Cabbage Rolls

The Buttertart Bake and Eatery in Regina serves the essence of hearty home cooked meals reminiscent of Saskatchewan’s culinary traditions. Nothing on their menu conveys their “like mom used to make” ideology more than their wildly popular Cabbage Rolls.

Cabbage Rolls

Makes 4-6 servings.


  • 1 lb (500 g) ground beef
  • 1/2 lb (250 g) ground pork
  • 1-1/2 cups (375 mL) USA parboiled rice
  • 1 cup (250 mL) minced onion
  • 2 tsp (10 mL) each salt and pepper
  • 12 large cabbage leaves
  • 1 10 oz (284 mL) can condensed tomato soup


  1. In bowl, combine ground beef, pork, rice, onion, salt and pepper and mix well. Set aside.
  2. Remove leaves from cabbage by cutting each piece at the core. Gently separate and blanch in a large pot of boiling, salted water until tender crisp, about 7 minutes. Transfer leaves to colander and rinse under cold water until completely cold. Set aside.
  3. Working with one cabbage leaf at a time; cut out any very large veins from the leaf using a sharp knife. Fill each leaf with 1/2 cup (125 mL) of the rice mixture. Fold over sides and roll up to secure. Arrange seam side down in a 13 x 9-inch (3 L) casserole dish. Repeat with remaining cabbage and rice.
  4. Pour soup evenly over cabbage rolls. Top with water just to cover rolls. Tightly cover dish with foil and bake in a 350 F (180 C) oven for 60 minutes. Let sit 10 minutes before serving.


Recipe courtesy of Chef Linda Galenzoski, Saskatchewan