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    Home » Recipes » Dish Type » Side Dishes

    Ukrainian Cabbage Rolls (with ground beef and rice)

    Published: Oct 3, 2018 by Terri Gilson · Modified: Mar 12, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 10 Comments

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    Jump to Recipe
    stacked cabbage rolls in a triangular Ukrainian print dish, on a blue surface

    With Ukrainian Christmas around the corner, I wanted to share one of my ultimate favorite Ukrainian Christmas comfort food recipes - the best cabbage rolls ever! Although I am Ukrainian and adore Ukrainian food, these are not your typical traditional Ukrainian cabbage rolls (Ukrainian holubtsi). These are what my family likes to call, "Scottish Cabbage Rolls" because they contain both ground beef and rice and are covered in tomato soup sauce.

    Ukrainian cabbage roll, on a white plate, cut in half, with dish of more cabbage rolls in the background

    These Scottish-style Ukrainian cabbage rolls are popular around the holidays, but great for any time of the year! They pair well with any holiday meal, but especially with Potato and Cottage Cheese Perogies, and borscht!

    Jump to:
    • 🥘 Ingredients
    • 🔪Instructions
    • 💭Pro Tip
    • 📖 Variations & Substitutions
    • 🍽Equipment
    • 🥗What to serve with cabbage rolls
    • 🌡️Storing
    • 📋 Ukrainian Cabbage Rolls Recipe (with ground beef and rice)

    Traditional Ukrainian cabbage rolls usually contain only rice, some onion, and sometimes bits of bacon, minus the tomato sauce. These ground beef and rice cabbage rolls are of the hearty, meaty variety and different in that they are stuffed with lean ground beef, rice, mushrooms and smothered in a creamy tomato sauce.

    And this is about as far from a traditional Ukrainian Christmas eve dinner as you can get (which consists of 12 meatless dishes). Not sure how proud this would have made Baba, but I just can't help but prefer these beef cabbage rolls over the boring and plain rice-filled ones!

    stacked cabbage rolls in a triangular Ukrainian print dish, on a blue surface

    These stuffed cabbage rolls came from my Mom's Auntie May- she was also a Scot that was married to a Ukrainian. And this was the only cabbage roll my Mom had ever eaten. She didn’t even know the other kind existed (the real Ukrainian ones) until she met my Dad.  

    But the funny part is that my mom actually likes the other ones better – the traditional ones that only have rice in them. She only made these ground beef ones because my dad and us kids liked them better.

    🥘 Ingredients

    She said she added the ketchup because it seemed like they needed a little more flavor and thought: “ketchup goes so good with hamburger …” Oh and she said these were actually easier to make than the other ones! Brilliant....

    For this recipe, you'll need:

    cabbage roll ingredients, labelled in glass bowls, on blue surface
    • head of cabbage
    • cooked brown rice (I use instant rice)
    • ground beef (I prefer extra lean)
    • canned mushrooms (you can use fresh mushrooms if you prefer)
    • ketchup * I use Heinz
    • condensed canned tomato soup * I use Campbell's

    *see recipe card for quantities

    But cabbage rolls are still a lot of work, and for this reason, we only got them for special holiday dinners when I was a kid. Hence the reason I don't make them very often these days either.

    I'm not going to lie to you or make these sound like my typical quick and healthy dish- homemade cabbage rolls are not a quick holiday side dish! In fact, they are labor intensive. But on the bright side, these are the best stuffed cabbage rolls (made with meat and rice) I have ever eaten. And I can guarantee you that it's worth the time investment!

    The best part of this recipe is that you don't need to boil cabbage! The cabbage is cooked in the microwave so it's much faster and it's the easiest way to make homemade cabbage rolls.

