Claudia's Cookbook - Cabbage Rolls

You don’t get any more Ukrainian than Cabbage Rolls. I wouldn’t be surprised if I was fed these as my first experience with “real food” as a baby. Not one special dinner has gone by in our family without cabbage rolls being served. There are many variations. But I can tell you now that nobody’s cabbage rolls compare to the ones that Claudia makes. They are simple the best. Not too tomato soupy, not too cabbagey. They are perfect little delights. However, I learned in this blog process that I apparently haven’t inherited the Ukrainian cabbage rolling gene, as I found the process extremely frustrating. My 1/4 Slovakian genes took over my hands and rendered me incapable of “tucking and rolling” the rice and cabbage. But do not fret kids….if you weren’t blessed with the Ukrainian cooking gene like me, it just takes a bit of practise and patience. …and Claudia laughing at you when you curse the rice that fell from your hands and onto your clean floor.

For the best Cabbage Rolls in the history of the world, you will need:

3 cups short grain rice

6 cups water

3/4 cups margarine (divided into 1/2 cup and 1/4 cup)

1 tsp salt

1 lb ground beef

1 onion

1 can tomato soup

2 heads cabbage (boiled, sectioned, frozen and then thawed)

1/4 lb bacon

Salt and pepper to taste

A note about boiling and freezing the cabbage heads: We find that when the cabbage leaves have been boiled then frozen and thawed, they are softer and a lot easier to roll than just boiling and cooling. 

We boil the whole cabbage head in a large pot for about a minute. We then peel the top layer off and discard. From there we take the leaves off layer by layer while the cabbage is still in the water. We cool the cabbage leaves on a cookie sheet and once cooled, roll some of the leaves together and freeze. When you are ready to make your cabbage rolls, take leaves out of the freezer and thaw on the counter. We prefer this method because you can buy cabbage when it is in season (summer for us here in Canada) and you can have it available all year round. 

Bring 6 cups of water, 1/4 cup margarine,  and your 3 cups of short grain rice to a boil and simmer until cooked.

While your rice is cooking, brown your ground beef with 1/2 of your onion chopped.

While that is going you might as well brown your bacon along with 1/4 of your onion chopped.

Keep your cooked rice in the large pot.

When your ground beef and onions are cooked, mix in with your white rice and set aside.

Mix your can of tomato soup with 1/2 cup water and set aside.

Next step, bring out the margarine (or butter) and melt with your remaining 1/4 onion chopped.

Lay aluminum foil on the bottom of a large casserole dish and spoon one layer of your tomato soup, bacon and onion mixture.

Now comes the fun part.

Take a cabbage leaf (roughly the size of your hand) and lay it flat.

Take a small spoonful of your rice and beef mixture and place it on the top 1/3 of the cabbage leaf.

Begin to fold the edges over the rice/beef mixture. Seriously, this looks a thousand times easier than it is (at least for me!)

Shape and roll the cabbage leaf and rice/beef mixture to the bottom.

Tuck in both edges of the cabbage roll like so.

Viola!

Place in your casserole dish.

In ten minutes time, (or 30 minutes time if you’re me), you have two nice layers of cabbage rolls in your casserole dish.

In between the first and second layer, and on top of the second layer, add more tomato soup mixture along with bacon and onion.

Remember that margarine (or butter) and onions we melted?

Pour it over the two layers of cabbage rolls.

Amazing.

Lookin’ good!

Cover second layer with a few remaining cabbage leaves and place foil over top.

Bake in a 325 F oven on the middle rack for approximately 3 hours or until cabbage is soft.

One thing Claudia requested I mention (besides the fact that she is a thousand times better at rolling cabbage rolls than I will ever be) is that you can also freeze cabbage rolls and cook them at a later date. We do this often.

Place uncooked cabbage rolls on a baking pan lined with plastic wrap. Wrap thoroughly and freeze up to a few months.

Remove from oven and enjoy!

You might as well have two.

You know you want to.

From our Ukrainian house to yours.

Cabbage Rolls
Serves 8
The best Ukrainian cabbage roll recipe in the entire world.
Write a review
Print
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Ingredients
  1. 3 cups short grain rice
  2. 6 cups water
  3. 3/4 cups margarine (divided into 1/2 cup and 1/4 cup)
  4. 1 tsp salt
  5. 1 lb ground beef
  6. 1 onion
  7. 1 can tomato soup
  8. 2 heads cabbage (boiled, sectioned, frozen and then thawed)
  9. 1/4 lb bacon
  10. Salt and pepper to taste
Instructions
  1. Bring 6 cups of water, 1/4 cup margarine, and your 3 cups of short grain rice to a boil and simmer until cooked. Keep your cooked rice in the large pot.
  2. While your rice is cooking, brown your ground beef with 1/2 of your onion chopped.
  3. Brown your bacon along with 1/4 of your onion chopped.
  4. When your ground beef and onions are cooked, mix in with your white rice and set aside.
  5. Mix your can of tomato soup with 1/2 cup water and set aside.
  6. Melt 1/2 cup margarine (or butter) with your remaining 1/4 onion chopped.
  7. Lay aluminum foil on the bottom of a large casserole dish and spoon one layer of your tomato soup, bacon and onion mixture.
  8. Take a cabbage leaf (roughly the size of your hand) and lay it flat. Take a small spoonful of your rice and beef mixture and place it on the top 1/3 of the cabbage leaf. Begin to fold the edges over the rice/beef mixture. Shape and roll the cabbage leaf and rice/beef mixture to the bottom.Tuck in both edges of the cabbage roll. Place cabbage roll in your casserole dish. Continue to layer cabbage rolls into two layers in your casserole dish. In between the first and second layer, and on top of the second layer, add more tomato soup mixture along with bacon and onion.
  9. Pour melted butter and onions over the two layers of cabbage rolls in the casserole dish.
  10. Cover second layer with a few remaining cabbage leaves and place foil over top.
  11. Bake in a 325 F oven on the middle rack for approximately 3 hours or until cabbage is soft.
  12. Remove from oven and enjoy!
Notes
  1. A note about boiling and freezing the cabbage heads: We find that when the cabbage leaves have been boiled then frozen and thawed, they are softer and a lot easier to roll than just boiling and cooling. We boil the whole cabbage head in a large pot for about a minute. We then peel the top layer off and discard. From there we take the leaves off layer by layer while the cabbage is still in the water. We cool the cabbage leaves on a cookie sheet and once cooled, roll some of the leaves together and freeze. When you are ready to make your cabbage rolls, take leaves out of the freezer and thaw on the counter. We prefer this method because you can buy cabbage when it is in season (summer for us here in Canada) and you can have it available all year round.
  2. You can also freeze cabbage rolls and cook them at a later date. Place uncooked cabbage rolls on a baking pan lined with plastic wrap. Wrap thoroughly and freeze up to a few months.
Claudia's Cookbook http://www.claudiascookbook.com/

69 Comments on Cabbage Rolls

  1. Kristen
    October 19, 2010 at 2:58 PM (6 years ago)

    Those look absolutely delicious.

    Reply
  2. Prairie Story
    October 20, 2010 at 8:26 PM (6 years ago)

    Mmmmm…exactly how my grandma made them. I’m starting to think we may be related! ~Alisin

    Reply
  3. foodies at home
    November 8, 2010 at 3:53 PM (6 years ago)

    I have never heard of cabbage rolls but I might need to try them soon! We will see if my Italian hands can handle the job! lol

    Reply
  4. Claudia's Cookbook
    November 8, 2010 at 6:21 PM (6 years ago)

    They are a must try…simple and delicious – just like Italian food πŸ™‚

    Reply
  5. Linda Kirton
    January 30, 2011 at 4:42 PM (6 years ago)

    Made Claudia’s cabbage rolls at Christmas. Best I’ve ever made!!!

    Reply
  6. Naomi (formerly of Winnipeg. now from Edmonton)
    December 19, 2011 at 3:22 PM (5 years ago)

    Made these last week for Christmas but we tried a few, just to “test” them, they were the best I’d ever made. Awesome! Made some without the ground beef, but onion and bacon with the rice (as that’s how hubby likes them) and some melted butter and half and half cream poured over, instead of tomato soup. Decadent!

    Reply
    • Claudia's Cookbook
      December 19, 2011 at 3:59 PM (5 years ago)

      Thanks for sharing! Very happy the cabbage rolls turned out for you Naomi! They are tricky, but well worth it πŸ™‚

      Reply
      • 's langley
        December 2, 2016 at 11:24 AM (5 days ago)

        My mom taught me to roll them from the bottom up instead of the way you do it. Might be easier.

