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Old-Fashioned Cabbage Rolls

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota
  • Total Time
    Prep: 25 min. Bake: 1-1/2 hours
  • Makes
    6 servings

Ingredients

  • 1 medium head cabbage (3 pounds)
  • 1/2 pound uncooked ground beef
  • 1/2 pound uncooked ground pork
  • 1 can (15 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • 1/2 cup uncooked long grain rice
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon snipped fresh dill or dill weed
  • 1/8 teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon sugar

Directions

  • Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
  • Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
  • Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Test Kitchen Tips
  • Peel onion; cut in half vertically. Leave root end intact. Place onion half flat side down on cutting board. Make several slices parallel to board into the onion, leaving root uncut. Then slice perpendicularly to chop the onion.
  • Pork shoulder is a flavorful cut with plenty of fatty marbling throughout. Trim any excess fat before cooking. The meat needs a long cook time to become tender.
  • Check out 35 of our best cabbage recipes.
  • Nutrition Facts
    2 each: 260 calories, 10g fat (4g saturated fat), 50mg cholesterol, 694mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 18g protein.

    Reviews

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    Average Rating:
    • suedresser
      Oct 3, 2020

      Unlike some who say they followed the recipe and then proceeded to add ingredients and modify, I followed ithe recipe exactly. In my opinion it was just ok because it was bland and needed more seasoning. I couldn't taste the dill or the cayenne at all and it needed salt. I'm going to work at making some changes because I have memories of really liking cabbage rolls as a child.

    • sakopr
      Sep 9, 2020

      i always saute my onions in butter i noticed and cook the rice i noticed you added both raw

    • Beverly
      Sep 4, 2020

      It takes me around 2.5 hours to make mine. I also make in oval pan. Everyone is different. I was taught to fill with water and vinegar to top and oven at 350.

    • Sue
      Sep 3, 2020

      I always freeze the entire head of cabbage. Take it out to thaw...it will take a day or so.but the leaves will be very soft and easy to roll. I usually trim the main vein of the leaf with the flat of a sharp knife to make it thinner.

    • Kristy
      Aug 23, 2020

      These are so good. I followed the recipe I added dry onion soup mix to the meat and rice mixture and wrapped the rolls with cooked bacon like my grandmother did. I will definitely be making this again

    • Gulliver550
      May 25, 2020

      The basics of this recipe are good but I tweaked a few things trying to replicate my grandmother’s recipe which was never written down. I agree with other reviews it needed more liquid but I attribute that to my choice of using a slow cooker rather than the oven since it was 85 degrees outside! I used one can of tomato soup and 4 small serving cans of tomato juice, then just enough water to barely cover the rolls in the slow cooker. I also added an egg to the filling. I also think this will taste better the second day so I’d probably make it a day ahead next time. And using raw rice worked fine in the slow cooker but I’m not sure 90 minutes in the oven with raw rice would work as well.

    • Robin L.
      May 24, 2020

      Delicious!! my husband is not a fan of cabbage but loved this recipe and said he'd eat it this way. Followed the directions but possibly didn't cook the cabbage as long as I should have. The leaves came off good but weren't soft as shown in the video, still worked out great though!

    • rlarareo
      May 18, 2020

      I thought it was terrible. Can’t beloved I spent all theme on a pot of crap. Just wrong. I never rate anything but this just sucked. Very disappointed.

    • Simone
      Apr 28, 2020

      This recipe as it is seems too tart or bitter or something because of the tomatoes... and or sauce. not sure exactly. The way I was taught was do the cabbage as stated... in a roasting pan, put catchup and brown sugar tog. mix till you get a sweet/tangy taste to suit. add a bit of water. just enough to make a creamy type texture to the mix. add the cabbage and cook till done. for the inside of the rolls you can use meats as described in this recipe. or you can use just ground beef, cooked w onion added, mix tog w rice, salt and pepper to taste. (cook onions first, then add grnd beef, salt and pepper to taste, then add uncooked rice)

    • Orna
      Apr 25, 2020

      This recipe is fantastic! I added 1/2 condensed mushroom soup in meat mixture and the rest in the sauce. We also like to eat it with sour cream and chopped cilantro, which give it a zing. Will make this again and again! Thank you.