🥬 Stuffed Cabbage Rolls Recipe: A Hearty Classic Worth Mastering
Stuffed cabbage rolls are one of those dishes that carry with them the feeling of home, heritage, and heart. Whether you know them as golabki (Polish), sarma (Balkan), holubtsi (Ukrainian), or simply “stuffed cabbage,” this beloved dish is a staple in kitchens around the world — and for good reason.
Tender cabbage leaves are filled with a savory mixture of seasoned meat and rice, then gently rolled and simmered in a tangy tomato sauce until melt-in-your-mouth tender. It’s humble, hearty, and packed with soul-satisfying flavor.
💚 Why You’ll Love Stuffed Cabbage Rolls
Comforting and filling – perfect for cold weather or feeding a hungry crowd.
Traditional yet versatile – use beef, pork, turkey, or even go meatless.
Meal prep friendly – make ahead and freeze for later.
Budget-conscious – made with simple, affordable ingredients.
One-pan magic – a full meal in every roll.
🛒 Ingredients You’ll Need
For the Rolls:
1 large head of green cabbage
1 lb ground beef (or a mix of beef and pork)
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper to taste
Optional: fresh parsley or dill for flavor
For the Sauce:
1 can (15 oz) tomato sauce or crushed tomatoes
1 tablespoon tomato paste (for depth)
1 tablespoon sugar (to balance acidity)
½ teaspoon paprika
Salt and pepper
Optional: lemon juice or vinegar for added tang
👨‍🍳 How to Make Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head into the water. Let it simmer until the leaves are soft enough to peel (about 5–10 minutes). Remove and set aside to cool slightly, then peel off 10–12 large, whole leaves.
Step 2: Make the Filling
In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well combined — but don’t overmix, or the rolls may become dense.
Step 3: Roll It Up
Lay a cabbage leaf flat. Place a scoop of filling near the base, fold in the sides, and roll tightly like a burrito. Repeat until all the filling is used.
Step 4: Make the Sauce
In a separate bowl, mix tomato sauce, tomato paste, sugar, paprika, and seasoning. Add a splash of water if the sauce is too thick.
Step 5: Assemble and Cook
Place a few unused or torn cabbage leaves at the bottom of a large baking dish or Dutch oven (to prevent sticking). Layer the rolls, seam-side down. Pour the sauce over the top, making sure rolls are covered.
Option 1: Oven – Cover with foil and bake at 350°F (175°C) for 1.5 to 2 hours.
Option 2: Stovetop – Simmer gently in a covered pot for about 1.5 hours.
🥗 What to Serve with Cabbage Rolls
Mashed potatoes or buttered noodles for extra comfort
Crusty bread to soak up the tomato sauce
A dollop of sour cream on top
A side of pickled vegetables or beet salad for a traditional touch
🧊 Storage & Freezing Tips
Make ahead: Prepare and refrigerate uncooked rolls up to 24 hours in advance.
