Stuffed Cabbage Rolls

Tender cabbage leaves filled with savory beef and rice, baked in a tangy tomato sauce — a timeless comfort food classic.

 Difficulty: Medium

 Prep Time: 30 minutes

 Cook Time: 1 hour 30 minutes

 Total Time: 2 hours

 Yield: 6 servings (12 rolls)

 Recipe Overview

Stuffed Cabbage Rolls — also known as Golumpki, Holubtsi, or Lahanodolmades, depending on region — are a comforting old-world dish that crosses many cultures. This recipe features tender cabbage leaves wrapped around a flavorful filling of ground beef, rice, onion, and spices, then gently simmered or baked in a tangy tomato sauce.

It’s warm, hearty, and freezer-friendly — perfect for meal prep, holiday dinners, or family gatherings.

 Ingredients

For the Cabbage Rolls:

• 1 large green cabbage (about 2–3 lbs)

• 1 lb ground beef (or a mix of beef and pork)

• 1 cup cooked white rice (or brown rice)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg, lightly beaten

• 1 tablespoon fresh parsley (or 1 tsp dried)

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

For the Sauce:

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 tablespoon sugar (to balance acidity)

• 1 tablespoon vinegar (white or apple cider)

• 1 teaspoon salt

• 1/2 teaspoon pepper

• Optional: 1/4 teaspoon red pepper flakes for heat

 Instructions

Step 1: Prepare the Cabbage

1. Bring a large pot of water to a boil.

2. Carefully remove the core of the cabbage with a sharp knife.

3. Place the whole head into boiling water for about 2–3 minutes, then peel off softened outer leaves one by one using tongs.

4. Repeat until you have at least 12 large leaves. Set aside to cool.

5. Use a knife to thin the thick stem on each leaf for easier rolling.

Step 2: Make the Filling

In a large bowl, mix together:

• Ground beef

• Cooked rice

• Chopped onion

• Minced garlic

• Beaten egg

• Salt, pepper, and parsley

Mix well until fully combined but not overworked.

Step 3: Roll the Cabbage Rolls

1. Lay a cabbage leaf flat, stem side facing you.

2. Place 2–3 tablespoons of filling at the base of the leaf.

3. Fold the sides over, then roll up tightly like a burrito.

4. Repeat with remaining leaves and filling.

Step 4: Make the Tomato Sauce

In a saucepan:

1. Heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

2. Stir in crushed tomatoes, tomato paste, sugar, vinegar, salt, pepper, and red pepper flakes (if using).

3. Simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.

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Step 5: Assemble and Cook

Oven Method (Recommended):

1. Preheat oven to 350°F (175°C).

2. Pour a thin layer of sauce into the bottom of a 9×13-inch baking dish.

3. Place cabbage rolls seam-side down in the dish.

4. Pour remaining sauce over the rolls.

5. Cover tightly with foil and bake for 1 hour 15 minutes or until cooked through and tender.

Stovetop Method:
Layer sauce and rolls in a Dutch oven. Cover and simmer over low heat for 1.5 hours, occasionally spooning sauce over the rolls.

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Step 6: Serve

Let the rolls rest for 10 minutes before serving. Serve warm, spooning extra sauce over the top. Garnish with fresh parsley if desired.

 Storage & Freezing

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze fully cooked rolls in a freezer-safe container for up to 3 months.

• To Reheat: Thaw overnight in fridge. Reheat in oven at 350°F for 20–25 minutes or microwave until hot.

 Nutrition Info (Per Serving – 2 Rolls with Sauce)

Values are estimates and may vary based on exact ingredients used.