Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls (Holubtsi / Golabki)

Description:
Stuffed cabbage rolls are a comforting and hearty dish popular in Eastern European cuisine. Tender cabbage leaves are filled with a savory mixture of ground meat, rice, and aromatic vegetables, then simmered in a rich tomato sauce. They’re perfect for family dinners, meal prep, or festive occasions.

Ingredients

For the Cabbage Rolls:

  • 1 large head of cabbage

  • 1 lb (450 g) ground beef (or a mix of beef and pork)

  • ½ cup uncooked rice (long grain or medium grain)

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 carrot, grated (optional)

  • 1 egg

  • Salt and pepper, to taste

  • 1 tsp paprika

  • ½ tsp dried thyme or parsley

For the Sauce:

  • 2 cups tomato sauce (or crushed tomatoes)

  • 1 tbsp tomato paste (optional for richness)

  • 1 tbsp olive oil or butter

  • 1 tsp sugar (balances acidity)

  • Salt and pepper, to taste

  • ½ tsp smoked paprika (optional)

Instructions

  1. Prepare the cabbage:

    • Remove the core of the cabbage and carefully separate leaves.

    • Blanch leaves in boiling water for 2–3 minutes until pliable, then drain and set aside.

  2. Cook the rice (optional):

    • Some recipes use raw rice; others prefer lightly pre-cooked rice. Boil rice for 5 minutes and drain—it will finish cooking in the rolls.

  3. Make the filling:

    • In a large bowl, mix ground meat, rice, onion, garlic, carrot, egg, paprika, thyme, salt, and pepper.

  4. Assemble the rolls:

    • Place 2–3 tablespoons of filling onto the center of each cabbage leaf.

    • Fold sides over the filling, then roll from the stem side to seal.

  5. Prepare the sauce:

    • Heat olive oil in a pan, add tomato sauce, tomato paste, sugar, paprika, salt, and pepper. Simmer for 5–10 minutes.

  6. Cook the cabbage rolls:

    • Place rolls seam-side down in a deep pot or baking dish.

    • Pour the sauce over the rolls, cover, and simmer on low heat for 45–60 minutes, or bake at 350°F (175°C) covered for 1 hour.

  7. Serve:

    • Serve hot with extra sauce. Optional toppings: sour cream, fresh parsley, or dill.

Notes and Tips

  • Leaf softness: Core the cabbage well to loosen leaves. Blanching makes rolling easier.

  • Rice cooking: Slightly undercooked rice prevents mushy texture.

  • Flavor variations: Add chopped mushrooms, smoked meat, or herbs to the filling.

  • Make-ahead: Rolls can be made a day ahead and reheated—flavors deepen overnight.

  • Freezing: Stuffed cabbage freezes well before or after cooking.

Servings

  • Makes 8–10 rolls

  • Serves 4–5 people

Nutritional Information (per serving, approx.)

  • Calories: 280 kcal

  • Protein: 18 g

  • Carbohydrates: 25 g

  • Fat: 12 g

  • Fiber: 4 g

  • Sodium: 450 mg (varies by added salt)

Benefits

  • High in protein: Ground meat provides essential amino acids.

  • Fiber-rich: Cabbage and rice help digestion.

  • Vitamin-packed: Cabbage supplies vitamin C, K, and antioxidants.

  • Low-calorie comfort food: Satisfying without being overly heavy.

Q&A for Stuffed Cabbage Rolls

Q: Can I make vegetarian cabbage rolls?
A: Yes! Use lentils, mushrooms, or chickpeas instead of meat. Add extra seasoning for depth.

Q: Can I use frozen cabbage leaves?
A: Fresh works best, but you can blanch frozen leaves after thawing.

Q: How do I prevent the rolls from falling apart?
A: Ensure leaves are pliable, don’t overfill, and roll tightly. Cook seam-side down.

Q: Can I bake instead of simmering?
A: Absolutely. Cover with foil and bake at 350°F (175°C) for 1 hour.

Q: Can I use quinoa or cauliflower rice instead of white rice?
A: Yes! Quinoa adds protein; cauliflower rice reduces carbs. Adjust cooking time accordingly.

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