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Cabbage Rolls A.K.A. Holopchi

Take out frozen cabbage rolls and place in fridge the day before cooking

Pre-heat oven 350°F

(See below temperature and baking times)

Sauce Recipe for 2 dozen Cabbage Rolls

  • 1/4 cup melted butter or margarine or go old school and use bacon drippings like most Baba's

  • 1/2 can tomato soup (I highly recommend Campbells) 

  • a partial can of whole tomatoes and drain off excess liquid but save for later ( I highly recommend San Marzano tomatoes but any canned whole tomato will do)

  • 1/2 cup of water 

  • 1/2 cup of reserved tomato juice


Mix the melted butter, soup, water and tomato juice. Set aside.

if your cabbage rolls came in a foil pan lined with parchment then do not discard parchment paper lining the foil trays. Due to the acidity, direct contact with the foil pan or aluminum foil can alter the taste and it is not pleasant.

If your cabbage rolls came on a styrofoam tray transfer cabbage rolls to a baking dish sprayed with a non stick spray. If you would like to use a foil pan then line foil pan with parchment.

Break apart whole tomatoes and place desired amount of crushed tomatoes on the cabbage rolls

Pour sauce evenly over the cabbage rolls. Gently manipulate the cabbage rolls to allow the sauce to go between and down towards the bottom. Cover the cabbage rolls with the parchment paper folding it back over then  cover with aluminum foil. Pierce a couple holes in the foil to allow steam to escape.

Cooking Times and Temperatures

Bake at 350°F for approx. 2 1/2 hours, check with a fork for the softness, if not soft enough cook longer to desired liking.

For multi layers of 3 dozen or more cabbage rolls in one pan bake for approx 3 - 3 1/2 hours. If not soft enough cook longer checking every 30 minutes until you reach desired softness.

NOTE: The sauce recipe can be doubled and the un-used portion  can be stored in the freezer for up to three months in a air tight container. Ready to use for next time. Just thaw and warm slightly, mix well and pour over the rolls.

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