    🔪Instructions

    *I often cook the ground beef and rice the night before

    Prep:

    1. Preheat oven to 250 degrees F and spray a large casserole dish or roaster pan with non-stick cooking spray
    2. Brown ground beef with chopped onion on the stovetop in a large skillet or dutch oven. Add mushrooms when beef is nearly done (if using fresh mushrooms). If you are using canned mushrooms, you can add them when you mix everything together. Cook until meat is browned and onions and mushrooms are soft.
    3. Cook rice until done, as per package directions
    cabbage on a plate

    Place cabbage on a plate.

    microwave with 10 minutes showing

    Cook cabbage in the microwave for 10 minutes, and then cool.

    cooked rice, mushrooms, cooked ground beef, with onion in a glass bowl, with wooden spoon

    Meanwhile: Add cooked ground meat mixture, rice, and, mushrooms ketchup together in a large bowl.

    mushrooms, rice, ketchup, ground beef and onion mixed well in a glass bowl, with wooden spoon

    Mix until well combined. Add more ketchup to your liking, as desired.

    cabbage turned over, on a white plate

    Turn and return to microwave and cook for another 10 minutes (Mom started to use this method when she got a microwave in the 1980’s because it’s much faster).

    Core being removed from cabbage with a knife

    Cool for a couple of minutes until the cabbage can be handled, then remove core from cabbage.

    cabbage leaves gently being removed

    Gently start peeling away the leaves.

    *If the leaves are not coming off easily (they are ripping) return to microwave for another 5 minutes.

    cabbage leaves being peeled off cabbage

    Continue to very gently peel away the leaves.

    *If at any point this becomes difficult and the leaves are starting to rip, put the cabbage back in the microwave in 2 minutes increments.

    cabbage leaves removed from cabbage

    Continue doing this until all the leaves have been removed.

    *you can trim off any bad parts on the leaves or discard leaves that are bad. Set aside the leaves that are too ripped to roll (See Pro Tip)

    cabbage leaf cut at the bottom

    Place a piece of cabbage on a work surface (I use a cutting board) and cut off about ½ - ¾ an inch of the tough stem part on the bottom of the leaf.

    add about a tablespoon of filling to the middle of the leaf

    Add about a tablespoon of the filling in the center of the leaf (this amount will depend on the size of the leaf- you may need to add a little more for larger leaves and a little less for very small leaves) 

    cabbage roll folding in on the sides

    Begin by folding the cabbage leaf in on the sides, then fold the bottom.

    cabbage roll being rolled up from bottom

    Then continue to roll up the cabbage roll from the bottom, as you would a wrap

    cabbage roll being rolled up to the top

    Continue rolling right up to the top

    *when you get to this stage, you can just gently push any rogue filling back into the cabbage roll and gently fold the loose leaf part over and place the cabbage roll (seam down) in the prepared casserole dish

    Place cabbage rolls gently in the prepared baking dish

    all cabbage rolls in casserole dish

    Keeping adding (stacking is fine) until all the cabbage rolls are added.

    cabbage rolls in casserole dish

    Pour tomato soup over the cabbage rolls

    cooked cabbage rolls in a Ukrainian dish on blue surface

    Bake in prepared oven for about 2 hours or until cabbage is tender. Serve warm

    💭Pro Tip

    If you have leftover cabbage roll filling and torn leaves you couldn't use, you can make a quick lazy cabbage roll casserole (deconstructed cabbage rolls) . Or you can use the filling to make Stuffed Green Pepper Casserole, if you want to make something different.

    leftover cabbage roll filling, leaves and canned tomato soup in an 8X8 pan.

    Add leftover filling and chopped cabbage to a small pan and cover with canned tomato soup

    casserole covered with aluminum foil

    Cover in foil and bake for 1 hour in preheated oven. *It may take a little more or a little less time, depending on how much you have.

    📖 Variations & Substitutions

    • Slow Cooker: You can slow cook these for 6 hours on low in your crock pot as well.
    • Instant Pot: They take about 20 minutes in the instant pot.
    • Gluten-free - use gluten-free tomato soup
    • Ground beef: You can use regular ground beef, lean, extra lean or half ground beef and half ground pork
    • Toppings: Top with sour cream and/or fresh dill
    cabbage roll being held up on a spoon, over a dish of more cabbage rolls

    🍽Equipment

    I use a large casserole dish with a lid or a roasting pan to cook these stuffed cabbage rolls, but you could use a slow cooker (affiliate links) as well (see substitutions and variations). You'll also need a microwave (affiliate links)

    🥗What to serve with cabbage rolls

    Traditionally, cabbage rolls go well with:

    • borscht (shown below)
    • Air Fryer Kielbasa (Kovbasa)
    • perogies
    • a garden salad
    • beets
    • cucumbers - try my Quick Cucumber Kimchi
    • Dinner buns or Ukrainian Bread on holidays
    • Ukrainian Walnut Torte or Lemon Poppy Seed Torte for dessert
    borscht soup in a beige bowl on a Ukrainian patterned tablecloth

    🌡️Storing

    Store leftover cabbage rolls in an airtight container for up to 4 days.