        Reply
  7. Trish
    January 6, 2012 at 2:27 PM (5 years ago)

    When you fry the bacon with the onion, do you drain the fat?

    Reply
    • Claudia's Cookbook
      January 6, 2012 at 2:51 PM (5 years ago)

      Hi Trish – thanks for your question! Claudia insists you do not drain the fat, as you need the delicious “bacon flavour”. πŸ™‚

      Reply
  8. Trish
    January 6, 2012 at 3:20 PM (5 years ago)

    THANK U! I didn’t think so…making right now-my hubby Ukrainian and I was looking for a new recipe..one more question……no spices to the burger/onion mixture? MERRY CHRISTMAS

    Reply
    • Claudia's Cookbook
      January 6, 2012 at 3:41 PM (5 years ago)

      No spices are necessary. You can throw in some salt and pepper for good measure, but that is all!

      Reply
  9. Trish
    January 6, 2012 at 4:33 PM (5 years ago)

    xoxo blessings to you and yours!

    Reply
  10. Trish
    January 7, 2012 at 12:27 PM (5 years ago)

    These were DELICIOUS! The step by step pictures and directions were so helpful. Thanks so much; I’m so glad I found this site and recipe! I’ll be making them often!

    Reply
    • Claudia's Cookbook
      January 7, 2012 at 12:43 PM (5 years ago)

      Fantastic Trish! So happy they turned out for you and your family enjoyed them!

      Reply
  11. Dorothy
    March 13, 2012 at 1:50 AM (5 years ago)

    These look great! Can you tell me approximately how many cabbage rolls this recipe makes? Thanks πŸ™‚

    Reply
    • Claudia's Cookbook
      March 13, 2012 at 1:54 PM (5 years ago)

      Thanks for your comment Dorothy! It easily makes a couple dozen cabbage rolls. Enjoy πŸ™‚

      Reply
  12. Heather Boyko Brown
    September 18, 2012 at 9:01 PM (4 years ago)

    I just found this site while searching for some great Ukrainian recipes. My grandma passed 7 years ago and I never learned any of her recipes. Stupid me! I am going to be trying your Nalysnyky recipe asap. I haven’t had a “fix” for about 10 years. Can’t wait! Oh, also from Saskatchewan….Watson area…tons of Ukrainian heritage there.

    Reply
    • Claudia's Cookbook
      September 23, 2012 at 7:38 PM (4 years ago)

      Thank you so much for sharing your story Heather and very sorry to hear about your Grandma. Please let me know how you like the Ukrainian recipes and if they were similar to your Grandma’s!

      Reply
  13. Ruth Persson
    November 28, 2012 at 6:00 AM (4 years ago)

    If I freeze the cabbage rolls uncooked–what is the process for then baking?

    Reply
    • Claudia's Cookbook
      December 17, 2012 at 9:57 PM (4 years ago)

      Hi Ruth, you simply place the frozen cabbage rolls in your roaster, layer your butter, bacon, onions and tomato soup and bake! Claudia bakes her cabbage rolls from frozen all the time and they turn out great.

      Reply
  14. Luann Randall
    December 27, 2012 at 1:35 AM (4 years ago)

    My Grandmother and Mother used to fill them with a mixtureof grits, mashed potatoes and rice. Would you happen to have a recipe for that filling?

    Thanks!

    Reply
    • Claudia's Cookbook
      December 27, 2012 at 5:21 PM (4 years ago)

      Hi Luann. Happy Holidays! Unfortunately I’ve never had cabbage rolls with that type of filling. Our family only makes the traditional filling that you see in the posted recipe. The potatoes and grits filling sounds interesting. I’d like to try that one day.

      Reply
  15. Trish
    January 5, 2013 at 5:58 PM (4 years ago)

    Chrystos Rhazdayetsia! Getting ready to make your delicious cabbage rolls again this year! XOXOXO

    Reply
    • Claudia's Cookbook
      January 5, 2013 at 6:06 PM (4 years ago)

      Chrystos Rhazdayetsia to you too Trish! All the best to you and your family. Let us know how the cabbage rolls turn out! πŸ™‚

      Reply
      • Trish
        January 7, 2013 at 7:49 PM (4 years ago)

        Delicious as always! Hope you had a wonderful Christmas too!

