Old-Fashioned Stuffed Cabbage Rolls (Golumpki Style)

Some recipes are more than food — they’re heirlooms. Stuffed cabbage rolls have been gracing Sunday dinner tables for generations, with each family adding its own little twist. Tender leaves cradle a hearty filling of seasoned meat and rice, all baked in a tangy-sweet tomato sauce until everything is melt-in-your-mouth perfect.

If you’ve been craving a taste of tradition, this one’s for you. Subscribe if you’d like more recipes like this, because I love passing down dishes that feel like a warm hug from the past.

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Why You’ll Love This Recipe

• True Comfort – A filling, flavorful meal that sticks with you in the best way.
• Make-Ahead Friendly – You can prep them a day ahead for easy baking.
• Feeds a Crowd – This recipe makes a generous panful.

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Taste Profile

The cabbage leaves become tender and silky, the filling is savory and satisfying, and the tomato sauce adds just the right amount of tang and sweetness. Every bite is a perfect forkful of meat, rice, and sauce.

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Ingredients

For the Cabbage Rolls:

• 1 large head green cabbage
• 1 lb ground beef (or a mix of beef and pork)
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)

For the Sauce:

• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 tbsp tomato paste
• 1 tbsp sugar (balances acidity)
• 1 tbsp white vinegar or lemon juice
• 1 tsp salt
• ½ tsp pepper
• 1 tsp dried dill or parsley (optional)

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Tools You’ll Need

• Large pot (to soften cabbage)
• Large mixing bowl
• 9×13-inch baking dish or roasting pan
• Foil for covering during baking

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Ingredient Additions & Substitutions

• Meat Options: Swap in ground turkey, chicken, or lamb.
• Grains: Use quinoa or cauliflower rice for a lighter version.
• Sauce Twist: Add a pinch of cinnamon or nutmeg for Eastern European flair.

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Step-by-Step Instructions

1. Prepare the Cabbage

1. Bring a large pot of water to a boil.
2. Core the cabbage and carefully place it in the boiling water.
3. As leaves soften, peel them off with tongs and set aside. You’ll need about 18–20 leaves.

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2. Make the Filling

In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until just combined — don’t overwork.

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3. Prepare the Sauce

In a medium saucepan, combine crushed tomatoes, tomato sauce, tomato paste, sugar, vinegar, salt, pepper, and dill. Simmer over medium heat for 10 minutes, stirring occasionally.

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4. Assemble the Rolls

1. Place a cabbage leaf flat, cut out the thick center vein if needed.
2. Spoon 2–3 tablespoons of filling onto the leaf.
3. Fold sides in, then roll up tightly from the stem end.
4. Repeat with remaining leaves and filling.

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5. Bake the Cabbage Rolls

1. Spread a thin layer of sauce on the bottom of your baking dish.
2. Arrange cabbage rolls seam-side down in the pan.
3. Pour remaining sauce evenly over rolls.
4. Cover with foil and bake at 350°F (175°C) for 1½ to 2 hours, until cabbage is very tender and filling is cooked through.

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Serving Suggestions

• Serve with mashed potatoes or buttered noodles.
• Add a side of rye bread to soak up that delicious sauce.
• A dollop of sour cream on top is heaven.

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Tips for Success

• Use day-old cooked rice — it holds texture better.
• Don’t rush the bake; slow cooking makes the cabbage tender and flavorful.
• If your cabbage leaves are too small, overlap two before rolling.

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Storage Instructions

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze individually wrapped rolls (with sauce) for up to 3 months. Reheat covered in the oven.

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General Information

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes – 2 hours
• Servings: About 18 rolls (6–8 servings)

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FAQ

Q: Can I make this ahead?
A: Yes — assemble the rolls, cover, and refrigerate up to 24 hours before baking.

Q: Can I cook these in a slow cooker?
A: Absolutely. Layer rolls and sauce in a slow cooker, cover, and cook on low for 6–7 hours.

Q: What’s the origin of stuffed cabbage rolls?
A: Variations exist in Polish, Ukrainian, Russian, Hungarian, and Middle Eastern cuisines — each with unique twists.

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Conclusion

These Old-Fashioned Stuffed Cabbage Rolls are the kind of recipe that makes your kitchen smell amazing and your heart feel full. Whether you grew up with them or are making them for the first time, they’re a guaranteed crowd-pleaser.

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Nutritional Information (per roll, approx.)

• Calories: 160
• Protein: 9g
• Carbs: 14g
• Fat: 7g
• Fiber: 3g
• Sugar: 6g