Stuffed Cabbages Rolls

Classic Stuffed Cabbage Rolls (Golabki/Golumpki)

These tender cabbage leaves are stuffed with a savory meat-and-rice filling, then simmered in a rich tomato sauce. A beloved comfort food across Eastern European cuisines.

Ingredients

For the Cabbage and Filling:

• 1 large head green cabbage (about 3 lbs)
• 1 lb ground beef (or a mix of beef and pork)
• ½ cup uncooked long-grain white rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika

For the Tomato Sauce:

• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 tbsp brown sugar or honey (optional, to balance acidity)
• 2 tbsp apple cider vinegar or lemon juice
• 1 tsp dried thyme or marjoram
• 1 bay leaf
• Salt and pepper to taste
• Optional: ½ cup beef or vegetable broth

For Cooking:

• 2–3 slices bacon, chopped (optional, for bottom of pot)

Instructions

1. Prepare the Cabbage Leaves:

• Bring a large pot of salted water to boil.
• Carefully remove the core from the cabbage with a paring knife.
• Blanch the whole head in boiling water for 3–5 minutes, until outer leaves are pliable.
• Remove and let cool. Gently peel off 12–16 large leaves.
• Trim the thick rib from the bottom of each leaf (make a V-cut) for easier rolling.
• Reserve smaller or torn leaves for lining the pot.

2. Make the Filling:

• In a bowl, combine ground meat, uncooked rice, onion, garlic, egg, parsley, salt, pepper, and paprika. Mix gently until just combined.

3. Make the Tomato Sauce:

• In a saucepan, heat oil over medium heat. Sauté onion until soft (5–7 minutes).
• Add garlic and cook 1 minute more.
• Stir in crushed tomatoes, tomato sauce, sugar (if using), vinegar, thyme, bay leaf, salt, and pepper.
• Simmer 10–15 minutes while you assemble rolls.

4. Assemble the Rolls:

• Place about ¼ cup of filling near the bottom center of each cabbage leaf.
• Fold the bottom over the filling, then fold in the sides, and roll up tightly.
• Repeat with remaining leaves and filling.

5. Cook the Rolls:

• Line the bottom of a Dutch oven or large pot with reserved cabbage leaves (and bacon if using).
• Arrange rolls seam-side down in a snug single layer. Pour tomato sauce over rolls.
• Cover and simmer on low heat for 1½ hours, until rice is cooked and cabbage is tender.
• Alternatively, bake covered at 350°F for 1½–2 hours.

Serving Suggestions:

• Serve hot with extra sauce, a dollop of sour cream, and chopped fresh dill or parsley.
• Pair with mashed potatoes, crusty bread, or a simple green salad.

Tips for Success:

• Choose a cabbage with large, flexible leaves.
• Don’t overcook the cabbage during blanching—it should be pliable, not mushy.
• Roll tightly to prevent filling from escaping.
• Taste sauce before adding to rolls and adjust sweet/sour balance to your liking.
• Leftovers freeze beautifully for up to 3 months.

Enjoy this hearty, nostalgic dish that’s perfect for Sunday supper or holiday gatherings.