Cabbage Rolls (polish Style) Recipe

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Cabbage Rolls (Polish Style)

Vivian Baker


Mom's cabbage rolls were always a hit. I don't know if it was better the second day as there were never any left over.

★★★★★ 2 votes
1 Hr
1 Hr


2 lb
lean ground beef
1 c
rice, uncooked
1 small
diced onion
1 medium
diced green or red bell pepper
1 large
1 tsp
paprikia (hungarian is best)
1 tsp
garlic powder
1 tsp
black pepper and salt (season to taste)
1 tsp
2 can(s)
tomatoe sauce (15 ounce)
1 can(s)
sauerkraut (large)
1 c
sweet bbq sauce (ketchup w/ 1 tbl brown sugar can be substituted
1 qt
v8 juice or tomato juice


2Core cabbage (cut out the central hard core) Place in large pot of boiling water for 8-10 minutes.
3Several layers of the outer leaves should be soft
enough to remove from the head.
4When you've removed as many as you can, return the head to the steamer to soften more leaves until finished.
5Take a sharp knife and remove as much of the central vein as you can.
6FILLING: Mix all the other ingredients together in a bowl. Except V8 juice, sauerkraut and tomato sauce (Save for layering with cabbage rolls
7Work it with your hands ingredients are thoroughly mixed into the meat.
8Now, take some of the mixture and set it in the hollow of a leaf, with the end that was near the core towards you.
9Fold the end nearest you about 1/2 way over the mix.
10Fold the left side over the mix and then the right side.
11Roll about 1/2 turn away from you so that the seam is on the bottom.
Use toothpicks if necessary (But remove before serving)
12Place in a deep electric skillet or dutch oven seam side down and layer with sauerkraut, tomato sauce, then cabbage rolls, then sauerkraut , tomato sauce.
13When finished layering pour in the V8 to top of layers.
14Cover and bring to a boil. Then reduce heat and simmer for at least an hour, preferably longer. Add more V8 if needed during cooking.
15Serve with mashed potatoes and corn or carrots and use sauce as gravy

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy