Lazy Cabbage Rolls Recipe

Do you love the taste of classic cabbage rolls (oh, yes, me! me! me!), but don’t have time to roll them one by one, by one? This lazy cabbage rolls recipe gives you the same great flavors of stuffed cabbage with very little effort.

These are so so juicy and comforting. Did I mention my kids liked them? Actually, they loved them – it was a very enthusiastic “this is delicious!” from 7-year-old and my toddler quickly cleaned her plate. This recipe was shared with us by my Mom-in-law and it was an instant hit.

These come together in no time and completely satisfy the stuffed cabbage craving. It’s also a really great way to use up leftover rice and cabbage. It’s brilliant!

This lazy cabbage rolls recipe gives you the same great flavors of stuffed cabbage with much less effort. Lazy cabbage rolls are so juicy and comforting | natashaskitchen.com

Ingredients for Lazy Cabbage Rolls:

4 cups cooked white rice (from 1 1/2 cups uncooked rice), cooled to room temp*
1/2 medium cabbage, sliced into 1/4″ wide strips (7 cups sliced)
1 pound ground pork
1 pound ground turkey
1 large onion, divided (1/2 grated and 1/2 finely diced)
2 large eggs
Original Mrs. Dash, or any salt-free all-purpose seasoning
Salt and black pepper
2 Tbsp finely chopped parsley or dill

For the Sauce:

1 Tbsp Olive oil
3 Tbsp butter
1 large carrot, julienned or grated
2 cups store-bought marinara or homemade Marinara Sauce
3 cups hot water

lazy-stuffed-cabbage

*We used Jasmine rice

How To Make Lazy Cabbage Rolls:

Prep: Oil a 9×13 casserole dish, preheat oven to 425˚F.

1. Slice cabbage into 1/4″ thin slices. Place in a heat proof bowl or pot, cover with boiling water and let sit 10 minutes to soften. Drain and squeeze out excess water with your hands.

lazy-stuffed-cabbage-9

2. In a large mixing bowl, combine 1 lb ground turkey, 1 lb ground pork, drained cabbage and 4 cups cooked rice. Grate 1/2 large onion into meat mixture. Add 2 eggs, 1 tsp Mrs Dash, 1/2 tsp black pepper, 2 tsp salt, and 2 Tbsp finely chopped parsley. Mix well. Form into potato-shaped patties with your hands, each with about 1/2 cup of the meat mixture. Arrange in prepared casserole.

lazy-stuffed-cabbage-10

P.s. my larger casserole dish was a smaller 9×12 so they didn’t all fit in 1 pan. This is why I baked it in 2 separate dishes. If you use a 9×13, they should all fit :).

lazy-stuffed-cabbage-2

3. For the sauce, finely dice remaining 1/2 large onion. Heat a large pot over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and sauté 5 minutes, stirring occassionally or until softened. Add julienned carrot and cook another 3 minutes or until softened. Add 2 cups marinara and 3 cups hot water and bring to a boil. Add 1/4 tsp salt and 1/4 tsp Mrs Dash, or season to taste.

lazy-stuffed-cabbage-11

4. Pour sauce over patties until they are nearly covered. Cover with foil and bake on medium rack at 425˚F for 40 min.

lazy-stuffed-cabbage-3

This lazy cabbage rolls recipe gives you the same great flavors of stuffed cabbage with much less effort. Lazy cabbage rolls are so juicy and comforting | natashaskitchen.com

To serve, plate the lazy stuffed cabbage and spoon the extra juice over the top. Serve with sour cream (my favorite) or plain Greek yogurt. 

This lazy cabbage rolls recipe gives you the same great flavors of stuffed cabbage with much less effort. Lazy cabbage rolls are so juicy and comforting | natashaskitchen.com

Lazy Cabbage Rolls

4.85 from 46 votes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
This lazy cabbage rolls recipe gives you the same great flavors of stuffed cabbage with much less effort. Lazy cabbage rolls are so juicy and comforting.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $
Servings: 16 to 18 patties

Ingredients

For the Lazy Cabbage Rolls:

  • 4 cups cooked white rice from 1 1/2 cups uncooked rice, cooled to room temp
  • 1/2 medium cabbage sliced into 1/4" wide strips (7 cups sliced)
  • 1 pound ground pork
  • 1 pound ground turkey
  • 1 large onion divided (1/2 grated and 1/2 finely diced)
  • 2 large eggs
  • Original Mrs. Dash or any salt-free all-purpose seasoning
  • Salt and black pepper
  • 2 Tbsp finely chopped parsley or dill

For the Sauce:

  • 1 Tbsp Olive oil
  • 3 Tbsp butter
  • 1 large carrot julienned or grated
  • 2 cups store-bought marinara or homemade
  • 3 cups hot water

Instructions

Prep:

  1. Oil a 9x13 casserole dish, preheat oven to 425˚F.

How To Make Lazy Cabbage Rolls:

  1. Slice cabbage into 1/4" thin slices. Place in a heat proof bowl, cover with boiling water and let sit 10 min to soften. Drain and squeeze out excess water with your hands.
  2. In a large mixing bowl, combine ground turkey, ground pork, drained cabbage and 4 cups cooked rice. Grate 1/2 large onion into meat mixture. Add 2 eggs, 1 tsp Mrs Dash, 1/2 tsp black pepper, 2 tsp salt, and 2 Tbsp finely chopped parsley. Mix well. Form into potato-shaped patties with your hands (each should be about 1/2 cup of the meat mixture). Arrange in oiled casserole.
  3. For the sauce, finely dice remaining 1/2 large onion. Heat a large pot over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and sauté 5 minutes, stirring occassionally or until softened. Add julienned carrot and cook another 3 minutes or until softened. Add 2 cups marinara and 3 cups hot water and bring to a boil. Add 1/4 tsp salt and 1/4 tsp Mrs Dash, or season to taste.
  4. Pour sauce over patties until they are nearly covered. Cover with foil and bake on medium rack at 425˚F for 40 min. To serve, plate the lazy stuffed cabbage and spoon the extra juice over the top. Serve with sour cream (my favorite) or plain Greek yogurt.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Check out our original Cabbage Rolls Video Recipe here if you roll old school and really want to impress your peeps :).

These stuffed cabbage rolls are the best I've tried! Cabbage rolls (golubtsi) are made with simple, inexpensive ingredients but are super delicious (and a freezer friendly meal!) My family loves these with sour cream and soft French bread.

Need more leftover cabbage ideas? Check out all of our cabbage recipes here.

 

This lazy cabbage rolls recipe gives you the same great flavors of stuffed cabbage with much less effort. Lazy cabbage rolls are so juicy and comforting | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Irina L
    August 16, 2018

    I made these for dinner today and they were SO yummy!! I used only beef and accidentally put in some spicy pepper instead of Mrs. Dash and it gave it a little kick. The kids loved it and since they added sour cream to it they didn’t mind the spice. Reply

    • Natashas Kitchen
      August 16, 2018

      I’m so happy that worked out for you Irina! Thank you for the great review! Reply

  • Anna
    August 10, 2018

    Awesome recipe!! So tender, moist, and delicious! Since I always have a habit of reading through the comments to gather any tips and tricks, here is what I did that worked…
    First of all, I’ve tried covering cabbage with boiling water before and letting it sit covered but the cabbage would still be a bit too crisp for my taste. I started to just bring the water/ cabbage to a boil on the stove and then turn off heat and cover it for about 20 minutes. Also, I used organic ground beef and organic brown rice…worked very well together. Plus, I used Costco brand organic vodka sauce in place of the marinara since I like the extra creaminess to it. I pour enough sauce to just cover the meatballs to give me some extra sauce to pour over. When reheating the meatballs I pour in some marinara sauce to help soften them a bit and cover them with extra yumminess…Hope this helps someone! 🙂 Reply

    • Natashas Kitchen
      August 10, 2018

      Hi Anna! Thank you for another great and thoughtful review with tips for all of us! We appreciate your tips and substitutions! 🙂 Reply

      • Anna
        August 10, 2018

        You’re welcome. 🙂 I truly appreciate your recipes…thank you so much for all your work and effort! Reply

  • Helene lecours
    August 7, 2018

    Délicieux ! Merci Reply

    • Natashas Kitchen
      August 7, 2018

      You’re welcome! Thank you for the great review! Reply

  • tina k
    April 25, 2018

    Made tonight, and oh so delicious! Thank you Natasha for all the amazing recipes! Reply

    • Natasha's Kitchen
      April 26, 2018

      You’re welcome Tina! I’m glad you love the recipe, thanks for sharing! Reply

  • Cathy Petrunti
    March 26, 2018

    I substituted rice with cauliflower riced – and really good . Reply

    • Natasha's Kitchen
      March 26, 2018

      Great suggestion Cathy, I’ll have to try that! Thanks for sharing your review! Reply

  • Angie
    March 21, 2018

    Hey Natasha. I have a lot of leftover filling. Can I freeze the meat filling or bake it first then freeze? We have a small family so I didn’t think this would make a big portion. Reply

    • Natasha
      natashaskitchen
      March 21, 2018

      Hi Angie, I think it would work either way. I would make meatballs out of it and freeze them uncooked 🙂 Reply

  • Sandra
    March 16, 2018

    Hi Natasha,

    These were wonderful! Thank you so much for the recipe! I did change a few things, as I know my families taste. Instead of using 2 cups of Marinara and 3 Cups hot water, I used 4 cups Marinara and 1 cup water. Also, instead of regular salt, I used Kosher. And totally by accident, I put the carrots in the cabbage rolls instead of the sauce. They loved it! 🙂 Again, thank you so much! We grow cabbage and now I have a wonderful new recipe that can use our cabbage!

    all my best! Reply

    • Natasha's Kitchen
      March 17, 2018

      Hello Sandra! You’re welcome, I’m glad the recipe is such a hit with your family! Thanks for sharing your fantastic review with other readers! Reply

  • Janine
    March 10, 2018

    I really liked these but at the end the sauce soaked into the rolls and there really wasn’t enough sauce. I am going to make more sauce for the leftovers. Honestly they are great Reply

    • Natasha
      natashaskitchen
      March 11, 2018

      Hi Janine, I’m so glad you liked them! If you use a large pan and they are more spaced out, the liquid evaporates faster in the oven. They normally aren’t super saucy though once they are baked and I think a little extra sauce would work great if you prefer 😉 Reply

  • pat
    February 26, 2018

    Isn’t there a proper recipe made WITHOUT meat, the way my grandmother made it? Why would you all spoil a perfectly good dish?? Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Pat, we have always made this with meat but I suppose you could try a vegetarian version. Reply

  • Teresa
    February 22, 2018

    I cant wait to try these…My hubby is borderline diabetic so I might reduce the amount of rice and try subbing cauliflower rice….I haven’t made one of your recipes yet that didn’t turn out great… Reply

    • Natasha's Kitchen
      February 22, 2018

      I’m glad to hear how much you’ve been enjoying the recipes Teresa! Please let me know what you think of this recipe when you decide to make it! Reply

  • Nancy
    February 3, 2018

    These were amazing!!! Hubby raved about them. Delicious and easy. Why didn’t anyone ever think to put the cabbage inside before? Keeps them tender and juicy. I’m off to have one for breakfast!! 😉 Reply

    • Natasha's Kitchen
      February 3, 2018

      I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review Nancy! Reply

  • Vita
    January 27, 2018

    Hi Natasha, I would love to try these, but am curious if I can just mix everything together after the prep work, and have it like one big casserole dish? What do you think? Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Vita, I haven’t tried it that way but it sounds like a good way to simplify it even further by turning it into a casserole. If you try it, let me know how you like it! I’m so curious now 🙂 Reply

      • Vita
        February 24, 2018

        I did make this in the casserole style, and it came out perfect! 😋 Also, I substituted buckwheat for rice and it was a perfect alternative for us since we stopped eating rice! But just a note, I did brown my meat a little before adding to the mixture… Reply

        • Natasha's Kitchen
          February 24, 2018

          I’m happy to hear that Vita! Thanks for sharing your great review with other readers! Reply

  • Lisa
    January 25, 2018

    Thank you again for another amazing dinner to bless my now blended Ukranian family members with. I grew up in MN and my mom would make a cabbage casserole. This was so tasty and fit in with my lack of patience and perfection to hand roll. Reply

    • Natasha's Kitchen
      January 26, 2018

      My pleasure Lisa! I’m glad to hear how much you and your family enjoy the recipe. Thanks for following and sharing your wonderful review! Reply

  • Gloria Katnick
    January 25, 2018

    Hi Natasha,
    This recipe looks great and hopefully my picky eater grandsons will enjoy them.
    Could I make the cabbage rolls the day before, just the meat/ rice and then add the sauce the next day before I bake.? Love all your recipes. Reply

    • Natasha
      natashaskitchen
      January 25, 2018

      Hi Gloria, that should work well to pre-make the rolls then cover and refrigerate and add sauce the following day before baking. Reply

  • Julie
    January 24, 2018

    Hi Natasha. I was thinking on making these in the crockpot. Do you think it’s a good idea? How long would I cook them for? Also, you think they would fall apart…. Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      Hi Julie, I honestly have not tried these in a crockpot so I can’t say for sure or give advice on cooking times. Sorry I can’t be more helpful. If you experiment, let me know how it goes! Reply

  • Elaina
    January 16, 2018

    I don’t have any cabbage in the house and was thinking of making these without cabbage. Any thoughts or suggestions? or just make them the same minus the cabbage. Reply

  • Inna
    January 14, 2018

    Hi Natasha, do you think I can use long grain and wild rice instead of white rice in this recipe?

    Thanks Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Inna, I haven’t tried that, but I think it’s worth experimenting! Let me know if you try it. I love your ideas for making it a healthier filling. Reply

  • Dmitry
    January 5, 2018

    OMG, so easy and sooo tasty! Thank you Natasha Reply

    • Natasha's Kitchen
      January 5, 2018

      You’re welcome Dmitry! I’m glad you love it! Reply

  • Alina
    December 23, 2017

    Thank u thank u for the great recipe. I made it today with chicken and beef:)
    Merry Christmas Reply

    • Natasha's Kitchen
      December 23, 2017

      You’re welcome Alina! I’m glad you enjoy the recipe. Thanks for sharing and Merry Christmas! Reply

  • betsy
    December 22, 2017

    Love this lazy stuffed cabbage receipe. I loved the way it flowed, chop the cabbage while the rice cooks, drain the cabbage while chopping other veggies. I felt like a real pro. also loved the way you could make the meatball mixture in the pan you soaked the cabbage in, same with the sauce and the rice pan. I usually don’t feel so mellow making food that’s this good. thank you Natasha! Betsy Reply

    • betsy
      December 22, 2017

      meant 5 star Reply

    • Natasha's Kitchen
      December 22, 2017

      You’re welcome Betsy! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Angelina
    December 5, 2017

    Hi Natasha:)
    I make this recipe quite often and absolutely love how easy and delicious the “cabbage rolls” turn out.
    I’m planing to make it again and usually serve it with mashed potatoes but there isn’t much sauce left to top the potatoes with. I’ve tried to simply double the sauce part of it but the “cabbage rolls” turn out too mooshey and not as firm. I wonder if you could suggest a gravy/sauce that would go nicely with this recipe? Thank you so much! Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      Hi Angelina, I’ve seen some folks add heavy cream to their sauce to make it more creamy but otherwise, you are correct, if you overdo it on the sauce, they can get too soft. If you are serving with mashed potatoes, I would suggest one of our mushroom gravies which are simple and the flavors would go well together 🙂 Reply

      • Angelina
        December 5, 2017

        You are amazing!!! Thank you for replying so soon😊😊😊
        I wasn’t sure a mushroom gravy would go well with the marinara, but your word is good enough for me.
        Will be making this over the holidays.

        Blessings:)
        Angelina. Reply

        • Natasha's Kitchen
          December 6, 2017

          It’s my pleasure Angelina! I hope you love it! Merry Christmas 🙂 Reply

      • Terrie
        May 2, 2018

        Hi, try using tomato soup mixed with about half can milk, heat and pour over potatoes for your sauce… when my Mom makes stuffed cabbage we use it for our “gravy” and it’s good on top the cabbage and so is a sprinkle of Jack cheese 😋 Reply

        • Natasha's Kitchen
          May 3, 2018

          Great suggestion Terrie, thanks for sharing! Reply

    • Terrie
      April 26, 2018

      Hi, try using tomatoe soup mixed with about half can milk, heat and pour over potatoes for your sauce… when my Mom makes stuffed cabbage we use it for our “gravy” and it’s good on top the cabbage and so is a sprinkle of Jack cheese 😋 Reply

  • Olya
    December 3, 2017

    Overall the flavor was great! The only downside was that some of the cabbage was still crunchy. Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Olya, I’m so glad you liked the flavor! Be sure to do the initial soaking step with boiling hot water for 10 minutes and the thinner you slice the cabbage, the easier it will soften. I hope that helps! 🙂 Reply

  • Marlene
    December 1, 2017

    Hi Natasha,

    Would it be OK to make these ahead and reheat them in a crock pot the next day? I have a 13″ x 9″ casserole crock pot. Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Mariene, I haven’t tried it but it should work 😬 Reply

  • November 14, 2017

    Great recipe! Tried it. Will be making it again. 🙂 Reply

    • Natasha's Kitchen
      November 14, 2017

      I’m happy to hear that Karen! Thanks for sharing! 🙂 Reply

  • Alina
    November 8, 2017

    First I wanted to say that I have made these several times and they are delicious! They taste exactly like regular goluptsi, so I can easily satisfy the craving without hours upon hours of work! For a tired, full time night shift working busy pregnant mom of 2, soon to be 3, this is awesome! Thank you for your recipe. I wanted to make some comments.
    I made half of your recipe, and I shaped the patties a bit smaller, and it barely fit into my glass 9×13 baking dish. I was also wondering if I can place two layers of patties instead of one. Has anyone tried this successfully?
    Also I was thinking of adding (like you do in your regular cabbage rolls recipe) to the meat mixture some of the sautéed carrot/marinara sauce mixture. Do you think they will hold up well with that mixed in? I love the flavor this provides to the mixture itself. Thanks again! Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Hi Alina, I’m so glad you like the recipe! I think adding the sauteed carrots would work fine. If you roll them smaller, you might be a able to do 2 layers as long as you have enough sauce so the ones on top are at least halfway submerged. Reply

  • Blair
    October 27, 2017

    Hi Natasha! I really want to make your lazy cabbage rolls recipe , is there anything else I can use in place of the pork ? Thank you Reply

    • Natasha
      natashaskitchen
      October 28, 2017

      Hi Blair, I like the fat content of ground pork but you can replace it with just all ground turkey or substitute with ground chicken or ground beef. Reply

  • Polina
    October 22, 2017

    Tasty and a great way to make use of extra leftover meat! Reply

    • Natasha's Kitchen
      October 22, 2017

      I’m happy you enjoy the recipe Polina! Thanks for sharing your great review! Reply

  • GALYA
    October 14, 2017

    Hi, Natasha. Can I make it with beef? Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Galya, I do think that would work well 🙂 Reply

  • olga
    October 14, 2017

    could I bake these at 400 instead since I want to cook these with a different casserole, how many minutes do you think should cook it for? Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Olga, I am guessing about 45 minutes at the lower cooking temperature. Reply

  • Gene
    August 30, 2017

    I know your amazing LMCR aren’t meatballs but I think I’m going to brown them first. I’m making them today with your Marinara Sauce. What do you think? Gene Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Gene, it may be a little difficult to turn them without them falling apart but it possibly might work. I would suggest a really good non-stick skillet if you experiment that way. Reply

      • Gene
        August 30, 2017

        Yes I do have a great nonstick and I’m going to chill them first so they should hold together. I’m really glad I found you I’m Ukrainian also and love to cook so your site is going to be a lot of fun. Thanks Gene Reply

        • Natasha's Kitchen
          August 30, 2017

          My pleasure Gene! Thanks for following 🙂 Reply

  • alla
    August 28, 2017

    Made lazy cabbage rolls earlier doubled everything just to make sure I enough for leftovers. They came out absolutely delicious. Thank you for another incredible recipe Reply

    • Natasha's Kitchen
      August 29, 2017

      You’re welcome Alla! I’m glad you enjoy the recipe so much! Thanks for sharing your excellent review! Reply

  • Laurie
    August 26, 2017

    These look delicious! Do you think these can be made and then frozen before they’re cooked? Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      Hi Laurie, I have always frozen after they were cooked but I think that would still work to freeze before cooking. Reply

      • Natalie
        November 18, 2017

        How do you freeze them? Reply

        • Natasha
          natashaskitchen
          November 20, 2017

          Hi Natalie, my favorite method of freezing is to cook them then place in freezer safe tupperware or a freezer safe ziploc bag, adding as much of the juice as I can get in to keep them juice when thawed and the liquid protects them more from freezer burn. Remove the excess air from the bag and place in the freezer then thaw and reheat on a skillet. Reply

  • Wendy
    August 23, 2017

    Natasha, do you think these would work layered in a large roaster. (like real cabbage rolls.) Would it be wise to add a layer of cabbage leaves in between the layers so they do not stick? I need a larger amount for a pot luck and this recipe sounds so good without the hassle of rolling up. (which I usually do) Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Hi Wendy, it might be a good idea to add extra leaves between layers but the bake time would have to be increased with a double layer, without testing that out myself, it is difficult to give you exact advise on baking time – it would probably be similar to our original cabbage rolls bake time. Reply

  • Sharon
    August 1, 2017

    Do you think I could substitute quinoa for the rice? If so, how much do you think? Or, any suggestion for another higher protein option? Thanks! Reply

    • Natasha
      natashaskitchen
      August 1, 2017

      Hi Sharon, I haven’t tried that so I can’t provide specifics but I do think that could work. For the substitution, keep in mind that 1 cup quinoa makes 2 cups cooked quinoa and 1 cup uncooked white rice = 3 cups cooked. I hope that helps and let me know if you try with quinoa! 🙂 Reply

  • Sarah
    July 30, 2017

    Can you make ahead and then pop in the oven when ready? Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      Yes, that would work great to make them ahead. Reply

  • LC
    July 28, 2017

    Do you make this recipe year round or mainly during colder months? Reply

    • Natasha
      natashaskitchen
      July 28, 2017

      Hi LC, I personally prefer these during the cooler months; fall and winter but it’s tasty year round for when the craving hits 🙂 Reply

  • Carmelita Tkachenko
    July 25, 2017

    Thank you Natasha for sharing this recipe! I really impressed my Russian Ukrainian husband and my mother in law. Having been raised on Mexican and soul food, this type of cuisine is entirely new to me and I’m enjoying every new dish I make. I appreciate your ability to link American and Slavic cultures through food. Thanks Again!! Reply

    • Natasha's Kitchen
      July 25, 2017

      You’re welcome Carmelita! I’m glad to hear how much you and your family love the recipes! Thanks for following and sharing your thoughtful comments! Reply

  • Irene
    July 20, 2017

    Amazing! So much quicker than stuffing each roll!!! My favorite go to now, when the family is in the mood for cabbage rolls. We don’t eat pork, so i used a beef/chicken mixture and it was great! 🙂 Thank you Nataliya! Reply

    • Natasha's Kitchen
      July 21, 2017

      You’re welcome Irene! I’m glad you enjoy the recipe! Thanks for sharing your great review! 🙂 Reply

  • Lyudmila Ritchie
    July 16, 2017

    Made those this weekend!!So so yummy!! Reply

    • Natasha's Kitchen
      July 17, 2017

      I’m glad you love them! Thanks for sharing 🙂 Reply

  • Serafima
    June 27, 2017

    Delicious! Keeping my fingers crossed my toddlers thinks so too. Reply

    • Natasha's Kitchen
      June 27, 2017

      Yes! Please let me know if it’s “kid approved”! Reply

  • Saniya Ellis
    June 23, 2017

    Those were fabulous, such a great idea! My children normally would unroll my cabbage rolls and eat the inside of the roll only and not the cabbage. I made it today and kids just tore it rich up cabbage and all. Thank you so very much for another great recipe it’s a keeper for sure!!! I followed the recipe exactly and it was out of this world! Thank you Natasha! Reply

    • Natasha's Kitchen
      June 23, 2017

      You’re welcome Saniya! I’m so glad to hear that even the kiddos love the recipe! Thanks for sharing your fantastic review! 😀 Reply

  • Pat Tucker
    June 21, 2017

    This was tasty, followed the recipe but the rice sucked up all the sauce…next time will only cook up 1/2 or 3/4 cup raw rice and compare Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      Hi Pat, I am always happy to help troubleshoot! Make sure to bake tightly covered wth foil so the liquid doesn’t evaporate easily. Also, if using a dish that is too large where rolls are spaced farther apart, it may be more likely to dry out. I hope that helps! Reply

  • Maria
    June 8, 2017

    This is such an amazing idea. Cabbage Rolls (or Sarmale as we call them in Romania) are a staple, but with little ones sometimes is hard to find the time to prep the cabbage leaves and to roll them. i am definitely going to try your version. I used to do sometimes like a dis-constructed version (one layer of the grated cabbage slightly cooked, one layer of the meat mixture slightly cooked, one layer of cooked rice and alternating again, then bake for 40-45 minutes with the tomato sauce on top). One quick question about your recipe. As one of my twin girls is allergic to eggs, what do you recommend to use instead of eggs? Or do you think the “meatballs” would hold their shape without the eggs? Thank you Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Maria, I love your idea!! I think the meatballs might be a little more fragile but I think it will still work – make sure you use meat that has a little more fat content – not too lean and it should hold together a little better. Reply

  • Donna Achee
    May 19, 2017

    All I can say is OMG! I just took these out of the oven. Soooooo good…the only thing I did differently was I used ground chicken instead of turkey. Thx Natasha! Reply

    • Natasha's Kitchen
      May 19, 2017

      That’s great Donna! Thank you for sharing your wonderful review! 😀 Reply

  • Amanda
    May 15, 2017

    These are fantastic. New family favorite. My daughter even said, “I don’t just like these, I LOVE these!” Thanks Natasha! Reply

    • Natasha's Kitchen
      May 15, 2017

      That’s great to hear Amanda! Your review put a big smile on my face! Thanks for sharing 😀 Reply

  • Natalya Rybakov
    May 13, 2017

    Thank you so much, Natalya, for such delicious recipe!!! It’s easy and healthy ingredients, and easy to make (I’m mom of 9-month old baby girl, and I love to cook very fast and healthy, so this is kind of the dishes I’m looking for:D Easy to make, and all my family loves it. They’re almost like meatballs. We eat them together with mashed potatoes, pasta, or rice, so they won’t be gone so fast lol Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      You are very welcome Natalya and thank you for sharing such a nice review 😬 Reply

  • Elaina Vayntrub
    April 1, 2017

    Hi Natasha,
    Can I use ground veal and ground chicken instead? Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      I think that would work fine if you prefer to use those. 🙂 Reply

    • Elaina Vayntrub
      April 2, 2017

      Thank Natasha. I will try and let you know how it turns out. My mom uses the combo for kotleti and it takes great, but we shall see how this turns out Reply

      • Natasha's Kitchen
        April 2, 2017

        My pleasure Elaina! Please let me know how it turns out! Reply

  • Amanda
    March 14, 2017

    I made this tonight, using what I had on hand. (ground beef, leftover yellow rice, a bag of coleslaw and diced tomatoes turned into sauce) It was very yummy! and I’m not even someone who grew up eating cabbage rolls! Thanks for the recipe! (inspiration) Reply

    • Natasha's Kitchen
      March 14, 2017

      You’re welcome Amanda! I’m happy to hear you enjoy the recipe 😀 Reply

  • Thel
    February 27, 2017

    I made it with pork and lean ground beef, it’s delicious. My husband commented that it doesn’t need any sour cream as the dish is very good as it is. I made the marinara sauce with just canned tomatoes and added a little sugar, turns out good. Reply

    • Natasha's Kitchen
      February 28, 2017

      I’m glad you both enjoyed the recipe! Thanks for sharing 🙂 Reply

  • Augustine
    February 22, 2017

    This is so YUMMY! I used beef and pork as sub and used purple cabbage – since that was the only thing I had on hands. I didn’t have Mrs. Dash so I subbed that with Emeril. SO GOOD! Thank you thank you!! Reply

    • Natasha's Kitchen
      February 22, 2017

      You’re welcome Augustine! I’m so glad to her that! Thank you so much for sharing 🙂 Reply

  • Kate
    February 21, 2017

    Thank you for a delicious, easy to follow recipe. These are like my Grandma’s stuffed cabbage without all the work. My family loved them. Next time I’m going to double it so I can put one meal away in the freezer. Reply

    • Natasha's Kitchen
      February 21, 2017

      That’s great to hear Kate!! Thank you for leaving a wonderful review! 🙂 Reply

  • Leslie
    February 3, 2017

    In regards to what sauce to use instead of marinara, I use a container of tomato basil bisque. I also use spicy chicken or turkey sausage instead of other ground meats, and no rice (substitute “riced” cauliflower instead. Yum! Reply

    • Natasha's Kitchen
      February 3, 2017

      Mmmm! That does sound good! Thanks for sharing Leslie 🙂 Reply

  • Leah Chulsky
    January 29, 2017

    I have been making the stuffed cabbage and recently tried this way. OMG! So good and so easy!!! My 6 year old loves this version and loved helping me make them. Such a great addition to our meal plan! Thanks again. Reply

    • Natasha's Kitchen
      January 30, 2017

      You’re welcome Leah! Your review put a smile on my face!! 🙂 Reply

  • Weronika
    January 23, 2017

    Hi Natasha, do you think savoy cabbage would work for this recipe as well? Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Hi Weronika, I haven’t tried that but I think it would work fine to use savoy cabbage 🙂 Reply

  • Marijka
    January 8, 2017

    This recipe was great and the (un)stuffed cabbage was even better! Our family loved them. Recipe was east to follow! Thank you…..perfectly satisfied my desire for stuffed cabbage. Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      Marijka, thank you so much for sharing that with me 😁. I’m all smiles! Reply

  • Dana
    December 29, 2016

    Hi, Natasha! What can I use instead of marinara sauce? I don’t have it. Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Dana, one of my readers reported using tomato sauce instead of marinara with great results. Otherwise, I haven’t tested anything else. Reply

  • Yulia
    December 17, 2016

    I wanted to thank you for this great recipe. Of course there are many of those online now, but this one is simple yet the best to my mind! Вкусные голубцы, спасибочки! Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      I’m so glad you liked it! 🙂 Reply

      • Claire
        March 17, 2017

        So happy to see your recipe! I’ve been using the “old” way of making then–hours long plus the burden of trying to steam the heads of cabbage and not get burned! Knew there had to be a better way! Can’t wait to try it……. (Husband’s family has Ukrainian origins too and mother-in-law generously taught me how, the old way.) Reply

        • Natasha
          natashaskitchen
          March 17, 2017

          I hope you love it just as much as the traditional ones! They taste nearly identical to me, just easier and faster to make 🙂 Reply

        • Linde
          January 28, 2018

          Claire, if you ever do decide to make regular stuffed cabbage, place your cabbage in the freezer a few days ahead of cooking. The day before, take it out and let it thaw out. Leaves peel right off with no problem!! Reply

  • Lena
    December 17, 2016

    Can these be prepared and left in the fridge to be cooked the next day? Reply

    • Natasha
      natashaskitchen
      December 17, 2016

      Hi Lena, I think that would work fine. Reply

  • Marianna Ozhered
    December 16, 2016

    Hi Natasha, I’m making these right now and I’m pretty sure they’ll turn out just like a lot of your recipes I’ve tried 😊 Quick question, can the left over uncooked meat/ rice mixture be frozen for later use? I love your blog by the way 😊 Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      Thank you for the compliment Marianna 😊 and yes you can freeze left over uncooked mixture for later use. Reply

  • Alla
    December 15, 2016

    This.Is.So.Delicious!!! I was always too busy (or too lazy:)) to make the “golubti” traditional way even though my husband grew up eating them almost every week and requested them often.
    Thank you so much! Sometimes your recipes are life and marriage savers! Merry Christmas! Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Aww thank you! That is just the nicest review! 🙂 Reply

  • Lena
    December 8, 2016

    Delicious! Made this today, except with all ground beef, still very moist and yummy! Thank you for such a great recipe! I love cabbage rolls, but rarely make them because they’re so time consuming, so this is going to allow me up make them more often,thanks:)) Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Lena, thank you for yet another nice review and you are welcome! 😬 Reply

      • Marianna Ozhered
        December 16, 2016

        Thank you for your prompt response Natasha. Golubtsi were very delicious! Polish/ American partner approved 😊 Reply

  • Sue
    December 7, 2016

    Natasha! This recipe was marvelous. It had all the goodness of stuffed cabbage rolls, but it is was so easy to put together. It couldn’t have been more delicious. Just awesome. what do you recommend as veggies or fruit to go along as side dishes to this main dish? Just curious. I’m thinking apple sauce next time, maybe a salad? I’m not Ukrainian so curious what you usually pair with this. Well, thanks, you’ve got a great blog here. Reply

    • Natasha
      natashaskitchen
      December 8, 2016

      Hi Sue, I’m so glad you liked it! I love a dish like this with either fresh or pickled vegetables. This fresh cucumber salad would be a great choice 🙂 Reply

  • Anna
    December 7, 2016

    Hi:) your link to the marinara sauce looks different than in the pictures here. Did you buy this marinara sauce? For some reason I couldn’t find it in the store. I might just use a classic recipe online. Does your marinara sauce taste very sour? Thanks so much:) Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Hi Anna, great question!! That was supposed to say “2 cups store-bought marinara or homemade” sorry for the confusion! I used Newmann’s Own basil marinara for this and just about any marinara will work 🙂 Reply

  • Sandy
    November 30, 2016

    Hi I don’t own a casserole dish is there something else I can use as a substitute? Thank you Reply

    • Natasha
      natashaskitchen
      November 30, 2016

      Hi Sandy, I think this would work in a large dutch oven or in a couple of cake pans, or a large oven-safe skillet with a lid (or foil over the top) Reply

  • Jeffrey Horspool
    November 27, 2016

    This is a great recipe. I like that it is easy to put together and flavour is as tasty as a wrapped bundle. I am a caterer and I found exactly what I needed. I like that this recipe is portioned. And, that I know how many I’ll need when creating for large numbers of patrons. Thankyou Natasha! Chef Jeff Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      You are very welcome Jeffrey, and thank you for such a nice feedback 😬. Reply

  • Tanya
    November 24, 2016

    HI Natasha. Just wanted to stop by and say that I made those for thanksgiving dinner and they wore sooo very good!!! Love that they wore very moist and delicious!! My dad is a big food critic and he told mom that he loves and prefer those more then regular cabbage rolls!! That’s a quit a compliment from him! He he.. Thanx for sharing and keep those wonderful recepies coming!! Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      Tanya, thank you for yet another rave review and you are very welcome! 😁 Reply

    • Tanya
      December 1, 2016

      Just wanted to share my experience with freezing meat mixture. I had some left of meat mixture from thanksgiving so i put it in ziplock bag and container and i was in freezer for a week. I just made and was still very 👍. So, the meat mixture can be frozen:) Reply

      • Natasha
        natashaskitchen
        December 1, 2016

        That’s awesome!! Thank you so much for sharing that with us! 🙂 Reply

  • Mr.E.Man
    November 24, 2016

    I just made Lazy Cabbage Rolls tonight. Simple to make and very tasty! I love traditional cabbage rolls but don’t have the patience and time to make them. The lazy cabbage roll recipe is going into my list of standards.
    I added a few red pepper flakes to the marinara to spice it up. Other than that I followed the recipe. Great job, Thanks! Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      I’m so happy you enjoyed the recipe!! Thank you so much for sharing that with me 🙂 Reply

  • Vicki
    November 23, 2016

    Hi Natasha! Thanks for such an easy and yummy recipe. I have a question though, could I make this up until baking them, refrigerate and then bake them tomorrow? (Meaning leave them raw in the fridge? Thanks!) Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Hi Vicki, that should work fine. You can also bake them and reheat since they reheat pretty well. Either way will work 🙂 Reply

  • Svetlana
    November 17, 2016

    Natasha, do these reheat well for next day? Reply

    • Natasha
      natashaskitchen
      November 17, 2016

      Yes, they do reheat really well 🙂 Reply

      • Svetlana
        November 18, 2016

        Thank you Reply

  • Rupali Patil
    November 16, 2016

    Hi Natasha, Can I susbtitute pork and turkey with minced chicken? If yes, in what quantity? Reply

    • Natasha
      natashaskitchen
      November 17, 2016

      Hi, yes that should work fine substituted with ground chicken in equal quantities. Reply

      • Olga T
        November 28, 2016

        Thanks for the reply, I was about to ask the same thing. My husband won’t eat any meat except chicken, so I’m excited to try this with chicken. Reply

  • YanaP
    November 16, 2016

    YUM! So good and easy, I appreciate this recipe, ALOT! I used venison (husband hunts) and turkey instead, also added mushrooms to the sauce and it was delicious… thank you for sharing!

    If you come up with a recipe to make pelemeni easier, please do share. 🙂 Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      You are very welcome Yana and I will be on the lookout for quicker version of pelmeni 😀. Reply

  • Irina
    November 16, 2016

    Hi Natasha,
    Can you make the cabbage rolls a day before? Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Yes, you can. Just reheat them in the skillet. Let me know how they turn out 😀. Reply

  • Svetlana
    November 15, 2016

    Made this recipe today. It turned out so delicious!!! I substituted marinara sauce with tomato sauce since my husband and I don’t like it and still great results. Thank you Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Thank you so much for sharing!! Did you add anything to the tomato sauce or did you just add plain tomato sauce? Reply

  • Victoria Verdel
    November 15, 2016

    Natasha, thank you for sharing this recipe. I am planning on making this tonight for my husband. Looking forward to seeing more. I also noticed that you do not have any recipes for pelmeni. Any chance you are planning to posting one? Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Thank you and I hope you both enjoy the recipe! Click here to see my pelmeni recipes 🙂 Reply

  • Tatyana Shevchenko
    November 14, 2016

    I made them for dinner today, they turned out so yummy 😋
    Thank you for the easier recipe of making golybtsi👍🏻 Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Missy
    November 14, 2016

    How well do you think these would freeze? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      I think they would freeze well, just place them in a freezer safe container or ziplock in a single layer and add as much liquid as you can 🙂 Reply

  • Inessa
    November 14, 2016

    Can these be put together and frozen? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      Hi Inessa, I think they would freeze well, just place them in a freezer safe container or ziplock in a single layer and add as much liquid as you can Reply

  • John Dragoslav Wychowanko
    November 13, 2016

    Great idea, I do the same with a stuffed Capsicum recipe. Same mixture as ‘sarma’ – Serbian for cabbage rolls. I blend onions and capsicum to make the sauce then roll the mixture into balls and boil them in the sauce , finally adding thickener, (browned flour), serve with crusty bread. Kids love it because it’s easy to eat. Yum,Yum! Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      Thanks for sharing! 🙂 Reply

  • Olga
    November 12, 2016

    Hi Natasha
    What can I use in place of Mrs Dash as we do not have this in Australia. Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      Hi Olga, you can use any salt-free all-purpose seasoning. Even if you omit it, it will still work out 🙂 Reply

  • Katerina
    November 12, 2016

    I love this idea, I’m going to try it this week. I was wandering if I could use quinoa instead of rice. What do you think, Natasha? Reply

    • Natasha
      natashaskitchen
      November 12, 2016

      Hmmm… I haven’t tried it that way but I do think it’s worth a test! Just make sure to rinse the quinoa before cooking (as usual) so there is no hint of bitterness 🙂 Reply

  • Diana
    November 12, 2016

    Yummy!!! My kids didn’t even know that they are eating cabbage. The usual cabbage rolls kids would always take off the cabbage and eat the stuffing. With these there is nothing to take off. Kids are thinking they are eating meatballs. Reply

    • Natasha
      natashaskitchen
      November 12, 2016

      Ha!! That is the best thing ever! 🙂 Thanks for sharing your amazing review. I’m all smiles reading it 🙂 Reply

  • November 11, 2016

    Oh yes, cabbage rolls are my favorite too! It is funny because when I used to be a kid I never liked them until I start cooking them for my family 🙂 Your recipe looks so delicious and I just love how easy/lazy they are 😛 Yummm! Pinning it! 🙂 Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      Ha ha that’s exactly how I was!! 🙂 Thank you so much for pinning 🙂 Reply

  • Anastassiya
    November 11, 2016

    Mmm…..that looks so yammi… I think this will be my choice for the weekend meal!…

    Since I have never managed to learn how to roll this cabbage into a nice shape – I am going to try this method!!!

    The update on the result will follow as soon as I make it.

    Thank you! Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      Ha ha, that’s awesome!! I hope you love these! 🙂 Reply

  • Tanya
    November 10, 2016

    Great/easy recipe as always.You’re amazing!Where do you usually buy ground beef /pork/chicken ? Or you made your own? What machine you will recommend to ground the meat? Thank you! Reply

  • Riya
    November 10, 2016

    OMG, these look awesome Natasha slurp slurpp.. We enjoyed your Golubsti recipe. This looks so much easier, have to try them out soon. Thanks a lot! Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Riya, you are very welcome 😬. You’ll love these too! Reply

  • Ellie
    November 10, 2016

    Would it still work if I opt out the cabbage? Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Hi Ellie, yes it would 🙂 Reply

  • Vika
    November 10, 2016

    Hello Natasha,

    Instead of marinara sauce can I use tomato sauce ? I Don’t really like marinara sauce. Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      I think plain tomato sauce would be lacking in flavor – it doesn’t really taste like marinara once it comes out of the oven – the flavors just meld really well. You’ll have to add other ingredients to create your own “marinara” if using tomato sauce. Reply

  • November 10, 2016

    Oh wow! These look delish =) Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Thank you Sara, they taste just as good 😬. Reply

  • Katya
    November 10, 2016

    Hi Natasha, can I freeze those cabbage rolls to use them later? Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Hi Katya, I haven’t tried freezing them but they should freeze fine. I would place them in tupperware or ziploc bags, adding as much liquid as possible which will keep them fresher while frozen. 🙂 Reply

  • Diane
    November 10, 2016

    Hi Natasha
    There are just two of us. Do these freeze well? I love to have frozen dinners when I’m busy.
    Thanks
    Diane Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Hi Diane, I haven’t tried freezing them but they should freeze fine. I would place them in tupperware or ziploc bags, adding as much liquid as possible which will keep them fresher while frozen 🙂 Reply

  • November 9, 2016

    Wow omg yummmm totally drooling right now have such a craving for stuffed cabbage been wanting to make forever thanx so much sweetheart for posting looks so way made easy always such a pleasure to come here keep up the great spectacular work cheers Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Thank you Tzivia! I hope these satisfy your craving! 🙂 Reply

      • Tzivia
        November 10, 2016

        Omg they sure do Natasha luv will try these sometime thanx again cheers Reply

  • Lilian
    November 9, 2016

    Hi Natasha,
    Can I just use 2lbs of chicken instead? Dont like pork or trukey. Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Hi Lilian, that should work fine 🙂 Reply

  • Vicki
    November 9, 2016

    Oh wow it seems so easy. I have to give it a try. My kids love meat. Anything with meat they will eat it. Thanks. Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      I hope you and your kids love it!! Reply

  • Lucy
    November 9, 2016

    Yumm, is all I can say!!!
    I can’t wait to make it and eat it.
    Girl what kind of rice did you use?
    Thanks again for another great recipe! Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Hi Lucy, I used Jasmine rice 🙂 I hope you LOVE it! Reply

      • Mary
        November 9, 2016

        Hi Natasha I wanted to ask what type of marinara sauce you used? is it homemade or in a jar? thank you Reply

        • Natasha
          natashaskitchen
          November 9, 2016

          Hi Mary, I’ve used both, so it’s up to you. Recently I made it with a store-bought Classico brand Tomato and basil with great results 🙂 Reply

  • Ksusha. A
    November 8, 2016

    I am a fan of stuffed peppers – easy. Husband on the other hand loves the cabbage rolls. I hate dealing with stuffed cabbage rolls though. This is great! With 3 little kiddos I will cook anything “lazy”. Thanks for posting the classic Russian/Ukrainian dishes and making them lazy…ahem..easy 🤗 Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      I think this suits the best of both worlds because it does taste like the filling for stuffed peppers! 🙂 I hope your family loves the recipe! 🙂 Reply

      • Ksusha. A
        January 7, 2017

        This is overdue but i wanted to make sure to 5star this ( was delicious!) You make my life easier 😆 thanks! And thanks for responding so quick and being so positive and helpful! God bless you and your sweet little family ☺ Reply

        • Natasha
          natashaskitchen
          January 7, 2017

          Thank you Ksusha for the nice compliment 😌. I’m happy to hear that this site is the blessing to your family. Reply

  • Liudmila
    November 8, 2016

    Hi, Natasha! You just reminded me of my childhood with this recipe, thank you it’s on the menu this week for sure!!! Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Oh awesome!! I just love how food brings back happy memories. I hope you love the recipe 🙂 Reply

  • Mary Dawson
    November 8, 2016

    When do you add the set aside cabbage?
    Absolutely love your site!!!! Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Hi Mary, thank you so much for asking! I’m so happy you caught that. It’s fixed now! You add it with all of meat mixture ingredients 🙂 Reply

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