Stuffed Cabbage Rolls
Stuffed cabbage rolls plated and cut in half to expose the delicious filling on a plate tall image.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls filled with ground veal and rice are very comforting on a cold day. Served in a thick tomato sauce, they’re a hearty and delicious dinner.

This recipe is based on a gołąbki, a polish dish where parboiled cabbage leaves are stuffed with ground meat and rice. This stuffed recipe is easy, the hardest part is rolling all the cabbage leaves. Otherwise, this recipe is super easy by just combining the raw ingredients and stuffing the boiled cabbage leaves.

Rolling the Cabbage

Lay the parboiled cabbage leaves in the table top. Cut a v shaped notch to remove the thick part of the cabbage rib on the leaf. Use a scoop, a spoon, or your hands to place about a 1/3 cup of filling onto the cabbage leaf. Roll the top over the veal mixture and continue tucking the sides in as you go. Repeat this step until you have used all the mixture, making about twelve rolls. When finished, place the stuffed rolls in a prepared baking dish. Do this stem side down to keep them stuffed during the cooking process. Before placing in the oven, cover the dish with foil while you bake to keep steam

Serving the Stuffed Cabbage Rolls

This recipe is a hearty classic and easy to make. Baked and served with a simple tomato or spaghetti sauce over delivers juicy and delicious cabbage rolls. Use the sauce that your family loves for this dish and you will have a great family dinner. This great recipe was developed by Carla Cardello of Homemade in the Kitchen. Check our one of her other great family recipes we have, this Veal Stroganoff.

Prep Time:
30 minutes

Cook Time:
60-90 minutes

Total Time:
1 1/2 - 2 hours



  • 1 head cabbage (roughly 2 pounds)
  • 1 pound ground veal
  • 1 cup cooked white rice
  • 1/2 cup minced onion
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground paprika
  • 1 tablespoon parsley
  • 1 large egg, room temperature
  • 2 cups spaghetti sauce


Preheat oven to 350F. Have a 13×9 pan ready.

Bring a large pot of water to a boil. Once boiling, add the cabbage. Cook for about 3-5 minutes or until the leaves are flexible. This makes it easier to stuff the rolls. Drain and cool. Once cool enough to handle, carefully remove 12 cabbage leaves. Let them dry while you make the filling.

In a large bowl to prep the filling, mix together the veal, rice, onion, garlic, salt, pepper, paprika, parsley, and egg.

Lay one cabbage leaf on a flat surface. Cut a V-shaped notch to remove the thick part of the cabbage rib. Place roughly 1/3 cup of the veal mixture at one of the end of the leaf then roll, tucking in the sides as you go. Repeat until all of the leaves are filled.

Add 1 cup sauce to the bottom of the 13×9 pan then add each roll, stem side down. Add remaining 1 cup sauce on top, making sure each roll is covered.

Cover the baking dish with foil and then bake for 60-90 minutes or until cabbage rolls are tender. Cool 10 minutes then serve.