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Cabbage rolls made the most traditional way, grandmother’s way, they are to-die-for. This recipe is the epitome of Ukrainian comfort food. Enjoy! 

Cabbage Rolls on a plate

Cabbage rolls appear in the cuisines of many Eastern European countries. Typically, boiled cabbage leaves are stuffed with a savory meat and rice mixture, then topped with tomato sauce and sour cream and finished in the oven. However, like with many other dishes, each cook and culture has their own variation.

In my family, cabbage rolls, or “halupki,” are a staple during the holidays. You can expect a piping hot tray to be served on Thanksgiving, Christmas and New Years. Let’s get started! 

How to Make Cabbage Rolls

Perhaps the most intimidating part about making cabbage rolls is the rolling! Fear not, this process is actually quite easy and the sturdiness of cabbage leaves makes them easy to work with.

Here are the steps needed to make cabbage rolls: 

Cabbage leaf on a hand
Cabbage and billing on a hand
Cabbage being rolled up with a filling
Edges folded over to the inside
  1. Hold a cabbage leaf in your hand.
  2. Place a spoonful of filling on the bottom half of the cabbage leaf.
  3. Fold over one side of the cabbage leaf, securing the filling.
  4. Pinch the edges of the cabbage inside the cabbage roll.

Tip: Try to purchase the largest cabbage you can! The bigger the cabbage, the larger the leaves. This means you will have an easier time rolling. Also, be sure not to overfill your cabbage leaf! A large spoonful of filling is the sweet spot. Any more and you will have filling popping out of the sides. 

What Sides go with Cabbage Rolls?

Cabbage rolls are pretty filling all on their own. However, when I am hosting, I like to serve them alongside a nice vegetable side dish. Here are some of my favorites:

  • Vinaigrette Salad – A vinegary salad of beets, carrots and potatoes is a wonderful Eastern European sidekick to cabbage rolls! 
  • Classic Garden Salad – Keep it simple and whip up a nice garden salad with no frills. 
  • Marinated Mushrooms – These mushrooms make for the perfect appetizer or side dish. Make them the night before and allow them to marinate until it’s time to eat! 
  • Asparagus with Bacon – Bacon always elevates the flavor of veggies. This simple dish is sure to please. 

Cabbage Rolls Sauce

My favorite part of this recipe is the sauce! Rich tomato sauce and sour cream come together to make the perfect combination of sweet and savory. As the dish bakes, it seeps wonderfully into each roll. Yum! 

Cabbage Rolls Sauce ingredients

How to Store Cabbage Rolls

Cabbage rolls are one of those dishes that almost guarantee leftovers. We like to make a large batch and have some on hand for throughout the week. Here’s how to store and reheat them: 

Refrigerate Cabbage Rolls

Cabbage rolls stay fresh for up to a week when stored in an airtight container in the refrigerator. Reheat them in the microwave or on a preheated skillet set to medium-low heat. 

Freeze Cabbage Rolls

If you plan on freezing cabbage rolls, prepare them all the way up until the point of baking. Store them in a Ziploc bag and be sure to remove as much air as possible to prevent freezer burn. When you are ready to eat, place them in a baking dish, cover them with sauce and bake them according to instructions.

Recipe

Cabbage Rolls on a plate

Traditional Cabbage Rolls

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Servings
15 servings
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Cabbage rolls made the most traditional way, grandmother’s way, they are to-die-for. This recipe is the epitome of Ukrainian comfort food.

Ingredients

Cabbage Rolls

  • 1 large cabbage head
  • 1 lb ground meat chicken and beef is a great combo
  • 1/2 lb white rice
  • 2 medium onion thinly diced
  • 2 large carrots grated
  • 3 tbsp olive oil
  • 1 tbsp salt adjust to taste
  • 1 tsp pepper adjust to taste

Cabbage Rolls Sauce

US Units – Metric

Instructions

  • Boil rice in a pot of salted water until it's cooked. Saute grated carrots and thinly cut onions with olive oil.
    Ingredients for cabbage rolls
  • Cool rice and carrots with onion, combine them together with the meat in a large bowl, add greens and spices, and mix well.
    Filling for the cabbage roll
  • Bring 1 gallon water to boil in a large deep pan, and place the cabbage in the pan. Boil for 2-3 minutes, cut and takeout the upper cabbage leaves, trying to keep them from braking. Repeat until the cabbage leaves are too small. Let the leaves cool.
    Cabbage boiling at a pot
  • Cut out the hard part of the cabbage leaves by slicing each piece into two and removing the middle of the leaf
    Cabbage leaves in a bowl
  • Place cabbage leaf into your hand, add filling and fold over the cabbage leaf into a roll.
    Hand with cabbage leaf, another and with cabbage roll
  • Press the top of the pocket into the filling.
    Rolled yo cabbage roll in process
  • Place the cabbage rolls into a ceramic pot, spaced tightly together.
  • For the Sauce – preheat skillet with a bit of oil, add onion rings and saute until they are golden brown. Pour sour cream and tomato sauce into the pan. Combine everything together.
    Onion sour cream and tomato sauce in a pan
  • Pour sauce over cabbage rolls. Bake them in an oven at 375F for 45 minutes.
    Sauce over the cabbage rolls
  • Serve the cabbage rolls while they are warm with a dollop of sour cream.
    Cabbage Rolls in a bowl
Nutrition Facts
Traditional Cabbage Rolls
Amount Per Serving
Calories 179 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 34mg11%
Sodium 91mg4%
Potassium 374mg11%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 1549IU31%
Vitamin C 24mg29%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted November 17, 2019

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.