Stuffed Cabbage Recipe


I grew up with my Polish Mom & German Dad cooking “Pigs in the Blanket” often.

I don’t care if you call them “Pigs in the Blanket”, “Stuffed Cabbage”, “Golabki”, or “Galumpki’s…they are pure comfort food either way.  When you’re eating them you won’t care what they are called either.  All you’ll know is that they are damn good.

Now, this version is a tad bit better for you than the beef version.  You can still use beef, but we prefer ground chicken for health reasons.

My husband’s homemade tomato sauce is also included in the recipe.  If you don’t have time to make sauce, get a jar of pre-made sauce and wrap these babies up.

Best Stuffed Cabbage Recipe

Easy Stuffed Cabbage

Stuffed Cabbage Recipe (Pigs in the Blanket)

Rating: 51

Prep Time:

Cook Time:

Yield: 6

2 stuffed cabbages

Stuffed Cabbage Recipe (Pigs in the Blanket)


  • -24 oz. your favorite tomato sauce (my homemade sauce recipe here or my favorite jarred sauce is Mario Bateli's Marinara found in the tomato sauce section)
  • -1 lb. ground chicken (or beef if you desire)
  • -10 fresh mushrooms diced (optional)
  • -1 medium onion diced
  • -5 cloves garlic minced
  • -S & P
  • -3 tablespoons red wine or balsamic vinegar
  • - 1 cup water
  • -1 cup raw white long grain rice (I have used riced cauliflower too, just add in like regular rice)
  • -1 cabbage 10-12 whole leaves
  • -fat free Greek yogurt (optional topping)


Preheat oven to 350 degrees

Prepare your tomato sauce ahead of time. If I don't have homemade I use RAO's.

Saute ground chicken in large frying pan until done. No oil required.

While it's cooking, add in mushroom, onion, garlic, S & P to taste, vinegar, 1 cup tomato sauce, 1 cup water, 1 cup rice.

Let everything cook on medium heat until rice is done, about 15 minutes (you can add more water if necessary).

While that is cooking, prepare your cabbage by immersing it in boiling salted water for 3-5 minutes.

Let the head of cabbage drain and cool, and peel back whole leaves. You will need about 12.

Prepare your 13X9 baking dish with a little sauce on the bottom to keep the cabbage from sticking.

Lay your piece of cabbage on a plate and put 3 tablespoons of filling on it, and gently pull the corners over it and lay seam down in baking dish.

If they don't all fit, just over lap and get them cozy.

Pour remaining sauce over top.

Bake 50 minutes, or until bubbly.

Serve with mashed potatoes, pierogis, or Italian crusty bread.

(We top ours with a dollop of sour cream or fat free Greek yogurt. It is AMAZING!)


This recipe is healthier than traditional beef versions.

Low Fat & Easy Stuffed Cabbage Recipe


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10 Responses

  1. Charyn Gallagher says:

    I’ve been trying to find a way to get in touch with you and I guess this is how? I follow you on FB and noticed every time I go to comment or like your post I do not have that option and was wondering if you know why. I’ll see your post telling us to make sure we like and comment to continue getting your posts in our feed but I am unable to do either?

  2. Liz says:

    Thank you for the lovely recipe.

  3. krista williams says:

    I love cabbage, its one of my favorite dishes.This Stuffed Cabbage recipe is certainly one I will try.

  4. Natalie says:

    I will have to try this recipe for St Pattys day!

  5. Barrie says:

    This is so easy and looks so good! I’m always looking for new foods to make and this looks great. I’m also checking out the marinara recipe!

  6. susan says:

    used your recipe, tweeking it with vegetarian stuffing – combo of celery, carrots, onions and lentils- delicious!

  7. This is a GREAT comfort food! Pinned!

  8. […] the prettiest cabbage from our steps and stuffed it in there. I guess you could call it “stuffed cabbage” […]

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