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Pan-Fried Cabbage Rolls

Tender cabbage leaves are filled with a hearty mixture of ground pork, rice, and flavorful herbs, then pan-fried to golden perfection.

Tasty Team
95% would make again

Under 30 minutes

Pan-Fried Cabbage Rolls

Under 30 minutes


for 4 servings

Cabbage Rolls

  • 4 leaves cabbage
  • ½ cup ground pork (100 g)
  • ½ cup ground beef (100 g)
  • ¼ onion, finely chopped
  • ½ egg, beaten
  • ⅓ teaspoon salt
  • pepper, to taste
  • 4 slices mozzarella cheese
  • oil, for cooking
  • 1 cup water (240 mL)
  • 1 tablespoon powdered consommé
  • 1 tablespoon butter
  • 1 lb canned diced tomato (400 g)
  • salt, to taste
  • pepper, to taste
  • grated parmesan cheese, for serving
  • fresh parsley, for serving

Nutrition Info

  • Calories 237
  • Fat 15g
  • Carbs 7g
  • Fiber 1g
  • Sugar 3g
  • Protein 16g

Estimated values based on one serving size.


  1. Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
  2. Remove the tough stem, finely dice and set aside.
  3. In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
  4. Fold the mozzarella slices in half and roll them up.
  5. Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
  6. Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
  7. Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
  8. Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
  9. Turn cabbage rolls over and add the water, bullion, and butter.
  10. Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
  11. Season with salt and pepper.
  12. Sprinkle with Parmesan cheese and parsley, then serve.
  13. Enjoy!
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Pan-Fried Cabbage Rolls