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Super Easy Polish Cabbage Rolls

Super Easy Polish Cabbage Rolls

Difficulty: Medium


  • ⅔ cup uncooked white rice

  • 1 ⅓ cups water

  • 1 large head cabbage

  • 2 tablespoons butter

  • 1 onion, finely chopped

  • 1 ½ pounds ground chicken

  • 2 eggs

  • 4 cloves garlic, pressed

  • salt and ground black pepper to taste

  • 1 pinch dried marjoram

  • 2 (8 ounce) cans tomato sauce


  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
  • Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
  • Heat butter in a skillet over medium heat, and cook and stir onion until softened and translucent, about 5 minutes. Stir together cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
  • Place some of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into the prepared baking dish. Pour tomato sauce over the rolls.
  • Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of the casserole should read at least 160 degrees F (70 degrees C).


  • Credit to: JRebel  ( )