    Make-ahead: You can go ahead and make them in advance (when you have a little more time on your hands), as they last for 4 days in an airtight container in the fridge and a very long time in the freezer (6 months) when they are wrapped well in a Ziploc freezer bag or airtight container.

    Enjoy~

    However, if you are short on time, give my Lazy Slow Cooker Cabbage Rolls a try! It's the same recipe but in casserole form.

    lazy slow cooker cabbage rolls in bowl with slow cooker behind

    If you're interested in more great Ukrainian recipes, follow my Ukrainian Food Board on Pinterest!

    Ukrainian Recipes Pinterest Board Cover

    stacked cabbage rolls in a triangular Ukrainian print dish, on a blue surface
    Food Meandering Logo

    📋 Ukrainian Cabbage Rolls Recipe (with ground beef and rice)

    These hearty, meaty cabbage rolls (holubtsi) are Scottish -style Ukrainian Cabbage Rolls stuffed with ground beef, rice, mushrooms, and smothered in tomato sauce! The cabbage is cooked in the microwave so these stuffed cabbage rolls quicker and easier!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Scottish, Ukrainian
    Keyword: beef cabbage rolls, cabbage rolls, scottish
    Special Diet: Weight Watchers
    Servings: 24 servings
    Calories: 186kcal
    Author: Terri Gilson
    Prep Time: 1 hour hour
    Cook Time: 2 hours hours
    Total Time: 3 hours hours
    Prevent your screen from going dark

    Equipment

    large casserole dish
    microwave

    Ingredients

    • 1 large head of cabbage
    • 1 lb ground beef
    • 4 cups of brown rice this is about 10 servings of instant rice
    • 1 medium onion diced
    • 1 cup sliced mushrooms can substitute canned
    • 1 cup ketchup add additional to taste
    • 2 10 oz cans condensed tomato soup * gluten-free
    US Customary - Metric

    Instructions

    *The recipe instruction photos will NOT print (by default). If you want them to print, you need to select that option.

    • Prep: Preheat oven to 250 degrees F (121 degrees C ) and spray a large casserole dish or roaster pan with non-stick cooking spray.
    • Cook ground beef with onion and drain off fat. Cook rice. *I often do this the night before.
    • Place whole cabbage on a plate.
      cabbage on a plate
    • Cook cabbage in the microwave for 10 minutes, and then cool.
      microwave with 10 minutes showing
    • Meanwhile: Add cooked ground beef with onion, cooked rice, mushrooms and ketchup together in a large bowl.
      cooked rice, mushrooms, cooked ground beef, with onion in a glass bowl, with wooden spoon
    • Mix until combined. Add additonal ketchup to your preference, if desired.
      mushrooms, rice, ketchup, ground beef and onion mixed well in a glass bowl, with wooden spoon
    • Turn cabbage over and return to the microwave and cook for another 10 minutes.
      cabbage turned over, on a white plate
    • Remove core from cabbage and carefully remove cabbage leaves.
      Core being removed from cabbage with a knife
    • Gently start peeling away the leaves.
      *If the leaves are not coming off easily (they are ripping), return to microwave for another 5 minutes.
      cabbage leaves gently being removed
    • Continue to very gently peel away the leaves.
      *If at any point this becomes difficult and the leaves are starting to rip, put the cabbage back in the microwave in 2 minutes increments.
      cabbage leaves being peeled off cabbage
    • Continue doing this until all the leaves have been removed.
      *you can trim off any bad parts on the leaves or discard leaves that bad. Save leaves that are too ripped to roll (you can use them in
      * You will probably have to cut away more of the core as you go along in order to remove the leaves without tearing them
      cabbage leaves removed from cabbage
    • Place a piece of cabbage on a work surface (I use a cutting board) and cut off about ½ - ¾ an inch of the tough part on the bottom of the leaf.
      cabbage leaf cut at the bottom
    • Add about a tablespoon of the filling to the middle of the cabbage leaf (this amount will depend on the size of each cabbage leaf) 
      add about a tablespoon of filling to the middle of the leaf
    • Begin by folding the cabbage in on the sides, then fold the bottom.
      cabbage roll folding in on the sides
    • Then continue to roll up the cabbage roll from the bottom, as you would a wrap
      cabbage roll being rolled up from bottom
    • Continue rolling right up to the top
      *When you get to this stage, you can just gently push any rogue filling back into the cabbage roll and gently fold the loose leaf part over and place the cabbage roll (seam down) in the prepared casserole dish
      cabbage roll being rolled up to the top
    • Place gently in prepared dish.
    • Keep adding them to pan until they are all gone (stacking is fine). *See Pro Tip for leftover filling and ripped leaves.
      all cabbage rolls in casserole dish
    • Pour canned tomato soup on top of the layers of cabbage rolls and cover with lid.
      cabbage rolls in casserole dish
    • Bake in oven for about 2 hours or until cabbage is tender. Serve warm
      cooked cabbage rolls in a Ukrainian dish on blue surface