        Reply
  16. Lindsay
    January 5, 2013 at 7:36 PM (4 years ago)

    Do we need to freeze the cabbage before rolling, or just steam and seperate?

    Reply
    • Claudia's Cookbook
      January 5, 2013 at 7:59 PM (4 years ago)

      It’s a lot easier to roll them out afterward if you blanch and then freeze them. Even if it’s only for a few hours, but ideally over night.

      Reply
  17. Tess
    January 7, 2013 at 1:10 AM (4 years ago)

    Hi there πŸ™‚ I come from Ukrainian heritage myself and grew up having cabbage rolls at every family gathering! Unfortunately I never learned to make them from my Grandmother before I moved to South Africa and so I haven’t had them in over 20 years!! πŸ™ my grandmother was never really one for the email or internet and sadly she passed away this past year. I would really like to honour her memory by ‘rekindling’ this tradition with my own family and so would like to thank you very much for posting this recipe. I have one small question however. I’m pretty sure, going through the steps and ingredients I see listed that this recipe is very close to that of my grandmothers (bacon, tomato soup, etc) the only critical ingredient that appears to be missing would be that of the ‘kasha’ or ‘buckwheat’. Critical only to me and the memory of my tastebuds! LOL πŸ˜€ would you perhaps be able to suggest how I might adapt this recipe to include this? Would it be added to the rice while cooking or replace the rice entirely? And if its meant to be added, would you have an approximate measurement or quantity to suggest? Thank you so much! I’m looking very forward to trying this out (with or without the buckwheat! LOL) Happy New Year! God Bless, Tess

    Reply
    • Claudia's Cookbook
      January 10, 2013 at 4:15 AM (4 years ago)

      Hi Tess! Happy New Year to you as well! Thank you for sharing your story. I’m glad you can find some comfort in our Cabbage Roll recipe πŸ™‚ We have never made our cabbage roll recipe with buckwheat, but from what I understand, you simply replace the rice with buckwheat. The recipes I’ve seen have usually used 1-1/2 to 2 cups cooked buckwheat. I am now curious to make our own cabbage roll recipe with buckwheat, so thank you very much again for your comments! All the best!

      Reply
  18. Tracy
    July 1, 2013 at 4:44 AM (3 years ago)

    Just tried your recipe today. They we’re great though my better half (the Ukrainian half) wants to try to double the meat next time (we favor a lower carb diet). But this is absolutely a great recipe. Thank you! Very close to his grandmother’s recipe.

    Reply
    • Claudia's Cookbook
      July 2, 2013 at 3:20 AM (3 years ago)

      Thanks for your feedback Tracy! You can’t go wrong with double meat πŸ™‚ So glad you and your better half enjoyed the cabbage rolls and that they reminded you of your Grandmother’s. That’s pretty much the best compliment ever πŸ™‚

      Reply
  19. Chris
    October 6, 2013 at 2:05 PM (3 years ago)

    I never really learned how to make cabbage rolls from my Ukrainian parents. (Dad spent just as much time in the kitchen as Mum) I therefore had no skills to pass on to my daughter. One day she blew my socks off with the best cabbage rolls ever which was the recipe she got from your website. Well I finally made them yesterday and they are fantastic! Thanks for reconnecting me to my heritage. I can’t wait to try your other recipes.
    Thanks so much, Chris

    Reply
    • Claudia's Cookbook
      October 6, 2013 at 8:14 PM (3 years ago)

      Thank you so much for sharing Chris! Your comment seriously warmed my heart. I’m so glad you enjoyed the cabbage rolls and it connected you to your heritage πŸ™‚ That is really the whole reason why we started this blog in the first place!! Thanks again!

      Reply
  20. courtney
    November 14, 2013 at 8:48 PM (3 years ago)

    Absolutely delicious i suggest doubling the sauce though!

    Reply
    • Claudia's Cookbook
      November 23, 2013 at 8:47 PM (3 years ago)

      Glad you enjoyed them Courtney!

      Reply
  21. Luba
    December 22, 2013 at 9:56 AM (3 years ago)

    Thanks so much for your website. Just made the cabbage rolls and froze them for Christmas dinner. Your recipe sounds very close to how my mom used to make holobchi.

