Country cabbage rolls straight from a mennonite kitchen

There’s something about cabbage rolls that just feels like a big, warm hug from Grandma’s kitchen. Growing up, the smell of simmering tomatoes and fragrant herbs mixed with the earthy cabbage was a comforting sign that family time was near. This recipe, handed down from a Mennonite kitchen, is the kind of dish that fills your home with a cozy, peaceful feeling. The tender yet sturdy cabbage leaves wrapped around a savory ground meat and rice filling, all soaking in a rich tomato sauce—it’s a meal that sticks to your ribs and warms your heart. I can’t wait for you to experience the simple joy of rolling these together, and then tasting that first perfectly seasoned bite.

Quick Facts

Yield: Serves 6
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

Ingredients

For the Main Dish:

1 large head of green cabbage
1 lb ground beef (or a mix of beef and pork)
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
2 tbsp fresh parsley, chopped (optional)
2 cups crushed tomatoes or tomato sauce
1 cup beef or vegetable broth
2 tbsp vegetable oil or butter

For the Sauce:

1 cup tomato sauce
1/2 cup water or broth
1 tbsp brown sugar
1 tbsp apple cider vinegar
Salt and pepper to taste

How I Make It

Step 1:

Start by carefully peeling the cabbage leaves apart one by one. Blanch them in boiling water for about 2-3 minutes until they’re just pliable but not mushy—this makes rolling easier without tearing. Set the leaves aside to cool on a clean towel.

Step 2:

In a skillet, heat the vegetable oil or butter and sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes. Let cool slightly.

Step 3:

In a large bowl, combine the ground meat, cooked rice, sautéed onion and garlic, egg, salt, pepper, paprika, and parsley. Mix gently but thoroughly—this is the flavorful filling that will make your cabbage rolls sing.

Step 4:

Lay out a cabbage leaf (trim the thick vein at the base if it’s bulky) and place about 2 tablespoons of filling near the stem end. Roll it up tightly, folding in the sides as you go, just like wrapping a neat little package.

Step 5:

Arrange the rolls snugly in a large pot or deep baking dish, seam side down so they don’t unravel during cooking.

Step 6:

Mix together the sauce ingredients—tomato sauce, water or broth, brown sugar, vinegar, salt, and pepper. Pour over the cabbage rolls. Cover and simmer on the stovetop on low for about 1 hour, or bake covered at 350°F for the same amount of time, until the meat is cooked through and the flavors have melded beautifully.

Variations & Tips

For extra moisture, mix a splash of broth into the filling before rolling.
Try half ground turkey for a leaner option; just be careful not to overcook.
If your cabbage leaves keep tearing, try steaming them instead of boiling—they’ll be more tender.
Adding a dash of smoked paprika gives a lovely subtle smokiness.
Save the leftover sauce to spoon over mashed potatoes or roasted vegetables.
Freeze leftovers in a covered casserole dish for up to 3 months; thaw overnight before reheating gently.

How I Like to Serve It

I love serving these cabbage rolls on a chilly Sunday afternoon, alongside creamy mashed potatoes or simple buttered noodles. A crisp green salad balances the richness beautifully. And if you’re in a Mennonite mood, a scoop of homemade applesauce on the side always brings an extra touch of sweetness and comfort.

Notes

Store leftovers covered in the fridge for up to 4 days.
Reheat gently in the oven or on the stove to keep the cabbage from drying out.

Closing: These country cabbage rolls are proof that simple ingredients combined with love and patience will always make a meal worth savoring.