Stuffed Cabbage Rolls, a classic comfort food found in many Eastern European and Middle Eastern cuisines. This version is hearty, flavorful, and slow-cooked in a tangy tomato sauce. The recipe serves about 6 people and includes both ingredients and step-by-step instructions.
Stuffed Cabbage Rolls Recipe (Holubtsi/Golabki Style)
Total Time:Prep time: 45 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours 15 minutes
Servings: 6 (about 12 rolls)
IngredientsFor the Cabbage Rolls:
1 large head of green cabbage
1 lb (450g) ground beef (or a mix of beef and pork)
1/2 cup uncooked white rice (long-grain or basmati)
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
1/4 cup fresh parsley, chopped
For the Tomato Sauce:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz / 800g) crushed tomatoes
1 tbsp tomato paste
1 tsp sugar (balances the acidity)
1 tsp dried oregano or thyme
1 bay leaf
Salt and pepper to taste
1/2 cup water or broth (chicken or vegetable)
Instructions1. Prepare the Cabbage Leaves
Bring a large pot of water to a boil.
Remove the core of the cabbage with a sharp knife.
Carefully place the whole head in the boiling water.
After 2–3 minutes, the outer leaves will begin to soften. Gently remove the leaves with tongs and transfer to a plate.
Continue peeling off leaves as they soften until you have 12–15 large, intact leaves.
Cut off the thick stem at the base of each leaf (without cutting the leaf in half) to make rolling easier.
2. Cook the Rice
Rinse and cook the rice halfway (about 7–8 minutes) in salted water.
Drain and let it cool slightly.
3. Make the Filling
In a large bowl, combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika (if using), and parsley.
Mix thoroughly with your hands or a spoon until well combined.
4. Assemble the Rolls
Place a cabbage leaf on a flat surface.
Add 2–3 tablespoons of filling near the base of the leaf.
Fold the bottom over the filling, tuck in the sides, and roll up tightly like a burrito.
Repeat with remaining leaves and filling.
5. Make the Tomato Sauce
In a saucepan, heat olive oil over medium heat.
Add the chopped onion and cook until soft (5–6 minutes).
Stir in garlic and cook 1 minute more.
Add crushed tomatoes, tomato paste, sugar, oregano, bay leaf, and water/broth.
Simmer for 10–15 minutes. Season with salt and pepper to taste.
6. Bake or Simmer the Cabbage Rolls
Oven Method (Recommended)
Preheat oven to 350°F (175°C).
Spread a layer of tomato sauce on the bottom of a large baking dish.
Arrange the cabbage rolls seam-side down.
Pour the remaining sauce over the rolls.
Cover with foil and bake for 1 hour to 1 hour 15 minutes, until the meat is fully cooked and cabbage is tender.
Stovetop Method
Use a large pot or Dutch oven.
Layer some sauce at the bottom, then place the rolls, layering if needed.
Pour remaining sauce on top.
Cover and simmer on low for about 1 hour 15 minutes.
Optional Additions & TipsAdd a few strips of bacon on top before baking for extra flavor.
Substitute quinoa or brown rice for a healthier twist.
For a sweeter tomato sauce, add 2 tablespoons of raisins to the filling or sauce.
If using savoy or Napa cabbage, blanching may take less time as the leaves are more tender.
Serving SuggestionsServe hot, garnished with fresh parsley or dill.
Accompany with mashed potatoes, rye bread, or sour cream.
Add a green salad or steamed vegetables on the side.
Storage and ReheatingFridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual rolls in sauce for up to 3 months.
Reheat: Reheat gently in a covered baking dish or microwave until warmed through.