture as it bakes, keeping the filling tender and cohesive
Tomato soup
Creates a sweet-tangy sauce with zero extra stepsstraight from the can
Worcestershire sauce
Just a teaspoon adds savory depth without overpowering the tomato sweetness
Pro Tip: Don’t skip the eggit binds the filling so everything stays tucked inside the roll, even after slicing.
How to Make Polish Cabbage Rolls Step by Step
The secret to perfect rolls is giving yourself time. Blanching the cabbage gently coaxes the leaves apart without breaking them, and once you’ve got those pliable leaves, the rest comes together fast. I like to set out all my bowls and pans before I startit makes the whole process feel calm instead of chaotic.
Step
What to Do
1. Prep cabbage
Cut out core, boil whole head 12-14 minutes until leaves peel off easily
2. Cook rice
Boil water, add rice, cover and simmer 20 minutes until tender
3. Make sauce
Mix tomato soup, brown sugar, and Worcestershire sauce in a small bowl
4. Mix filling
Combine ground beef, cooked rice, onion, egg, salt, pepper, and 1/4 cup sauce
5. Assemble rolls
Place filling in center of each leaf, roll up, secure with toothpick
6. Bake
Layer extra leaves in dish, add rolls, pour sauce over, cover with foil, bake 90 minutes at 350°F
Note: Line the bottom and top of your baking dish with extra cabbage leavesthey protect the rolls from burning and add extra tender cabbage to serve alongside.
Tips for Perfect Rolls Every Time
After testing this recipe more times than I can count, I’ve learned a few tricks that make all the difference. The first time I tried blanching cabbage, I pulled it out too soon and the leaves crackednow I wait until they’re soft enough to bend without resistance.
Use a sharp paring knife: Cutting out the core cleanly helps water reach the base of each leaf during blanching.
Don’t overfill: About 1/3 cup of filling per leaf is plentytoo much and they won’t seal properly.
Test one roll first: If your first cabbage leaf tears, give the head another minute or two in the boiling water.
Save the liquid: The leftover cabbage water makes a lovely mild broth for soup later in the week.
How to Serve and Store
These rolls are gorgeous straight from the oven, nestled in that sweet tomato sauce with the cabbage leaves acting like a natural serving platter. I usually serve two rolls per person with a simple side of mashed potatoes or crusty bread to soak up every bit of sauce.
Storage Method
Instructions
How Long
Refrigerator
Store in airtight container with sauce poured over
3-4 days
Freezer (unbaked)
Wrap rolls individually, freeze in container, thaw overnight before baking
Up to 3 months
Freezer (baked)
Cool completely, freeze in sauce, reheat covered at 350°F for 30-40 minutes
Up to 3 months
Reheating
Microwave individual rolls 2-3 minutes, or warm in oven at 350°F for 15-20 minutes
Pro Tip: Reheat with a splash of water or extra tomato soup to keep them moist and saucy.
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FAQs (Polish Cabbage Rolls)
What type of cabbage works best for this recipe?
Green cabbage is the traditional choice and works perfectly. Look for a large, firm head with outer leaves that aren’t too thick. Savoy cabbage also works well if you prefer slightly more tender leaves. Avoid red cabbage as it will bleed color into the filling.
How do I soften cabbage leaves without tearing them?
Blanch the whole cabbage head in boiling water for 3-4 minutes, then carefully peel off softened outer leaves. Alternatively, freeze the cabbage overnight and thaw completely – this breaks down the cell walls naturally. Both methods make leaves pliable for rolling.
Can I make this dish ahead of time?
Yes, this meal actually improves when made ahead. Assemble the rolls and refrigerate for up to 2 days before cooking, or freeze for up to 3 months. You can also cook them completely and reheat gently in the oven or slow cooker.
What ground meat combination tastes most authentic?
A mix of ground pork and beef (60/40 or 50/50) creates the most traditional flavor and texture. Ground pork adds richness while beef provides structure. Some families use all pork or add a small amount of ground veal for extra tenderness.
Why are my cabbage rolls falling apart during cooking?
This usually happens when leaves are too thick or not properly softened. Make sure to trim thick stems and blanch leaves adequately. Roll tightly but not too tight, and place seam-side down in the pot. Gentle simmering rather than boiling also prevents unwrapping.
You’ll love how these Polish Cabbage Rolls turn outtender, savory, and soaked in that sweet tomato sauce after just ninety minutes in the oven. The cabbage gets melt-in-your-mouth soft, the filling stays moist, and your kitchen smells like pure comfort. It’s the kind of dinner that makes everyone linger at the table a little longer.
Try swapping ground turkey or pork for the beef, or tuck in a little fresh dill with the filling for a brighter flavormy grandmother’s trick from her Texas garden. Leftover rolls reheat beautifully with a splash of broth, and they freeze so well you can stash a batch for those nights when cooking feels impossible. Serve them with buttery mashed potatoes or a simple green salad to balance all that cozy richness.
Did you grow up eating cabbage rolls at your family table, or is this your first time tucking into these tender bundles? I’d love to see your versiontag me with a photo or leave a comment sharing your favorite memory around this dish. Save this recipe for someone who needs a little homemade comfort, and enjoy every warm, saucy bite.
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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