I’m coming off of the busiest month ever, and (as always when life gets hectic), I’m fighting a terrible cold. When it hurts to swallow, your entire head aches, and you’re functioning with next to no sleep, you just want some comfort food! So, I threw together one of my favourite childhood comfort foods – Cabbage Rolls.

There are lots of interpretations on cabbage rolls. When I was growing up, my Nanny’s cabbage rolls were huge and spicy. My mother and grandmother make an equally tasty, but less spicy version. My mother-in-law also makes delicious cabbage rolls that are slightly smaller in size than the “Cape Breton” version. Some people add lots of garlic and others like to tone the garlic down. I don’t think there is a right or wrong way for this classic meal, so I’ll share my recipe!

Since I like to channel my Grandmother (Nanny MacKinnon) when it comes to cabbage rolls – I tend to stick with a larger, spicy version. The following recipe makes 10 large cabbage rolls that are essentially a meal on their own.

Cabbage Rolls

Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Main Course
Servings 1 10 People


  • Pan
  • Pot
  • Casserole Dish
  • Cutting Board
  • Chef Knife


Cabbage Roll & Filling

  • 1 Head of Cabbage
  • 1 lbs Ground Pork
  • 1 lbs Ground Beef
  • 1 White Onion Diced
  • 3 Cloves
  • 1.5 Cups White Rice
  • 2 TBSP Tomato Paste
  • 1 Egg
  • 2 TBSP Fresh Minced Flat Leaf Parsley
  • Salt To Taste
  • Fresh Cracked Peppercorn To Taste
  • 2.5 TBSP Italian Seasoning
  • 1 TSP Red Pepper Flakes
  • Olive Oil For the Pan

Tomato Sauce

  • 3 TBSP Tomato Paste
  • 796 mL Crushed Tomatoes I use Mutti Brand
  • 1.5 TBSP Fresh Minced Parsley
  • 1 Good Glug of White Wine Vinegar
  • 1 TSP Sugar
  • 2 Cloves of Garlic Minced
  • 1 White Onion Diced
  • Coarse Salt To Taste
  • Red Pepper Flakes To Taste
  • Fresh Cracked Peppercorn To Taste
  • Olive Oil For the Pan


Cabbage Roll Filling & Assembly

  • Cut the bottom off of your cabbage. Place your head of cabbage in a pot and completely submerge with water. Boil for 5-6 minutes, or until leaves are soft and malleable.
  • Add garlic, onion, and olive oil to a pan. Sauté until translucent.
  • Add ground beef, ground pork, tomato paste, egg, rice, diced parsley, Italian seasoning, salt, pepper, and red pepper flakes to a large bowl. Add your cooked garlic and onion. Mix with your hands until the rice and seasoning are distributed throughout.
  • Cut the stem off of your cabbage leaves. Lay out and allow to cool.
  • Separate your meat and rice mixture into 10 equal portions. Take each portion and roll in a cabbage leaf.
  • Place your cabbage rolls into a casserole dish.
  • Preheat oven to 350 degrees.

Tomato Sauce

  • Add garlic, onion, and olive oil to a pan. Sauté until translucent. Add tomato paste and crushed tomatoes, and allow to simmer over medium heat.
  • Add fresh parsley, red pepper flakes, sugar, glug of white wine vinegar, and salt and pepper.
  • Allow to simmer for 10 minutes, then pour over assembled cabbage rolls.


  • Cook tented with foil at 350 degrees for 1 hour, 30 minutes.
  • Serve and enjoy!


I prefer to have cabbage rolls served with perogi, polish sausage, sour cream, and hot mustard! 

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