    Does your family make chlystu (some people call them nothings). They are deep fried doughy twists or bow-ties with icing sugar sprinkled on top. They are very light and crumbly and melt in your mouth.

    One more question, I noticed you mention your baba’s meatballs but I can’t find the recipe. Just wondering if its similar to my moms (made with beef, pork and cornmeal).

    Again great site, it sure helped to give me confidence to make the cabbage rolls.

    Chlustos pozdraetza!
    Luba from Manitoba

    Reply
    • Claudia's Cookbook
      December 22, 2013 at 6:21 PM (3 years ago)

      Hi Luba! Thank you so much for your kind comment. I’m glad our holobchi recipe helped you out! I was very intimidated the first time I made them as well but found the images and making them with my Mom helped. Regarding chlystu, I know exactly what you’re talking about. My family never really made them before but I can try to find a recipe to try for you! I’ve had them before and they are yummy. I have never posted the recipe for my Baba’s meatballs only because I don’t have it. I do believe my Mom (Claudia) does so I will post it in the new year! πŸ™‚

      Thanks again Luba!! Merry Christmas to you and your family!!

      Reply
  22. Ruth
    February 8, 2014 at 9:47 AM (3 years ago)

    I froze these cabbage rolls after baking them in the sauce. When I reheat them in the oven what temperature and allotted time should I use; should I thaw them first?

    Reply
    • Claudia's Cookbook
      February 9, 2014 at 3:50 PM (3 years ago)

      Hi Ruth, you can place them in a 350 degree Fahrenheit oven from frozen. No need to thaw first. Hope that helps!

      Reply
  23. Jonathan
    February 15, 2014 at 3:49 PM (3 years ago)

    I’m so glad I stumbled onto this recipe. My wife and my favorite way to spend a Saturday morning and afternoon is cooking something together, the longer it takes the better! That’s what Saturdays are made for. We just took these out of the oven and they’re so delicious! Thanks for sharing this recipe, and know that you have given us a new favorite recipe for cold Michigan Saturdays! πŸ™‚

    Reply
    • Claudia's Cookbook
      February 16, 2014 at 4:30 PM (3 years ago)

      Hi Jonathan! I am SO happy you enjoyed the cabbage roll recipe! You and your wife sound totally adorable. I firmly believe that a couple that cooks together, stays together. All the best and stay warm in Michigan πŸ™‚

      Reply
  24. Corinna Caudill
    February 17, 2014 at 7:08 AM (3 years ago)

    LOL! “You might as well have two. You know you want to.” πŸ™‚

    Reply
  25. May
    March 19, 2014 at 3:37 AM (3 years ago)

    Can I bake them then freeze? Like home-made TV dinner. Would that affect the texture or taste?

    I know a few friends who are always on the go, & I wonder if I can make these beforehand, so they can just heat it up in the microwave for dinner when they get home.

    Reply
    • Claudia's Cookbook
      March 19, 2014 at 9:39 AM (3 years ago)

      Hi May, You definitely can bake and freeze them. We typically assemble the cabbage rolls and freeze them before baking, but I don’t see why you couldn’t bake them and freeze them afterwards.

      Reply
  26. Roxanne Marleau
    December 14, 2014 at 8:21 PM (2 years ago)

    I just found your website. I would like to try the cabbage rolls. I am wondering about what kind of cabbage you used. It seems wrinkled and not like the kind I have seen in the store which seems flatter and thicker. Is it a special kind?

    Reply
    • Claudia's Cookbook
      December 14, 2014 at 8:25 PM (2 years ago)

      Hi Roxanne, no special kind. We use cabbage we find at farmers markets in the summer but you can use the typical variety you find in your local store. It appears “wrinkly” because it’s been boiled, frozen and thawed. That way it’s softer and easier to handle.

