Ukrainian cabbage rolls are tender blanched cabbage leaves wrapped around a savory filling of ground meat, rice, sautéed vegetables, and aromatics, then braised in a tangy tomato-based sauce. This rustic dish delivers authentic Eastern European comfort in every bite.
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Cook the rice in a pot of salted water. Sauté the grated carrots and diced onions with olive oil. Allow the rice, carrots, and onions to cool.
In a large bowl, mix together the ground meat, rice, carrots, onions, salt, and pepper.
Bring 1 gallon of water to a boil in a large deep pot, then add the whole cabbage head. Boil it for 2-3 minutes, then remove it and peel off the cabbage leaves until they become too small. Try to keep the leaves from breaking. Allow the leaves to cool.
Cut out the hard part of the cabbage leaves by slicing each piece in half and removing the middle spine.
Hold a cabbage leaf in the palm of your hand, add a heaping spoonful of the filling to the center, and roll the cabbage leaf up into a cone shape.
Poke the top of the roll down into the filling. Repeat until all the cabbage leaves are used up.
Preheat the oven to 375°F. Place the cabbage rolls into a ceramic pot in layers, spaced tightly together.
To make the sauce, heat a skillet on medium-high heat with a bit of oil, then add the onion rings and sauté until they are golden brown. Add the sour cream and tomato sauce to the pan and mix to combine.
Pour the sauce over the cabbage rolls, then bake them for 45 minutes.
Serve the cabbage rolls warm with a dollop of sour cream and fresh herbs. Enjoy!
Store cooled cabbage rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven until warmed through, or microwave individual portions with a splash of water to restore moisture.
Yes. Assemble the rolls up to 24 hours ahead, refrigerate covered, then bake. You may need to add 10–15 minutes to the cooking time if baking from cold.
Blanch the whole cabbage head in boiling salted water for 8–10 minutes until leaves are pliable, then carefully peel them off. This prevents tearing.
Yes. Use all beef, all chicken, ground pork, or a plant-based ground meat. Keep the cooking time the same; adjust seasoning to taste.
No. Use raw rice; it will cook fully in the sauce during baking, absorbing flavor and becoming tender.
They're ready when the cabbage is very tender and the filling is cooked through (internal temp 165°F for poultry). The sauce should be bubbling gently around the rolls.
