Stuffed Cabbage Rolls!


I just loveeee stuffed cabbage rolls!  This recipe is for about 6 people and maybe a little left overs.  My husband and I eat this over a course of a few days.  Can’t get enough of it!  As a little kid, I would never have touched this.  Honestly, stuffed cabbage doesn’t even sound that tasty.  But, once you try it, you will never be the same!  At least, that’s how it was for us.

It all started at a food truck in Portland.  I went for a gyro and Tylor went for the polish truck.  He loved it so much, he said I had to try making it.  So I did.  And I was hooked!  There are many versions of polish stuffed cabbage rolls.  Mine is not the authentic Polish grandma version, but it’s wonderful.   Also, a bit healthier.  Try something new!  You may enjoy it 🙂

From start to finish, this meal takes about an hour to prepare, and about 2 1/2 to simmer or bake.  But, it is sooo worth it!  And if there’s just 2 of you, you get left overs for at least a few days.


Most of these recipes call for at least 2 lbs beef/pork.  I decided to get 1lb organic grass fed beef and sub in about 6 oz chopped mushrooms.  I wanted a little meat and mostly veggies.  Do what you like.

First, get the rice going.  Just parboil 1 cup of rice in 1 one cup of water for about 7-8 minutes.  It doesn’t need to be cooked all the way as it is going to be simmering in the pot for a long time.  Once done, set aside in a large bowl.



Next, chop up your onion and mushrooms and heat up a saucepan with 4 tbs butter(or olive oil for no dairy).  Add the onion and saute until golden.  You can also add the mushrooms too.  I just didn’t.  They will cook plenty good when the whole dish is simmering.  When done, add to the bowl with the rice and let cool down.



While the rice and onions are cooking, heat up a large pot of water to just barely boiling.  Get your cabbage and make a few slits at the base and peel the leaves off and parboil until soft and pliable.  Set aside.




Take a knife and carefully slice down the base stem of each leaf to make them roll up easier.


Before you get your hands messy, line the bottom of whatever pot you are going to cook everything in 1lb of sauerkraut.  Sprinkle a few peppercorns on top.


When the rice and onions are cooled enough to handle, add your beef and/or mushrooms, egg, paprika, worcestershire, salt, and pepper to it and mix it up really good.  I recommend using your hands.


Now to make the rolls!  Dollop about a golf ball size amount of stuffing near the base of the leaf.  Gently roll halfway and tuck in the sides and finish rolling.






Place in the pot and continue until you have used all the ingredients.  If you have extra stuffing left over, you can make meatballs.  I had extra cabbage chunks and tossed them in on top.


Time to make the tomato sauce.  The simple way would be to use 2 cans of condensed tomato soup and blend with the left over water from cooking the cabbage.  I don’t like what is put into store bought tomato soup, so I decided to make my own.  All you need is organic tomato paste and some type of milk.  I prefer non dairy.  Usually I use almond milk but I happened to have a can of Trader Joe’s light coconut milk, so I used that.  All you do is blend about 6 oz of the tomato paste and the whole can of coconut milk plus half the can of water in a blender to desired tomato soupness lol.  You can also blend the 28 oz can of tomatoes as well.  I like tomato chunks so I kept it separate.  Add to tomato mixture to the pot.


Cover and bring to a boil, then turn down to a simmer for about 2 to 2 1/2 hours until done.  You can also bake in the oven at 325 F covered for about the same time.

Here ya go!


Top with a little sour cream…heaven



and a very happy kitty!

Ingredient List:

1 large head of cabbage

1 cup rice

1 large egg

1 lb sauerkraut

1 lb organic grass fed beef if possible. 2 lbs if not using mushrooms

6 oz chopped mushrooms(button or cremini) or 12-16 oz if not using meat

1 large yellow onion

28 oz can diced tomatoes

1 can light coconut milk plus half the can of water

6 oz organic tomato paste

4 tbs butter or olive oil

1 tsp whole peppercorns

1-2 tsp worcestershire sauce

1 tsp paprika

salt and pepper to taste


4 thoughts on “Stuffed Cabbage Rolls!

  1. Love cabbage rolls. My kids grew up on them. But you put so many more interesting ingredients in yours. You’re so creative. Thanks for sharing this. Love you. Grandma

    1. Tweaking the ingredients a bit by cutting out the dairy and subbing some meat for veggies makes them so much healthier and I think tastier. Thanks Grandma!

  2. These look so good! I will definitely try this recipe out. Do you think these would cook up well in the crockpot? I’m always looking for healthy crockpot meals.

    1. Oh yes definitely. I just use my cast iron for everything. Adjust the cooking time according to how hot the crockpot gets. Maybe high for an hour then down to low till it’s done? Depends on the type you have.

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