      Reply
    • Sandra D
      October 25, 2015 at 12:14 AM (1 year ago)

      My family finds that summer cabbage is a thinner cabbage than fall cabbage & once leaves are steamed, frozen & then thawed makes it much easier to roll filling up & stays wrapped around fill better. We learnt as children that different regions of Ukraine have variations on the main recipe. My mom’s family never included beef in their Holopsti, just bacon, onion, dill & rice fill. Tomato juice or crushed tomatoes were used on regular cabbage. We also made sour leaf cabbage rolls, leaves were soured just like sauerkraut & fill was only rice or kascha & fried onions (sometime bacon would end up in there too) & it was roasted in the oven with butter & onions & some water on bottom of casserole dish, but at a lower temp. & a bit longer so the cabbage was steam cooked & water didn’t boil out too fast, checking regularly to make sure 1/2″ water was always on the bottom of the dish. We would cook for 1 1/2 – 2 hours at 250 F time depending on how many layers of cabbage rolls were in casserole dish, & found slow cooking didn’t dry out the food as much. My mother-in-law, her heritage is from another region of Ukraine, close to the Poland border has very similar recipes to my mom’s, but she has a meatless version for each type of Holopsti, for religious holidays that require meatless dishes, eg. Good Friday @ Easter.
      With regards to Luba’s comment: “Does your family make chlystu (some people call them nothings). They are deep fried doughy twists or bow-ties with icing sugar sprinkled on top. They are very light and crumbly and melt in your mouth.”
      My mom (FYI who is 88 years old) still makes the “Sweet Nothings” or Khrustyky at least a couple times a year. If you are unable to find your recipe, email me & I can dig her’s out & post for you
      Love your blog Claudia & recipes, you have a few I don’t have so will check out all your recipes & watch for new ones. Both my mom & mother-in-law (both in their late 80’s) are still healthy & active & make many of our family’s traditional dishes. We also have collected many Ukrainian Cook books over the years too, if you are looking for something specific I may be able to help you out, just email me to let me know to check what I’ve got.

      Reply
      • Claudia's Cookbook
        October 25, 2015 at 1:30 PM (1 year ago)

        Thanks for sharing Sandra! We actually have a Khrustyky recipe on our blog πŸ™‚

        Reply
  27. Lesya
    December 18, 2014 at 5:18 AM (2 years ago)

    Hi Jaime,
    I will definitely try the Claudia’s recipe. My recipe is a little different: I do not cook rice until cooked, just pour on it boiling water and leave it for 1 or 2 hours. And I do not cook the meat, mix it with rice raw. Then I cook the Π³ΠΎΠ»ΡƒΠ±Ρ†Ρ– πŸ™‚ in broth or water and serve with sour cream.

    Reply
    • Claudia's Cookbook
      December 18, 2014 at 8:43 AM (2 years ago)

      Sounds great Lesya! Let us know how you like our recipe!! Happy Holidays!

      Reply
      • Lesya
        December 19, 2014 at 1:34 AM (2 years ago)

        Happy Holidays to you too!

        Reply
  28. Marilyn Cherniawski
    March 1, 2015 at 5:02 PM (2 years ago)

    Hi Lesya: Just a little tip..1. only partially cook your rice (it must be short grain makes for stickier much easier to roll rice) 2. for rolling the holubsi..when the leaf is in your hand put the rice mixture on the bottom 3rd of the leaf, fold the sides over the rice, bottom edge over rice & with your heal of your thumb you are pushing & rolling the holubsi up to the top…way easier..try it. Let me know how it works for you..I’m Ukrainian & have been making holubsi for years. The stickier the rice the easier it is to roll.

    Reply
  29. Nicole Traugott
    May 1, 2015 at 3:22 AM (2 years ago)

    It is wonderful to know that I’m not the only one who becomes excited to celebrate the family traditions around the holidays! Enjoy them while you can! My mother recently passed (this June will be three years), and my vegetarian brother was given all of the family cook books. (haha,thanks for the laughs, mama!), so I can’t remember most of our Ukrainian family recipes. I knew there was a reason she would constantly yell at me to pay attention me in Slovak. πŸ˜› The one language I dreaded hearing when I was in trouble. Ha!

    I remember my grandmother using both ground lamb and beef once in her holopchi recipe (I was very young – my mother only used beef). Also, both my mother and grandmother never used bacon in their recipes, and I don’t ever remember my mom ever baking hers. Does anyone recall the recipe being cooked on the stove? If they do, how long do you boil/ simmer it? This is one recipe that brings me back home, and I have so many fond memories of helping my mom cook it. I’m just having trouble remembering how long it simmered in the tomato sauce. Marilyn is correct – the sticker the rice, the easier it is to roll. Thank goodness for accidentally learning how to make sticky rice! πŸ™‚

    I’m just asking around because I would love to have most of my family recipes back, and you’ve done a wonderful job so far with helping all of us! Thank you very much!