    Notes

    *Please see post contents for important recipe information and tips!
    Nutrition Facts
    📋 Ukrainian Cabbage Rolls Recipe (with ground beef and rice)
    Amount Per Serving (1 cabbage roll)
    Calories 186 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Cholesterol 13mg4%
    Sodium 112mg5%
    Potassium 251mg7%
    Carbohydrates 29g10%
    Fiber 2g8%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 90IU2%
    Vitamin C 14.7mg18%
    Calcium 32mg3%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Serving: 1cabbage roll | Calories: 186kcal (9%) | Carbohydrates: 29g (10%) | Protein: 6g (12%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Cholesterol: 13mg (4%) | Sodium: 112mg (5%) | Potassium: 251mg (7%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 90IU (2%) | Vitamin C: 14.7mg (18%) | Calcium: 32mg (3%) | Iron: 1.2mg (7%)
    Did you make this recipe? Please leave a star rating and review below!
    Rate this Recipe

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    Reader Interactions

    Comments

    1. Sue Slaght

      December 17, 2016 at 11:26 pm

      Well I may not be making these but they do sound yummy. Believe it or not I used to make cabbage rolls about 15 years ago.

      Reply
      • Food Meanderings

        December 18, 2016 at 7:20 am

        Yes, they are lots of work, Sue! But I think it's worth it a couple times a year. I do believe you made them- especially because I know you used to make pies too! 🙂

        Reply
    2. Teresa

      December 18, 2016 at 12:01 pm

      They look fantastic! Cabbage rolls are so much work, but so much work, it's true. I like to make them in a work party with several other people. It may be just as much work with the scaled-up volume, but the company lightens the load.

      Reply
      • Food Meanderings

        December 18, 2016 at 12:27 pm

        Thanks, Teresa. Yes, a party would be a great way to do it! I have done perogy parties, but never cabbage rolls. But my kids are old enough to really help now so that will be my work party! 🙂

        Reply
    3. athinsliceofcake

      February 17, 2017 at 2:17 am

      Love cabbage rolls or as I call them gołabki( the polish name for them).My gran makes the best!

      Reply
      • Food Meanderings

        February 17, 2017 at 6:42 am

        I hope you enjoy these as well!

        Reply
    4. Susanne

      September 12, 2018 at 10:53 am

      My Mom used a similar recipe which I have followed for years. Instead of chopped onion I add a packet or two (depending on amount of burger) of lipton dry onion soup mix. It just seems to add a little extra umph. Also, be sure to use Campbell tomato soup; it has the best flavour.

      Reply
      • Terri Gilson

        September 13, 2018 at 7:06 am

        Hi Susanne: That's a great idea to use dry onion soup mix! And I agree that Campbell's tomato soup is the best!

        Reply
    5. Craig M. Thompson

      December 18, 2018 at 6:56 pm

      I just thought you like to know, that making cabbage rolls in an instant pot only takes 18 mins!
      Craig

      Reply
      • Terri Gilson

        December 18, 2018 at 6:59 pm

        Cool! Need to get myself one 🙂

        Reply

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    I'm Terri, a passionate home cook and baker, an award-winning recipe developer, and a busy working mom who is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks, and tips with you, but also my secrets to successful weight maintenance.

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