🌟 A Taste of Tradition
Stuffed cabbage rolls are a beloved comfort food passed down through generations in families across the world. Whether you call them golabki (Polish), holubtsi (Ukrainian), sarma (Balkan), or just “stuffed cabbage,” these rolls are known for their tender leaves, hearty filling, and soul-warming sauce.
Perfect for a cozy family dinner or a meal-prep hero, they’re a complete dish wrapped in love — literally.
❤️ Why You’ll Love This Recipe
- ✅ Comforting & hearty: A whole meal in one delicious roll.
- ✅ Make-ahead friendly: Flavors improve overnight.
- ✅ Freezer-friendly: Great for batch cooking.
- ✅ Affordable & filling: Made with pantry staples.
- ✅ Customizable: Use ground turkey, quinoa, or plant-based alternatives.
🛒 Ingredients
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb ground beef (or a beef/pork mix)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional for flavor boost)
For the Tomato Sauce:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cups tomato sauce or crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar (balances acidity)
- Salt & pepper, to taste
- 1 teaspoon dried basil or oregano
- 1/2 cup water or beef/chicken broth
👨🍳 Instructions
Step 1: Prepare the Cabbage Leaves
- Bring a large pot of water to a boil.
- Remove the core from the cabbage head and carefully place it in the boiling water.
- As the leaves soften, gently peel them off using tongs and transfer them to a tray to cool. You’ll need 10–12 good-sized leaves.
Tip: You can freeze the cabbage overnight and thaw it the next day — this softens the leaves naturally without boiling.
Step 2: Make the Filling
In a large bowl, combine:
- Ground beef
- Cooked rice
- Chopped onion
- Garlic
- Egg
- Salt, pepper, and paprika
Mix until just combined. Do not overmix — it can make the filling tough.
Step 3: Prepare the Tomato Sauce
- In a saucepan, heat oil/butter over medium heat.
- Add onion and sauté until soft.
- Stir in tomato sauce, tomato paste, sugar, herbs, and water/broth.
- Simmer gently for 10–15 minutes.
Step 4: Assemble the Rolls
- Lay a cabbage leaf flat.
- Place about 2 tablespoons of the meat filling in the center.
- Fold in the sides and roll tightly, like a burrito.
- Repeat with all leaves and filling.
Step 5: Layer & Cook
- Preheat oven to 350°F (175°C).
- Spread a thin layer of tomato sauce in the bottom of a baking dish or Dutch oven.
- Arrange cabbage rolls seam-side down in a single layer.
- Pour remaining sauce over the top.
- Cover tightly with foil or a lid.
Bake: 1.5 to 2 hours
OR
Simmer on stovetop: Low heat for the same time, covered.
Step 6: Serve & Enjoy
Let rest for 5–10 minutes after cooking. Serve warm, spooning extra sauce over the top.
Pair with:
- Mashed potatoes
- Crusty bread
- Sour cream or yogurt on the side
- A sprinkle of fresh parsley
🔄 Variations & Tips
- Low-carb version: Use cauliflower rice.
- Vegetarian: Use lentils, mushrooms, and rice as filling.
- Add spice: A pinch of chili flakes or cayenne.
- Freeze ahead: Freeze raw rolls (without sauce) or cooked ones with sauce. Reheat in oven covered with foil.
📝 Final Thoughts
Stuffed cabbage rolls are more than a recipe — they’re a connection to heritage, comfort, and tradition. Whether you’re introducing them to your table for the first time or reviving a family classic, they’re sure to be loved by everyone around it.
Make it once, and it might just become a regular in your kitchen.
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