Stuffed Cabbage Rolls

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When home cooks prepare Stuffed Cabbage Rolls (often known as golabki or holubtsi), they are making a timeless comfort dish that brings together tender cabbage leaves wrapped around a savory, seasoned filling of meat and rice, all simmered in a rich tomato-based broth.

From a practical cooking perspective, the secret to great cabbage rolls is properly softening the cabbage leaves so they roll tightly without tearing, and building a balanced, flavorful sauce that infuses the rolls as they bake or simmer to tender perfection.

Classic Stuffed Cabbage Rolls Recipe

  • Prep time: 30 minutes
  • Cook time: 1.5 to 2 hours
  • Servings: 6–8 (makes about 12–14 large rolls)

Ingredients

  • The Cabbage:
    • 1 large head of green cabbage (core removed)
  • The Filling:
    • 1.5 lbs ground beef, ground pork, or a 50/50 mix
    • 1 cup cooked long-grain white rice (cooked just halfway, as it will finish in the sauce)
    • 1 medium yellow onion, finely diced
    • 2 cloves garlic, minced
    • 1 large egg
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon paprika
  • The Sauce:
    • 2 cans (15 oz each) tomato sauce (or crushed tomatoes)
    • 1 can (15 oz) diced tomatoes (with juices)
    • 2 tablespoons brown sugar (to balance the acidity)
    • 2 tablespoons apple cider vinegar or lemon juice
    • 1 teaspoon Worcestershire sauce
    • Salt and pepper to taste

Step-by-Step Instructions

  1. Core and Soften the Cabbage: Bring a large pot of salted water to a rolling boil. Carefully submerge the whole cored head of cabbage. Boil for 3–5 minutes, then use tongs to gently peel away softened outer leaves as they loosen. Transfer leaves to a plate to cool. Repeat until you have 12–14 pliable leaves. (Trim away any thick, rigid center stem on each leaf).
  2. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a large 9×13-inch baking dish.
  3. Mix the Filling: In a large mixing bowl, combine the ground meat, semi-cooked rice, diced onion, minced garlic, egg, salt, pepper, and paprika. Mix gently with your hands until just incorporated (do not overmix, or the meat can become tough).
  4. Prepare the Sauce: In a medium bowl, whisk together the tomato sauce, diced tomatoes, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Pour about one-third of this sauce into the bottom of your prepared baking dish and spread evenly.
  5. Roll the Cabbage: Place about 1/4 to 1/3 cup of the meat filling near the stem end of a cabbage leaf. Fold the bottom of the leaf over the filling, fold the sides inward like a burrito, and roll it up tightly. Place the rolls seam-side down in the baking dish in a snug, single layer.
  6. Top with Sauce and Bake: Pour the remaining tomato sauce evenly over and around the cabbage rolls. Cover the baking dish tightly with aluminum foil.
  7. Bake Low and Slow: Bake at 350°F (175°C) for 1.5 to 2 hours, until the cabbage is tender and the meat filling is cooked through and juicy.
  8. Rest and Serve: Let the cabbage rolls rest for 10 minutes before serving so the sauce settles and the rolls firm up slightly. Spoon extra sauce over the top when plating.

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