    Reply
    • Claudia's Cookbook
      May 4, 2015 at 3:13 PM (2 years ago)

      Thank you so much for sharing Nicole!! It’s funny, I dreaded hearing my parents and grandparents speaking ‘loudly’ to me in Ukrainian as well as a child. I knew I was in trouble, but I never fully understood how MUCH trouble! πŸ™‚ I don’t have a recipe for stove top cabbage rolls but hoping someone else who comes across the comments here does. All the best to you!

      Reply
      • Donna
        October 10, 2016 at 7:30 PM (2 months ago)

        My polish grandmother used a pressure cooker to cook her stuffed cabbage

        Reply
      • Donna
        October 10, 2016 at 7:32 PM (2 months ago)

        My polish grandmother used a pressure cooker to cook her stuffed cabbage. We didn’t use tomato juice or soup

        Reply
  30. Samantha
    August 29, 2015 at 9:05 PM (1 year ago)

    My mom has always made cabbage rolls and baked them in the sauce and then portioning them and freezing in the sauce. She rolls the meat/rice mixture raw….
    I would like to try freezing without baking them first… So do I brown the meat then roll in the wilted cabbage then freeze and transfer to a freezer bag once frozen?

    I do have a tip for you… You don’t need to boil the cabbage before freezing… If you throw the cabbage in the freezer for a few days and then thaw it it will be perfectly wilted to roll easily without burning your fingers boiling it. πŸ™‚

    Reply
    • Claudia's Cookbook
      September 2, 2015 at 4:14 PM (1 year ago)

      Yes, you need to brown the meat and then roll it in the cabbage. Freeze on a baking pan and then transfer to freezer bag once frozen. That way they stay separated πŸ™‚

      Reply
  31. Irene Kielty
    December 14, 2015 at 7:23 PM (12 months ago)

    The filling for your cabbage rolls sounds very much like my mothers except she added fried onions and bacon right into the mixture. As for the beef, she would mix the raw beef into the hot rice and trust me, it got cooked, LOL. She used tomato juice, but I like the idea of tomato soup. Either way, sounds so similar. Think I should make a small batch for Christmas. Thanks so much.

    Reply
  32. Sharon Columpsi
    January 8, 2016 at 6:13 PM (11 months ago)

    Nicole Traugott….my mother always cooked our cabbage rolls on the top of stove.. She would boil them in water and our cabbage rolls were always made with sauer cabbage. She would let them simmer on low heat for hours, but make sure the water never cooks dry. She also canned them and oh my goodness so delicious. Also our cabbage rolls were made with all ground pork.

    Reply
  33. Raisa Stone
    December 1, 2016 at 5:40 PM (6 days ago)

    Claudia, they look wonderful. Baba tell you how to make more authentic. They are holubtsi, not holopchi. “Holub” mean pigeon. They are little birds nesting.

    Second, never, ever margarine in Ukrainian recipe! If you cannot afford butter, use sunflower or hemp oil.

    Tomato juice with no additives, no tomato soup. We do not have this soup in Ukraina.

    I enjoy your website and would like to send you ebook of my Ukrainian cookbook. Stories from Stalinist survivors, Ukrainian lore and 200 Old Country recipes and home remedies. Just send me your email. I put my website below so you can see. I have entire chapter of holubtsi recipes.

    Also, you can look me up on Facebook: “Baba’s Kitchen: Ukrainian Soul Food.”

    Smachnoho, Poopchik!

    Reply
  34. Joyce
    December 5, 2016 at 10:30 PM (2 days ago)

    I am wondering if you can tell me how long I should bake the frozen uncooked cabbage rolls for. I know from previous comments that they should be baked at 350′ and it would help to know for how long to cook them.
    Thank you for sharing your recipes. πŸ™‚

    Reply
  35. Crystal
    December 6, 2016 at 7:34 PM (23 hours ago)

    I was shown an easier way to prepare the cabbage leaves. Core the cabbage and freeze for a few days, pull out of freezer and put the head of cabbage in hot water in the sink. While cooking your filling, the leaves peel off easily. You may have to change the water a few times to get all the leaves off. But are so much easier to work with.

    Reply

2Pingbacks & Trackbacks on Cabbage Rolls

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *