Stuffed Cabbage Rolls — a timeless comfort food dish found in cuisines around the world (like Polish gołąbki, Ukrainian holubtsi, or Middle Eastern malfouf). Tender cabbage leaves are filled with a flavorful meat and rice mixture, then simmered in a rich tomato sauce until perfectly tender. 🍅🥬🍽️
🥘 Classic Stuffed Cabbage Rolls
📝 Ingredients (Makes about 12 rolls)
For the cabbage rolls:
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1 large green cabbage
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1 lb ground beef (or a mix of beef and pork)
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1/2 cup uncooked white rice (or parboiled rice)
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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: 1/2 tsp paprika or 1 tsp dried herbs (like parsley or dill)
For the tomato sauce:
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2 tbsp olive oil
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2 cloves garlic, minced
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1 can (28 oz) crushed tomatoes or tomato sauce
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1 tbsp tomato paste
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1 tsp sugar
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Salt & pepper to taste
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Optional: 1/2 tsp Italian seasoning or bay leaf
👩🍳 Instructions
🔹 1. Prep the cabbage:
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Core the cabbage and place it in a large pot of boiling water.
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Boil gently for 5–10 minutes, peeling off leaves as they become soft and pliable. You’ll need about 12 large leaves.
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Trim the thick vein at the base of each leaf so it rolls easily.
🔹 2. Make the filling:
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In a large bowl, mix ground meat, uncooked rice, onion, garlic, egg, and seasonings until combined (don’t overmix).
🔹 3. Roll the cabbage:
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Lay a cabbage leaf flat. Add 2–3 tbsp of filling near the base.
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Fold in the sides, then roll up tightly like a burrito.
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Repeat with remaining leaves and filling.
🔹 4. Make the sauce:
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In a saucepan, heat olive oil and sauté garlic briefly.
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Add crushed tomatoes, tomato paste, sugar, and seasonings.
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Simmer for 10–15 minutes.
🔹 5. Assemble & cook:
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Spoon a little sauce into the bottom of a large baking dish or Dutch oven.
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Place cabbage rolls seam-side down, snugly in the dish.
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Pour remaining sauce over the top to cover.
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Cover with foil and bake at 350°F (175°C) for 1.5 to 2 hours, until rolls are tender and rice is cooked.
🥄 Serve With:
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Sour cream
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Mashed potatoes
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Crusty bread
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Fresh dill or parsley
🔁 Variations:
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Low-carb: Use cauliflower rice instead of white rice.
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Middle Eastern style: Add cinnamon, allspice, and pine nuts to the filling.
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Slow cooker version: Layer and cook on LOW for 6–7 hours.
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Vegetarian: Use lentils or mushrooms in place of meat.
Would you like a version that’s freezer-friendly, spicy, or adapted for an Instant Pot?
