Learn how to make classic cabbage rolls with this traditional family recipe passed down by Grandma! These hearty, delicious cabbage rolls are filled with a flavorful combination of seasoned meat, rice, and a savory tomato sauce. Perfect for a cozy dinner or family gatherings, this recipe will bring comfort to your table and warm memories of homemade cooking.
In this video, we’ll walk you through every step of the process, from preparing the cabbage leaves to rolling the filling and cooking them to perfection. Whether you’re a seasoned cook or trying cabbage rolls for the first time, this recipe is easy to follow and results in mouthwatering, tender cabbage rolls your whole family will love!
Timestamps:
0:00 – Introduction
0:29 – Preparing the Cabbage Leaves
2:37 – Making the Meat and Rice Filling
3:51 – Rolling the Cabbage Rolls
4:17 – Assembling the Dish with Tomato Sauce
4:55 – Cooking the Cabbage Rolls
5:39 – Final Tips and Serving Suggestions
6:05 – Tasting and Enjoying
Get the recipe here:
Stuffed Cabbage Rolls:
*Special Note:
To enhance the flavor, sprinkle in a 1/4 to a 1/2 teaspoon of MSG. That’s the secret ingredient that Grandma used!
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22 Comments
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the westerners have no idea how to cook proper cabbage rolls…seriously this is an atrocity
You know it’s authentic if it has to be translated. But yo, I don’t pre cook my rice and it always turns out perfect. Does anyone else do it that way? I learned that from my Albanian friend she used that method for stuffed grape leaves.
There is a Finnish way to make them, usually there isn't tomatoes involved. They use the cabbage water and cream for bread crumbs and add those for extra stuffing with rice and minced meat. Usually it's made in the oven so they butter the tray and some even add syrup on top of the cabbage to like caramelise the top of the cabbage rolls, or some just use butter. Then they usually put it in the Oven in high temp for 10 minutes and then lower it to medium heat for 50 minutes. Usually enjoyed with lingonberry jam.
2 hrs will bring very special taste…thank you very much for recipe…I will try like that ❤❤❤
You ruined it with the Campbell soup ( the chemicals and preservatives that are in the soup. )
Next time try using the triangle shaped cheese plane to remove the center rib of the cabbage leaf. Lay the leaf flat on the board and draw the plane down the rib.
EGG and ONION! That's a big no no.
My sister in law' s mother was from Hungary, and she made them with tomato juice and placed them on a bed of sauerkraut to cook! Yummy!
Nope Raw rice mixed in with the beef.
how much rice?
if cooking in oven temperature and how long?
The easiest way to get cabbage soft is to wash it whole then put into microwave for 14 minutes. Wala 😂 you’re welcome
11/15/2025.. amazing simplicity in forming a wonderful meal. Nothing wasted, everything just comes together. Yes everyone has an opinion to make it better. Not how the cooking works, your instructions were a perfect base to a classic dish…me btw put cut onions, portabello mushrooms, chopped garlic, and some tajin spice, all with the stuffing, then I took the rest of the tomato soup, with a healthy shot of pepper and onion powder with slivers of garlic and simmered, poured it in a 9×13 pan buttered of course. And baked it for 1:30 @ 325' f…..oh yeah nicely done…and btw… you are a 🥵🔥🥵🔥… you have a lucky partner in life…. because you know how to cook…..THANK YOU… luv ya honey 😊
I agree!! Gotta use ONION with ground beef.
I miss my mommy's cabbage rolls 😩
I add cheddar in my mix up stuffing. And green pepper.
Thank you so much for this beautiful recipe. I made it yesterday. It yielded 11 good sized rolls. The only change I made was, I added some Adobo seasoning, to the meat mixture. They turned out fabulously. I will absolutely add these to my rotation. Best wishes!
That looks like it turned out amazing. I really like that glass dome fry pan lid. Do you have a link where I could purchase one? Thanks and keep up the good videos.
I have never made cabbage rolls before but if I did, this is exactly the way I would have made them. Thank you for making it look so easy. I can't wait to your recipe!
My mom always made them in a pressure cooker. You can use a rice or instant pot too.
My grandmother married a Serbian and made Sarma, which the filling is ground pork and beef with garlic salt and some long grain rice. She ground her meats together and used garlic powder, (I grind in minced garlic when grinding my own meat) after the leaves are ready to be rolled . I put some sauerkraut on the bottom layer some rolls tucked tightly in, sprinkle Hungarian paprika more sauerkraut and some V8 juice repeat until roaster or Dutch oven is full and simmer on stove top i use a turkey baster and baste until done generally after an hour. I serve with mashed potatoes .
None of you know how to cook, I’ll put mine up to any of theses recipes.
I use Pork sausage, Onion, shredded carrots + seasonings for the filling, rather than soup I use thickened V-8 juice for the cover sauce