Unstuffed cabbage roll meatballs simmered in tomato sauce with all the flavors of classic Polish cabbage rolls, without the rolling. Made with ground pork, rice, and cabbage in one skillet for a cozy, family-style dinner. Serve with mashed potatoes or crusty bread for a comforting dinner.
Stuffed cabbage roll meatballs are a simple, family-friendly dinner inspired by Polish cuisine. They take everything I love about classic cabbage rolls and turn it into pork and rice meatballs simmered in a flavorful tomato sauce right on the stove.
Traditional cabbage rolls can take quite a bit of time. You need to blanch the cabbage leaves, prepare the filling, roll each one, and then let them simmer until tender. They’re absolutely worth making, but not always what I want to tackle on a busy weeknight.
This version gives you the same comforting flavors in a much easier one-pan dinner. It’s ready in a fraction of the time, with less prep and fewer dishes.
For more cabbage dinners, try my cabbage with kielbasa, fried cabbage with meatballs, or Thai-inspired cabbage rolls next.
I grew up eating cabbage rolls quite frequently. They’re still a staple in our household, and I still love them. These meatballs give me that same cozy feeling without all the rolling and wrapping.
You’ll appreciate this easy weeknight dinner because it’s both satisfying and loaded with vegetables. It’s a complete meal in one dish, and you’ll have plenty of leftovers to store in the fridge or freezer for dinner as for quick lunches.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
How it comes together
The key to a great meal is building layers of flavor, and that’s exactly what happens here.
These unstuffed cabbage roll meatballs are made with rice, finely chopped cabbage, and your choice of ground pork, beef, chicken, or turkey. They’re lightly pan-seared first, then garlic and shallot go into the same skillet, followed by chicken broth and spices. Cover and let everything simmer gently.
Finally, add the tomato purée and continue cooking until the cabbage is tender and the sauce has come together. The result is rich, cozy, and full of that classic cabbage roll flavor.
For another meatball dinner, try my Chicken meatballs in a creamy coconut lime sauce, Thai chicken meatballs in a coconut curry sauce or Salisbury steak meatball mushroom gravy next.
Ingredients and substitutions
Cabbage roll meatballs
- Cabbage: Use fresh green or white cabbage and chop it very finely. I prefer this over pre-shredded cabbage because the pieces are usually too large for the meatballs.
- Ground meat: Ground pork gives the most traditional flavor, but beef, chicken, turkey, lamb, or a pork-beef mixture also work.
- Eggs: These are used to bind the meatballs together.
- Breadcrumbs: Keep the mixture tender and absorb some of the juices as the meatballs cook
- Rice: White rice is the classic choice, but brown rice or barley also work. Tip: Don’t overcook the rice beforehand because it continues cooking in the meatballs.
- Seasoning: Salt, black pepper, sweet paprika, dried onion, and garlic powder.
Tomato sauce
- Olive Oil and Unsalted Butter: To sear the meatballs and give them a rich flavor.
- Shallot: Yellow onion works too.
- Garlic: A crucial flavor enhancer. Feel free to add more if you’re a fan.
- Chicken Broth: Vegetable or beef broth are easy substitutes.
- Puréed tomatoes: Creates a flavorful tomato sauce. Crushed tomatoes work as well.
- Seasoning: Salt, black pepper, paprika, a little sugar, and marjoram. Oregano works if you don’t have marjoram.
- Herbs: I usually finish with parsley, but dill, oregano, or thyme also work.
Helpful tips
- Chop the cabbage very finely so the meatballs hold together well.
- You can also leave the cabbage out of the meat mixture and simmer it directly in the sauce.
- A food processor makes quick work of chopping the cabbage.
Oven preparation
Additionally, you can prepare this recipe in the oven. Follow the steps up to step 6, where you need to add the tomato purée along with the broth. Then, place the entire dish in the oven, preheated to 400°F/200°C. Bake it covered for 50 minutes until it becomes bubbly.
Serving tips
To complete the meal, you can serve the cabbage meatballs with a side of mashed potatoes, steamed potatoes, or crusty bread.
Don’t forget to pair this dish with a leafy side salad, roasted vegetables, or a creamy cucumber salad for a well-rounded dining experience.
Storage
Make ahead
Similar to traditional stuffed cabbage rolls, these cabbage meatballs taste even better the following day. This makes them an excellent choice for meal preparation. Follow the recipe as instructed, allow to cool slightly, then divide into airtight containers and store them in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Freezing
To freeze, ensure that the dish has cooled completely. Place it in airtight containers and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently until warmed through.
Cabbage Roll Meatballs
Ingredients
Cabbage meatballs
- ¼ green cabbage - about 1 pound/450 g, finely diced
- 1 pound ground pork
- 2 eggs
- 1 tbsp breadcrumbs
- ½ cup white rice - dry
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp dried onion
- 1 tsp garlic powder
Tomato sauce
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 shallot - finely chopped
- 4 garlic cloves - minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp marjoram
- 1 tsp sugar
- 2 cups low sodium chicken broth
- 3 cups tomato purée
- 1 tbsp chopped parsley - for serving
Instructions
- Start by cooking the rice in salted water according to the package directions. Drain and set aside. Try not to overcook it, as it will continue cooking inside the meatballs.
- Using a sharp knife, cut the cabbage into very thin slices, then finely dice it. You can also grate it for a finer texture or use a food processor to save time. Transfer the cabbage to a large bowl, add the salt, and mix with your hands. Set aside for about 15 minutes to soften.
- Meanwhile, finely chop the shallot, mince the garlic, and chop the parsley.
- Add the ground pork, eggs, breadcrumbs, black pepper, paprika, dried onion, garlic powder, and cooked rice to the bowl with the cabbage. Mix until just combined. Divide the mixture into 8 equal portions and shape into balls. Gently flatten each one with the palm of your hand.
- Heat the oil and butter in a large nonstick skillet over medium-high heat. Add the pork patties, then scatter the shallot and garlic around them. Cook for 3 minutes, flip, and cook for another 2 minutes.
- Pour in the chicken broth, then add the salt, black pepper, paprika, sugar, and marjoram. Bring to a boil, cover, and reduce the heat. Simmer for about 15 minutes.
- Remove the lid and pour in the tomato purée. Simmer uncovered for another 20 minutes. Finish with parsley and serve. Enjoy!
Video
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