Cabbage rolls are so good, but they can take half a day to make—cooking all the cabbage leaves, sorting through them, and then rolling each one into a beautiful roll. If you want to save time and still have the same flavors as traditional cabbage rolls, these cabbage roll meatballs will be your go-to recipe.
There are so many variations of cabbage rolls, depending on the region or country. Growing up in a Ukrainian household, we always had them this way and called them holubtsi. The sauce was sweet, and the golubtsi were small, triangle-shaped cuties.
When I visited Poland, they were completely different in flavor and were called golapki. They were tasty, but the flavor profile was specific to that region.
From 2016-2024, I owned a business in Lititz, PA, named Inna's Pierog Shop. We made cabbage roll meatballs and sold them in the freezer. All the Eastern European customers would always discuss how their grandma made them, and it was always fun to learn about each family tradition.
Speaking of traditional, olivye potato salad is also super traditional to the Ukrainian culture and this recipe is my version of this salad.
Why You Will Love This Recipe
These cabbage roll meatballs are worth making, and here is why:
Traditional taste. I come from a Ukrainian household, eating all the traditional foods during my childhood. As I got older, I would help my mom make cabbage rolls. When I married, I started making cabbage rolls for my family. This recipe comes from my mom's kitchen and is now being delivered to yours.
Family-favorite. Kids and adults alike fight for the last piece. I always hope for leftovers, but with three teenagers in the house, they are gone the minute they come out of the oven. And I make 56 meatballs at a time! (Family of 7 here)
Easier to make than cabbage rolls. Do you want the traditional taste but don't have enough time? This recipe is perfect for that. It takes half the time to make, and the flavors are exceptional.
Ingredients Needed
Ground Meat. I use ground pork in this recipe, but you can use any ground meat - beef, turkey or chicken. This will change the flavor of the meatballs, but will still be good.
Rice. I prefer white rice in this recipe. However, if you like the flavor and texture of brown rice, feel free to substitute.
Carrot. Adds a little sweetness and flavor the cabbage and meatballs.
Onion. When sautéed over medium-low heat, onions become sweet and give the dish a wonderful flavor.
Cabbage. This is the main ingredient in this recipe. Therefore, we have a lot of it.
Garlic. Fresh garlic is pungent and gives a little edge to the dish.
Tomato paste. I use tomato paste, but you can also use tomato sauce or diced tomatoes in this recipe. Just add less water.
Flour. Use any flour of your preference. I use all-purpose flour.
Salt. Elevate all the flavors using only salt.
Honey. I like to sweeten my sauce, just like my mom used to. You can substitute any sweetener of your choice.
Water. This is for the sauce.
How to Make Cabbage and Meatballs
I will give you a step-by-step guide on how I make these in my kitchen. They can take a bit to make, as there are so many steps, but if you follow this guide, you can make them much quicker. Honestly, I wish someone had given me this guide.
Step 1: If you are buying a head of cabbage, start by shredding it (shred at home to save money). Place the cabbage in a pot, add ¼ cup of water, set on medium heat, and slowly cook it until soft. Mix the cabbage every 5-10 minutes.
Cooking down the cabbage can take 30-45 minutes.
Step 2: While cabbage is cooking, start cooking the rice. Use the recipe on the package.
Step 3: Dice the onions and start sautéing on medium heat while the cabbage and rice cook. When the onions are translucent and soft, they are ready. Remove ¼ cup of sauteed onions for the red sauce.
Step 4: While cooking the cabbage, rice, and onions, shred the carrots. Add the carrots to the onions and saute for 3-5 minutes, or until soft. Turn off the heat.
Step 5: Once cabbage, rice, onions, and carrots are done cooking, place into a bowl. Allow the ingredients to slightly cool.
Step 6: Meanwhile, prepare your red sauce. Add tomato paste, garlic clove, salt, honey, flour, and water to a blender and blend for 1-2 minutes. Transfer to the same pan you used to saute the onions and carrots. Add the ¼ cup of sautéed onions. Simmer the red sauce for 5-10 minutes to thicken it.
Step 7: Finish the cabbage roll meatballs while the red sauce is thickening. Add salt, crushed garlic, and ground meat to the bowl with sautéed and cooked ingredients (cabbage, onions, carrots, rice). Mix all the ingredients very well. I like to mix with my hands using gloves. It is efficient, and you can combine the ingredients very well.
Step 8: Prepare a casserole dish or two and a cookie scooper. I like to use a 3 tablespoon cookie scooper. Scoop meatballs into the casserole dish. Depending on how much the cabbage is cooked down, you may get about 25-30 meatballs.
***DO NOT forget about the red sauce when scooping the meatballs. Set a timer.
Step 9: Pour the red sauce over the cabbage and meatballs. Place into the oven at 375°F and bake for 60-90 minutes.
Step 10: Enjoy the fruit of your labor! Add sour cream on the side (traditional way to enjoy cabbage rolls).
Find More Step-by-Step Recipes
Cabbage Roll Meatballs
If you want to save time and still have the same flavors as traditional cabbage rolls, this is your recipe. A step by step guide to make cabbage roll meatballs.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour and 45 minutes
- Yield: 25-30 meatballs 1x
Ingredients
Meatballs
- 2 lbs of ground pork
- 2 cups cooked white rice (1 cup uncooked)
- 1 medium carrot
- 1 medium onion
- 8 cups shredded cabbage
- 1 tsp salt
- 1 small clove of garlic
Red Sauce
Instructions
Step 1: If you are buying a head of cabbage, start by shredding it (shred at home to save money). Place the cabbage in a pot, add ¼ cup of water, set on medium heat, and slowly cook it until soft. Mix the cabbage every 5-10 minutes.
Step 2: While cabbage is cooking, start cooking the rice. Use the recipe on the package.
Step 3: Dice the onions and start sautéing on medium heat while the cabbage and rice cook. When the onions are translucent and soft, they are ready. Remove ¼ cup of sauteed onions for the red sauce.
Step 4: While cooking the cabbage, rice, and onions, shred the carrots. Add the carrots to the onions and saute for 3-5 minutes, or until soft. Turn off the heat.
Step 5: Once cabbage, rice, onions, and carrots are done cooking, place into a bowl. Allow the ingredients to slightly cool.
Step 6: Meanwhile, prepare your red sauce. Add tomato paste, garlic clove, salt, honey, flour, and water to a blender and blend for 1-2 minutes. Transfer to the same pan you used to saute the onions and carrots. Add the ¼ cup of sautéed onions. Simmer the red sauce for 5-10 minutes to thicken it.
Step 7: Finish the cabbage roll meatballs while the red sauce is thickening. Add salt, crushed garlic, and ground meat to the bowl with sautéed and cooked ingredients (cabbage, onions, carrots, rice). Mix all the ingredients very well. I like to mix with my hands using gloves. It is efficient, and you can combine the ingredients very well.
Step 8: Prepare a casserole dish or two and a cookie scooper. I like to use a 3 tablespoon cookie scooper. Scoop meatballs into the casserole dish. Depending on how much the cabbage is cooked down, you may get about 25-30 meatballs.
Step 9: Pour the red sauce over the cabbage and meatballs. Place into the oven at 375°F and bake for 60-90 minutes.
Step 10: Enjoy the fruit of your labor! Add sour cream on the side (traditional way to enjoy cabbage rolls).
Abigail says
These meatballs are amazing! They take less time and are more efficient. All the flavours blend together to create an authentic and traditional Grandma’s recipe taste. Plus they are packed with protein! This recipe is definitely a go to whenever I am craving some cabbage rolls!