Absolutely — Stuffed Cabbage Rolls (aka golabki, sarma, holubtsi, depending on the region) are a comforting, old-world favorite made with tender cabbage leaves wrapped around a savory meat and rice filling, then simmered in a rich tomato sauce. Here’s a classic version:
🥬 Classic Stuffed Cabbage Rolls
🛒 Ingredients:
For the cabbage rolls:
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1 large head of green cabbage
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1 lb ground beef (or pork/beef mix)
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1/2 cup uncooked rice (white or parboiled)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 large egg
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Salt & pepper to taste
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Optional: 1 tsp paprika, parsley, or dried herbs
For the sauce:
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 (28 oz) can crushed tomatoes or tomato sauce
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2 tbsp tomato paste (for richness)
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1 tsp sugar (optional, to cut acidity)
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1/2 tsp dried basil or oregano (optional)
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Salt & pepper to taste
👩🍳 Instructions:
1. Prep the cabbage:
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Bring a large pot of water to a boil.
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Carefully remove the outer leaves of the cabbage and cut out the core.
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Blanch the whole head or several leaves at a time in boiling water for 3–5 minutes, until pliable. Set aside and cool.
2. Make the filling:
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In a bowl, mix ground meat, uncooked rice, onion, garlic, egg, salt, pepper, and herbs/spices.
3. Make the sauce:
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In a saucepan, heat olive oil and sauté onion until soft. Add garlic, tomato paste, then crushed tomatoes.
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Season with salt, pepper, and herbs. Simmer for 10–15 minutes.
4. Assemble rolls:
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Place about 2–3 tablespoons of filling in the center of each cabbage leaf.
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Fold sides over the filling and roll up like a burrito.
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Place seam-side down in a baking dish or Dutch oven.
5. Bake or simmer:
Oven method:
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Pour sauce over rolls, cover with foil, and bake at 350°F (175°C) for 1.5 to 2 hours until tender.
Stovetop method:
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Layer rolls in a pot, pour sauce over, cover, and simmer on low for 1.5 to 2 hours.
🍽️ Serving Suggestions:
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With mashed potatoes, crusty bread, or just on their own
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Garnish with fresh parsley or a dollop of sour cream
Variations:
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Vegetarian: Use lentils or mushrooms instead of meat.
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Eastern European-style: Add sauerkraut between layers.
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Sweet & sour: Add a splash of vinegar and a little brown sugar to the sauce.
Want a freezer-friendly batch, slow cooker instructions, or a spicy twist?
