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Nye's Polonaise Room Cabbage Rolls

This classic recipe guides you through preparing hearty cabbage rolls, a beloved comfort food. Tender cabbage leaves are filled with a savory mixture of ground beef, pork, sausage, rice, and aromatics, then rolled and baked to perfection. A delicious and satisfying main dish, perfect for family meals.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 4 people

Equipment

  • 1 Large Stockpot For boiling the cabbage
  • 1 Large Mixing Bowl For preparing the meat filling
  • 1 13x9-inch Glass Baking Dish For baking the cabbage rolls
  • 1 Cutting Board For preparing and rolling cabbage leaves
  • 1 Large Bowl or Basin For an ice water bath for the cabbage

Ingredients
  

Main

  • 1 to 2 heads white cabbage cored
  • 1 gallon water or enough to cover
  • 2 teaspoons salt
  • 1/4 cup white rice
  • 2 tablespoons finely diced green bell pepper
  • 2 tablespoons finely diced onion
  • 3/4 pounds ground beef
  • 3/4 pounds ground pork
  • 1/2 pound mild pork sausage
  • 1/2 pounds cooked smoked bacon finely diced
  • 2 tablespoons minced garlic
  • 6 ounces tomato ketchup
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fine salt
  • 4 ounces grated Parmesan
  • 2 eggs

Instructions
 

  • Preheat oven to 300 degrees F.
  • Place the cabbage in a stockpot and cover with water. Add salt, bring to a boil, and reduce to a simmer. Cook the cabbage until tender, about 1 hour. When the cabbage is done remove from the pot and cool in an ice water bath. Drain.
  • Gently separate the leaves from the head of the cabbage, trying to keep them whole. Keep the inner white leaves for the cabbage rolls themselves and reserve the big outer green leaves to line the bottom of the baking dish.
  • Mix all of the remaining ingredients together. Line the bottom of a glass 13 by 9 baking dish with some large green leaves.
  • Place 1 white leaf on a cutting board with the stem towards you. Place 4 ounces of meat filling on top of the leaf and fold up stem end first. Fold the sides and the top of the leaf over to form a roll. Place the roll, seam side down, in the baking dish. Continue filling, rolling, and placing the rolls side by side until all the meat filling is used. If you have any leftover cabbage leaves place them on top of your rolls to protect them during cooking.
  • Add 1 cup of water to the pan and cover with aluminum foil. Bake for 1 1/2 hours.

Notes

Ensure the cabbage is tender but still pliable for rolling; an ice bath immediately halts cooking and preserves its vibrant color and integrity. For a richer flavor profile, consider substituting the plain water added to the baking dish with a simple, thin tomato sauce (e.g., crushed tomatoes seasoned with a pinch of sugar and salt) to enhance moisture and depth. When forming rolls, carefully shave down excessively thick ribs of the cabbage leaves to prevent tearing and ensure a tighter, more uniform roll. Pack the rolls snugly in the baking dish, seam-side down, to prevent unraveling during baking. A longer, slow bake ensures the meat filling is thoroughly cooked and the flavors meld beautifully.